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Lemon Meringue Cheesecake

Lemon Meringue Cheesecake is a stunning mash-up of creamy lemon cheesecake, tangy lemon curd, and toasted meringue topping—all layered on a buttery graham cracker crust. It’s indulgent, zesty, and guaranteed to impress.

  • Total Time: 5 hours 30 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
    • For the Crust
    • 1 ½ cups graham cracker crumbs
    • ¼ cup granulated sugar
    • 6 tbsp melted unsalted butter

 

    • For the Cheesecake Filling
    • 24 oz cream cheese, softened
    • 1 cup granulated sugar
    • 3 large eggs
    • 1 tsp vanilla extract
    • 2 tbsp lemon juice
    • Zest of 1 lemon
    • ½ cup sour cream

 

    • For the Lemon Curd Layer
    • ½ cup lemon juice (freshly squeezed)
    • Zest of 1 lemon
    • ¾ cup granulated sugar
    • 4 egg yolks
    • 4 tbsp unsalted butter

 

  • For the Meringue Topping
  • 4 egg whites, room temperature
  • ½ cup granulated sugar
  • ¼ tsp cream of tartar
  • ½ tsp vanilla extract

Instructions

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes. Set aside to cool.
  3. Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, lemon juice, zest, and sour cream. Mix until fully incorporated.
  4. Pour the filling over the crust. Bake in a water bath for 50–60 minutes, until center is just set. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
  5. Make the lemon curd: In a saucepan, whisk lemon juice, zest, sugar, and yolks. Cook over medium heat, stirring constantly, until thickened. Stir in butter until smooth. Cool completely, then spread over chilled cheesecake.
  6. Make the meringue: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat to stiff, glossy peaks. Mix in vanilla.
  7. Top the cheesecake: Spread or pipe meringue on top of the lemon curd. Toast with a kitchen torch or broil for 1–2 minutes until golden (watch closely!).
  8. Slice with a hot knife and serve.

Notes

  • Use room-temperature cream cheese for the creamiest texture.
  • Don’t overbake—cheesecake should still jiggle slightly when done.
  • Make lemon curd and cheesecake a day ahead; add meringue fresh for best results.
  • No kitchen torch? Broil carefully—but stay close to avoid burning!
  • You can use store-bought lemon curd to save time.
  • Author: Selena Trump
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 520
  • Sugar: 38g
  • Sodium: 280mg
  • Fat: 34g
  • Saturated Fat: 20g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 0g
  • Protein: 7g
  • Cholesterol: 165mg

Keywords: lemon meringue cheesecake, lemon curd, baked cheesecake, spring dessert