If you’re looking for a dessert that’s simultaneously luscious, showstopping, and irresistibly tangy, this Lemon Meringue Cheesecake Recipe is about to become your new favorite. The harmonious layers of buttery graham cracker crust, ultra-creamy lemon-infused cheesecake, bright homemade lemon curd, and pillowy swirls of toasted meringue make every slice a celebration. Whether for a special gathering or just to treat yourself, this cheesecake has that sunny wow-factor that will turn any occasion into a memorable, mouthwatering moment.

**Lemon Meringue Cheesecake Recipe** Recipe - Recipe Image

Ingredients You’ll Need

Gathering these ingredients is blissfully straightforward, yet together they build a cheesecake that’s full of complexity and bright, indulgent flavors. Each element contributes its own distinct taste and luxurious texture, so don’t be tempted to skip or substitute these essentials!

Graham cracker crumbs (1 and 1/2 cups): Classic for a slightly sweet, crisp crust that perfectly supports the creamy filling.
Granulated sugar (divided, for crust, filling, curd, and meringue): Adds just the right amount of sweetness throughout each layer.
Unsalted butter (6 tablespoons for crust, 4 tablespoons for curd): Gives the crust richness and helps the lemon curd become satiny-smooth.
Cream cheese (3 packages, 8 oz each): The star of the show—ensure it’s softened for a lump-free, velvety texture.
Sour cream (1/4 cup): Provides that signature tangy note and keeps the filling extra creamy.
Lemon zest (2 tablespoons total, divided): For an aromatic punch of citrus flavor and color both in the filling and curd.
Lemon juice (1/3 cup for curd, 2 tablespoons for filling): Freshly squeezed is key for bright, sunny flavor.
Vanilla extract (1 teaspoon): Rounds out the flavors and deepens the cheesecake’s richness.
Eggs (3 whole for filling, 3 yolks for curd, 3 whites for meringue): Make sure to separate them carefully for their specific roles in each layer.
Cream of tartar (1/4 teaspoon): The secret to stable, glossy meringue peaks.

How to Make Lemon Meringue Cheesecake Recipe

Step 1: Prepare the Graham Cracker Crust

Start with a comforting classic—combine graham cracker crumbs, a touch of sugar, and melted butter in a medium mixing bowl. Press this mixture firmly into the base of a 9-inch springform pan, making sure it spreads evenly. Bake in a preheated 325°F oven for 10 minutes to set the crust, then let it cool while you gather up the filling ingredients. The buttery, crisp foundation will keep every forkful satisfyingly structured.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until dreamy and smooth—there’s nothing worse than a lumpy cheesecake! Blend in sugar, sour cream, freshly grated lemon zest, bright lemon juice, and a splash of vanilla for creamy citrus bliss. Add the eggs one at a time on low speed, scraping down the bowl between each for an extra smooth batter. Pour the filling over your pre-baked crust, smoothing the top. Bake for 55 to 65 minutes, until the edges are set with a gentle jiggle in the center. Allow the cheesecake to cool in the oven for an hour with the door cracked open, then let it chill in the fridge for at least 4 hours or overnight for the dreamiest texture.

Step 3: Whip Up the Homemade Lemon Curd

This fresh lemon curd is where tangy magic happens. In a small saucepan, whisk together sugar, zesty lemon juice, vibrant zest, and rich egg yolks. Cook on medium-low, stirring constantly, until the curd thickens like custard. Off the heat, whisk in chunks of butter until the mixture gleams. Let it cool completely, then generously spread the curd over your chilled cheesecake, creating a stunningly golden, tangy layer.

Step 4: Toast the Meringue Topping

For that classic meringue finish, beat egg whites with cream of tartar until the mixture forms soft peaks. Gradually add sugar, then continue beating until the meringue is stiff, glossy, and ready to shape. Spoon or pipe the meringue over the lemon curd layer. To finish with flair, lightly torch the swirls, or briefly broil just until golden. Chill the whole cake for at least another hour before slicing to set all those glorious layers.

How to Serve Lemon Meringue Cheesecake Recipe

Garnishes

The crowning touch for your Lemon Meringue Cheesecake Recipe is all about elegance and a little zest. Add extra curls of lemon zest, thinly sliced lemon wheels, or even a sprinkle of edible flowers if you’re feeling fancy. Fresh berries also bring a pop of color and a burst of freshness to every slice.

Side Dishes

This decadent cheesecake is perfect as the star of the show, but it pairs wonderfully with light accompaniments. Offer a bowl of mixed berries, a few crisp shortbread cookies, or a simple glass of sparkling water with lemon to let the cheesecake’s flavors shine and refresh the palate.

Creative Ways to Present

Let your creativity run wild—try serving individual mini cheesecakes for a party, or layer cubes of cheesecake, lemon curd, and meringue in parfait glasses for a modern twist. A drizzle of berry coulis or a sprinkle of crushed pistachios adds flair and contrast, making every serving just a little different.

Make Ahead and Storage

Storing Leftovers

To keep your Lemon Meringue Cheesecake Recipe tasting its best, cover leftover slices tightly with plastic wrap or transfer them to an airtight container. Store in the refrigerator for up to 4 days. The meringue may soften over time, but the flavors stay delightfully vibrant and creamy.

Freezing

Want to stretch out the enjoyment? Freeze individual slices of cheesecake (without meringue topping, if possible) by wrapping them well in plastic wrap and foil. They’ll keep their flavor for up to a month. Thaw overnight in the fridge, and add fresh meringue before serving for best results.

Reheating

Cheesecake is best served chilled, so reheating isn’t necessary. However, if you want to gently bring it closer to room temperature before serving, let it sit out for 20 to 30 minutes. Avoid microwaving, as it can ruin the texture of that creamy filling and soften the crust.

FAQs

How do I keep my cheesecake from cracking?

For a picture-perfect Lemon Meringue Cheesecake Recipe, make sure all filling ingredients are at room temperature and avoid overmixing. Let the cheesecake cool gradually in the oven with the door slightly open—this helps prevent sudden temperature changes that cause cracks.

Can I make the lemon curd in advance?

Absolutely! The lemon curd can be made up to 3 days ahead and refrigerated in a sealed container. This not only saves time, but also allows the flavors to become even more vibrant and zesty.

Can I make this cheesecake gluten-free?

Yes, simply swap the graham cracker crumbs for your favorite gluten-free cookie or graham cracker alternative. The rest of the Lemon Meringue Cheesecake Recipe is naturally gluten-free.

What’s the best way to get smooth, glossy meringue?

Start with a super clean, grease-free bowl and beaters. Whipping the egg whites with cream of tartar is essential for stability, and adding sugar slowly ensures a glossy, silky meringue every time.

Can I use bottled lemon juice?

While bottled lemon juice works in a pinch, fresh lemon juice gives your Lemon Meringue Cheesecake Recipe unmatched brightness and depth. For the freshest, boldest flavor, freshly squeezed is the way to go.

Final Thoughts

There’s just something magical about the contrast of creamy cheesecake, tart lemon, and caramelized meringue, and this Lemon Meringue Cheesecake Recipe brings all that magic to your own kitchen. Don’t wait for a special occasion—treat yourself and your loved ones to a dessert that’s guaranteed to leave everyone smiling. Enjoy every zesty, cloud-topped bite!

Lemon Meringue Cheesecake Recipe Recipe

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4.7 from 18 reviews

Author: admin
Total Time: 6+ hours (including chilling time)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the perfect balance of tangy lemon curd, creamy cheesecake, and fluffy meringue with this delightful Lemon Meringue Cheesecake recipe. A show-stopping dessert that combines the best of both worlds!

Ingredients

Scale

For the crust:

1 and 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the cheesecake filling:

3 packages (8 oz each) cream cheese, softened
3/4 cup granulated sugar
1/4 cup sour cream
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
3 large eggs

For the lemon curd:

3/4 cup granulated sugar
1/3 cup fresh lemon juice
1 tablespoon lemon zest
3 egg yolks
4 tablespoons unsalted butter, cut into pieces

For the meringue:

3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar

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Instructions

Make the crust: Preheat oven to 325°F. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and set aside to cool.
Make the cheesecake filling: In a large mixing bowl, beat softened cream cheese until smooth. Add sugar, sour cream, lemon zest, lemon juice, and vanilla. Mix until fully combined. Add eggs one at a time, mixing on low speed and scraping the bowl between additions. Pour the batter over the baked crust and smooth the top. Bake for 55–65 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
Make the lemon curd: In a small saucepan, whisk together sugar, lemon juice, lemon zest, and egg yolks. Cook over medium-low heat, stirring constantly, until thickened (5–7 minutes). Remove from heat and stir in butter until smooth. Let cool, then spread over chilled cheesecake.
Make the meringue topping: In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Spoon or pipe the meringue on top of the lemon curd. Use a kitchen torch to lightly brown the meringue, or broil for 1–2 minutes watching carefully to avoid burning. Chill for 1 hour before serving.

Notes

Make sure all cheesecake ingredients are at room temperature for a smooth filling.
The lemon curd can be made up to 3 days in advance.
Meringue is best added the same day as serving.

Prep Time: 45 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American