Lemon meringue cheesecake puts lemon meringue pie on top of a cheesecake: a buttery graham cracker crust, a creamy lemon cheesecake layer, a thick spread of homemade lemon curd and a cloud of toasted meringue. It takes some time, mostly for baking and chilling, but each layer is simple. One 9-inch springform cheesecake makes 12 slices.
How to make it: Press the graham crust into the pan and pre-bake 10 minutes. Beat the cream cheese with sugar, lemon juice, zest and sour cream, add the eggs and bake at 325°F for 50 to 60 minutes. Cool slowly and chill. Cook a lemon curd on the stove, spread it over the cheesecake, top with meringue and toast it with a torch or under the broiler.
Why You’ll Love It
- Two classics in one: creamy cheesecake and lemon meringue pie.
- Bright and tangy: lemon in the filling and in the curd balances the richness.
- Show-stopping: toasted meringue peaks look stunning on a dessert table.
- Make-ahead: the cheesecake and curd can be made a day early.
Ingredient Notes
Crust: 2 cups graham cracker crumbs, 1/3 cup sugar and 1/2 cup melted butter.
Cheesecake: 24 ounces room-temperature cream cheese, 1 cup sugar, 1/4 cup lemon juice, 2 teaspoons zest, 1/2 cup sour cream and 3 eggs. Room-temperature ingredients blend smoothly without lumps.
Lemon curd: 6 tablespoons butter, 3/4 cup sugar, 3 eggs, 1/2 cup fresh lemon juice and 1 tablespoon zest.
Meringue: 4 egg whites, 1/2 cup sugar and 1/4 teaspoon cream of tartar to keep the whites stable. Because the meringue is only toasted, pasteurized egg whites are the safest choice.
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Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake
- 24 oz cream cheese, room temperature
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
- 2 tsp lemon zest
- 1/2 cup sour cream, room temperature
- 3 large eggs, room temperature
For the lemon curd
- 6 tbsp unsalted butter
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
For the meringue
- 4 large egg whites, room temperature (pasteurized recommended)
- 1/2 cup granulated sugar
- 1/4 tsp cream of tartar
How to Make Lemon Meringue Cheesecake
1. Make the crust. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the pan and bake for 10 minutes. Let cool.
2. Bake the cheesecake. Beat cream cheese until smooth. Add sugar, lemon juice, and zest, and mix. Add sour cream and mix. Beat in eggs one at a time. Pour filling over the crust. Bake for 50-60 minutes until edges are set. Let cool in the oven with the door slightly open for 1 hour, then cool completely at room temperature before refrigerating for at least 4 hours.
3. Make the lemon curd. For the lemon curd: In a saucepan, whisk butter, sugar, eggs, lemon juice, and zest over medium heat. Cook, stirring constantly, for 7-10 minutes until thickened and at least 160°F. Strain to remove lumps and refrigerate.
4. Make the meringue. For the meringue: Beat egg whites until frothy. Add cream of tartar and gradually beat in sugar until stiff peaks form. Spread lemon curd over the cheesecake, then top with meringue, spreading to the edges to seal.
5. Toast. Toast the meringue using a kitchen torch or broil for 1-2 minutes in the oven. Let cool, then refrigerate for 1-2 hours before serving.
What Makes a Good Lemon Meringue Cheesecake?
Balance. The cheesecake should be smooth and only lightly lemony, so the tart curd on top stands out. The curd needs to be thick enough to hold its layer, which is why it’s cooked until it coats a spoon and then chilled. And the meringue should be stiff and glossy, spread right to the edges so it doesn’t shrink, then toasted just until the peaks turn golden.
Tips for a Crack-Free Cheesecake
- Use room-temperature ingredients. Cold cream cheese and eggs make lumps and need more beating.
- Don’t overbeat after adding eggs. Extra air makes the cheesecake puff, then crack.
- Bake until the edges are set. The center should still jiggle slightly.
- Cool slowly. Leaving it in the oven with the door ajar prevents sudden temperature changes.
- Chill fully. At least 4 hours, or overnight, before adding the curd.
- Cover cracks with curd. If it does crack, the curd layer hides it.
Variations
- Shortcut curd: use a jar of good-quality lemon curd.
- Shortbread crust: swap shortbread cookie crumbs for the graham crackers.
- Whipped cream: top with sweetened whipped cream instead of meringue.
- Lime: use lime juice and zest for a key lime twist.
Storage
Keep the cheesecake refrigerated. Add the meringue the day you serve it; meringue weeps and softens after a day in the refrigerator. Leftover slices can be covered loosely and refrigerated. The plain cheesecake (without curd or meringue) freezes well if wrapped tightly; thaw it in the refrigerator.
What to Serve With It
Serve chilled slices with fresh berries or a cup of tea or coffee.
More lemon and cheesecake desserts: lemon meringue pie bites, lemon blueberry cake and lemon cake to die for. More cheesecakes: caramel brownie cheesecake, cinnamon roll cheesecake and carrot cake cheesecake.
Frequently Asked Questions
What makes a good lemon meringue cheesecake?
A smooth cheesecake, a thick tart curd and a stiff meringue spread to the edges and lightly toasted.
Can I make it ahead?
Yes. Bake the cheesecake and make the curd a day ahead; add the meringue on serving day.
Can I use store-bought lemon curd?
Yes. It saves a step and works well.
Why did my meringue weep?
The sugar wasn’t fully dissolved, or it sat too long in the refrigerator. Beat until glossy and serve the same day.
Do I need a springform pan?
It makes it much easier to remove the cheesecake cleanly.
Is the meringue safe to eat?
Toasting doesn’t fully cook the egg whites, so use pasteurized egg whites.
Final Notes
Use room-temperature ingredients, cool the cheesecake slowly and add the meringue on serving day. If you try a shortbread crust or a lime version, tell me in the comments how it turned out.
Lemon Meringue Cheesecake
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Ingredients
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar for the crust
- 1/2 cup unsalted butter melted
- 24 oz cream cheese room temperature
- 1 cup granulated sugar for the cheesecake filling
- 1/4 cup fresh lemon juice
- 2 tsp lemon zest
- 1/2 cup sour cream room temperature
- 3 large eggs room temperature
- 6 tbsp unsalted butter room temperature, for the lemon curd
- 3/4 cup granulated sugar for the lemon curd
- 3 large eggs for the lemon curd
- 1/2 cup fresh lemon juice for the lemon curd
- 1 tbsp lemon zest for the lemon curd
- 4 large egg whites room temperature; pasteurized recommended
- 1/2 cup granulated sugar for the meringue
- 1/4 tsp cream of tartar
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the pan and bake for 10 minutes. Let cool.
- Beat cream cheese until smooth. Add sugar, lemon juice, and zest, and mix. Add sour cream and mix. Beat in eggs one at a time. Pour filling over the crust. Bake for 50-60 minutes until edges are set. Let cool in the oven with the door slightly open for 1 hour, then cool completely at room temperature before refrigerating for at least 4 hours.
- For the lemon curd: In a saucepan, whisk butter, sugar, eggs, lemon juice, and zest over medium heat. Cook, stirring constantly, for 7-10 minutes until thickened and at least 160°F. Strain to remove lumps and refrigerate.
- For the meringue: Beat egg whites until frothy. Add cream of tartar and gradually beat in sugar until stiff peaks form. Spread lemon curd over the cheesecake, then top with meringue, spreading to the edges to seal.
- Toast the meringue using a kitchen torch or broil for 1-2 minutes in the oven. Let cool, then refrigerate for 1-2 hours before serving.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
