Combining the rich creaminess of a cheesecake with the tartness of lemon curd, and a soft, fluffy meringue topping, this Lemon Meringue Cheesecake is a heavenly take on two classic desserts. The refreshing lemony taste offsets the sweetness, so you can serve it as a dessert during special dinners or if you need to wow your guests.

Ingredients:

For the Crust:

1/3 cup granulated sugar
The sugar gives the tangy cheesecake and lemon curd just the right amount of sweetness.
1/2 cup unsalted butter, melted
Butter helps hold the graham cracker crumbs together, plus it adds the crust a rich flavor.
2 cups graham cracker crumbs
Graham cracker crumbs make a classic cheesecake crust that’s crunchy and lightly sweet, just the right base for the creamy layers above.

For the Cheesecake Filling:

1 cup granulated sugar
The sweetness of sugar sweetens the cheesecake and balances the acidity of the lemon juice and zest.
1/4 cup fresh lemon juice
The fresh lemon juice adds just a little bit of tang to the cheesecake and brightens up the lemon flavor of it overall.
24 ounces cream cheese, softened to room temperature
Any good cheesecake starts with cream cheese. Ensure that it is at room temperature to make a smooth and creamy filling.
2 teaspoons lemon zest
Lemon zest intensifies that citrus hit, giving the creamy cheesecake a burst of zesty brightness.
1/2 cup sour cream, at room temperature
Sour cream gives the cheesecake some extra creaminess as well as a slight tang that helps quench the richness of it.
3 large eggs, room temperature
Eggs help firm the cheesecake filling, providing structure but keeping it rich and smooth.
For the Lemon Curd:
6 tablespoons unsalted butter, softened
(Butter is what gives lemon curd its richness and silky texture.)
3/4 cup granulated sugar
Sugar adds sweetness to the lemon curd and balances the tartness of the lemon juice.
3 large eggs
Eggs: Salmonella is a possibility in raw eggs, but it is not an issue with cooked eggs.
1/2 cup fresh lemon juice
The curd itself shines bright with fresh lemon juice, lending an intense tart flavor.
1 tablespoon lemon zest
Zest intensifies the lemony taste, while also adding bright citrus notes to the curd.

For the Meringue:

1/2 cup granulated sugar
It sweetens the meringue and helps form those gorgeous stiff peaks.
4 large egg whites, at room temperature
The meringue itself is made from egg whites, which gives it the light and airy texture.
1/4 teaspoon cream of tartar
Cream of tartar has the added benefit of helping to stabilize the egg whites, making the meringue hold its shape and not collapse.

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Instructions:

Step 1: Prepare the Crust

Prepare the Oven: Set your oven to 325°F (160°C). Butter a 9-inch springform pan and line the base with parchment paper.
Make the Crust: In a medium bowl, whisk together the graham cracker crumbs, granulated sugar and melted butter. Stir until the mixture looks like wet sand.
Press the Crust: Firmly press the crumb mixture into the bottom of the springform pan, making an even layer. Preheat, bake for 10 minutes, take out of the oven, and set aside to cool while making the filling.

Step 2: Make the Cheesecake Filling

Beat in the Cream Cheese: Beat the cream cheese in a large mixing bowl with an electric mixer until smooth and creamy, about 2 to 3 minutes.
Mix Until Combined: Add the granulated sugar, the lemon juice, and the lemon zest to the cream cheese and mix until fully incorporated.
In Sour Cream and Eggs: Mix in the sour cream until smooth. Then add the eggs one by one, mixing on low speed only for as long as it takes to combine. Be careful not to overmix.
Add the Filling: Pour the cheesecake filling over the cooled crust and smooth the top.
Bake the Cheesecake: Bake at 325°F (160°C) for 50-60 minutes, or until the edges are firm and the middle jiggles a little.
Cool the Cheesecake: Turn off the oven, leave the door slightly ajar and allow the cheesecake to cool in the oven for 1 hour. At this point, take it out of the oven and let it cool fully at room temperature, then chill for 4 hours or overnight in the fridge.

Step 3: Make the Lemon Curd

Whisk the Components: In a medium saucepan, use a whisk to combine the butter, granulated sugar, eggs, lemon juice and lemon zest over medium heat.
Cook the Lemon Curd: Stirring constantly, cook mixture for 7-10 minutes or until thick and coats the back of a spoon. Take care so that it doesn’t boil.
Cool the Curd: Using a ladle, remove the lemon curd from the heat and directly transfer through a fine mesh strainer to remove any lumps. Cool it to room temperature, then refrigerate until you’re ready to use it.

Step 4: Make the Meringue

Whip the Egg Whites: In a large clean bowl, using an electric mixer on medium-high speed, beat the egg whites until frothy.
Add Cream of Tartar: Add the cream of tartar, and increase speed to medium-high. Beat in the granulated sugar gradually, 1 tablespoon at a time, and beat until stiff, glossy peaks form.
Pipe the Meringue: After the cheesecake has cooled, spread the prepared lemon curd evenly and tightly to the edge. Spread the meringue on top, sealing the edges down to cover the lemon curd. You then use the back of a spoon to create peaks in the meringue.

Step 5: Toast the Meringue

Toast the Meringue: Turn the broiler on in your oven or grab a kitchen torch and lightly toast the meringue. If using the oven: broil the cheesecake for 1-2 minutes and stay there so you don’t burn the meringue!
Chill Before Serving: Allow cheesecake to cool to room temperature, then refrigerate 1-2 more hours before serving.

Serving and Storage Tips:

Serving: This cheesecake is best served chilled. Decorate with lemon slices or more lemon zest for a festive presentation.
Storage: Leftover cheesecake can be covered and stored in the refrigerator for up to 3 days. The meringue will become a little less aerated the second day, but the cheesecake will be great to eat.

Helpful Notes:

Cream Cheese, Sour Cream, Eggs — All At Room Temperature: Make sure everything (cream cheese, sour cream, eggs) is at room temperature to prevent lumps from forming in the cheesecake filling.
Avoid Overmixing: Bakers tend to overmix cheesecake batter, leading to cracks. Wait until very briefly mixing for a thick, creamy mixture.
Cool it slowly: Cooling the cheesecake slowly (in the oven with the door open a little bit) helps keep cracks from developing on the surface.

Tips from Well-Known Chefs:

FOR A CREAMY AND SILKY CHEESECAKE, ALWAYS USE ROOM TEMP INGREDIENTS AND BEAT YOUR CREAM CHEESE UNTIL LIGHT AND FLUFFY — CHEF MARTHA STEWART

Chef Ina Garten: “If you’re nervous about broiling, a kitchen torch is a good investment — that way you know you’ll have perfectly toasted meringue every time.”

Frequently Asked Questions:

Q1: Can I use lemon curd from the store?

A1: Yes! Homemade lemon curd has a brighter flavor, but store-bought lemon curd will work in a pinch.

Q2: Can I prepare this cheesecake in advance?

A2: Absolutely! You can prepare the cheesecake and lemon curd a day ahead. Better to assemble the meringue just before serving to keep it fresh and fluffy.

Q3: Is lemon meringue cheesecake freezable?

A3: Cheesecake and lemon curd both freeze well, but meringue doesn’t hold up as well to the freezer. You can freeze the cheesecake without the meringue, and add it fresh before serving.

Q4: Why is my meringue weeping, and how do I prevent that?

A4: To prevent meringue from weeping, use it to cover the lemon curd while the cheesecake is still warm. This helps to trap in moisture and prevents the meringue from separating.

Q5: Can I make this cheesecake without a springform pan?

A5: A springform pan would be best for easy removal, but you can use a regular cake pan. Grease well and line the bottom and sides with parchment paper, leaving an overhang to help lift the cheesecake out after it chills.

Q6: How do I know when my meringue is ready with stiff peaks?

A6: Stiff peaks have the meringue holding its shape, no drooping over when you lift the whisk or spoon. The peaks should be upright and glossy.

This Lemon Meringue Cheesecake is the perfect dessert when you want to make a show-stopping dessert as the combination of rich, creamy cheesecake, fresh lemon curd and fluffy meringue really is a match made in heaven. It’s a great selection for dinner parties, for holidays, or for whenever you would like to impress with a dessert that is both fancy and delightful!