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:
Crust
2 cups graham cracker crumbs
The classic crust — sweet but not too sweet, crunchy, just what you want to hold up the creamy layers above.
1/3 cup granulated sugar
It adds just the right touch of sweetness to contrast the tangy cheesecake and lemon curd.
1/2 cup sign unsalted butter, melted
Holds the crumbs together, and adds a rich, buttery flavor to the crust.
Cheesecake Filling
24 oz cream cheese, softened (stick it out on the counter a couple of hours beforehand to let it come to room temperature)
The core of the cheesecake — smooth, rich and creamy when it’s been properly softened.
1 cup granulated sugar
Soothes the filling and mellows the sharp lemon flavor.
1/4 cup fresh lemon juice
Adds brightness and a hint of tang that elevates the flavor of the cheesecake.
2 teaspoons lemon zest
Gives a bright, zippy kick that rounds out the citrus flavors.
1/2 cup sour cream, at room temperature
Lends creamy texture and a mild tanginess to the filling that prevents it from becoming too rich.
3 large eggs, at room temperature
It sets the filling, giving it shape while keeping it glossy.
Lemon Curd
6 tablespoons unsalted butter, at room temperature
Forms the curd’s signature richness and smooth texture.
3/4 cup granulated sugar
Counterbalances the sourness of the lemon with sweetness.
3 large eggs
As they cook, it thickens the curd, giving it body and smoothness.
1/2 cup fresh lemon juice
The star ingredient—infuses bright, tart flavor to best the curd shine.
1 tablespoon lemon zest
Citrus notes that deepen the lemon flavor and bring it out strong
Meringue
4 large egg whites, at room temperature
When whipped into airy peaks, they form the backbone of a fluffy, cloudlike meringue.
1/2 cup granulated sugar
Adds sweetness and helps to create those beautiful glossy peaks.
1/4 teaspoon cream of tartar
Helps stabilize the egg whites, so the meringue maintains its structure and doesn’t collapse.
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Instructions:
Step 1: Prepare the Crust
Preheat oven: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment.
Make the Crust: In a medium bowl, whisk 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: Prepare the Cheesecake Filling
Beat in the Cream Cheese: In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth and creamy, 2 to 3 minutes.
Mix In: Add the granulated sugar, the lemon juice and the lemon zest, and mix until everything is evenly combined.
In Sour Cream and Eggs: Add the sour cream and mix until smooth. Then add the eggs one at a time, mixing on low speed only until combined. Be careful not to overmix.
Add the Filling: Pour the cheesecake filling on top of the cooled crust and smooth the top.
Bake the Cheesecake: Bake at 325°F (160°C) about 50-60 minutes, o until just the very edges are firm, the middle jiggles just a bit.
Cool the Cheesecake: Turn the oven off, crack the door open a few inches, and let the cheesecake 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: Cook mixture over medium heat stirring constantly for 7-10 minutes or until thick and coats the back of a spoon. Careful not to let it boil.
Cool the Curd: Remove the lemon curd from heat with a ladle and pour directly through a fine mesh strainer to catch lumps Cool it to room temperature, then refrigerate until you’re at the “you’re ready to use it” point.
Step 4: Make the Meringue
Whip the Egg Whites: In a large clean bowl, beat the egg whites with the electric mixer on medium-high speed 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!
Lemon Meringue Cheesecake
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
- 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. 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.