A lemon meringue cheesecake is the perfect fusion of two classic desserts: the creamy richness of traditional cheesecake and the bright, refreshing flavors of lemon meringue pie. This layered dessert features a buttery graham crust, a smooth lemon cheesecake base, a vibrant lemon curd layer, and a cloud-like meringue topping that is lightly toasted to golden perfection. The result is a stunning, bakery-worthy dessert ideal for holidays, celebrations, or any time you want to impress. This recipe walks you through each layer in detail so you can recreate the dessert shown in the image with confidence.
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 6 tbsp melted butter
- 2 tbsp sugar
For the Cheesecake Layer
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp lemon juice
For the Lemon Curd Layer
- 1 cup sugar
- 3 eggs
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
- 4 tbsp butter
For the Meringue
- 4 egg whites
- ½ cup sugar
- ½ tsp cream of tartar
- 1 tsp vanilla extract (optional)
Instructions
1. Prepare the Crust
Begin by combining the graham cracker crumbs with melted butter and sugar. Mix until the texture resembles wet sand. Press this mixture firmly into the bottom of a greased springform pan. Use the back of a spoon or a flat glass to shape an even, solid crust. Bake the crust at 350°F (180°C) for 8–10 minutes. Remove from the oven and allow to cool while preparing the cheesecake filling.
2. Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and free of lumps. Add the sugar and continue beating until light and creamy. Incorporate the eggs one at a time, mixing just until combined. Add the sour cream, vanilla, lemon zest, and lemon juice. Mix gently until the batter is silky and uniform.
Pour the cheesecake batter over the cooled crust and smooth the top. For best results and to prevent cracking, place the springform pan inside a larger baking pan and add hot water halfway up the sides of the outer pan to form a water bath.
Bake at 325°F (165°C) for 55–65 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and allow the cheesecake to cool inside for another hour with the door cracked open.
Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, before adding the lemon curd layer.
3. Prepare the Lemon Curd
In a saucepan, whisk together the sugar, eggs, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth, glossy curd. Remove from heat and stir in the butter until fully melted and incorporated. Allow the lemon curd to cool slightly before spreading over the chilled cheesecake.
Spread an even layer of the curd on top of the cheesecake, creating a vibrant yellow layer that adds flavor and color. Chill the cake again for at least 30 minutes to let the curd set.
4. Make the Meringue Topping
Using a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar while beating until the meringue becomes thick, glossy, and forms stiff peaks. Add vanilla extract if desired.
Spoon generous dollops of meringue over the chilled lemon curd layer, creating swirls and peaks to mimic the decorative topping shown in the image. Make sure to seal the meringue to the edges of the crust to prevent shrinking.
5. Toast the Meringue
Use a kitchen torch to lightly toast the meringue until golden brown, or place the cheesecake under the oven broiler for 1–2 minutes, watching closely to avoid burning. The toasted peaks enhance both flavor and appearance.
6. Chill and Serve
After toasting, refrigerate the cheesecake for at least one hour before serving. This allows the layers to firm up and makes cutting cleaner, more defined slices. The cheesecake should display a creamy base, bright lemon center, and beautifully browned meringue on top.
Serving Suggestions
This lemon meringue cheesecake shines on its own, but it pairs beautifully with fresh berries, raspberry sauce, or a drizzle of homemade whipped cream. Serve chilled with coffee, tea, or a cold lemonade for a refreshing dessert experience. Because of its rich texture and bold lemon notes, even a small slice is wonderfully satisfying.
Storage
Store the cheesecake in an airtight container in the refrigerator for up to 4 days. If you need to freeze it, freeze without the meringue layer. Add the meringue after thawing. Lemon curd and cheesecake both freeze well when handled properly.
Tips for Success
- Use room-temperature cream cheese for a perfectly smooth filling.
- Do not overbeat the eggs, as this can cause cracking.
- Use fresh lemons for the brightest flavor and best results.
- Torch the meringue gently to avoid burning the topping.
- Chill thoroughly between layers to create clean, distinct lines.