If you are a fan of tangy, creamy, and delightfully fluffy desserts, then this Lemon Meringue Cheesecake Recipe is about to become your new favorite indulgence. Imagine the perfect harmony of a rich cheesecake base infused with zesty lemon curd, all crowned with a cloud-like meringue topping that’s lightly toasted to add a subtle crunch and a beautiful golden finish. This dessert brings the classic charm of lemon meringue pie together with the decadence of cheesecake, creating a show-stopping treat that’s as impressive as it is irresistible.
Ingredients You’ll Need
Gathering simple, quality ingredients is key to making this Lemon Meringue Cheesecake Recipe shine. Each component plays an essential role: the buttery graham cracker crust forms the solid foundation, the cream cheese mixture delivers the creamy texture you dream of, and the zesty lemon curd adds that signature citrus punch, while the glossy meringue provides the airy finish.
- 1 1/2 cups graham cracker crumbs: Provides a crunchy and buttery base that holds the cheesecake together perfectly.
- 1/4 cup granulated sugar (for crust): Sweetens the crust just enough to balance the tangy filling.
- 1/2 cup unsalted butter, melted: Binds the crust crumbs and adds richness.
- 3 (8-ounce) packages cream cheese, softened: The creamy heart of the cheesecake, softened to ensure a smooth batter.
- 1 cup granulated sugar (for filling): Sweetens the creamy filling without overpowering the lemon flavor.
- 1 tablespoon all-purpose flour: Helps set the cheesecake filling for a perfect slice.
- 3 large eggs: Adds structure and richness to the filling.
- 1/2 cup sour cream: Keeps the cheesecake moist and gives a slight tang that complements the lemon.
- 2 teaspoons vanilla extract: Enhances all the other flavors and adds warmth.
- 1/2 cup lemon curd (plus more for topping): The star ingredient that infuses vibrant citrus flavor.
- 4 large egg whites: For making the fluffy and glossy meringue topping.
- 1/2 cup granulated sugar (for meringue): Sweetens the meringue to a perfect balance.
- 1/4 teaspoon cream of tartar: Stabilizes the egg whites for stiff peaks.
- 1/2 teaspoon vanilla extract (for meringue): Adds subtle depth and aroma to the meringue topping.
How to Make Lemon Meringue Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until everything resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form a sturdy base. Bake for 10 minutes, then set aside to cool. This step ensures a crunchy base that holds the luscious filling perfectly.
Step 2: Make the Cheesecake Filling
Beat the softened cream cheese in a large mixing bowl until smooth and creamy. Gradually add 1 cup sugar and the flour, beating well to combine. Add the eggs, one at a time, mixing thoroughly after each addition to prevent lumps and ensure a velvety texture. Stir in the sour cream, vanilla extract, and 1/2 cup lemon curd until everything is fully blended together—this gives the cheesecake its iconic tangy brightness.
Step 3: Bake the Cheesecake
Pour the filling over the cooled crust, smoothing the top gently. Bake in the preheated oven for 50 to 60 minutes, or until the center is just set – it should still have a slight wobble to it. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to prevent cracking and promote even cooling.
Step 4: Chill the Cheesecake
After the oven cooling, refrigerate the cheesecake for at least four hours or preferably overnight. This chilling step is crucial to ensure the cheesecake firms up and the flavors meld beautifully, making for clean slices and a decadent mouthfeel.
Step 5: Make the Meringue
Beat the egg whites with cream of tartar until they become foamy. Gradually add the 1/2 cup sugar while continuing to beat until stiff and glossy peaks form—a visual sign your meringue is perfectly whipped. Mix in 1/2 teaspoon vanilla extract for that delicate aromatic finish.
Step 6: Assemble the Topping
Spread a thin layer of lemon curd over the chilled cheesecake, giving it an extra pop of citrusy goodness. Spoon or pipe the meringue over the top, shaping it into swirls or peaks for a gorgeous presentation. Use a kitchen torch to lightly brown the meringue or place under the broiler for 1 to 2 minutes, watching carefully to achieve that perfect golden color. Chill until ready to serve.
How to Serve Lemon Meringue Cheesecake Recipe
Garnishes
Fresh garnishes can elevate this dessert to next-level deliciousness. Try topping slices with thin lemon zest strips, edible flowers, or a sprinkle of finely chopped pistachios for color and a nutty bite. A few fresh berries on the side add a lovely contrast as well.
Side Dishes
This rich Lemon Meringue Cheesecake pairs beautifully with light sides such as a simple mixed greens salad dressed in a citrus vinaigrette or a small scoop of sorbet to cleanse the palate. For gatherings, fresh fruit platters are excellent companions, bringing refreshing balance.
Creative Ways to Present
For a fun twist, serve individual portions in clear glasses layered with crumbled crust and lemon curd for a deconstructed feel. Alternatively, add a swirl of meringue on mini cheesecakes for personalized treats that wow at parties. The possibilities with this Lemon Meringue Cheesecake Recipe are only limited by your creativity.
Make Ahead and Storage
Storing Leftovers
Store leftover cheesecake tightly covered in the refrigerator to keep it fresh and moist. Properly wrapped, this cheesecake can last up to 3 days without losing its delicate texture or vivid lemon flavor.
Freezing
You can freeze the cheesecake without the meringue toppings for up to 1 month. Wrap securely in plastic wrap and then foil to prevent freezer burn. Thaw overnight in the fridge before adding fresh meringue topping and serving.
Reheating
Since cheesecake is best enjoyed chilled, it’s generally not recommended to reheat. However, if desired, bring slices to room temperature for about 20 minutes before serving for optimal texture. Avoid microwaving as it can alter the texture and melt the meringue.
FAQs
Can I use store-bought lemon curd for this recipe?
Absolutely! Store-bought lemon curd works wonderfully and can save you time, though homemade lemon curd will give an extra fresh citrus punch if you have the chance to make it.
What is the best way to avoid cracks in my cheesecake?
Cooling the cheesecake gradually is key. That’s why this recipe instructs you to turn off the oven and leave the cheesecake inside with the door cracked open—this gentle cooling minimizes cracks by preventing sudden temperature changes.
Can I make the meringue topping ahead of time?
It’s best to prepare and brown the meringue right before serving to maintain its light and fluffy texture. If you make it too far ahead, the meringue can start to weep or lose its structure.
Is it possible to substitute the graham cracker crust?
Yes! You can use digestive biscuits or even crushed vanilla wafers as alternatives to graham crackers. Just keep the butter proportion the same to achieve that perfect crust consistency.
How many servings does this Lemon Meringue Cheesecake Recipe yield?
This recipe yields about 12 hearty slices, perfect for sharing with family and friends during special occasions or whenever you want to treat yourself.
Final Thoughts
This Lemon Meringue Cheesecake Recipe is a true crowd-pleaser that combines zesty lemon flavor with the creamy richness of cheesecake and the delightful fluff of toasted meringue. It’s a dessert that feels both classic and refreshing, perfect for sunny afternoons or festive dinners. I can’t wait for you to try it and discover just how magical these simple ingredients can be when brought together with a little love and care. Happy baking!
Print
Lemon Meringue Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Meringue Cheesecake combines a buttery graham cracker crust with a creamy lemon-infused cheesecake filling, topped with a glossy, lightly toasted meringue. Perfectly balancing tangy citrus flavors and sweet, airy meringue, this dessert is an elegant and refreshing treat ideal for spring and summer occasions.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 3 large eggs
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1/2 cup lemon curd (plus more for topping)
Meringue Topping
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs with 1/4 cup sugar and the melted butter until well combined. Press this mixture firmly onto the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove from oven and allow it to cool completely.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add 1 cup sugar and flour, mixing well to combine. Add eggs one at a time, beating thoroughly after each addition. Stir in sour cream, vanilla extract, and lemon curd until the mixture is smooth and even.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for 50–60 minutes, or until the center is just set (it should have a slight wobble). Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Chill the Cheesecake: After the oven cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to set completely.
- Prepare the Meringue: Using a clean bowl and beaters, beat egg whites with cream of tartar until foamy. Gradually add 1/2 cup sugar while continuing to beat until stiff, glossy peaks form. Beat in vanilla extract.
- Assemble and Finish: Spread a thin layer of lemon curd over the chilled cheesecake. Spoon or pipe the meringue over the top evenly. Use a kitchen torch to lightly brown the meringue or place under a broiler for 1–2 minutes, watching carefully to avoid burning. Chill the cheesecake until ready to serve.
Notes
- Ensure cream cheese is fully softened before mixing to avoid lumps in the filling.
- You can use either store-bought or homemade lemon curd based on your preference.
- For a firmer meringue topping, toast the meringue just before serving to maintain texture.
- Watch meringue closely under broiler to prevent burning as it can brown quickly.
