Lemon meringue cheesecake is my go-to when I’m craving something both creamy and bursting with citrus. Honestly, the very first time I made this, I could hardly wait for it to chill, there’s just something thrilling about those bright lemon layers and that fluffy, toasted meringue! Lemon meringue cheesecake brings together all the joy of classic cheesecake and lemon meringue pie in every single slice. If you love desserts that taste like a celebration, this recipe is about to become your new favorite.
What Is Lemon Meringue Cheesecake?
Let’s spill the tea on what makes lemon meringue cheesecake so special. Picture this: a buttery graham cracker crust, silky lemon-infused cheesecake, a sunny layer of lemon curd, and a swoosh of golden, marshmallowy meringue. Each forkful is a flavor adventure, with creamy, tart, and sweet notes that play perfectly together. It’s basically the love child of two iconic desserts, and it’s always the star of the table. Plus, if you’re into creative mashups, you might also want to check out these strawberry cheesecake cookies for another fun twist on classic flavors!
Why You’ll Love This Lemon Meringue Cheesecake
What’s not to love? This lemon meringue cheesecake is packed with zesty lemon flavor that’s both refreshing and cozy. The creamy cheesecake keeps it rich, but it never feels heavy. And the toasted meringue on top? It’s like a fluffy, sweet cloud, truly dreamy. Even if you’re not a pro baker, you’ll find the steps are totally doable and don’t require fancy tools. The ingredients are easy to find, so you can whip this up on a whim or for a special occasion. Trust me, it will steal the show at brunch, birthdays, or just because you feel like baking something wonderful. Want more impressive but simple desserts? The berry crumble on the blog is another crowd-pleaser.
How to Make Lemon Meringue Cheesecake
Quick Overview
Making lemon meringue cheesecake is honestly easier than you think. You’ll make a quick crust, whip up a lemony cheesecake filling, layer on some luscious lemon curd, and finish with a glossy meringue topping that you get to toast to perfection.
Ingredients Overview
- Graham cracker crumbs: The classic crust. Swap for digestive biscuits or even vanilla wafers if you like.
- Butter: Melted, to hold the crust together. You can use margarine if that’s what you have.
- Cream cheese: Full-fat is best for the creamiest result.
- Sour cream: Adds tang and smoothness. Greek yogurt works well, too.
- Granulated sugar: Sweetens all the layers.
- Eggs: These bind the cheesecake and create the light, fluffy meringue.
- Lemon zest and juice: Fresh, always! This is where your bold lemon flavor comes from.
- Cornstarch: Stabilizes the lemon curd and meringue for that perfect slice.
- Vanilla extract: For a cozy, rounded flavor.
- Cream of tartar: Makes your meringue stable and glossy. Lemon juice is an okay backup.
- Lemon curd: Homemade or store-bought, whichever works for you.
If you ever find yourself out of graham crackers, try using the base from these gooey pecan pie brownies, it’s rich and works so well for a flavor twist!
Step-by-Step Instructions
- Prep the Crust: Combine graham cracker crumbs with melted butter. Press into a 9-inch springform pan and bake at 325°F for 8 minutes. Let it cool.
- Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then blend in sour cream, lemon zest, juice, and vanilla.
- Bake: Pour the filling over the crust. Place the pan in a larger one filled with hot water for a gentle bake. Bake at 325°F for 50–60 minutes, until the center is set but a bit jiggly.
- Cool Down: Turn off the oven, crack the door, and let it cool for an hour. Then refrigerate for at least 4 hours (overnight is even better).
- Lemon Curd Layer: Spread a generous layer of lemon curd over the chilled cheesecake.
- Make Meringue: Whip egg whites with cream of tartar until soft peaks form. Gradually add sugar and whip to stiff, glossy peaks.
- Top and Toast: Pile the meringue on top, swirling it up into peaks. Toast with a kitchen torch or under the broiler until golden.
- Chill & Serve: Pop back in the fridge for another hour to help it set. Then slice and enjoy!
If you want to shake things up with more unique crusts, the ube brownies recipe has a fab base you could borrow.
Helpful Tips & Customizations
- Let all your dairy ingredients sit out so everything blends super smoothly.
- Add finely chopped candied lemon peel to the cheesecake for extra zing.
- Try an almond or coconut cookie crust for a little flavor adventure.
- For ultra-stable meringue, add a bit of cornstarch slurry before spreading.
- Swirl in some raspberry or blueberry puree with the lemon curd for a burst of color and flavor.
And if you’re curious about creative swaps in brownies and bars, the chickpea brownies recipe is a great place to look for inspiration.
Serving Suggestions
Lemon meringue cheesecake tastes best when it’s chilled, and the slices come out cleanest when you use a hot, damp knife between cuts. Garnish with lemon slices, fresh berries, or a sprinkle of zest to really make those colors pop. Serve it up for Mother’s Day, brunch with friends, or just a weekend treat. Pair with iced tea or sparkling lemonade for the happiest dessert moment. For a fun party dessert board, serve slices with mini birthday cake protein balls for a little bite-size sweetness on the side.
FAQs About Lemon Meringue Cheesecake
How do I stop the meringue from weeping or shrinking?
Spread the meringue on the hot lemon curd and make sure it touches the crust edge all around. Use stiff, glossy peaks, and add a bit of cornstarch or cream of tartar for extra insurance. Toast only until golden.
What’s the best way to amp up lemon flavor?
Use fresh lemon zest and juice in both the cheesecake and curd. Rubbing zest into the sugar first releases even more citrus oils. If you want a new lemon treat for your lineup, definitely peek at the no bake banana split dessert for a summery option.
Can this cheesecake be made ahead?
Yes! Make the cheesecake ahead and chill overnight. Add the meringue and torch it on serving day. Leftovers keep in the fridge for three days.
How do I keep the cheesecake crack-free?
Always bake in a water bath, avoid overmixing once the eggs are in, and cool slowly. For more tips on foolproof cheesecake, you might enjoy the step-by-step in 4th of July mini cheesecakes.
Conclusion
Lemon meringue cheesecake really is the ultimate sweet and tangy treat, creamy, vibrant, and totally crave-worthy. It’s perfect for parties, cozy nights, or whenever you want to share something special. I love seeing your baking creations, so tag me if you try this recipe! For more dessert ideas, the red velvet cheesecake brownies are a must-try next, and there’s always new inspiration on my Pinterest page. If you’re curious about why water baths work so well for cheesecakes, there’s an awesome explainer on America’s Test Kitchen. Happy baking!
Lemon Meringue Cheesecake
Equipment
- 1 9-inch springform pan For cheesecake
- 2 Mixing bowls Large and medium
- 1 Electric mixer Hand or stand mixer
- 1 Rubber spatula For folding and scraping
- 1 Saucepan For lemon curd (if homemade)
- 1 Kitchen torch For toasting meringue
- 1 Baking dish For water bath
Ingredients
- 1 1/2 cups Graham cracker crumbs – Or digestive biscuits/vanilla wafers
- 1/3 cup Butter melted – Margarine works too
- 3 8- oz pk Cream cheese – Full fat
- 1 cup Sour cream – Or Greek yogurt
- 1 cup Granulated sugar –
- 3 Eggs – Large
- 2 tbsp Lemon zest – Freshly grated
- 1/2 cup Lemon juice – Fresh
- 2 tbsp Cornstarch – Divided
- 1 tsp Vanilla extract –
- 1/4 tsp Cream of tartar – Or lemon juice
- 1 cup Lemon curd – Homemade or store-bought
- 3 Egg whites – For meringue
- 1/2 cup Granulated sugar – For meringue
Instructions
- Prep the crust: Mix graham cracker crumbs with melted butter, press into a springform pan, and bake at 325°F for 8 minutes.
- Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time. Blend in sour cream, lemon zest, lemon juice, 1 tbsp cornstarch, and vanilla.
- Bake: Pour filling over crust. Place pan in a larger pan with hot water. Bake at 325°F for 50–60 minutes until just set.
- Cool: Let cool in oven with door cracked for 1 hour, then refrigerate at least 4 hours.
- Add lemon curd: Spread lemon curd over chilled cheesecake.
- Make meringue: Whip egg whites with cream of tartar and 1 tbsp cornstarch until soft peaks. Gradually add sugar, beating to stiff peaks.
- Top and toast: Spread meringue over lemon curd, swirl peaks, and toast with a kitchen torch or under broiler.
- Chill and serve: Chill another hour, slice, and enjoy!
