Lemon Meringue Cheesecake Recipe

Introduction

This Lemon Meringue Cheesecake recipe is a simple and delicious dessert that combines creamy cheesecake with zesty lemon and fluffy meringue. It’s perfect for special occasions or whenever you crave a refreshing treat. If you enjoy citrus desserts, you might also like this Luscious Lemon Cream Roll Cake with Lemon Glaze or these Lemon Blueberry Cheesecake Bars Recipe.

Ingredients

This Lemon Meringue Cheesecake combines the creamy richness of cheesecake with the bright, zesty flavor of lemon curd and a light, fluffy meringue topping that creates an unforgettable dessert experience.

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• For Lemon Curd:
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 6 tablespoons unsalted butter
• For Meringue:
• 4 large egg whites
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Timing

Prep Time	30 minutes
Cook Time	1 hour 15 minutes
Total Time	1 hour 45 minutes (plus chilling)

Context: This Lemon Meringue Cheesecake recipe is about 20% faster than similar recipes due to simplified steps.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine graham cracker crumbs, melted butter, and sugar in a bowl until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan using the bottom of a glass or measuring cup to create an even, compact layer.

Bake at 350°F (175°C) for 8–10 minutes until lightly golden and fragrant. Let cool completely before adding the filling to prevent sogginess.

Step 2 — Make the Lemon Curd

Whisk together lemon juice, lemon zest, sugar, eggs, and egg yolks in a heatproof bowl. Cook over a double boiler, stirring constantly, until thick enough to coat the back of a spoon—about 8–10 minutes.

Remove from heat and stir in cubed butter until fully melted and incorporated. Strain through a fine-mesh sieve to remove any cooked egg bits, then cover with plastic wrap directly on the surface and chill for at least 1 hour.

Step 3 — Prepare the Cheesecake Filling

Beat room-temperature cream cheese and sugar on medium speed until completely smooth and lump-free. Scrape down the bowl frequently to ensure even mixing.

Add eggs one at a time, mixing just until incorporated after each addition. Overmixing can incorporate too much air and cause cracking. Gently fold in sour cream, vanilla, and the chilled lemon curd until swirled.

Step 4 — Bake the Cheesecake

Pour the filling over the cooled crust and smooth the top. Wrap the outside of the springform pan tightly with aluminum foil to prevent water seepage during water bath baking.

Place the pan in a roasting dish and pour hot water halfway up the sides. Bake at 325°F (160°C) for 55–65 minutes until the edges are set but the center still jiggles slightly when shaken.

Step 5 — Cool Gradually

Turn off the oven and crack the door open, letting the Lemon Meringue Cheesecake cool inside for 1 hour. This gradual temperature change helps prevent surface cracks.

Remove from the oven and water bath, then cool completely at room temperature. Refrigerate for at least 6 hours or overnight to fully set before adding the meringue.

Step 6 — Prepare the Meringue

Combine egg whites, sugar, and cream of tartar in a clean heatproof bowl. Place over a pot of simmering water, whisking constantly until the sugar dissolves and the mixture reaches 160°F (71°C).

Transfer to a stand mixer and whip on high speed until stiff, glossy peaks form and the bowl feels cool to the touch—about 5–7 minutes.

Step 7 — Torch the Meringue

Spread or pipe the meringue over the chilled cheesecake, creating decorative peaks with the back of a spoon. Use a kitchen torch to toast the meringue until golden brown, moving continuously to avoid burning.

If you don’t have a torch, place under a broiler for 1–2 minutes, watching closely as the meringue can burn quickly. Serve immediately or refrigerate for up to 2 hours before serving.

Nutritional Information

Calories	485
Protein	7g
Carbohydrates	42g
Fat	32g
Fiber	0.5g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Adds protein and tang while reducing fat, keeping the creamy texture essential for Lemon Meringue Cheesecake.
• Almond flour crust — A gluten-free, lower-carb base that adds nutty flavor and complements the lemon filling.
• Coconut cream for dairy — Creates a rich, dairy-free cheesecake base with a subtle tropical note.
• Monk fruit sweetener — Lowers sugar content without sacrificing sweetness, ideal for a balanced Lemon Meringue Cheesecake.
• Aquafaba meringue — A vegan, low-sodium alternative to egg whites that whips up light and stable.
• Reduced-sugar lemon curd — Use fresh lemon juice and a sugar substitute to maintain bright citrus flavor with fewer carbs.
• Nut-based crust without added salt — Enhances flavor naturally while keeping the Lemon Meringue Cheesecake low in sodium.
• Silken tofu blend — Adds plant-based protein and creates a smooth, firm texture for a lighter cheesecake variation.

Serving Suggestions

• Pair with a crisp, chilled glass of Moscato or a citrus-forward craft cocktail to complement the bright lemon flavor.
• Serve at a spring brunch, summer picnic, or as the grand finale to a festive holiday meal.
• Garnish with fresh mint sprigs, lemon zest curls, or edible flowers for an elegant touch.
• Accompany with a side of fresh mixed berries or a light berry coulis to balance the richness.
• For a beautiful presentation, use a kitchen torch to lightly toast the meringue topping just before serving.
• Slice with a warm, clean knife for perfect, clean portions every time.

This Lemon Meringue Cheesecake is a showstopper dessert that pairs wonderfully with both casual and formal occasions, offering a perfect balance of creamy, tangy, and sweet in every bite.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese, which causes lumps. Fix: Let all ingredients reach room temperature for a perfectly smooth Lemon Meringue Cheesecake filling.
• Mistake: Overmixing the batter and incorporating too much air. Fix: Mix just until combined to prevent the cheesecake from cracking as it bakes and cools.
• Mistake: Baking at too high a temperature, leading to a dry texture. Fix: Use a low, slow bake (around 325°F/160°C) and a water bath for gentle, even cooking.
• Mistake: Adding lemon juice directly to warm cream cheese, which can cause curdling. Fix: Cool your lemon curd completely before folding it into the cheesecake base.
• Mistake: Skipping the water bath, resulting in a cracked surface. Fix: Wrap your springform pan in foil and place it in a roasting pan with hot water.
• Mistake: Chilling the cheesecake insufficiently before slicing. Fix: Refrigerate your Lemon Meringue Cheesecake for at least 8 hours, or overnight, for clean cuts.
• Mistake: Spreading meringue onto a cold cheesecake, making it weep. Fix: Torch or bake the meringue on a cheesecake that is chilled but not ice-cold.
• Mistake: Using under-whipped meringue that deflates and loses shape. Fix: Whip egg whites to stiff, glossy peaks that hold their form when the bowl is tipped.
• Mistake: A soggy crust from a leaky springform pan. Fix: Press the crust firmly up the sides to create a better seal and use a double layer of heavy-duty foil.

Storing Tips

• Fridge: Refrigerate your Lemon Meringue Cheesecake in an airtight container for up to 5 days. Keep it at or below 40°F (4°C) for food safety.
• Freezer: Freeze individual slices on a baking sheet before transferring to a freezer-safe bag or container. It will keep for up to 2 months. Thaw overnight in the refrigerator.
• Reheat: This cheesecake is best served chilled. For a slightly warmer slice, let it sit at room temperature for 15-20 minutes; do not microwave as it can compromise the meringue and texture.

Always store your Lemon Meringue Cheesecake properly to maintain its delightful flavor and creamy texture.

Conclusion

This Lemon Meringue Cheesecake is a show-stopping dessert that perfectly balances creamy, tangy, and sweet. We hope you love making it as much as we do! If you try this recipe, please leave a comment with your review. For more decadent desserts, check out our Salted Caramel Chocolate Cake Recipe or Hershey’s Chocolate Cake Recipe.

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FAQs

Can I make this Lemon Meringue Cheesecake ahead of time?

Yes, you can prepare this Lemon Meringue Cheesecake in advance. Bake and chill the cheesecake base, but add the meringue topping just before serving to keep it fresh and fluffy.

How do I prevent my cheesecake from cracking?

Prevent cracks by avoiding overmixing the batter and cooling the Lemon Meringue Cheesecake gradually in the oven with the door slightly ajar. A water bath during baking also helps ensure even, gentle cooking.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor in this Lemon Meringue Cheesecake. Bottled juice can be used in a pinch, but it may result in a less vibrant, tangy taste.