Lemon Meringue Cheesecake

This Lemon Meringue Cheesecake is a stunning dessert that combines three beloved classics—lemon curd, creamy cheesecake, and fluffy meringue—into one elegant masterpiece. I love how the buttery graham cracker crust supports a tangy, smooth cheesecake layer, topped with bright lemon curd and a billowy crown of golden meringue. It’s the perfect balance of sweet, tart, and creamy in every bite.

Why You’ll Love This Recipe

I love this recipe because it’s a showstopper that tastes just as good as it looks. The lemon curd adds a vibrant tang that cuts through the richness of the cheesecake, while the meringue gives it a light, airy finish. Each layer complements the next perfectly, and it’s surprisingly manageable to make if I take it step by step. Whether I’m baking for a celebration or just craving something indulgent and citrusy, this cheesecake always delivers.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Crust
2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted

Cheesecake Filling
24 oz cream cheese, softened
1 cup granulated sugar
1/4 cup fresh lemon juice
2 teaspoons lemon zest
1/2 cup sour cream, at room temperature
3 large eggs, at room temperature

Lemon Curd
6 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
3 large eggs
1/2 cup fresh lemon juice
1 tablespoon lemon zest

Meringue
4 large egg whites, at room temperature
1/2 cup granulated sugar
1/4 teaspoon cream of tartar

Directions

Crust

1. I preheat my oven to 325°F (163°C) and grease a 9-inch springform pan.
2. I combine the graham cracker crumbs and sugar in a bowl, then pour in the melted butter. I stir until all the crumbs are evenly coated and the mixture resembles wet sand.
3. I press the mixture firmly into the bottom of the pan, making sure it’s even.
4. I bake the crust for 10 minutes, then let it cool while I prepare the filling.

Cheesecake Filling

1. In a large mixing bowl, I beat the softened cream cheese until smooth and creamy.
2. I add the sugar, mixing until combined, then blend in the lemon juice, lemon zest, and sour cream.
3. I add the eggs one at a time, mixing on low speed after each addition to avoid overbeating.
4. I pour the filling over the cooled crust and smooth the top with a spatula.
5. I place the springform pan inside a larger roasting pan and fill the outer pan with hot water halfway up the sides to create a water bath.
6. I bake the cheesecake for 65–75 minutes, or until the edges are set but the center is slightly jiggly.
7. I turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then I remove it and allow it to cool completely before refrigerating for at least 6 hours or overnight.

Lemon Curd

1. In a medium saucepan, I whisk together the butter, sugar, eggs, lemon juice, and zest over low heat.
2. I cook the mixture, whisking constantly, until it thickens and coats the back of a spoon—about 7–10 minutes.
3. I remove it from heat and strain it through a fine mesh sieve to ensure a silky texture.
4. I let the curd cool slightly, then spread it evenly over the chilled cheesecake. I refrigerate it again while I prepare the meringue.

Meringue

1. I preheat the oven to 350°F (175°C).
2. In a clean, grease-free bowl, I beat the egg whites and cream of tartar on medium speed until foamy.
3. I gradually add the sugar, a tablespoon at a time, and continue beating until stiff, glossy peaks form.
4. I spread or pipe the meringue over the lemon curd layer, making sure it touches the edges of the crust to seal it.
5. I bake for 10–12 minutes, or until the meringue is lightly golden.
6. I cool the cheesecake completely, then chill it for at least 2 more hours before serving.

Servings and Timing

This cheesecake serves about 12 people. The total time is around 10 hours, including cooling and chilling. Active prep takes about 1 hour, baking about 1 hour and 15 minutes, and cooling/chilling the rest.

Variations

Sometimes I make a lime or orange version by swapping the lemon juice and zest for another citrus fruit. For a shortcut, I use store-bought lemon curd, though I prefer homemade for its freshness. I also like adding a sprinkle of toasted coconut or crushed meringue pieces on top for texture.

Storage/Reheating

I store the cheesecake in the refrigerator, covered, for up to 4 days. To keep the meringue from weeping, I make sure it’s sealed and avoid covering it tightly with plastic wrap. This cheesecake doesn’t freeze well once topped with meringue, but the baked cheesecake (before topping) can be frozen for up to 2 months.

FAQs

Can I make this cheesecake ahead of time?

Yes, I make the cheesecake and lemon curd a day ahead, then prepare the meringue topping before serving.

How do I prevent cracks in the cheesecake?

Using a water bath and cooling the cheesecake gradually in the oven helps prevent cracking.

Can I use bottled lemon juice?

Fresh lemon juice is best—it gives a brighter, cleaner flavor.

Why does my meringue weep?

That can happen if it’s overbeaten or exposed to humidity. I make sure to bake it until golden and cool it in a dry place.

Can I make mini cheesecakes instead?

Yes, I bake them in muffin tins for 20–25 minutes and top them individually with lemon curd and meringue.

Can I skip the meringue?

Absolutely. The cheesecake is still delicious topped only with lemon curd.

How do I toast the meringue without baking?

I use a kitchen torch to brown the meringue evenly if I prefer not to bake it again.

Can I add more lemon flavor?

Yes, I sometimes add an extra teaspoon of zest to the filling for more brightness.

What if I don’t have sour cream?

Greek yogurt makes a good substitute and still adds the needed tang and creaminess.

How long should I chill the cheesecake before slicing?

At least 6 hours, but overnight gives the best texture and flavor.

Conclusion

I love how this Lemon Meringue Cheesecake brings together the best of all worlds—creamy, tangy, and airy. The bright lemon curd and soft meringue balance the richness of the cheesecake perfectly, creating a dessert that’s as impressive as it is delicious. Every layer shines, making it a beautiful centerpiece for any special occasion or just a well-deserved treat for myself.

Print