Print

Lemon Meringue Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Lemon Meringue Cheesecake combines a buttery graham cracker crust, tangy lemon cheesecake filling, silky lemon curd, and fluffy golden meringue topping for an elegant, citrusy dessert that’s creamy, light, and absolutely stunning.

Ingredients

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, room temperature

3 large eggs, room temperature

Lemon Curd:

6 tablespoons unsalted butter, 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, room temperature

1/2 cup granulated sugar

1/4 teaspoon cream of tartar

Instructions

  1. Prepare the Crust: Preheat oven to 325°F (163°C). Mix graham cracker crumbs and sugar with melted butter until evenly moistened. Press into the bottom of a greased 9-inch springform pan. Bake for 10 minutes and let cool.
  2. Make the Cheesecake Filling: Beat cream cheese until smooth. Add sugar, lemon juice, zest, and sour cream, mixing until combined. Add eggs one at a time on low speed, mixing just until incorporated. Pour over cooled crust.
  3. Place the pan in a larger roasting pan and pour hot water halfway up the sides to form a water bath. Bake 65–75 minutes, until edges are set but center slightly jiggles. Cool in oven with door cracked for 1 hour, then let cool fully at room temperature. Refrigerate at least 6 hours or overnight.
  4. Prepare Lemon Curd: In a saucepan, whisk butter, sugar, eggs, lemon juice, and zest over low heat. Stir constantly until thickened and coats the back of a spoon (7–10 minutes). Strain through a fine sieve and let cool slightly. Spread evenly over chilled cheesecake and refrigerate.
  5. Make the Meringue: Preheat oven to 350°F (175°C). Beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until stiff, glossy peaks form. Spread or pipe meringue over lemon curd, sealing edges.
  6. Bake for 10–12 minutes, until meringue is lightly golden. Cool completely, then chill for at least 2 more hours before serving.

Notes

Use a water bath to prevent cracks and ensure creamy texture.

Fresh lemon juice gives the best flavor—avoid bottled juice.

If meringue weeps, it may be underbaked or overbeaten; bake until golden and firm.

For a quick version, use store-bought lemon curd and toast the meringue with a torch.

The cheesecake (without topping) can be frozen for up to 2 months.

Nutrition

Find it online: https://justsosavory.com/lemon-meringue-cheesecake/