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Lemon Meringue Cheesecake

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Lemon Meringue Cheesecake combines the creamy richness of cheesecake with the tart brightness of lemon curd and a fluffy toasted meringue topping—a showstopping dessert for special occasions.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/4 cup sour cream
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup lemon curd (store-bought or homemade)
  • 4 large egg whites
  • 1/4 tsp cream of tartar
  • 1/2 cup granulated sugar (for meringue)

Instructions

  1. Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and wrap the outside with foil to prevent leaks.
  2. Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
  3. In a large bowl, beat cream cheese until smooth. Add sugar and beat until fluffy. Mix in eggs one at a time, then add sour cream, lemon juice, lemon zest, and vanilla extract.
  4. Pour cheesecake filling over the crust. Place pan in a water bath and bake for 55–65 minutes, or until the center is slightly jiggly.
  5. Turn off oven and let cheesecake sit in oven for 1 hour. Remove and cool completely, then refrigerate for at least 4 hours or overnight.
  6. Spread lemon curd evenly over the top of the chilled cheesecake.
  7. For the meringue, beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until stiff, glossy peaks form.
  8. Pipe or spread meringue over the lemon curd. Use a kitchen torch to toast the meringue until golden brown. Alternatively, broil for 1–2 minutes, watching carefully.
  9. Refrigerate until ready to serve.

Notes

  • Use a water bath to prevent cracks in the cheesecake.
  • Homemade lemon curd adds extra freshness but store-bought works fine.
  • Toasting the meringue adds flavor and visual appeal.

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