If you adore the refreshing zing of lemon combined with the luscious creaminess of cheesecake plus the light, fluffy charm of meringue, then this Lemon Meringue Cheesecake Recipe is your next must-try dessert. It perfectly balances tart and sweet flavors with a buttery graham cracker crust and a velvety lemon curd crown, all hugged by a cloud-like meringue topping. Every forkful feels like a celebration of textures and tastes that will brighten any occasion and leave you dreaming of your next slice.
Ingredients You’ll Need
Gathering the right ingredients is half the joy here, and luckily, each one is both simple and essential, bringing a specific magic to the texture, flavor, and look of this cheesecake.
- Graham cracker crumbs: The crunchy base that adds a toasty, buttery foundation for the cheesecake.
- Granulated sugar: Sweetens every layer from crust to meringue, balancing the tart lemon.
- Unsalted butter: Adds richness, especially in the crust and lemon curd for depth.
- Cream cheese: The creamy hero of the cheesecake that makes it irresistibly smooth.
- Large eggs: Provide structure and help everything set just right.
- Vanilla extract: Enhances the overall flavor with warmth and complexity.
- Lemon zest and fresh lemon juice: The star citrus notes that give this dessert its signature brightness.
- Sour cream: Adds a slight tang and silkiness to the cheesecake filling.
- Egg yolks: Essential for thickening the lemon curd and adding richness.
- Cream of tartar: Stabilizes the meringue, helping it hold those stunning peaks.
How to Make Lemon Meringue Cheesecake Recipe
Step 1: Prepare the Crust
Start by mixing graham cracker crumbs, sugar, and melted butter until perfectly moistened with no dry spots. Press this mixture firmly into your prepared 9-inch springform pan. Baking it for 10 minutes creates that sturdy, golden base with just the right crunch that supports all the luscious layers on top.
Step 2: Make the Cheesecake Filling
Beat softened cream cheese and sugar until silky smooth. Add eggs one at a time, ensuring they’re fully incorporated before moving on. Stir in vanilla extract, lemon zest, lemon juice, and sour cream carefully, blending it all into a luscious batter. Pour this creamy mixture over your cooled crust and bake until the filling is set at the edges but still quivers gently in the center—this guarantees a melt-in-your-mouth texture.
Step 3: Chill the Cheesecake
Turn off the oven and let the cheesecake cool inside with the door cracked open for an hour. This slow cooling prevents cracks and keeps the cheesecake perfectly tender. Then refrigerate for at least four hours, or overnight if you can wait, so it firms up delightfully before the next steps.
Step 4: Whip Up the Lemon Curd
In a small saucepan, combine fresh lemon juice, zest, sugar, and egg yolks. Stir constantly over medium heat until thick and luscious, then whisk in butter off the heat for a smooth, glossy finish. Allow it to cool before spreading generously over the chilled cheesecake, adding a burst of tangy richness that wakes up every bite.
Step 5: Create the Fluffy Meringue
Beat egg whites and cream of tartar until soft peaks form, then gradually add sugar until the meringue is shiny and holds stiff peaks. Fold in vanilla extract for aroma and either pipe or spoon this cloud-like topping over the lemon curd. Brown the meringue lightly with a kitchen torch or a quick broil to give it that signature toasty look and flavor.
Step 6: Final Chill
Let the entire masterpiece chill until ready to serve, allowing the layers to meld beautifully and the flavors to intensify. This resting stage is key to making your Lemon Meringue Cheesecake Recipe taste like a slice of lemon heaven.
How to Serve Lemon Meringue Cheesecake Recipe
Garnishes
A simple sprinkle of extra lemon zest or a few thin lemon slices on top can brighten the presentation and amplify the citrusy aroma. Fresh mint leaves also add a pop of green and a refreshing contrast.
Side Dishes
This cheesecake pairs wonderfully with fresh berries like raspberries or blueberries, which add natural sweetness and color contrast. A dollop of whipped cream or a scoop of vanilla bean ice cream elevates the dessert experience even more.
Creative Ways to Present
For a wow factor, serve individual slices with a drizzle of raspberry coulis or a dusting of edible flowers. You might also try mini versions in cupcake tins or layered parfait glasses for a charming twist on the classic serving style.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cheesecake tightly with plastic wrap or store in an airtight container in the refrigerator for up to 4 days. The flavors only get better as they mingle, but the meringue topping is best enjoyed fresh to keep its delicate texture.
Freezing
You can freeze the cheesecake without the meringue topping by wrapping it carefully in plastic and foil; freeze for up to 1 month. Thaw overnight in the fridge before adding fresh lemon curd and meringue when ready to serve for best results.
Reheating
Because this dessert is best served cold, reheating is not recommended. Instead, allow frozen portions to thaw slowly in the fridge to maintain the creamy texture and fresh flavors of your Lemon Meringue Cheesecake Recipe.
FAQs
Can I make the lemon curd and meringue ahead of time?
Absolutely! Making the lemon curd and meringue a day ahead is convenient and helps your preparation feel less rushed. Just store the lemon curd in the fridge and keep the meringue tightly covered until you’re ready to assemble.
What if I don’t have a kitchen torch to brown the meringue?
No worries! You can place the cheesecake under a broiler for 1–2 minutes, watching very closely as the meringue can brown quickly. This mimics the toasted effect and adds a lovely flavor.
How do I prevent cracks in my cheesecake?
Slow cooling is essential for crack-free cheesecake. Cooling it gradually in the oven with the door cracked and then chilling overnight helps prevent sudden temperature changes that cause cracking.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for bright, natural flavor and acidity that makes this recipe shine, but if needed, bottled juice can be used in a pinch. Just try to use pure lemon juice without added preservatives or sweeteners.
Is this cheesecake recipe suitable for vegetarians?
Yes, this classic Lemon Meringue Cheesecake Recipe is vegetarian-friendly, as it contains no meat products and uses standard baking ingredients like eggs and dairy that fit a vegetarian diet.
Final Thoughts
Once you try this Lemon Meringue Cheesecake Recipe, it will quickly become your go-to dessert for festive dinners or whenever you crave a bright, creamy, and beautifully layered treat. It’s a showstopper that’s surprisingly approachable, inviting you to impress family and friends with its perfect harmony of tangy lemon, smooth cheesecake, and airy meringue. So roll up your sleeves and give it a whirl – your sweet tooth will definitely thank you!
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Lemon Meringue Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours (includes chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This luscious Lemon Meringue Cheesecake combines a tangy lemon cheesecake base with a buttery graham cracker crust, topped with a zesty homemade lemon curd and a light, fluffy meringue that is lightly browned for a stunning finish. Perfect for a special dessert that balances creamy richness with bright citrus flavors.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- ½ cup sour cream
For the lemon curd:
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup granulated sugar
- 3 large egg yolks
- 4 tablespoons unsalted butter
For the meringue:
- 3 large egg whites
- ¼ teaspoon cream of tartar
- 6 tablespoons granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (160°C). Line the base of a 9-inch springform pan with parchment paper and lightly grease the sides to prevent sticking.
- Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove and allow to cool while preparing the filling.
- Prepare cheesecake filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract, lemon zest, lemon juice, and sour cream until everything is well combined. Pour this cheesecake batter over the cooled crust and spread evenly.
- Bake cheesecake: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until the center is mostly set but still slightly jiggly. Turn off the oven and crack the oven door open, then let the cheesecake cool gradually inside the oven for 1 hour to prevent cracking. Afterward, refrigerate the cheesecake for at least 4 hours or overnight to fully chill and set.
- Prepare lemon curd: In a small saucepan over medium heat, whisk together fresh lemon juice, lemon zest, sugar, and egg yolks. Stir constantly until the mixture thickens, approximately 5 to 7 minutes. Remove from heat and stir in the butter until smooth and glossy. Allow the lemon curd to cool before spreading it evenly over the chilled cheesecake.
- Make the meringue: In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until stiff, glossy peaks form. Beat in the vanilla extract carefully. Spoon or pipe the meringue evenly over the lemon curd layer on the cheesecake.
- Brown the meringue: Use a kitchen torch to lightly brown the meringue, or place the cheesecake under a broiler for 1 to 2 minutes. Watch closely to prevent burning.
- Chill and serve: Chill the assembled cheesecake until ready to serve. Slice carefully, wiping the knife clean between cuts for neat slices.
Notes
- Ensure all ingredients are at room temperature for a smooth cheesecake batter.
- The lemon curd and meringue can be prepared a day ahead to save time before assembly.
- For clean slices, wipe your knife with a warm, damp cloth between each cut.
