Tangy, creamy, and crowned with a cloud of golden meringue—this Lemon Meringue Cheesecake is a showstopper. Imagine the rich decadence of classic cheesecake meeting the bright zing of lemon curd, all topped with a billowy swirl of toasted meringue. One slice is a burst of flavor and texture: smooth, tart, sweet, and just the right amount of indulgent.

Behind the Recipe

Born from my love of two classic desserts—lemon meringue pie and traditional cheesecake—this recipe is the beautiful union of both. It started as a holiday experiment, a way to bring something unexpected to the table, and quickly became a family favorite. The tart lemon cuts through the richness of the cream cheese, while the meringue adds lightness and drama. It’s a dessert that commands attention and earns every compliment.

Recipe Origin or Trivia

Lemon meringue pie dates back to the 18th century, when it was first popularized in Europe, and later became a classic in American baking. Cheesecake, on the other hand, has ancient Greek origins and evolved into the rich, creamy New York-style versions we love today. Combining the two creates a hybrid dessert that is both sophisticated and nostalgic, with layers that play on texture, temperature, and flavor contrast.

Why You’ll Love Lemon Meringue Cheesecake

Every bite delivers layers of decadence and brightness, making it a memorable dessert.

Versatile: Perfect for holidays, dinner parties, or weekend baking.
Budget-Friendly: Uses basic baking staples and fresh lemons.
Quick and Easy: No water bath needed—just a simple bake and chill.
Customizable: Swap crusts or adjust lemon intensity to your taste.
Crowd-Pleasing: Looks stunning and tastes even better.
Make-Ahead Friendly: Ideal for prepping a day in advance.
Great for Leftovers: Stays fresh and firm for several days.

Chef’s Pro Tips for Perfect Results

Want that perfect slice and sky-high meringue? Here’s how:

Use Room Temperature Ingredients: Ensures a smooth, lump-free batter.
Don’t Overmix the Batter: Prevents cracks and keeps texture creamy.
Use Fresh Lemon Juice and Zest: Bottled won’t give the same brightness.
Cool Before Adding Lemon Curd: Prevents curd from melting into the cheesecake.
Torch the Meringue Just Before Serving: For best texture and visual impact.

Kitchen Tools You’ll Need

Make sure your kitchen is stocked with these essentials:

Springform Pan: For easy removal and beautiful layers.
Mixing Bowls: Separate bowls for crust, batter, curd, and meringue.
Electric Mixer: For smooth cheesecake and fluffy meringue.
Spatula and Whisk: For folding and scraping.
Zester and Juicer: Essential for getting the most from your lemons.
Blow Torch (optional): For toasting the meringue.

Ingredients in Lemon Meringue Cheesecake

Each layer plays a key role in the experience—here’s what you’ll need:

For the Crust:
Graham Cracker Crumbs: 1 1/2 cups – forms the sweet, buttery base.
Unsalted Butter: 1/4 cup, melted – binds and adds richness.
Granulated Sugar: 2 tablespoons – sweetens the crust.

For the Cheesecake Filling:
Cream Cheese: 24 ounces (3 blocks), softened – creates a rich, creamy base.
Granulated Sugar: 3/4 cup – sweetens and balances the tang.
Sour Cream: 1/2 cup – adds smoothness and a hint of tang.
Eggs: 3 large – provide structure and silkiness.
Vanilla Extract: 1 teaspoon – enhances the overall flavor.
Lemon Zest: 1 tablespoon – brightens the cheesecake.
Lemon Juice: 1/4 cup – infuses the filling with citrus flavor.

For the Lemon Curd Topping:
Egg Yolks: 4 – provide a silky, thick texture.
Granulated Sugar: 1/2 cup – balances the tartness.
Lemon Juice: 1/3 cup – provides zing and brightness.
Lemon Zest: 1 teaspoon – intensifies the citrus note.
Unsalted Butter: 1/4 cup – makes the curd glossy and rich.

For the Meringue:
Egg Whites: 4 – whip up to stiff peaks for height.
Granulated Sugar: 1/2 cup – stabilizes and sweetens the meringue.
Cream of Tartar: 1/4 teaspoon – helps achieve stiff peaks.

Ingredient Substitutions

Here’s how to keep things flexible:

Graham Crackers: Use vanilla wafers or digestive biscuits.
Sour Cream: Greek yogurt or crème fraîche.
Lemon Juice: Lime juice for a twist.
Butter: Margarine or plant-based butter for dairy-free.
Cream of Tartar: A squeeze of lemon juice as an alternative.

Ingredient Spotlight

Lemon Juice & Zest: The combination of both is what gives this dessert its true lemon meringue character—tart, aromatic, and bright.
Cream Cheese: The foundation of any good cheesecake, its richness pairs beautifully with the lemon and meringue.

Instructions for Making Lemon Meringue Cheesecake

This beauty has a few layers, but each one is easy and rewarding. Here’s how it all comes together:

Preheat Your Equipment:
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
Combine Ingredients:
For the crust, mix graham crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Cool slightly.
Prepare Your Cooking Vessel:
Beat cream cheese and sugar until smooth. Add sour cream, vanilla, lemon juice, and zest. Beat in eggs one at a time. Pour over crust.
Assemble the Dish:
Bake cheesecake for 50–60 minutes or until center is just set. Let cool at room temperature, then chill at least 4 hours or overnight.
Cook to Perfection:
For lemon curd, whisk yolks, sugar, juice, and zest in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in butter. Cool and spread over chilled cheesecake.
Finishing Touches:
For meringue, beat egg whites and cream of tartar to soft peaks. Slowly add sugar and beat until stiff, glossy peaks form. Pipe or spoon onto curd layer.
Serve and Enjoy:
Torch meringue until golden. Slice and serve chilled for ultimate creamy-citrus delight.

Texture & Flavor Secrets

It’s all about balance: the creamy density of the cheesecake, the tart silkiness of lemon curd, and the airy sweetness of toasted meringue. The buttery crust grounds it all, while the citrus cuts through richness. Each forkful offers soft, crisp, smooth, and fluffy sensations—truly a celebration of contrasts.

Cooking Tips & Tricks

Small tweaks for the best experience:

Bake the cheesecake in the lower third of your oven for even heat.
Cool gradually to avoid cracking.
Add zest after juicing to avoid bitter skin.

What to Avoid

Common pitfalls that can be easily avoided:

Overbaking the cheesecake: It should jiggle slightly in the center.
Skipping the chill time: The layers need to set for clean slicing.
Adding curd to hot cheesecake: It will melt into the filling.

Nutrition Facts

Servings: 12
Calories per serving: 410

Note: These are approximate values.

Preparation Time

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 5 hours (including chilling)

Make-Ahead and Storage Tips

This cheesecake is a dream for prepping ahead. You can make the cheesecake and lemon curd a day in advance, then add meringue the day of serving. Store in the fridge, uncovered until cooled, then covered for up to 4 days. Freeze slices without meringue for up to 1 month.

How to Serve Lemon Meringue Cheesecake

Serve chilled for best texture and flavor. Pair with:

Fresh berries or mint sprigs
A drizzle of berry coulis or lemon glaze
Sparkling lemonade or champagne for contrast

Creative Leftover Transformations

Repurpose slices into elegant treats:

Cheesecake Trifle: Layer with crushed cookies and whipped cream.
Lemon Cheesecake Bars: Press into a pan and freeze for handheld bars.
Blended Milkshake: Blend a slice with vanilla ice cream and milk.

Additional Tips

These extras take it to the next level:

Use a hot knife for clean slices.
Add a bit of vanilla bean paste to the cheesecake for extra depth.
Garnish with candied lemon peel or zest spirals.

Make It a Showstopper

Here’s how to wow your guests:

Torch the meringue tableside for flair.
Pipe meringue in peaks and swirls for bakery-worthy style.
Serve on a white cake stand with lemon slices around the base.

Variations to Try

Add a twist with these options:

Mini Lemon Meringue Cheesecakes: Make in muffin tins for bite-sized treats.
Lime Meringue Cheesecake: Swap lemon for lime for tropical tang.
Lemon-Berry Cheesecake: Add a layer of raspberry or blueberry compote under the curd.
Gingersnap Crust: Use gingersnaps instead of grahams for spice.
Toasted Coconut Meringue: Fold coconut flakes into the meringue for texture.

FAQ’s

Q1: Do I need a water bath for this cheesecake?
A1: No, this recipe is designed to bake without one.

Q2: Can I use bottled lemon juice?
A2: Fresh is best for flavor, but bottled works in a pinch.

Q3: How do I prevent cracks?
A3: Don’t overmix, bake at low temp, and cool gradually.

Q4: Can I use store-bought lemon curd?
A4: Yes, but homemade gives the freshest flavor.

Q5: Is it safe to eat meringue without baking?
A5: Yes, if you toast it with a torch or bake briefly under a broiler.

Q6: Can I make it gluten-free?
A6: Use gluten-free graham crackers for the crust.

Q7: How long will leftovers keep?
A7: Up to 4 days refrigerated, or 1 month frozen (minus meringue).

Q8: Can I freeze the whole cheesecake?
A8: Yes, but add meringue after thawing for best texture.

Q9: Can I double the curd layer?
A9: Absolutely—just be sure to cool it completely first.

Q10: What’s the best way to slice it?
A10: Use a sharp knife dipped in hot water and wiped clean between cuts.

Conclusion

Lemon Meringue Cheesecake is the dessert that does it all—rich, creamy, tart, and light all at once. It’s a total game-changer that brings together the best of two classic desserts in one glorious, golden-topped slice. Trust me, it’s worth every whisk, zest, and swirl.

Lemon Meringue Cheesecake