This Lemon Meringue Cheesecake is creamy, tangy, and topped with clouds of toasted meringue that crackle under your spoon. The buttery graham cracker crust holds a rich lemon cheesecake, then you add a layer of bright lemon curd and finish with pillowy meringue torched to golden brown. I first made this for a spring dinner party when I wanted something that felt fancy but wasn't impossible to pull off. The combination of cheesecake and lemon meringue pie is a showstopper, and honestly, it tastes even better than it looks.
If you love citrus desserts, this pairs beautifully with Raspberry Tiramisu or makes a stunning centerpiece alongside Chocolate Orange Cheesecake for any celebration.
Why You'll Love This Lemon Meringue Cheesecake
This dessert is impressive without being overly complicated. Yes, there are a few components, but each one is straightforward. The cheesecake batter comes together quickly in a stand mixer, the Lemon Meringue Cheesecake curd cooks on the stovetop in about 10 minutes, and the meringue whips up in just a few minutes once you've heated the egg whites and sugar.
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Lemon Meringue Cheesecake ingrediants
Here's everything to make this layered cheesecake with lemon curd and toasted meringue topping.
See Recipe Card Below This Post For Ingredient Quantities
Graham Cracker Crust:
- Unsalted butter, melted : Binds the crumbs together and adds richness. Make sure it's fully melted so it coats the crumbs evenly.
- Graham cracker crumbs : Forms the crunchy base. You can use store-bought crumbs or crush your own graham crackers.
- Granulated sugar : Sweetens the crust and helps it hold together.
- Ground cardamom : Adds a subtle warm spice that complements the lemon. You can skip it if you prefer a traditional graham cracker flavor.
Lemon Cheesecake Batter:
- Cream cheese, brick style, full fat, room temperature : Forms the base of the cheesecake. Make sure it's at room temperature so it blends smoothly without lumps.
- Brown sugar, light or dark, packed : Adds a hint of caramel flavor and depth.
- Granulated sugar : Sweetens the cheesecake without making it overly sweet.
- Large eggs, room temperature : Helps the cheesecake set and adds richness. Room temperature eggs incorporate more smoothly.
- Sour cream, full fat, room temperature : Adds tanginess and keeps the cheesecake creamy.
- Vanilla extract : Enhances the overall flavor and balances the lemon.
- Lemons, zested : Infuses the cheesecake with bright lemon flavor without adding extra liquid.
Lemon Curd:
- Lemon zest : Adds intense Lemon Meringue Cheesecake flavor and a bit of texture.
- Granulated sugar : Sweetens the curd and helps it thicken.
- Large eggs : Thickens the curd and gives it a rich, silky texture.
- Large egg yolk : Adds extra richness and helps the curd set.
- Salt : Balances the sweetness and enhances the lemon flavor.
- Lemon juice : Provides the tart, citrusy flavor that defines Lemon Meringue Cheesecake curd.
- Unsalted butter, cold, cut into about 4 pieces : Adds richness and gives the curd a smooth, glossy finish.
Meringue:
- Large egg whites, room temperature : Whips up into a light, fluffy meringue. Room temperature whites whip more easily.
- Granulated sugar : Sweetens the meringue and helps it hold its shape.
- Cream of tartar : Stabilizes the egg whites and helps them hold stiff peaks.
- Salt : Balances the sweetness.
- Vanilla extract : Adds a warm, sweet note to the meringue.
How to Make Lemon Meringue Cheesecake
Follow these steps to create your springform cheesecake with Lemon Meringue Cheesecake curd and meringue.
- Preheat and prep: Set your oven to 350°F and lightly spray the sides and bottom of a 9-inch springform pan with non-stick spray. Line the bottom with a parchment paper round, then spray the parchment too.
- Mix the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and ground cardamom if using. Stir in the melted butter until the mixture looks like wet sand and holds together when you press it.
- Bake the crust: Press the graham cracker mixture evenly onto the bottom and halfway up the sides of the pan. Bake for 10 minutes, until the crust is golden brown and fragrant. Remove from the oven and let it cool. Reduce the oven temperature to 325°F.
- Prepare the water bath: Boil water in a kettle and prepare a 9x13-inch rectangular pan or roasting pan to hold the hot water.
- Rub the zest: In the bowl of a stand mixer, combine the brown sugar, granulated sugar, and lemon zest. Rub the zest into the sugar with your fingers to release the oils and infuse the sugar with Lemon Meringue Cheesecake flavor.
- Beat the cream cheese: Add the room temperature cream cheese to the bowl and mix on medium speed for 2 minutes until the mixture is smooth and creamy.
- Add wet ingredients: Add the sour cream and vanilla extract, mixing just until combined. Add the eggs one at a time, mixing only until each egg is incorporated. Don't over-mix or you'll add too much air, which can cause cracks.
- Pour and smooth: Pour the cheesecake batter into the prepared crust and smooth the top with a spatula.
- Bake with steam: Place the cheesecake pan on the middle rack of the oven. Pour hot water into the roasting pan and place it on the lower rack to create a steam bath. Bake for 60 to 65 minutes, until the edges are set but the center still jiggles slightly when you gently shake the pan.
- Cool slowly: Turn off the oven and leave the cheesecake inside for 1 hour with the door closed. This helps it cool gradually and prevents cracks. Remove from the oven and let it cool to room temperature, then refrigerate uncovered for at least 5 hours, or preferably overnight.
- Rub and whisk: In a medium pot, rub the Lemon Meringue Cheesecake zest into the granulated sugar. Add the lemon juice, eggs, egg yolk, and salt. Whisk everything together until smooth.
- Cook the curd: Place the pot over low heat and cook, stirring constantly with a silicone whisk, until the curd thickens and reaches 160°F on a digital thermometer. This takes about 8 to 10 minutes. The curd should coat the back of a spoon.
- Strain and cool: Remove from the heat and strain the curd through a fine sieve into a bowl containing the cold butter pieces. Stir until the butter melts completely and the curd is smooth and glossy. Let it cool to room temperature, then refrigerate until you're ready to use it.
- Prep the bowl: Make sure your egg whites are at room temperature. Clean your mixing bowl and whisk attachment thoroughly, then wipe them down with vinegar or lemon juice to remove any grease.
- Heat the whites: In a heatproof mixing bowl, combine the egg whites, sugar, salt, and cream of tartar if using. Set the bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Whisk constantly for about 8 to 9 minutes, until the mixture reaches 175°F on an instant-read thermometer.
- Whip to stiff peaks: Remove the bowl from the heat and whisk in the vanilla extract. Transfer the bowl to a stand mixer and beat on high speed for 5 minutes, until stiff, glossy peaks form. The meringue should stand up straight when you lift the whisk.
- Assemble and torch: Spread a layer of lemon curd evenly over the chilled cheesecake. Top with the meringue, swirling it into peaks with a spoon or offset spatula. Use a kitchen blow torch to carefully brown the meringue just before serving.
Substitutions and Variations
Graham crackers: You can use digestive biscuits or vanilla wafer cookies for the crust instead.
Cream cheese: Make sure you use brick-style cream cheese, not the spreadable kind. The texture won't be right otherwise.
Brown sugar: If you don't have brown sugar, you can use all granulated sugar in the cheesecake batter.
EQUIPMENT
Mixing bowls: You'll need several for the different components.
Stand mixer: Makes mixing the cheesecake batter and whipping the meringue much easier. You can use a hand mixer, but it'll take longer.
9-inch springform pan: The removable sides make it easy to release the cheesecake without damaging it.
How to Store Lemon Meringue Cheesecake
Store the cheesecake in the fridge, covered loosely with plastic wrap or in a cake dome. The meringue will soften over time, so it's best to add it right before serving. Without the meringue, the cheesecake will keep for up to 5 days in the fridge.
Serving Suggestions
Garnish each slice with a thin slice of Lemon Meringue Cheesecake or a sprinkle of lemon zest for a pop of color. Fresh berries on the side add a nice tart note that complements the lemon.
For a full dessert recipe spread, serve this alongside lighter options like Blueberry Upside Down Cake or Mango Tres Leches Cake. The variety keeps things interesting and gives everyone something to enjoy.
Expert Tips
Room temperature ingredients: Make sure your cream cheese, eggs, and sour cream are all at room temperature before you start. Cold ingredients won't blend smoothly and can create lumps.
Don't over-mix: Once you add the eggs to the cheesecake batter, mix only until they're just incorporated. Over-mixing adds air, which can cause cracks.
FAQ
What are common Lemon Meringue Cheesecake mistakes?
Common mistakes include using cold ingredients, which creates lumps, over-mixing the batter, which adds too much air and causes cracks, not using a water bath, which can dry out the cheesecake, and cooling it too quickly, which can also cause cracks.
Does Lemon Meringue Cheesecake pie need to be kept in the fridge?
Yes, lemon meringue pie should be kept in the fridge because it contains eggs and dairy. The Lemon Meringue Cheesecake filling and meringue both need to stay cold to maintain their texture and prevent spoilage. The same goes for this Lemon Meringue Cheesecake, always store it in the fridge and eat it within a few days.
How long will a Lemon Meringue Cheesecake keep in the fridge?
A lemon cheesecake will keep in the fridge for up to 5 days if it's stored properly in an airtight container or covered with plastic wrap.
Can I freeze lemon meringue cheesecake?
You can freeze the cheesecake before adding the lemon curd and meringue. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw it in the fridge overnight, then add the lemon curd and meringue fresh before serving.
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Pairing
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Lemon Meringue Cheesecake
Ingredients
Method
- Preheat the oven to 350°F.
- Lightly grease the bottom and sides of a 9-inch springform pan with non-stick spray. Place a round of parchment paper on the bottom of the pan and lightly grease the paper.
- Melt the butter.
- Crush the graham crackers into fine crumbs using a food processor. If you're using whole crackers, pulse until finely ground. In a medium mixing bowl, combine the crumbs with sugar and optional cardamom. Add melted butter and mix well.
- Press the graham cracker mixture into the bottom and halfway up the sides of the prepared springform pan, using your hands or a small flat-bottomed cup to compact the crumbs. Bake for 10 minutes or until golden brown. Remove from oven and let cool. Reduce oven temperature to 325°F.
- Boil enough water to fill a roasting pan with about 1 inch of water. Pour hot water into a 9x13-inch pan and set aside.
- In the bowl of a stand mixer, combine the granulated sugar, brown sugar, and lemon zest. Rub the zest into the sugar with your fingers until fragrant. Add cream cheese and beat on medium for 2 minutes until smooth.
- Add sour cream and vanilla extract, then beat until fully incorporated. Beat in eggs one at a time, mixing only until combined after each addition. Pour the batter into the prepared crust and smooth the top with a spatula.
- Place the roasting pan with hot water on the lower rack of the oven. Quickly place the cheesecake on the middle rack, ensuring the water bath stays in place. Bake for 60–65 minutes, until the center is slightly jiggly. After baking, turn off the oven and let the cheesecake sit for 1 hour with the oven door slightly cracked. Afterward, remove the cheesecake and cool to room temperature. Chill uncovered in the fridge for at least 5 hours or overnight.
- In a medium saucepan, combine sugar, lemon zest, lemon juice, salt, and eggs. Whisk to combine. Cook over low heat, whisking constantly, until the curd thickens and reaches 160–170°F on a thermometer, about 10 minutes. Remove from heat.
- Pour the curd through a fine mesh sieve into a bowl with the butter, pressing with a spatula to extract all the curd. Stir until the butter is fully melted. Pour the curd into an airtight container and cool to room temperature before refrigerating.
- Just before serving, prepare the meringue. In a clean, dry mixing bowl, combine egg whites, sugar, salt, and cream of tartar. Set the bowl over simmering water in a double boiler, making sure the bottom of the bowl doesn't touch the water. Whisk constantly for 8-9 minutes until the mixture reaches 175°F. Remove from heat.
- Whisk the meringue on high speed using a stand mixer for 5 minutes until stiff peaks form. Spread a layer of lemon curd over the chilled cheesecake and top with the meringue. Toast the meringue with a kitchen blow torch just before serving.
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