Introduction
Lemon Meringue Cheesecake is a stunning dessert that beautifully combines two classic favorites into one irresistible creation. The creamy richness of cheesecake meets the bright, tangy flavor of lemon curd, all crowned with a light and airy meringue topping. Each layer offers a distinct texture and flavor, creating a perfectly balanced dessert that feels both refreshing and indulgent.
What makes this cheesecake particularly special is the contrast between the silky filling and the fluffy, lightly toasted meringue. The citrus notes cut through the richness, preventing it from feeling overly heavy. I once experimented by adding a touch of lemon zest directly into the crust, and it enhanced the flavor even further. Whether served at a holiday gathering, dinner party, or special celebration, Lemon Meringue Cheesecake is guaranteed to impress both visually and in taste.
Why You’ll Love This Recipe
This Lemon Meringue Cheesecake offers a perfect balance of sweetness and tanginess. The creamy cheesecake layer provides a smooth and luxurious base, while the lemon topping delivers brightness and freshness. The meringue adds an elegant finish with its light texture and subtle sweetness.
It is also an impressive centerpiece dessert. The layered presentation makes it visually striking, yet the preparation is straightforward when broken down into stages. With proper chilling time, the flavors meld beautifully, resulting in a harmonious dessert.
Another reason to love this recipe is its versatility. You can adjust the intensity of the lemon flavor, experiment with crust variations, or lightly torch the meringue for a dramatic finish. It is a timeless dessert that blends tradition with sophistication.
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Lemon Meringue Cheesecake – The Ultimate Citrus Dessert Delight
- Total Time: 6 hours 40 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A luscious lemon meringue cheesecake featuring a buttery graham cracker crust, creamy lemon-infused cheesecake filling, tangy lemon curd topping, and fluffy toasted meringue.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the cheesecake filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 tablespoons lemon zest
- 1/3 cup fresh lemon juice
- 1 teaspoon vanilla extract
- For the lemon curd:
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 3 large egg yolks
- 4 tablespoons unsalted butter
- For the meringue:
- 3 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 8–10 minutes and let cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, heavy cream, lemon zest, lemon juice, and vanilla until fully combined.
- Pour filling over the cooled crust. Bake for 50–60 minutes until center is slightly set. Turn off oven and let cheesecake cool inside with door slightly open for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Prepare lemon curd by whisking lemon juice, zest, sugar, and egg yolks in a saucepan over medium heat. Cook until thickened, then stir in butter. Cool completely and spread over chilled cheesecake.
- For the meringue, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff glossy peaks form.
- Spread or pipe meringue over lemon curd. Toast lightly with a kitchen torch or under broiler for 1–2 minutes.
- Chill 1 hour before slicing and serving.
Notes
- Ensure all dairy ingredients are at room temperature for a smooth filling.
- Bake cheesecake in a water bath to prevent cracking if desired.
- Use fresh lemon juice for best flavor.
- Store refrigerated for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Graham Crackers
Crushed graham crackers form the base of the crust. Their subtle sweetness and crumbly texture provide a sturdy foundation that complements the creamy filling.
Unsalted Butter
Melted butter binds the graham cracker crumbs together and adds richness to the crust. Using unsalted butter allows better control over the overall flavor balance.
Cream Cheese
Full-fat cream cheese creates the smooth, dense texture characteristic of cheesecake. Ensure it is softened to room temperature for a lump-free batter.
Granulated Sugar
Sugar sweetens both the cheesecake filling and the meringue, balancing the tartness of the lemon.
Eggs
Eggs provide structure and stability to the cheesecake while contributing to its creamy consistency.
Fresh Lemon Juice
Freshly squeezed lemon juice delivers vibrant acidity and authentic citrus flavor. Avoid bottled juice for the best taste.
Lemon Zest
Lemon zest intensifies the citrus aroma and enhances the overall flavor without adding extra liquid.
Sour Cream
Sour cream adds smoothness and a slight tang, creating a more balanced and velvety filling.
Egg Whites
Egg whites are whipped to form the meringue topping. They create a light, airy contrast to the dense cheesecake.
Cream of Tartar
This stabilizer helps the egg whites maintain firm peaks and ensures a glossy meringue.
Directions
Begin by preheating the oven to 325°F (160°C). Combine crushed graham crackers with melted butter and press the mixture firmly into the bottom of a springform pan. Bake the crust for 8–10 minutes, then allow it to cool completely.
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and continue mixing until fully incorporated. Add eggs one at a time, mixing gently after each addition to avoid overbeating. Stir in fresh lemon juice, lemon zest, and sour cream until the batter is smooth and uniform.
Pour the filling over the cooled crust and smooth the top. Bake for 50–60 minutes, or until the center is set but slightly jiggly. Turn off the oven and allow the cheesecake to cool gradually with the door slightly ajar. Once cooled, refrigerate for at least 4 hours or overnight for best results.
Before serving, prepare the meringue. In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until stiff, glossy peaks develop. Spread or pipe the meringue over the chilled cheesecake and lightly toast with a kitchen torch or under a broiler for a few seconds until golden.
Serve chilled and enjoy.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
Serves 10–12 slices.
Preparation time: 25 minutes
Baking time: 60 minutes
Chilling time: Minimum 4 hours
Total time: Approximately 5–6 hours including chilling
Storage/reheating
Store Lemon Meringue Cheesecake in the refrigerator, covered, for up to 4 days. Because of the meringue topping, it is best enjoyed within 2 days for optimal texture. Freezing is possible without the meringue; wrap the cheesecake tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before adding fresh meringue.
Variations and Customizations
This recipe allows for creative variations while preserving its core flavors. For a more intense lemon profile, increase the amount of lemon zest or add a thin layer of lemon curd between the cheesecake and meringue. This enhances both visual appeal and flavor complexity.
You may also experiment with different crusts. A vanilla wafer crust offers a sweeter base, while a digestive biscuit crust provides a slightly richer taste. Adding a tablespoon of finely grated coconut to the crust introduces subtle texture.
For a lighter filling, substitute part of the cream cheese with mascarpone or Greek yogurt, though the texture may become slightly softer. I once added a thin swirl of raspberry puree into the filling before baking, and it created a beautiful marbled effect with a pleasant berry contrast.
If you prefer a more dramatic presentation, pipe the meringue into decorative peaks and torch them for a caramelized finish. Alternatively, you can use Swiss meringue for a silkier texture and greater stability.
These customizations allow you to tailor the dessert while maintaining its elegant balance of creamy and citrus elements.
Nutrition and Dietary Info
Approximate nutrition per serving (based on 12 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 7 g |
| Carbohydrates | 38 g |
| Fat | 28 g |
| Saturated Fat | 16 g |
| Fiber | 1 g |
| Sugar | 29 g |
| Sodium | 320 mg |
Values may vary depending on ingredient brands and portion sizes.
Expert Tips & Customizations
Use Room Temperature Ingredients
This ensures a smooth batter without lumps.
Avoid Overmixing
Excess air can cause cracks during baking.
Cool Gradually
Let the cheesecake cool slowly in the oven to minimize surface cracking.
Chill Thoroughly
Proper chilling enhances flavor and texture.
Toast Meringue Carefully
Monitor closely while torching or broiling to prevent burning.
FAQs
Can I make this cheesecake ahead of time?
Yes, prepare the cheesecake a day in advance and add the meringue shortly before serving.
How do I prevent cracks in the cheesecake?
Avoid overmixing, bake at a moderate temperature, and allow gradual cooling.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for optimal flavor.
What if I do not have a kitchen torch?
You can briefly place the cheesecake under a broiler, watching carefully.
Can I freeze the cheesecake with meringue?
It is best to freeze without the meringue and add it fresh after thawing.
Is a water bath necessary?
While not mandatory, a water bath can help ensure even baking and reduce cracking.
Conclusion
Lemon Meringue Cheesecake is a refined dessert that brings together creamy richness and vibrant citrus in perfect harmony. Its elegant layers and balanced flavors make it suitable for celebrations and special occasions, yet approachable enough for home bakers. With thoughtful preparation and proper chilling, this dessert delivers both visual appeal and unforgettable taste in every slice.
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