If you adore the bright, tangy zing of lemon paired with the rich creaminess of cheesecake, then you are going to fall head over heels for this Lemon Meringue Cheesecake Recipe. This dessert brings the best of both worlds—an irresistibly smooth lemon-infused cheesecake base topped with a perfectly fluffy, golden meringue cloud. Each bite delivers a harmonious balance of tartness, sweetness, and a luscious melt-in-your-mouth texture that makes it a showstopper for any occasion. Get ready to impress your friends and family with a dessert that feels both fresh and indulgently comforting all at once!
Ingredients You’ll Need
Gathering your ingredients is the first step to creating this dreamy lemon meringue cheesecake. Each element plays an important role—from the buttery graham cracker crust providing a stable and flavorful base to the fresh lemon juice and zest that brighten every bite. The eggs and cream cheese create that luxurious texture, while the meringue topping adds a delicate, airy finish that makes this recipe truly special.
- 2 cups graham cracker crumbs: The perfect crunchy base that adds subtle sweetness and structure.
- ½ cup unsalted butter, melted: Binds the crust crumbs, adding richness without overpowering flavor.
- 2 tablespoons granulated sugar: A touch of sweetness to balance the crust.
- 3 packs (8 oz each) cream cheese, softened: The creamy heart of the cheesecake for smoothness and tang.
- ¾ cup granulated sugar: Sweetens the cheesecake filling to complement the tart lemon.
- 3 large eggs: Provides structure and creaminess to the filling.
- ½ cup sour cream: Adds moisture and a slight tang, enhancing richness.
- 2 teaspoons vanilla extract: Rounds out flavors with its warm, aromatic notes.
- ¼ cup fresh lemon juice: Packs a fresh, bright punch to the cheesecake layer.
- 1 tablespoon lemon zest: Adds concentrated lemon flavor and a bit of texture.
- ½ cup fresh lemon juice (for filling): Ensures each bite bursts with citrus freshness.
- 2 teaspoons lemon zest (for filling): Boosts the zesty notes in the lemon curd swirled inside.
- ¾ cup granulated sugar (for lemon curd): Sweetens the lemon curd for perfect balance.
- 4 large egg yolks: Thickens the lemon curd, giving it a silky custard texture.
- 6 tablespoons unsalted butter, cubed: Makes the lemon curd rich, creamy, and glossy.
- 4 large egg whites (for meringue): Whipped to create the voluminous, cloudlike topping.
- ½ cup granulated sugar (for meringue): Sweetens and stabilizes the meringue for a glossy finish.
- ½ teaspoon cream of tartar: Helps stabilize egg whites while whipping for perfect peaks.
- 1 teaspoon vanilla extract: Adds subtle warmth to the meringue topping.
How to Make Lemon Meringue Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven and mixing the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until combined and crumbly. Press the mixture firmly into the bottom of a springform pan to create an even crust layer. Bake for about 10 minutes until set, then let it cool completely. This step ensures a sturdy base that holds together beautifully under the creamy filling.
Step 2: Make the Lemon Curd Filling
Next, combine ¾ cup sugar, egg yolks, ½ cup lemon juice, and 2 teaspoons lemon zest in a saucepan over medium heat. Stir continuously until the mixture thickens enough to coat the back of a spoon. Remove from heat and whisk in the cubed butter until smooth and glossy. Let the curd cool—this luscious lemon layer will swirl through the cheesecake, adding intense citrus flavor in every bite.
Step 3: Whip up the Cheesecake Batter
Beat the softened cream cheese and ¾ cup sugar in a large bowl until smooth and creamy. Add the eggs one at a time, followed by sour cream, vanilla extract, ¼ cup lemon juice, and 1 tablespoon lemon zest. Mix well but avoid over-beating, which could introduce too much air and cause cracks. This mixture forms the rich, velvety heart of your Lemon Meringue Cheesecake Recipe.
Step 4: Assemble the Cheesecake
Pour half of the cheesecake batter over the cooled crust, then spoon half the lemon curd over the batter. Using a skewer or knife, gently swirl the curd into the batter. Repeat with the remaining batter and curd, then smooth the top. This beautiful marbling effect adds visual appeal and flavor complexity.
Step 5: Bake the Cheesecake
Bake your cheesecake in a water bath at 325°F (160°C) for about 55 to 65 minutes, or until the edges are set but the center still slightly jiggles. This gentle baking method prevents cracks and keeps the cheesecake silky and creamy. Once done, turn off the oven and leave the cheesecake inside for an hour to cool gradually—this step is key for perfect texture.
Step 6: Make the Meringue
In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add ½ cup sugar and continue beating until stiff, glossy peaks appear. Beat in vanilla extract last. This fluffy, sweet meringue topping will crown your cheesecake with a light, airy finish.
Step 7: Top and Torch the Meringue
Spread the meringue generously over the cooled cheesecake, making peaks with the back of a spoon for extra charm. Use a kitchen torch to lightly brown the meringue edges to a beautiful golden hue, or place under a broiler for 1-2 minutes—just keep a close eye to avoid burning. Chill the finished cheesecake for several hours before serving so the flavors meld perfectly.
How to Serve Lemon Meringue Cheesecake Recipe
Garnishes
To elevate the presentation, sprinkle freshly grated lemon zest or tiny edible flowers over the meringue. A few thin lemon slices arranged artfully add a refreshing touch that hints at the zesty flavors inside. These simple garnishes make your cheesecake look as delightful as it tastes.
Side Dishes
Pair your Lemon Meringue Cheesecake Recipe with fresh berries like raspberries or blueberries for a burst of juicy sweetness that complements the lemony tang. A dollop of lightly whipped cream or a scoop of vanilla bean ice cream also works beautifully, balancing the dessert with a creamy, cooling contrast.
Creative Ways to Present
Serve individual slices on pretty dessert plates with a drizzle of berry coulis or a sprinkle of toasted coconut for a surprising texture. For a fun twist, turn this recipe into mini cheesecakes in muffin tins topped with piped meringue clouds. These personal portions are perfect for parties and make serving an absolute breeze.
Make Ahead and Storage
Storing Leftovers
This Lemon Meringue Cheesecake Recipe keeps wonderfully in the refrigerator for up to 4 days. Keep it covered tightly with plastic wrap or in an airtight container to preserve the delicate meringue topping and prevent it from drying out or absorbing fridge odors.
Freezing
You can freeze cheesecake without the meringue topping to maintain texture—the meringue tends to become watery and lose its fluffiness once thawed. Wrap the cheesecake tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Reheating
Since this is a no-bake cheesecake after the initial bake, reheating isn’t necessary or recommended. Serve chilled straight from the fridge to enjoy the ideal texture and flavor balance. If you want to soften the cheesecake slightly, let slices sit at room temperature for 20-30 minutes.
FAQs
Can I use bottled lemon juice instead of fresh lemon juice?
Fresh lemon juice is highly recommended for the best bright, authentic citrus flavor in this Lemon Meringue Cheesecake Recipe. Bottled lemon juice often lacks that fresh zestiness and can affect the overall taste, but in a pinch, it will work.
What if I don’t have a kitchen torch for browning the meringue?
No worries! You can place the meringue-topped cheesecake under a hot broiler for 1-2 minutes. Watch it carefully to prevent burning, and you’ll still get that lovely caramelized finish on your meringue.
How do I prevent cracks in my cheesecake?
To keep your cheesecake smooth and crack-free, bake it in a water bath and allow it to cool gradually in the oven with the door slightly ajar. Avoid overmixing the batter to prevent excess air, which can cause cracks.
Can I make this recipe gluten-free?
Absolutely! Substitute the graham cracker crumbs with gluten-free digestives or gluten-free graham crackers. This swap won’t compromise the delicious flavor or texture of your Lemon Meringue Cheesecake Recipe.
Is it necessary to chill the cheesecake before adding the meringue?
Yes, chilling the cheesecake not only sets the filling firmly but also helps the meringue adhere properly on top. Warm cheesecake can cause the meringue to melt and lose its structure.
Final Thoughts
I can’t recommend this Lemon Meringue Cheesecake Recipe enough if you want a dessert that’s both refreshing and indulgent. It’s perfect for celebrations or whenever you crave something special. Making it from scratch might seem detailed, but every bite rewards you with that bright lemon flavor paired to creamy perfection and topped with a light, sweet meringue. Trust me, once you try this recipe, it’ll become your go-to favorite to impress your loved ones!
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Lemon Meringue Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes plus chilling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Meringue Cheesecake combines a creamy, tangy lemon-flavored cheesecake base with a light and fluffy lemon meringue topping. The graham cracker crust adds a buttery crunch that perfectly complements the smooth filling and airy meringue. Ideal for lemon lovers, this dessert offers a delightful balance of sweet and tart flavors and a stunning presentation for any occasion.
Ingredients
Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 3 packs (8 oz each) cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 2 teaspoons vanilla extract
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
Lemon Meringue Topping
- ½ cup fresh lemon juice
- 2 teaspoons lemon zest
- ¾ cup granulated sugar
- 4 large egg yolks
- 6 tablespoons unsalted butter, cubed
- 4 large egg whites
- ½ cup granulated sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake in the preheated oven for 10 minutes. Remove and set aside to cool.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add ¾ cup granulated sugar and continue beating until well combined. Add the eggs one at a time, mixing after each addition. Stir in the sour cream, vanilla extract, ¼ cup fresh lemon juice, and 1 tablespoon lemon zest until fully incorporated. Pour the filling over the cooled crust, smoothing the top with a spatula.
- Bake the Cheesecake: Place the springform pan on a baking sheet. Bake in the oven at 325°F (160°C) for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking. Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare the Lemon Meringue: In a heatproof bowl, whisk together 4 egg yolks, ¾ cup granulated sugar, ½ cup fresh lemon juice, and 2 teaspoons lemon zest. Place the bowl over a pot of simmering water (double boiler setup) and whisk constantly until the mixture thickens and reaches about 170°F (77°C). Remove from heat and whisk in cubed butter until smooth. Let cool to room temperature.
- Make the Meringue: In a clean mixing bowl, beat the egg whites with ½ teaspoon cream of tartar until soft peaks form. Gradually add ½ cup granulated sugar while continuing to beat until stiff, glossy peaks form. Beat in 1 teaspoon vanilla extract.
- Assemble the Topping: Gently fold the cooled lemon curd mixture into the meringue until just combined. Spread the lemon meringue evenly over the chilled cheesecake, creating peaks with a spatula for a decorative effect.
- Brown the Meringue: Use a kitchen torch to lightly toast the meringue topping until golden brown, or place the cheesecake under a broiler on low heat for 1-2 minutes, watching carefully to avoid burning.
- Serve: Chill the finished cheesecake for another 30 minutes to set the topping before slicing. Serve chilled and enjoy this refreshing dessert.
Notes
- Make sure cream cheese is fully softened to achieve a smooth cheesecake batter.
- Use fresh lemon juice and zest for the best lemon flavor.
- Be cautious when browning the meringue under the broiler to prevent burning.
- Let the cheesecake cool slowly to reduce cracking on the surface.
- For best results, chill the cheesecake overnight before adding the meringue topping.
- If you don’t have a kitchen torch, the broiler method works well but requires close attention.
