cheesecake with the zesty brightness of lemon meringue pie

Here’s a full, detailed recipe for a Lemon Meringue Cheesecake—it combines a creamy cheesecake base with bright lemon flavor and a fluffy toasted meringue topping 🍋

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Lemon Meringue Cheesecake (Serves 10–12)

Equipment Needed

• 9-inch (23 cm) springform pan

• Electric mixer (hand or stand)

• Mixing bowls

• Zester and juicer

• Baking tray

• Aluminum foil

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INGREDIENTS

1. Graham Cracker Crust

• 2 cups (200 g) graham cracker crumbs

• ½ cup (115 g) unsalted butter, melted

• 2 tablespoons sugar

• ¼ teaspoon salt

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2. Lemon Cheesecake Filling

• 24 oz (680 g) cream cheese, softened (3 blocks)

• 1 cup (200 g) granulated sugar

• 3 large eggs, room temperature

• ¾ cup (180 g) sour cream

• ½ cup (120 ml) fresh lemon juice

• 2 tablespoons lemon zest

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

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3. Lemon Curd Layer

• ½ cup (120 ml) fresh lemon juice

• ¾ cup (150 g) sugar

• 3 large egg yolks

• 1 tablespoon lemon zest

• 4 tablespoons (56 g) unsalted butter

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4. Meringue Topping

• 4 large egg whites, room temperature

• 1 cup (200 g) granulated sugar

• ¼ teaspoon cream of tartar

• ½ teaspoon vanilla extract

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DIRECTIONS

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Step 1: Make the Crust

1. Preheat oven to 325°F (160°C).

2. Mix graham cracker crumbs, sugar, salt, and melted butter until evenly coated.

3. Press mixture firmly into the bottom of the springform pan.

4. Bake for 10 minutes, then set aside to cool.

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Step 2: Prepare the Cheesecake Filling

1. Beat cream cheese on medium speed until smooth (about 2 minutes).

2. Add sugar and beat until fully combined.

3. Add eggs one at a time, mixing on low speed after each addition.

4. Mix in sour cream, lemon juice, lemon zest, vanilla, and salt until smooth.

5. Pour filling over cooled crust and smooth the top.

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Step 3: Bake the Cheesecake

1. Wrap the bottom of the pan in foil and place it in a baking tray.

2. Pour hot water into the tray until it reaches halfway up the pan (water bath).

3. Bake for 55–65 minutes, until edges are set and the center slightly jiggles.

4. Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.

5. Refrigerate for at least 4 hours or overnight.

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Step 4: Make the Lemon Curd

1. In a saucepan over medium heat, whisk lemon juice, sugar, egg yolks, and zest.

2. Cook while whisking constantly until thickened (about 8–10 minutes).

3. Remove from heat and stir in butter until smooth.

4. Cool slightly, then spread evenly over chilled cheesecake.

5. Refrigerate for 30 minutes to set.

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Step 5: Make the Meringue

1. Beat egg whites and cream of tartar until soft peaks form.

2. Gradually add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.

3. Mix in vanilla.

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Step 6: Top and Toast

1. Spoon or pipe meringue over lemon curd, sealing edges completely.

2. Toast using a kitchen torch or bake at 425°F (220°C) for 3–5 minutes until lightly golden.

3. Chill for 15–30 minutes before serving.

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TIPS FOR BEST RESULTS

• Use fresh lemon juice for maximum brightness

• Don’t overmix after adding eggs (prevents cracking)

• Seal meringue to the edges so it doesn’t shrink

• For extra lemon punch, add a thin lemon zest garnish

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