Lemon Meringue Cheesecake

This Lemon Meringue Cheesecake is a beautiful twist on two classic desserts—zesty lemon meringue pie and rich, creamy cheesecake. I love how the layers come together: a buttery graham cracker crust, a smooth lemon-kissed cheesecake filling, tangy lemon curd, and a fluffy, toasted meringue topping. It’s a show-stopping dessert perfect for spring gatherings, holidays, or anytime I want something bright and indulgent.

Why You’ll Love This Recipe

I’m always impressed by how balanced this cheesecake is. The lemon adds just the right amount of tartness to cut through the creamy richness of the filling. The meringue adds a light, sweet finish that pairs perfectly with the bold citrus flavor. It looks elegant, tastes even better, and makes any occasion feel special. Plus, I can make it ahead of time, which makes it a stress-free option when hosting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust
1 1/2 cups graham cracker crumbs
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

For the cheesecake filling
3 (8 oz) blocks cream cheese, softened
1 cup granulated sugar
3 large eggs
1/4 cup sour cream
2 tablespoons all-purpose flour
1/4 cup fresh lemon juice
1 tablespoon lemon zest
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, cut into cubes

For the meringue topping
4 large egg whites
1/2 cup granulated sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract

Directions

1. I preheat the oven to 325°F and line the bottom of a 9-inch springform pan with parchment paper.
2. For the crust, I mix the graham cracker crumbs, sugar, and melted butter in a bowl. I press it firmly into the bottom of the pan and bake for 10 minutes. I let it cool while making the filling.
3. For the cheesecake, I beat the softened cream cheese and sugar until smooth. Then, I mix in the eggs one at a time, followed by the sour cream, flour, lemon juice, lemon zest, and vanilla. I pour the batter over the cooled crust.
4. I bake the cheesecake in a water bath for about 55–65 minutes, until the edges are set but the center still jiggles slightly. I turn off the oven, crack the door, and let it sit for an hour before chilling it for at least 4 hours, preferably overnight.
5. To make the lemon curd, I whisk together lemon juice, zest, sugar, and egg yolks in a saucepan over medium heat. I cook it, stirring constantly, until thickened. Then I stir in the butter, let it melt, and cool the curd completely before spreading it over the chilled cheesecake.
6. For the meringue, I beat the egg whites and cream of tartar until soft peaks form. I gradually add the sugar and continue beating until glossy, stiff peaks form. I fold in the vanilla.
7. I spread or pipe the meringue over the lemon curd layer and toast it lightly with a kitchen torch (or under the broiler briefly, watching closely).
8. I chill the cheesecake until ready to serve, then slice and enjoy.

Servings and timing

This recipe serves about 10–12 people. It takes roughly 30 minutes to prep, around 1 hour to bake, and needs at least 4 hours of chilling time—so I usually make it the day before I plan to serve it.

Variations

I sometimes make a shortbread crust instead of graham crackers for a richer base. If I want a more intense lemon flavor, I add extra zest to both the filling and curd. I’ve also swapped the meringue for whipped cream when I’m short on time, and it’s still delicious. For a lighter version, I use reduced-fat cream cheese and sour cream, though the texture becomes slightly less dense.

Storage/Reheating

I store this cheesecake covered in the refrigerator for up to 4 days. I don’t recommend freezing it with the meringue, but if I want to prep ahead, I freeze the cheesecake and curd separately, then make the meringue fresh before serving. Leftovers stay fresh and flavorful, especially when stored in an airtight container.

FAQs

Can I use store-bought lemon curd?

Yes, I’ve used it when I’m short on time, and it works just fine. I just make sure it’s good quality and tangy enough to stand up to the cheesecake.

How do I prevent the cheesecake from cracking?

I bake mine in a water bath and let it cool slowly in the oven. I also avoid overmixing the batter to prevent too much air from getting in.

Do I need a kitchen torch for the meringue?

No, I’ve broiled it in the oven on the top rack for 1–2 minutes. I just keep a close eye to prevent burning.

Can I make this without the meringue?

Absolutely. I’ve served it many times with just the lemon curd topping or even with whipped cream instead. It’s still amazing.

What if I don’t have a springform pan?

I really recommend using one for easy release, but I’ve made this in a deep pie dish in a pinch—it just takes a bit more care when slicing.

Conclusion

Lemon Meringue Cheesecake is one of those desserts that never fails to impress. I love how it combines sweet, tart, creamy, and airy textures in every bite. It’s a celebration on a plate and worth every step. When I want something that’s both classic and unique, this cheesecake is always my first choice.

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