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Lemon Meringue Cheesecake

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This Lemon Meringue Cheesecake is a stunning dessert that blends the best of two classics—lemon meringue pie and rich cheesecake. With a buttery graham cracker crust, creamy lemon-infused filling, tangy lemon curd, and a fluffy toasted meringue topping, it’s a showstopper that’s perfect for holidays, spring gatherings, or anytime you want something sweet, tart, and totally indulgent.

Ingredients

  • 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

Instructions

  1. Preheat oven to 325°F and line a 9-inch springform pan with parchment paper.
  2. Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Cool.
  3. Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in sour cream, flour, lemon juice, zest, and vanilla. Pour over crust.
  4. Bake in a water bath for 55–65 minutes, until edges are set and center jiggles. Cool in oven with door cracked for 1 hour, then chill for at least 4 hours or overnight.
  5. Make lemon curd: Whisk juice, zest, sugar, and yolks over medium heat. Cook until thickened. Stir in butter. Cool, then spread over cheesecake.
  6. Make meringue: Beat egg whites and cream of tartar until soft peaks. Gradually add sugar and beat until stiff, glossy peaks. Fold in vanilla.
  7. Pipe or spread meringue over lemon curd. Toast with a torch or broil briefly until golden.
  8. Chill until ready to serve. Slice and enjoy.

Notes

  • Use shortbread cookies for the crust for a richer twist.
  • Store-bought lemon curd works well in a pinch.
  • Swap meringue for whipped cream if short on time.
  • For a stronger citrus punch, increase lemon zest in the filling.
  • Freeze cheesecake and curd separately if making ahead—add meringue fresh before serving.

Nutrition

Find it online: https://cookedbymaya.com/lemon-meringue-cheesecake/