If you adore tangy lemon treats with a creamy twist, you are going to fall head over heels for this Lemon Meringue Cheesecake Recipe. It combines the smooth richness of a classic cheesecake with the zesty brightness of lemon curd, all crowned with a fluffy, lightly toasted meringue. Every bite offers a perfect balance of sweet, tart, and creamy textures that make this dessert feel like a celebration on your palate. Whether you’re making it for a special occasion or a weekend treat, this Lemon Meringue Cheesecake Recipe is guaranteed to wow your friends and family with both its flavors and stunning presentation.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this luscious Lemon Meringue Cheesecake Recipe. Each component plays a crucial role: the crust gives you a crunchy base, the filling delivers creamy tang, the curd bursts with citrus zing, and the meringue adds that airy, sweet finish.
- 1 1/2 cups graham cracker crumbs: The perfect crunchy foundation that adds flavor and texture to the crust.
- 1/4 cup granulated sugar: Sweetens the crust to balance the tartness of the lemon.
- 6 tablespoons unsalted butter, melted: Binds the crust ingredients together and adds richness.
- 24 ounces cream cheese, softened: The creamy heart of the cheesecake, providing smooth and rich texture.
- 1 cup granulated sugar: Sweetens the filling and balances the lemon zest perfectly.
- 3 large eggs: Helps set the cheesecake filling with a silky texture when baked.
- 1 teaspoon vanilla extract: Adds a deep, warm note to enhance the overall flavor.
- 1 tablespoon lemon zest: Offers an intense citrus aroma and flavor punch.
- 1/4 cup fresh lemon juice: Gives the cheesecake that signature bright, tangy kick.
- 1/2 cup sour cream: Adds moisture and a subtle tang for improved texture and taste.
- 3 large egg yolks: Key to achieving silky, rich lemon curd.
- 1/2 cup granulated sugar (for curd): Sweetens the lemon curd to perfection.
- 4 tablespoons unsalted butter (cubed): Enriches the lemon curd with smoothness and flavor.
- 3 large egg whites: Whipped into meringue for a light, airy topping.
- 1/4 teaspoon cream of tartar: Stabilizes the meringue to hold stiff peaks and prevent weeping.
- 6 tablespoons granulated sugar (for meringue): Sweetens and gives the meringue its glossy finish.
- 1/2 teaspoon vanilla extract (for meringue): Adds a subtle vanilla depth to the meringue topping.
How to Make Lemon Meringue Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) to get things warm and ready. Mix the graham cracker crumbs, sugar, and melted butter together in a bowl until the mixture holds together when pressed. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Bake it for 10 minutes to set, then allow it to cool completely while you prepare the filling. This step ensures a wonderfully crisp base that contrasts the smooth cheesecake above it.
Step 2: Make the Cheesecake Filling
Using a large bowl, beat softened cream cheese with sugar until you get a perfectly smooth and creamy texture—no lumps here! Add eggs one at a time, mixing well after each to maintain that creamy consistency. Then stir in vanilla extract, lemon zest, fresh lemon juice, and sour cream. This combo gives the filling its signature tangy flavor and velvety texture. Pour the luscious filling over the cooled crust, smoothing the surface with a spatula.
Step 3: Bake the Cheesecake
Place the cheesecake in the oven and bake for 50 to 60 minutes. You’re looking for a firm but slightly jiggly center—this means it’s perfectly set and won’t crack when chilled. To minimize cracking, consider baking it in a water bath for gentle heat. After baking, let the cheesecake cool to room temperature before refrigerating it for at least 4 hours, or better yet, overnight. The resting time lets the flavors meld beautifully and the texture to firm up deliciously.
Step 4: Prepare the Lemon Curd
While the cheesecake chills, whisk together egg yolks, sugar, lemon juice, and lemon zest in a saucepan over medium heat. Stir constantly for about 5 to 7 minutes until the mixture thickens to a custard-like consistency—this is your magical lemon curd packed with bright citrus flavor. Remove from heat and stir in the butter cubes until smooth, glossy, and rich. Allow it to cool completely before spreading a generous layer over the chilled cheesecake.
Step 5: Make and Toast the Meringue
Whip the egg whites with cream of tartar until soft peaks form. Gradually add sugar and vanilla while beating until you achieve stiff, glossy peaks that hold their shape. This meringue will become the light, fluffy top layer that pairs perfectly with the lemon curd. Spread or pipe the meringue over the lemon curd layer. For that classic look and flavor, use a kitchen torch to brown the meringue evenly—or broil it in the oven for 1 to 2 minutes, watching closely to achieve a beautiful golden finish. Chill the cheesecake before serving to let the layers set perfectly.
How to Serve Lemon Meringue Cheesecake Recipe
Garnishes
Elevate your Lemon Meringue Cheesecake Recipe with fresh garnishes like thin lemon slices, edible flowers, or a dusting of lemon zest to boost the vibrant citrus experience. A small sprig of mint can add a refreshing touch and a pop of green that looks stunning against the creamy white and sunny yellow layers.
Side Dishes
This cheesecake pairs wonderfully with light accompaniments such as fresh berries or a simple berry compote, adding color and a juicy contrast to each bite. For something a little extra, a cup of fragrant herbal tea or a glass of sparkling lemonade can complement the flavors brilliantly without overpowering the dessert’s delicate balance.
Creative Ways to Present
Try serving your Lemon Meringue Cheesecake Recipe as individual mini cheesecakes in ramekins layered with lemon curd and meringue piped on top for a charming personal touch. You could also build a layered trifle by cubing the cheesecake and alternating it with lemon curd and whipped cream in clear glasses, making for a stunning visual and scrumptious dessert experience.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Meringue Cheesecake Recipe should be tightly covered with plastic wrap or stored in an airtight container in the refrigerator. It keeps well for 3 to 4 days, during which time the flavors continue to develop beautifully. Just make sure to keep it chilled to preserve the meringue’s fluffy texture and the creamy filling.
Freezing
If you want to save some for later, this cheesecake freezes nicely. Wrap it securely in plastic wrap, then aluminum foil to prevent freezer burn, and freeze for up to 2 months. To thaw, transfer it to the refrigerator overnight. Avoid freezing the meringue separately since it can weep and lose its light texture.
Reheating
Because this is a chilled dessert, reheating is generally not recommended. Instead, allow frozen portions to thaw fully in the fridge before serving. If you want to refresh the meringue’s softness after thawing, a quick blast with a kitchen torch for a few seconds can revive that lovely toasted finish.
FAQs
Can I make the lemon curd ahead of time?
Absolutely! Lemon curd actually benefits from being made ahead. Store it in an airtight container in the refrigerator for up to 2 days before spreading it on the cheesecake. This allows the flavors to deepen and makes assembly quicker.
Is it okay to use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for that vibrant, fresh flavor in your Lemon Meringue Cheesecake Recipe. Bottled juice tends to be less bright and can sometimes alter the texture of the curd and filling.
How do I prevent cracks in my cheesecake?
To keep cracks at bay, bake your cheesecake in a water bath to ensure even, gentle cooking and avoid overbaking. Also, let the cheesecake cool gradually at room temperature before chilling it. These steps help maintain its smooth and creamy surface.
Can I use a hand mixer instead of a stand mixer?
Yes! A hand mixer can do the job just fine for beating the cream cheese and egg whites. Just make sure to mix thoroughly for a smooth filling and stable meringue. It might take a little more elbow grease but works wonderfully.
What’s the best way to toast the meringue?
A kitchen torch offers the most control and creates beautiful, even browning without risk of melting the layers underneath. If you don’t have one, placing the cheesecake under the broiler for a very short time works well, just keep a close eye to prevent burning.
Final Thoughts
This Lemon Meringue Cheesecake Recipe truly is a showstopper — combining citrus brightness, creamy richness, and fluffy meringue in a harmony that will have everyone asking for seconds. It’s a wonderful dessert to make for any gathering or simply to treat yourself. Give it a go and enjoy the joyful smiles that follow each delectable bite!
