This post may contain affiliate sales links. Please read my disclosure policy.
This Lemon Meringue Cheesecake is made with a buttery graham cracker crust, creamy cheesecake, tart lemon curd and toasted meringue! The flavors are absolutely amazing and it’s seriously my new favorite cheesecake!
I have been so excited to share this cheesecake with you. Everything about it is amazing, if I do say so myself. Of all the lemon desserts on the blog, this might just be my favorite. It’s in close competition with the Lemon Mascarpone Layer Cake. And of all the cheesecakes, this one is right near the top.
Given that this is based on a Lemon Meringue Pie, I went with a graham cracker crust to get started. Often I’m a fan of using vanilla wafers, but the graham crackers in this are definitely the way to go.
The cheesecake filling has a light lemon flavor from the lemon zest, but is primarily vanilla in flavor. It’s super smooth and creamy, just like I like it. It also gets a lot of great flavor from the full cup of sour cream that’s used in it. So good!
Once the crust and filling are made, the cheesecake is baked. I always use a water bath, even though the extra couple steps can be a pain. It really does give you a much creamier cheesecake that doesn’t crack, doesn’t brown around the edges and doesn’t sink in the middle when it cools. Totally worth it!
Once the cheesecake is baked and cooling, you’ll want to make the lemon curd that goes on top. You can cool the cheesecake completely before adding it, or add it before you put the cheesecake in the fridge. However I’d suggest making the lemon curd right before adding to the cheesecake, rather than making it ahead. This curd is really more like the filling of the pie in that it’s nice and thick when it cools. It’s going to spread into a nicer looking layer if added to the cheesecake right after making it.
That said, the lemon curd will thicken quickly, so once it’s done on the stove add it to the cheesecake immediately and let it set.
The next step is the meringue and again, you can let the curd cool completely or add the meringue first. It just depends on how much you want to break everything up. Unlike the traditional meringue pie, this meringue is cooked over the stove. You can use a double boiler or a mixing bowl over a pot of water, like I do. You want to make sure the sugar is completely dissolved and that the mixture comes to between 120 and 140 degrees, so that it’s safe to eat.
Once it’s heated and ready, whip, whip and whip some more! You want to see that nice soft peaks have formed and then you know it’s ready. Add it to the top of the cheesecake and use a kitchen torch to toast it. It has the most lovely look after toasting!
One thing I will note is that this cheesecake can be made ahead. I wouldn’t suggest making it more than a day or two ahead though. After sitting in the fridge for a bit, the meringue gets a little sticky on top and hard to slice through. It’ll still taste good, but it’ll be hard to keep things together and cut through.
It’s hard to even describe just how good this Lemon Meringue Cheesecake really is. I wish I could give you a taste through the screen. There’s just enough of the lemon curd to give it the perfect lemon flavor. Just enough tart to balance the sweet. And even with it piled high, the meringue is just enough. It doesn’t take away from the lemon. So, so good! Not to mention so smooth and creamy. I always taste my desserts, but I just can’t eat a ton of all of them. However this cheesecake. This cheesecake found it’s way onto my plate over and over again. I hope it finds its way onto yours too.
Watch How To Make It
You might also like:
Lemon Meringue Cupcakes
Creamy Lemon Tart
Lemon Meringue Ice Cream
Lemon Meringue Cheesecake
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Lemon Meringue Cheesecake is made with a buttery graham cracker crust, creamy cheesecake, tart lemon curd and toasted meringue! The flavors are absolutely amazing and it’s seriously my new favorite cheesecake!
Ingredients
CRUST
- 2 1/4 cups (302g) graham cracker crumbs
- 10 tbsp (140g) salted butter, melted
- 3 tbsp (39g) sugar
CHEESECAKE FILLING
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 1 cup (230g) sour cream, room temperature
- 1 1/2 tbsp vanilla extract
- 1 tbsp grated lemon zest (2–3 medium lemons)
- 4 large eggs, room temperature
LEMON TOPPING
- 8 tbsp (120ml) lemon juice (3–4 medium lemons)
- 4 tsp grated lemon zest
- 1/2 cup (104g) sugar
- 8 large egg yolks
- 1/4 cup (56g) salted butter
MERINGUE TOPPING
- 1 cup (207g) sugar
- 1/2 tsp cream of tarter
- 1 tsp vanilla extract
- 4 large egg whites
Instructions
1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
CHEESECAKE
5. Reduce oven temperature to 300°F (148°C).
6. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
7. Add the sour cream, vanilla and lemon zest and mix on low speed until well combined.
8. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
9. Pour the cheesecake batter into the crust.
10. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
11. Bake for 1 hour 15 minutes. The center should be set, but still jiggly.
12. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
13. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
14. Remove the cheesecake from the oven and let it sit at room temperature while you make the lemon curd.
LEMON CURD
15. To make the lemon curd, combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 170-180 degrees. You’ll notice it has already started to thicken nicely and it’ll continue to thicken quickly.
16. Add the lemon curd to the top of the cheesecake quickly, before it cools and thickens.
17. Place the cheesecake back in the fridge until completely cool and firm, 5-6 hours.
MERINGUE TOPPING
18. To make the meringue, combine the sugar, cream of tartar, vanilla extract and egg whites in a large mixer bowl. Place the bowl over a saucepan or pot of simmering water. You can also use a double boiler.
19. Whisk constantly until sugar is dissolved and egg whites are warm, at 160 degrees on a thermometer, about 4-6 minutes. Remove from heat.
20. Using the whisk attachment, beat the egg white mixture on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.
21. Add the meringue to the top of cheesecake in a slight dome shape.
22. Use a kitchen torch to toast the outside of the meringue.
23. Refrigerate the cheesecake until ready to serve. Cheesecake is best if eaten within 3-4 days.
Nutrition
- Serving Size: 1 Slice
- Calories: 470
- Sugar: 43.1 g
- Sodium: 354 mg
- Fat: 25.6 g
- Carbohydrates: 50.7 g
- Protein: 10 g
- Cholesterol: 221.1 mg
Enjoy!
I’ve made this so many times but for the first time I’m time poor this Christmas. If I made it on the night of the 22nd, would it still be ok to eat on the 27th or is that too long for the sour cream?
5 days is a while, but it should be fine. I just wouldn’t stretch it much more than that. And keep it well covered, so it doesn’t dry out.
This recipe sounds great – all of my favorite things – cheesecake, lemon, and meringue. I don’t have a kitchen torch. Can I put the cake under the broiler after I put it on top of the cheesecake?
Yes, the broiler should be fine. I hope you enjoy it!
This recipe is 100% delicious! I’ve made it many times and it’s always a big hit. It’s become a family favourite that’s requested over and over again. Thank you!
I’m so glad to hear that!
For the lemon topping, is it 8 Tbsp or 90ml? 90ml = 6 Tbsp
It’s 8 tbsp. It’s been updated. Sorry about that.
The Best cheesecake I have ever eaten. A friend had made and gave me your sight. Can’t wait to make for my family. All your dessert look so good. Plan to try many out.
I’m so glad you enjoyed it!
Everything came out great until the meringue. I’m so upset. I followed the instructions to the T. After about 13 min my meringue still seemed runny but it resembled the video so I thought one I put it on the cake maybe it’ll stiffen more and thicken up. But I put it on the cake and it just ran down the sides. Now my cake is ruined. I really don’t understand what happened.
I’m so sorry you had trouble with it. It’s possible that the meringue wasn’t fully cooked. I definitely recommend a thermometer, if you have one. Sometimes having a bowl not be super clean or even having a touch of egg yolk in the egg whites can mess it up too. It can be hard to say from a distance.
Hi Lindsay,
Can I store this overnight in the refrigerator? And do you store just on plate or in an airtight container?
Yes, store it in the fridge. An airtight container is ideal, but if you don’t have one, you can cover it loosely or just leave it uncovered.
Hi Lindsay, I would love to know if you use those silicone pan covers to bake your cheesecakes instead of foil in the water bath? Does it need to hug the pan to work?
I have been using the silicone pan on the outside of my springform pan for a year or so now. Prior to that, I was using the slow cooker bag. I don’t think it really has to hug the pan super tightly for it to work. A slightly larger silicone pan should be fine.
Trying my luck here, hope to get a reply! xx
I’ve made this cheesecake several times, by far is the most favourite cheesecake for the whole family (my husband absolutely loves it! Wouldn’t eat store bought cheesecakes anymore lol). I’m thinking of making this but using small 4oz tin foil containers to be given out to people. Could you help to advice on the oven temperature and length of baking? Thanks xx
I made this cheesecake for Thanksgiving. To say my family loved it is an understatement. It was perfect!
I’m so glad to hear that!
Can you use store bought egg whites for meringue?
I haven’t tried it, but I’m guessing it’d be ok.
Could this be adapted for 9×13 cake pan?
Sure. I’d make this 9×13 cheesecake and add the lemon zest for the cheesecake filling to it. Then maybe do 1 1/2 recipes worth of both toppings, depending on how thick you want those layers.
The first cheesecake I’ve made in over 28 years and it was an incredible success. Thank you for this recipe!
I used crushed shortbread cookies for the crust though ( just the crumbs and butter, no added sugar) and I forgot to add the add the flour to the filling. I don’t believe this omission altered the filling at all, thank goodness. Followed the rest of the recipe to a T. I was skeptical that the cake was done after 1 hour and 15 mins as it still seemed quite jiggly in the middle, not a liquid jiggle and the centre bounced back when I lightly touched it, so turned the oven off and let it sit and cool as you wrote. Perfectly done filling, smooth and creamy. Your recipe calls for a cooler oven then other recipes i was looking at and I think this also was the secret to a light, somewhat fluffy, smooth and not browned top filling. Everyone loved the texture and flavour. Your lemon curd…perfection! I’ve never made meringue the way you wrote in the recipe, but will only make meringue this way from now on. I don’t have a torch, so I finished the meringue off under the broiler and watched it like a hawk. Done in under 2 minutes.
Thank you again for the lovely recipe. So worth the time and effort.
Awesome! I’m so glad you enjoyed it!
This is my new favorite dessert!! It’s so yummy! I have never made a cheesecake, curd, or meringue before, in over 40 years of baking, but I followed this recipe exactly and it turned out perfect. Thank you for sharing this recipe!
Awesome! I’m so glad to hear it turned out well and that you enjoyed it!
I love this recipe but my question is how to remove the parchment paper. Yikes, I just cut it with it on there. If you have an idea I sure could use the help
Kathy
I actually have a tutorial for that coming up soon because I get that question a lot. But until then, you could watch the new video for my no bake Oreo cheesecake. Just over halfway through, you see me remove the cheesecake from the pan and the method is basically the same. The only difference with a baked cheesecake is that I use my offset spatula to run along the bottom and loosen it from the pan before I push it off. I hope that helps!
Hi can I toast the meringue in the oven if I don’t have a torch?
…any suggestion in temp if I do?
Yes, you could broil it, probably on high, but keep a super close eye on it.