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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
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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!
Do you have to use a blow torche or can it be put In the oven to brown?
I haven’t tried it in the oven, but it might be fine.
Amazing cheesecake!!! I made it for a dinner with a cousin and he and everyone else LOVED it!! The cheesecake was so creamy and don’t get me started about the meringue. 😉
All the layers complimented each other so nicely and I will most definitely make it again!
-Lily
Wonderful to hear that! Thanks Lily!
there’s this gaffe with whipping the eggwhites though. you have to whip them before adding sugar, or else they don’t become firm. this is why the video shows the whites sitting atop the cake deflatedly instead of in peaks as they ought to.
This was an amazing cheesecake. It was my first, but my husband requested this one for his birthday. Because it was so large we shared about half with relatives, but the rest of it is gone in two days. Since it was my first, I really appreciated how clear and concise your directions were about every part of the process, down to how to prepare your pan for a water bath. I will be keeping this in my recipe list.
Wonderful! I’m so glad to hear it was a hit!
Does the cheesecake and curd need to be completely cooled (the 5-6 hours) before the meringue is put on? I am making tonight for an event right after work and dont want to wake up at 2 am to do the meringue…lol. Should I wait until tomorrow before the event or is when the curd cool okay?
I would think it’d be ok to add it when the lemon curd has cooled to at least room temperature.
Can the meringue be browned under the broiler?
I haven’t tried it, so I’m not totally sure. It’d probably be worth a try.
No kitchen torch. Can it be browned under the broiler for a few minutes?
I haven’t tried it, so I’m not totally sure. It’d probably be worth a try.
I don’t have a torch, not even a lighter…is there some other way that I can brown the top?
You could try the broiler in the oven for a few minutes.
Heya Lindsay, hope you’re having an awesome day. Regarding the crust up the sides of the pan, I have never been successful at that for some reason. Can I leave that part out and have the crust on the bottom only?
You can do that, sure. You might consider reducing the crust amounts a bit so that your crust isn’t super thick though.
I don’t have a torch – Is there another way to toast the meringue safely in the oven?
i do not have a torch, can I put it in oven like a traditional meringue? Also, could I not just top with a traditional meringue?
You could certainly try toasting in the oven. A traditional meringue, if I understand what you’re referring to, gets firm after baking. This meringue stays light and soft.
I love this cheesecake! I have a quick question, sorry if you’ve answered this already. The meringue tastes so good, but mine comes out a little sticky. In the picture you have that shows a slice shows the 3 layers very clearly. When I cut through, the meringue drags down (runs) a little because of stickiness… am I over cooking or over mixing it? Your picture looks very light and airy. Thank you in advance!
I’m so glad you enjoy it! Sticky sounds about right, especially if it’s been refrigerated already and had a little condensation. I believe I took these photos right after adding the meringue.
Could I add a sour cream topping atop the lemon instead of the meringue?
I suppose so. I’m not sure what sour cream topping you’d be adding, but I don’t see why not.
Lemon Meringue Cheesecake sounds like a winner. I recently made the strawberry and coconut
cheesecakes and they were delicious. Everyone enjoyed the desserts! So, thank you Lindsay for
your
wonderful creations. I’ll have to try this one real soon. Enjoy your day!
Delicious!!!!
????
Gorgeous!! That lemon curd looks so bright and beautiful. Good job, girl!!