Introduction

This Lemon Meringue Cheesecake is a delightful twist on classic cheesecake, combining a creamy lemon-flavored filling with a crisp graham cracker crust and a fluffy, toasted meringue topping. Bright, tangy, and beautifully layered, it’s perfect for spring or summer gatherings.

A slice of pie with four layers sits on a white plate with a few crumbs and a lemon slice beside it, all on a white marbled surface. The bottom layer is a crumbly light brown crust. Above it is a thick, smooth creamy white layer. The third layer is a bright yellow, glossy, thin spread of lemon filling. The top layer is a thick fluffy white meringue with streaks of golden brown from toasting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups (302g) graham cracker crumbs
10 tbsp (140g) salted butter, melted

3 tbsp (39g) sugar
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
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

1 cup (207g) sugar
1/2 tsp cream of tartar
1 tsp vanilla extract

4 large egg whites

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.
Step 2: In a small bowl, combine graham cracker crumbs, melted butter, and 3 tbsp sugar. Press this mixture firmly into the bottom and up the sides of the prepared pan. Bake for 10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil to protect from water during the water bath.

Step 3: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, 1 cup sugar, and flour on low speed until smooth and well combined. Scrape down sides to ensure even mixing.
Step 4: Add sour cream, vanilla extract, and 1 tbsp lemon zest to the mixture. Mix on low speed until combined.
Step 5: Add eggs one at a time, mixing slowly after each addition and scraping down the sides as needed for a smooth batter.

Step 6: Pour the cheesecake batter into the crust-lined pan. Place the springform pan inside a larger pan, then add warm water to the outer pan until it reaches halfway up the sides of the springform pan. Ensure water does not touch the top edge of the foil.
Step 7: Bake for 1 hour and 15 minutes. The cheesecake should be set but still slightly jiggly in the center.
Step 8: Turn off the oven and leave the door closed for 30 minutes. Then, crack the oven door open and let the cheesecake cool another 30 minutes. This gradual cooling helps prevent cracking.

Step 9: Remove the cheesecake from the oven and let it sit at room temperature while you prepare the lemon curd.
Step 10: For the lemon curd, combine lemon juice, grated lemon zest, 1/2 cup sugar, egg yolks, and salted butter in a double boiler or a metal bowl over simmering water. Whisk constantly until thickened and heated to 170-180°F. Remove from heat once thickened.
Step 11: Spread the lemon curd evenly over the slightly cooled cheesecake. Refrigerate the cheesecake for 5-6 hours until fully set and firm.

Step 12: To make the meringue, combine sugar, cream of tartar, vanilla extract, and egg whites in a heatproof bowl over simmering water. Whisk constantly until the sugar is dissolved and the egg whites reach 160°F (about 4-6 minutes), then remove from heat.
Step 13: Using a mixer, beat the warm egg white mixture on low speed gradually increasing to high until stiff, glossy peaks form (about 5-7 minutes).
Step 14: Spoon or pipe the meringue onto the top of the cheesecake in a dome shape. Use a kitchen torch to carefully toast the meringue’s surface until golden brown.

Step 15: Refrigerate the finished cheesecake until ready to serve. It’s best enjoyed within 3-4 days.

Tips & Variations

For a more intense lemon flavor, add a bit more lemon zest to the filling or curd.
Use room temperature ingredients to ensure a smooth, crack-free cheesecake.

If you don’t have a kitchen torch, you can briefly place the meringue under a hot broiler, watching carefully to avoid burning.
To avoid water seeping into your pan during the water bath, wrap the springform pan tightly with multiple layers of heavy-duty foil.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled to maintain the texture of the meringue. To serve, allow the cheesecake to sit at room temperature for 10-15 minutes. Reheating is not recommended as it may deflate the meringue.

How to Serve

A round three-layer lemon meringue pie sits on a white plate. The bottom layer is a thick, golden-brown crumb crust with a rough texture. Above it, a smooth, bright yellow lemon filling peeks out slightly under the topping. The top layer is a glossy, white meringue with swirled peaks, toasted to a light to medium brown in uneven spots, giving it a soft, cloud-like look. A few thin lemon slices and curly lemon zest strips rest on the plate around the pie. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day or two ahead and kept refrigerated. The flavors actually deepen after resting overnight.

What if my cheesecake cracks?

Cracks are common in cheesecakes but can be minimized by baking with a water bath and allowing the cake to cool gradually in the oven. Small cracks can be covered with the lemon curd or meringue topping.