Lemon Meringue Cheesecake

Why You’ll Love This Recipe

I love how this dessert brings together the best parts of cheesecake and lemon meringue pie. The cheesecake layer is silky smooth and perfectly tart, thanks to fresh lemon juice and zest. The lemon curd adds a punch of citrus, while the meringue topping is light, fluffy, and toasted to perfection. It’s dramatic, flavorful, and surprisingly doable if I follow each step with care. Plus, it’s a make-ahead dessert, which makes entertaining that much easier.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust

• 1½ cups graham cracker crumbs

• 3 tablespoons granulated sugar

• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling

• 24 oz cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1/4 cup sour cream

• 1 tablespoon cornstarch

• 2 tablespoons lemon zest

• 1/3 cup fresh lemon juice

• 1 teaspoon vanilla extract

For the Lemon Curd Layer

• 1/2 cup lemon juice

• 1 tablespoon lemon zest

• 1/2 cup granulated sugar

• 2 large eggs

• 4 tablespoons unsalted butter

For the Meringue Topping

• 4 large egg whites

• 1/2 cup granulated sugar

• 1/4 teaspoon cream of tartar

• 1/2 teaspoon vanilla extract

Directions

Make the Crust
I preheat the oven to 325°F. In a bowl, I combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. I press it into the bottom of a springform pan, then bake it for 10 minutes. I let it cool while preparing the filling.

Make the Cheesecake Filling
In a large mixing bowl, I beat the softened cream cheese until smooth. I add the sugar and continue beating until creamy. Then I add eggs one at a time, followed by sour cream, cornstarch, lemon zest, lemon juice, and vanilla extract.

I pour the filling over the cooled crust and smooth the top. I wrap the pan in foil and bake it in a water bath at 325°F for 55–65 minutes, or until the center is just set. I turn off the oven, crack the door, and let it sit inside for 1 hour before chilling in the fridge for at least 4 hours or overnight.

Make the Lemon Curd
While the cheesecake chills, I whisk together lemon juice, zest, sugar, and eggs in a saucepan over medium heat. I add butter and stir constantly until thickened. Once cooled, I spread the curd over the chilled cheesecake.

Make the Meringue Topping
I beat the egg whites and cream of tartar until soft peaks form. I gradually add sugar and beat until stiff peaks form. I stir in vanilla, then pile or pipe the meringue over the lemon curd layer.

Toast the Meringue
I use a kitchen torch to lightly brown the meringue. If I don’t have one, I place the cheesecake under a broiler for 1–2 minutes, watching carefully.

Servings and timing

This recipe serves 12 people and takes approximately 7 hours total, including chilling time:

• Prep Time: 40 minutes

• Bake Time: 65 minutes

• Cooling + Chilling Time: 5–6 hours

• Total Time: Around 7 hours

Variations

• Mini cheesecakes: I use a muffin tin for individual servings—great for parties.

• Use a cookie crust: I switch the graham crackers for crushed vanilla wafers or shortbread cookies for a buttery twist.

• Citrus swap: I sometimes replace lemon with lime for a key lime-style variation.

• Torch-free topping: If I skip the meringue, a whipped cream topping still pairs beautifully.

Storage/Reheating

I store the cheesecake in the fridge for up to 4 days. I keep it loosely covered to prevent the meringue from weeping. I don’t recommend freezing it once the meringue is added, but the cheesecake base (without curd or meringue) freezes well for up to 2 months.

FAQs

Can I make the cheesecake ahead of time?

Yes, I often make it a day or two ahead. I keep it chilled and add the meringue topping just before serving.

What’s the best way to get smooth cheesecake?

I make sure all my ingredients are at room temperature and mix just until combined to avoid incorporating too much air.

Can I use store-bought lemon curd?

Yes, I use store-bought when I’m short on time. I just make sure it’s high-quality and not overly sweet.

Do I need a water bath?

Yes, I use a water bath to prevent cracks and keep the cheesecake texture creamy. I wrap the springform pan in foil to prevent leaks.

How do I toast the meringue without a torch?

I place the cheesecake under the broiler for about 1–2 minutes and watch closely to avoid burning.

Conclusion

Lemon meringue cheesecake is the kind of dessert I love to bring out when I want to wow a crowd. The layers of zesty lemon curd, velvety cheesecake, and toasted meringue create a perfect mix of textures and flavors. It’s indulgent, elegant, and full of sunshine—even on a cloudy day. Once I made it the first time, it quickly earned a permanent spot in my dessert rotation.