Lemon Meringue Cheesecake

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Lemon Meringue Cheesecake 🍋🍰

Bright, tangy lemon meets rich, creamy cheesecake in this show-stopping Lemon Meringue Cheesecake. With a buttery graham cracker crust, smooth lemon-infused cheesecake filling, a glossy lemon curd layer, and fluffy toasted meringue on top, this dessert is elegant, refreshing, and guaranteed to impress. Perfect for holidays, spring gatherings, or anytime you crave citrusy sweetness.

Ingredients (Serves 10–12)

For the Graham Cracker Crust:

  • 1 ½ cups graham cracker crumbs

  • 3 tablespoons granulated sugar

  • 6 tablespoons unsalted butter, melted

For the Lemon Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened

  • 1 cup granulated sugar

  • 1 tablespoon lemon zest

  • 1/4 cup fresh lemon juice

  • 1 teaspoon vanilla extract

  • 3 large eggs, room temperature

  • 1 cup sour cream or Greek yogurt

For the Lemon Curd Layer:

  • 1 cup lemon curd (store-bought or homemade)

For the Meringue Topping:

  • 4 large egg whites, room temperature

  • 1 cup granulated sugar

  • 1/4 teaspoon cream of tartar

  • 1/2 teaspoon vanilla extract

Instructions

Step 1: Make the Crust

  1. Preheat oven to 325°F (163°C).

  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.

  3. Press firmly into the bottom of a greased or parchment-lined 9-inch springform pan.

  4. Bake for 8–10 minutes, then set aside to cool.

Step 2: Prepare the Cheesecake Filling

  1. In a large bowl, beat cream cheese until smooth and creamy.

  2. Add sugar and beat until fully incorporated.

  3. Mix in lemon zest, lemon juice, and vanilla extract.

  4. Add eggs one at a time, mixing gently after each addition.

  5. Fold in sour cream until just combined (do not overmix).

  6. Pour filling over cooled crust and smooth the top.

Step 3: Bake the Cheesecake

  1. Bake at 325°F (163°C) for 50–60 minutes, until edges are set and the center slightly jiggles.

  2. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.

  3. Remove and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Step 4: Add the Lemon Curd

  1. Spread lemon curd evenly over the chilled cheesecake.

  2. Return to the refrigerator while preparing the meringue.

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