Lemon Meringue Cheesecake

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🍋🍰 Lemon Meringue Cheesecake

A stunning dessert that layers tangy lemon, silky cheesecake, buttery graham crust, and a golden toasted meringue topping. Perfect for special occasions—or any time you want to impress!

⭐ Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs

  • 3 tablespoons granulated sugar

  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz (3 packages) cream cheese, softened

  • 1 cup granulated sugar

  • 3 large eggs, room temperature

  • 1/4 cup sour cream

  • 1/4 cup heavy cream

  • 1 tablespoon lemon zest

  • 1/4 cup fresh lemon juice

  • 1 teaspoon vanilla extract

  • 1 tablespoon all-purpose flour (optional, helps structure)

For the Lemon Curd:

  • 3 large egg yolks

  • 1 whole egg

  • 1/2 cup granulated sugar

  • 1/3 cup fresh lemon juice

  • 1 tablespoon lemon zest

  • 4 tablespoons unsalted butter, cubed

For the Meringue Topping:

  • 4 large egg whites, room temperature

  • 1/2 cup granulated sugar

  • 1/4 teaspoon cream of tartar

  • 1 teaspoon vanilla extract

🥣 Instructions

1. Prepare the Crust

  1. Preheat oven to 325°F (163°C).

  2. Mix graham cracker crumbs, sugar, and melted butter until evenly moistened.

  3. Press into the bottom of a 9-inch springform pan.

  4. Bake for 8–10 minutes. Cool while preparing filling.

2. Make the Cheesecake Filling

  1. Beat softened cream cheese until smooth and creamy (no lumps).

  2. Add sugar and beat again.

  3. Add eggs one at a time, mixing on low speed.

  4. Add sour cream, heavy cream, lemon zest, lemon juice, vanilla, and flour.

  5. Mix until just combined—don’t overmix.

Pour filling into the cooled crust.

3. Bake the Cheesecake

  1. Wrap the outside of the pan in foil for a water bath.

  2. Set the pan in a larger roasting pan and pour hot water around it halfway up.

  3. Bake at 325°F for 55–70 minutes, until edges are set and the center jiggles slightly.

  4. Turn off the oven, crack the door, and let cheesecake cool slowly for 1 hour.

  5. Remove from water bath, cool completely, then refrigerate at least 6 hours (overnight best).

4. Make the Lemon Curd

  1. In a saucepan, whisk egg yolks, whole egg, sugar, lemon juice, and lemon zest.

  2. Cook over medium-low, stirring constantly, until thickened (about 5–7 minutes).

  3. Remove from heat and whisk in butter until smooth.

  4. Let cool; then spread the curd evenly over the chilled cheesecake.

  5. Refrigerate 30 minutes to set.

5. Make the Meringue Topping

  1. Beat egg whites and cream of tartar until foamy.

  2. Slowly add sugar and continue beating until glossy stiff peaks form.

  3. Beat in vanilla.

Spread or pipe the meringue over the lemon curd layer.

6. Toast the Meringue

  • Use a kitchen torch to lightly toast the meringue, OR

  • Broil on the top rack for 20–40 seconds—watch closely!

Refrigerate until ready to serve.

🍋 Tips for Best Results

  • Make sure the cheesecake is fully chilled before adding lemon curd.

  • Use room-temperature eggs and cream cheese for the smoothest filling.

  • Don’t skip the water bath—it prevents cracks.

  • If broiling the meringue, keep the door cracked and watch constantly.

📦 Storage

  • Store covered in the fridge for 3–4 days.

  • Meringue holds best for 24–48 hours.

  • Freeze cheesecake without meringue for up to 2 months. Add meringue after thawing.