Step 5: Make the Meringue
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In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
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Gradually add sugar, beating until stiff, glossy peaks form.
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Mix in vanilla extract.
Step 6: Top & Toast
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Spread or pipe meringue over the lemon curd, creating swirls and peaks.
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Toast using a kitchen torch until golden, or broil on low for 1–2 minutes (watch closely!).
Tips for the Best Lemon Meringue Cheesecake
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Room-temperature ingredients ensure a smooth, crack-free cheesecake.
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Do not overmix once eggs are added to avoid air bubbles.
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Water bath optional: For ultra-creamy texture, bake cheesecake in a water bath.
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Toast carefully: Meringue browns quickly—keep a close eye on it.
Variations
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Mini Cheesecakes: Make in muffin tins for individual servings.
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No-Bake Version: Use gelatin-stabilized filling and chill instead of baking.
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Lime Meringue Cheesecake: Swap lemon for fresh lime juice and zest.
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Extra Tangy: Add an extra tablespoon of lemon zest to the filling.
Storage
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Refrigerator: Store covered for up to 4 days.
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Freezer: Freeze cheesecake (without meringue) for up to 1 month. Add meringue after thawing.
FAQs
Q: Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled works in a pinch.
Q: Why did my cheesecake crack?
Overbaking or sudden temperature changes can cause cracks—don’t worry, the lemon curd covers it beautifully!
Q: Can I make this ahead?
Yes! Cheesecake can be made 1–2 days ahead. Add meringue the day of serving.
This Lemon Meringue Cheesecake is creamy, tangy, sweet, and stunning—everything you love about lemon dessert in one unforgettable slice 🍋🍰✨