This Lemon Meringue Cheesecake blends a rich, creamy lemon cheesecake base with bright lemon curd and a cloud-like meringue topping. If you’re after the ultimate lemon dessert, this is it.
Post Updated: 08/15/19
Note: Today is National Lemon Meringue Pie Day, so I’m updating some lemon meringue recipes, starting with this Lemon Meringue Cheesecake.
It’s Lemon Meringue week at Queenslee Appétit. I recently shared Lemon Meringue Sugar Cookie Sandwiches, and I was reminded how irresistible lemon-meringue desserts can be. This cheesecake combines the best elements of lemon meringue pie with the silky richness of cheesecake—tart lemon curd, tangy lemon cheesecake, and a toasted meringue finish.
Lemon Meringue Cheesecake
This cheesecake is a dream for lemon-meringue fans: a buttery graham cracker crust, a velvety lemon cheesecake filling, a silky lemon curd layer, and a light toasted meringue topping. The combination of textures and bright citrus flavor makes it a standout dessert for gatherings or a special treat.
The first time I developed this recipe I was nervous—worried about cracked tops, soggy crusts, or collapsing meringue. After testing and learning a few key tips, the results were impressive: a smooth, crack-free texture and a stable meringue. Cheesecake can be forgiving when you follow a few simple techniques.
Plan ahead: cheesecake requires time to bake gently and chill thoroughly. The payoff is worth it—each bite should be creamy, tangy, and balanced.
Graham Cracker Crust or Vanilla Wafer Crust?
Either crust works well. The original version used vanilla wafers for a sweet, nostalgic base, while graham cracker crust is classic with lemon meringue. If you want more depth, combine graham crackers and vanilla wafers for a patty-pan crust with extra flavor.
When pressing the crust into the pan, use the flat bottom of a glass or measuring cup to compress the crumbs evenly across the bottom and up the sides. Lightly press and smooth the top edges with your fingers so the crust is compact and even.
Lemon Cheesecake Filling
The filling is ultra-smooth and velvety. Use full-fat cream cheese for best texture and flavor, and add sour cream for extra creaminess and tang. A small amount of cornstarch (or flour) helps stabilize the filling and reduce the chance of cracks.
Fresh lemon juice and finely grated lemon zest are essential for bright, clean lemon flavor—make sure the zest is finely grated so it melts into the filling rather than leaving chewy strips.
Bake the cheesecake in a water bath to ensure even, gentle heat and prevent the center from overcooking. To protect the crust from water, either wrap the springform pan in heavy-duty foil or place the pan inside a slightly larger pot before placing both in the water bath. After baking, allow the cake to cool slowly in the turned-off oven for about an hour before moving it to a cooling rack—this gradual cooling helps prevent cracking. Once cooled to room temperature, chill the cheesecake in the refrigerator for several hours or overnight for best texture.
Lemon Curd Topping
Bright, smooth lemon curd is a perfect complement to the cheesecake. Make the curd ahead and chill it so it spreads easily without warming the cheesecake. The curd adds a concentrated citrus hit and luxurious texture—spread a thin, even layer over the chilled cheesecake before adding the meringue.
Fluffy Meringue Topping
The meringue here is cooked over a simmering pot of water (a Swiss-style method) so the sugar dissolves and the egg whites are gently warmed. Once the mixture is warm and smooth, whip it to glossy peaks. For a decorative finish, pipe the meringue with a large star tip into a swirl, then add rosettes. Toast the meringue with a kitchen torch to bring out the texture and color—this also highlights the piped details.
If you’re a lemon meringue fan, this cheesecake is a must-try. Even if lemon isn’t your favorite, the balance of creamy cheesecake, tangy curd, and toasted meringue makes it a memorable dessert.
Enjoy!
Did you make this Lemon Meringue Cheesecake? Share your results and rating in the comments!
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Craving More Lemon Meringue Desserts? Check these out:
Lemon Meringue Sugar Cookie Sandwiches
Soft lemon sugar cookies filled with creamy lemon curd and finished with toasted meringue—perfect for summer.
Mini Lemon Meringue Cheesecakes
Individual lemon cheesecakes topped with lemon curd and toasted meringue—great for parties or gifting.
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Let’s get baking!
Lemon Meringue Cheesecake
12-14 slices
45 minutes
1 hour 15 minutes
2 hours
This Lemon Meringue Cheesecake is made with a rich and creamy lemon cheesecake base topped with a tart lemon curd and fluffy meringue.
Ingredients
Crust:
- 2 and ¼ cups graham cracker crumbs (or vanilla wafer crumbs)
- 3 Tbsp. granulated sugar
- ½ cup + 2 Tbsp. unsalted butter, melted
Lemon Cheesecake:
- 3 (8-ounce) packages full-fat cream cheese, room temperature
- 1 cup granulated sugar
- 1 Tbsp. cornstarch (or 3 Tbsp. all-purpose flour)
- 1 cup sour cream, room temperature
- 1½ Tbsp. finely grated lemon zest
- ½ cup freshly squeezed lemon juice
- 3 large eggs, room temperature
- 1 large egg yolk
- 1 recipe of Perfect Lemon Curd (chilled)
Meringue Topping:
- 6 large egg whites
- 1½ cups granulated sugar
- 1 tsp pure vanilla extract
Instructions
For the Crust:
- Preheat oven to 325℉. Line a 9-inch springform pan with parchment and grease the sides.
- Mix graham cracker crumbs with 3 tablespoons sugar. Stir in melted butter until mixture clumps.
- Press crumbs into bottom and up the sides of the pan. Bake 8–10 minutes, then reduce oven to 300℉ (150℃).
- Wrap the outside of the springform with heavy-duty foil or place it inside a slightly larger pot to protect from water in the water bath. Cool on a rack.
For the Lemon Cheesecake:
- Beat cream cheese, sugar and cornstarch on medium-low until smooth, 2–3 minutes. Scrape bowl as needed.
- Add sour cream, lemon zest and lemon juice; mix until smooth.
- Add eggs and yolk one at a time on low speed, mixing until just combined. Do not overbeat.
- Pour filling into cooled crust. Place the springform pan in a larger roasting pan. Boil a few cups of water and carefully pour into the larger pan until water comes a few inches up the springform’s exterior.
- Bake at 300℉ for about 1 hour 15 minutes, until edges are set and center jiggles slightly.
- Turn off oven and let cheesecake cool inside for 30 minutes, then crack the door and cool another 30 minutes. Remove from water bath and foil, run a knife around the edge, and cool completely on a rack.
- Cover cheesecake with plastic wrap placed directly on the surface and refrigerate 8 hours or overnight. Spread chilled lemon curd over the chilled cheesecake.
For the Meringue Topping:
- Bring an inch of water to a simmer in a saucepan, then reduce heat to low.
- Combine egg whites and sugar in a heatproof bowl set over the simmering water. Whisk constantly until the mixture is warm (about 140℉) and sugar is dissolved. Test by rubbing a bit between fingers—if not grainy, it’s ready.
- Transfer to a mixer and beat on low until frothy, then increase to high and beat until thick and glossy, 5–6 minutes. Mix in vanilla.
Assembly:
- Once the cheesecake is fully chilled, remove the springform ring and spread the lemon curd evenly on top.
- Transfer meringue to a piping bag fitted with a large star tip. Pipe a central swirl and rosettes around the edge.
- Lightly toast the meringue with a kitchen torch. Slice and serve.
Notes
- Store cheesecake in the refrigerator for 2–3 days.
Nutrition Information:
Yield: 14
Amount Per Serving:
Calories: 199
Total Fat: 8g
Carbohydrates: 29g
Protein: 4g
BON APPÉTIT!
Love, Dedra
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