Lemon Meringue Cheesecake combines the creamy richness of classic cheesecake with the bright tang of lemon curd and the airy lightness of toasted meringue. This dessert is a stunning centerpiece for any gathering, with layers of buttery graham cracker crust, velvety lemon cheesecake, tangy lemon curd, and a fluffy, golden meringue topping.
Each bite is a symphony of textures and flavors, from the crunch of the crust to the smooth cheesecake and the pillowy meringue. Whether you’re celebrating a special occasion or simply indulging in a well-deserved treat, this cheesecake is sure to impress.
Why You’ll Love This Recipe
• Layered Perfection: The combination of creamy cheesecake, tangy lemon curd, and sweet meringue creates a balanced, multi-dimensional dessert.
• Impressive Presentation: The golden meringue topping is as beautiful as it is delicious.
• Bright and Refreshing: Perfect for spring, summer, or whenever you crave citrusy flavors.
Ingredients
For the Crust:
• 2 cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup unsalted butter, melted
For the Cheesecake Filling:
• 24 ounces cream cheese, at room temperature
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• ¼ cup fresh lemon juice
• 2 teaspoons lemon zest
• ½ cup sour cream, at room temperature
For the Lemon Curd:
• 3 large eggs
• ¾ cup granulated sugar
• ½ cup fresh lemon juice
• 6 tablespoons unsalted butter, at room temperature
• 1 tablespoon lemon zest
For the Meringue:
• 4 large egg whites, at room temperature
• ¼ teaspoon cream of tartar
• ½ cup granulated sugar
Instructions
Step 1: Prepare the Crust
1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
3. Press the mixture firmly onto the bottom and slightly up the sides of the prepared pan.
4. Bake for 10 minutes, or until lightly golden. Remove and let cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
1. Beat the cream cheese in a large bowl until smooth and creamy. Add the sugar and mix until well combined.
2. Beat in the eggs one at a time, mixing well after each addition.
3. Stir in the lemon juice, lemon zest, and sour cream until the mixture is smooth and uniform.
4. Pour the filling into the cooled crust and smooth the top with a spatula.
Step 3: Bake the Cheesecake
1. Bake the cheesecake for 45–50 minutes, or until the edges are set but the center is slightly jiggly.
2. Remove the cheesecake from the oven and let it cool to room temperature.
Step 4: Prepare the Lemon Curd
1. In a medium saucepan, whisk together the eggs and sugar until smooth.
2. Add the lemon juice, butter, and lemon zest. Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon (about 10–15 minutes).
3. Remove from heat and let cool to room temperature.
Step 5: Assemble the Cheesecake
1. Once the cheesecake has cooled, spread the cooled lemon curd evenly over the top.
Step 6: Make the Meringue
1. Beat the egg whites and cream of tartar on medium-high speed until soft peaks form.
2. Gradually add the sugar, one tablespoon at a time, while beating on high speed until stiff, glossy peaks form.
Step 7: Add the Meringue and Finish Baking
1. Spread the meringue over the lemon curd, ensuring it covers the edges of the cheesecake completely to prevent cracking.
2. Bake for an additional 10–15 minutes, or until the meringue is golden brown.
Step 8: Chill and Serve
1. Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours before serving.
2. Slice and enjoy your impressive Lemon Meringue Cheesecake!
Tips
• Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature for a smooth, lump-free filling.
• Prevent Cracks: Avoid overmixing the cheesecake batter, and bake until just set to prevent cracking.
• Torch the Meringue: For a dramatic touch, use a kitchen torch to brown the meringue instead of baking it.
Storage Options
• Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze individual slices without the meringue topping for up to 2 months. Thaw in the refrigerator and add fresh meringue before serving.
This Lemon Meringue Cheesecake is the perfect combination of tart, creamy, and sweet, making it a memorable dessert for any occasion!
