Introduction
If you love the tangy brightness of lemon and the creamy richness of cheesecake, this Lemon Meringue Cheesecake is the ultimate dessert for you! It combines a buttery graham cracker crust, a luscious lemon-infused cheesecake filling, a vibrant lemon curd topping, and a fluffy, toasted meringue to create a perfect balance of sweet and citrusy flavors.
Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake is a show-stopping dessert that will impress everyone at the table.
Why You’ll Love This Recipe
✔ Silky & Creamy – A smooth cheesecake with a melt-in-your-mouth texture.
✔ Perfectly Balanced Flavors – Sweet, tart, and rich all in one bite.
✔ Beautiful Presentation – The golden-brown meringue makes it look elegant.
✔ Ideal for Any Occasion – Perfect for birthdays, holidays, or family gatherings.
Ingredients Needed
For the Crust:
- 300g graham cracker crumbs
- 140g salted butter, melted
- 40g sugar
For the Cheesecake Filling:
- 680g cream cheese, softened
- 200g white sugar
- 30g all-purpose flour
- 230g sour cream
- 1 ½ tbsp vanilla extract
- 3 medium-grated lemon zest
- 4 large eggs
For the Lemon Curd Topping:
- 8 tbsp lemon juice
- 4 tsp grated lemon zest
- 100g sugar
- 8 large egg yolks
- 60g salted butter
For the Meringue Topping :
- 200g white sugar
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 4 large egg whites
Step-by-Step Recipe
Step 1: Prepare the Crust
- Preheat oven to 175°C (350°F).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Add flour, sour cream, vanilla extract, and lemon zest, mixing until combined.
- Add eggs one at a time, beating just until incorporated. Do not overmix to prevent cracks.
- Pour the batter over the cooled crust.
Step 3: Bake the Cheesecake
- Lower the oven temperature to 160°C (325°F).
- Bake for 50-60 minutes until the edges are set but the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Refrigerate for at least 4 hours or overnight before adding the toppings.
Step 4: Make the Lemon Curd Topping
- In a saucepan, whisk together lemon juice, lemon zest, sugar, and egg yolks over medium-low heat.
- Stir constantly for 5-7 minutes until the mixture thickens.
- Remove from heat and stir in butter until melted and smooth.
- Let the lemon curd cool completely, then spread it over the chilled cheesecake.
Step 5: Make the Meringue Topping
- In a clean, grease-free bowl, beat egg whites with an electric mixer until frothy.
- Gradually add sugar, one spoon at a time, while beating on medium-high speed.
- Add lemon juice and vanilla extract, then continue beating until stiff peaks form.
Step 6: Assemble & Finish
- Spread the meringue over the lemon curd topping, creating peaks with a spatula.
- Toast the meringue using a kitchen torch until golden brown.
- If you don’t have a torch, place the cheesecake under a broiler for 1-2 minutes, watching closely to prevent burning.
- Chill for 30 minutes before serving for the best texture.
Serving & Storage Tips
Serving Suggestions:
🍽 With Fresh Berries – Strawberries, raspberries, or blueberries add a fresh contrast.
🍽 With a Cup of Tea or Coffee – The citrusy tang pairs beautifully with a warm drink.
🍽 With a Drizzle of Honey or Caramel – Adds an extra layer of sweetness.
How to Store:
- Refrigerate – Store in an airtight container for up to 4 days.
- Freeze Without Meringue – Wrap slices tightly and freeze for up to 2 months.
How to Reheat Meringue (If Needed):
- If the meringue softens in the fridge, lightly torch or broil for 30 seconds to crisp it up again.
Nutritional Information
⏰ Prep Time: 30 minutes
🔥 Baking Time: 60 minutes
⏳ Chilling Time: 4-6 hours
🍽 Servings: 12
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~400 kcal |
| Protein | ~7g |
| Carbs | ~45g |
| Fat | ~22g |
Tips for the Best Lemon Meringue Cheesecake
✔ Use Room Temperature Ingredients – Ensures a smooth batter.
✔ Avoid Overmixing Eggs – Overbeating can cause cracks in the cheesecake.
✔ Cool Gradually – Sudden temperature changes can cause sinking or cracking.
✔ Use Fresh Lemon Juice & Zest – Enhances the natural citrus flavor.
✔ Torch the Meringue Just Before Serving – Keeps it crisp and visually stunning.
Variations & Customizations
Gluten-Free Lemon Meringue Cheesecake
- Use gluten-free graham crackers for the crust.
Dairy-Free Version
- Replace cream cheese with dairy-free cream cheese, and use coconut cream instead of sour cream.
Extra Tangy Lemon Cheesecake
- Add 1 extra tablespoon of lemon juice and zest for a stronger citrus flavor.
Lighter Version
- Reduce sugar in the cheesecake and lemon curd by 25% for a less sweet dessert.
Frequently Asked Questions (FAQs)
1. How do I prevent cracks in my cheesecake?
- Use a water bath or place a tray of hot water in the oven.
- Cool slowly by turning off the oven and letting it sit inside.
2. Can I make this cheesecake ahead of time?
Yes! Make it a day in advance and refrigerate overnight. Add the meringue just before serving for the best texture.
3. How do I make my meringue stable?
- Use fresh egg whites and beat until stiff peaks form.
- Add sugar gradually to create a glossy finish.
4. Can I use store-bought lemon curd?
Yes! If short on time, store-bought lemon curd works as a great shortcut.
5. What’s the best way to slice this cheesecake cleanly?
- Use a sharp knife dipped in hot water, wiping it clean between each slice.
Conclusion
This Lemon Meringue Cheesecake is the perfect blend of zesty, creamy, and sweet flavors, making it an irresistible dessert for any occasion. With a buttery crust, smooth cheesecake, tangy lemon curd, and light toasted meringue, it’s a true showstopper.
Try this recipe today and enjoy a slice of citrus heaven!