Cheesecake has always been a dessert that feels special—creamy, rich, and indulgent, it’s a treat that turns any occasion into a celebration. Pair that with the zesty brightness of lemon meringue pie and you’ve got a dessert that’s not only delicious but unforgettable. Lemon Meringue Cheesecake combines the best of both worlds: a buttery crust, a velvety cheesecake filling, a tangy layer of lemon curd, and a crown of fluffy toasted meringue peaks. It’s elegant, show-stopping, and surprisingly approachable if you follow the steps carefully.
This dessert is perfect for spring and summer gatherings when citrus flavors shine, but it’s also a beautiful choice for the holidays or any time you want to impress guests. The balance of textures—crumbly crust, creamy cheesecake, silky lemon curd, and airy meringue—makes every bite a little journey of contrasts. And the golden-brown peaks of toasted meringue give it that bakery-style finish that will have everyone asking if you really made it yourself.
Why You’ll Love This Recipe
- The perfect balance – Tangy lemon curd cuts through the richness of cheesecake, creating a harmonious flavor.
- A showstopper dessert – Golden toasted meringue makes this look like something straight from a patisserie.
- Texture heaven – Buttery crust, creamy filling, smooth curd, and fluffy meringue in one bite.
- Make-ahead friendly – Cheesecake needs chilling, so it’s a perfect dessert to prepare in advance.
- Versatile serving – Works for casual family dinners or elegant dinner parties.
Ingredients You’ll Need
For the Crust
- 1 ½ cups graham cracker crumbs (or digestive biscuits)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
For the Lemon Curd Layer
- ¾ cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- ¾ cup granulated sugar
- 3 large egg yolks
- 2 large eggs
- ½ cup unsalted butter, cubed
For the Meringue Topping
- 4 large egg whites, room temperature
- ½ cup granulated sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Make the Crust
Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Step 2: Prepare the Cheesecake Filling
Beat softened cream cheese until smooth. Add sugar and mix until fluffy. Beat in eggs one at a time, scraping the sides of the bowl. Add vanilla, sour cream, lemon juice, and zest. Pour over cooled crust. Bake for 50–60 minutes, until the center is almost set but slightly jiggly. Turn off the oven, crack the door, and let it cool inside for 1 hour to prevent cracks. Chill for at least 4 hours or overnight.
Step 3: Make the Lemon Curd
In a saucepan, whisk lemon juice, zest, sugar, egg yolks, and eggs. Cook over medium-low heat, whisking constantly until thickened, about 8–10 minutes. Remove from heat and stir in butter cubes until smooth. Let cool slightly, then spread evenly over chilled cheesecake. Refrigerate until set.
Step 4: Prepare the Meringue
Whip egg whites with cream of tartar until soft peaks form. Gradually add sugar, one tablespoon at a time, until stiff, glossy peaks form. Beat in vanilla.
Step 5: Top and Toast
Spread or pipe meringue over lemon curd layer. Use a spoon to create decorative peaks. Toast with a kitchen torch until golden brown, or place under a broiler for 1–2 minutes, watching closely to avoid burning.
Step 6: Chill and Serve
Chill for at least 30 minutes before slicing. Serve cold, garnished with lemon slices or zest curls if desired.
Chef’s Tips for Success
- Room temperature ingredients – Make sure cream cheese and eggs are at room temperature for a smooth filling.
- Don’t overbake – Cheesecake should have a slight wobble in the center; it firms up as it cools.
- Prevent cracks – Bake the cheesecake in a water bath or place a pan of water on the oven’s bottom rack for moisture.
- Toast safely – A kitchen torch gives you the most control over the meringue peaks.
- Slice neatly – Dip a knife in hot water, wipe clean, and slice for perfect servings.
Flavor Variations
- Berry twist – Add a layer of raspberry or blueberry sauce under the lemon curd.
- Coconut crust – Replace part of the graham crumbs with shredded coconut.
- Light meringue – Use Swiss meringue instead of French meringue for extra stability.
- Mini cheesecakes – Make individual portions in muffin tins with cupcake liners.
Frequently Asked Questions
Can I make this ahead of time?
Yes, cheesecake is best when chilled overnight. Add the meringue topping shortly before serving.
Do I need a springform pan?
It’s highly recommended for easy release, but you can use a deep pie dish if necessary.
Can I skip the lemon curd?
You could, but the lemon curd is what gives this cheesecake its tangy kick.
How long does it last?
Stored in the fridge, it keeps well for up to 3 days. The meringue may begin to soften after day two.
Can I freeze it?
You can freeze the cheesecake without the meringue topping for up to 2 months. Thaw overnight in the fridge and add fresh meringue before serving.
Nutrition Benefits
While this is an indulgent dessert, it’s portion-controlled. Lemon provides vitamin C and a refreshing brightness that balances the richness of cream cheese and butter. Enjoyed in moderation, it’s a special treat that elevates any celebration.
Storage and Reheating
- Refrigerator – Store covered for up to 3 days.
- Freezer – Freeze cheesecake (without meringue) for up to 2 months.
- Reheating – Not recommended, as this is best served chilled.
Final Thoughts
Lemon Meringue Cheesecake is a dessert that truly impresses. With its buttery crust, creamy filling, tangy lemon curd, and cloud-like meringue, it delivers everything you want in a showstopper sweet. It’s elegant enough for special occasions, yet comforting enough for a family dinner.
Whether you’re a seasoned baker or trying cheesecake for the first time, this recipe is approachable and rewarding. The flavors are balanced, the textures are delightful, and the finished presentation is worthy of a bakery window. One slice will remind you why cheesecake and lemon meringue pie are both classics—and why combining them is pure genius.
So the next time you need a dessert that will wow your guests and satisfy your sweet tooth, make this Lemon Meringue Cheesecake. It’s creamy, tangy, decadent, and unforgettable.