This Lemon Meringue Cheesecake is a luxurious dessert that combines the creamy richness of classic cheesecake with the tangy brightness of lemon curd and the airy sweetness of meringue. Each layer brings a perfect balance of flavor and texture — the buttery biscuit base, the smooth lemon-infused cheesecake center, and the fluffy golden meringue topping make it a show-stopping treat for any occasion. Its zesty, light, and creamy nature makes it ideal for summer gatherings, celebrations, or when you simply crave a refreshing twist on traditional cheesecake.
Ingredients
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 200g granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 120ml fresh lemon juice
- 200ml sour cream
- 2 tablespoons plain flour
- 3 large egg whites (for meringue)
- 150g caster sugar (for meringue)
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 200g lemon curd (for topping layer)
Instructions
- Prepare the base: Preheat the oven to 160°C (320°F). Mix the crushed biscuits with melted butter until combined. Press the mixture firmly into the base of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make the cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, sour cream, and flour until fully incorporated. Pour the mixture over the cooled crust. Bake for 45–50 minutes, or until the center is slightly set but still a bit jiggly. Turn off the oven and let the cheesecake cool gradually inside with the door slightly open to prevent cracking.
- Add the lemon curd and meringue: Spread a generous layer of lemon curd evenly over the cooled cheesecake. For the meringue, whisk egg whites until soft peaks form. Gradually add caster sugar while beating continuously until glossy stiff peaks appear. Mix in cornstarch and vinegar. Spread or pipe the meringue over the lemon curd layer, making decorative swirls. Bake again at 180°C (350°F) for 8–10 minutes, or until the meringue is golden brown. Chill before serving.
Servings
Serves 10–12 slices
Nutritional Info (per serving, approx.)
- Calories: 390
- Protein: 7g
- Fat: 26g
- Carbohydrates: 33g
- Sugar: 24g
- Fiber: 0.5g
- Sodium: 160mg
Notes
For a smoother texture, ensure the cream cheese is at room temperature before mixing. Avoid overbaking to keep the cheesecake creamy in the center. Always let the cheesecake cool completely before adding lemon curd or meringue.
Tips
Use a water bath while baking the cheesecake to prevent cracks. If you prefer a lighter texture, replace half of the cream cheese with ricotta. For a stronger lemon flavor, add extra zest or use homemade lemon curd. Store leftovers in the refrigerator, covered, for up to 4 days.
Health Benefits
Lemon Meringue Cheesecake, while indulgent, offers some nutritional perks. Lemons are rich in vitamin C, boosting immunity and promoting healthy skin. Eggs provide high-quality protein and essential amino acids. The dessert also contains calcium from cream cheese, which supports bone health. Consumed in moderation, this cheesecake can be part of a balanced diet, especially when paired with fresh fruits or herbal tea.
Q & A
Q: Can I make this cheesecake without baking?
A: You can prepare a no-bake version by using a gelatin-based filling and chilling instead of baking, but it will have a softer texture.
Q: How can I prevent my cheesecake from cracking?
A: Bake in a water bath and avoid sudden temperature changes. Allow it to cool slowly inside the oven.
Q: Can I make it ahead of time?
A: Yes, prepare it a day in advance and refrigerate overnight. Add the meringue topping before serving for best texture.
Q: Can I use bottled lemon juice?
A: Fresh lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.
Q: How long can it last in the fridge?
A: It stays fresh for up to 4 days when stored in an airtight container.
