Lemon Meringue Cheesecake

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• ¼ cup fresh lemon juice

For the Lemon Curd:

• 3 large egg yolks
• ½ cup granulated sugar
• 2 tbsp cornstarch
• ½ cup water
• ¼ cup fresh lemon juice
• 2 tbsp unsalted butter

For the Meringue:

• 3 large egg whites
• ¼ tsp cream of tartar
• ⅓ cup granulated sugar
• ½ tsp vanilla extract

Instructions

Step 1: Prepare the Crust

1. Preheat oven to 325°F (160°C).
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter.
3. Press into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes. Let cool.

Step 2: Make the Cheesecake Filling

1. Beat cream cheese until smooth.
2. Add sugar, and beat until fluffy.
3. Mix in eggs one at a time, then vanilla, lemon zest, and juice.
4. Pour over the cooled crust.
5. Bake for 45–50 minutes, until the center is set but slightly jiggly.
6. Let cool completely, then refrigerate at least 4 hours (or overnight).

Step 3: Prepare Lemon Curd

1. In a saucepan, whisk yolks, sugar, and cornstarch.
2. Add water and lemon juice, and cook over medium heat, stirring constantly until thickened.
3. Remove from heat and stir in butter.
4. Let cool, then spread over the chilled cheesecake.

Step 4: Make the Meringue

1. Beat egg whites and cream of tartar on medium speed until foamy.
2. Gradually add sugar and beat until stiff, glossy peaks form.
3. Beat in vanilla.

Step 5: Assemble & Toast

1. Spread meringue over the lemon curd layer, sealing to the edges.
2. Use a kitchen torch to toast the meringue or place under broiler for 1–2 minutes (watch closely!).

Tip: Chill before serving for cleaner slices.
Would you like a no-bake version as well?