Lemon Meringue Cheesecake is a show-stopping dessert that marries the creamy indulgence of classic cheesecake with the bright, tangy punch of lemon curd and the airy elegance of meringue. It’s a triple-layered delight: a buttery graham cracker crust forms the base, followed by a velvety cheesecake filling, topped with a glossy lemon curd and crowned with toasted meringue peaks. Each bite offers a contrast of textures and flavors—crunchy, creamy, tart, and sweet—all harmonized into one unforgettable treat.
This dessert is perfect for spring and summer gatherings, celebrations, or any time you want to impress your guests with something both beautiful and delicious. While it involves a few steps, each component is straightforward, and the result is well worth the effort. The meringue adds a dramatic finish, lightly browned under the broiler to create a golden, cloud-like topping that’s as stunning as it is tasty.
🧺 INGREDIENTS:
For the crust:
- 1½ cups graham cracker crumbs
- 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
- ¼ cup all-purpose flour
For the lemon curd:
- 1 cup granulated sugar
- 3 large eggs
- ½ cup fresh lemon juice
- ¼ cup unsalted butter, melted
- 1 tablespoon lemon zest
For the meringue:
- 4 large egg whites
- ½ cup granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
👩🍳 INSTRUCTIONS:
- Prepare the Crust Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan. In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream. Gradually add flour and mix until fully incorporated. Pour the filling over the cooled crust and smooth the top.
- Bake the Cheesecake Bake for 50–60 minutes, or until the center is set and edges are lightly golden. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare the Lemon Curd In a saucepan, whisk together sugar, eggs, lemon juice, melted butter, and lemon zest. Cook over medium heat, stirring constantly, until thickened (about 10 minutes). Remove from heat and let cool completely.
- Add the Lemon Layer Spread the cooled lemon curd evenly over the chilled cheesecake. Return to the fridge while you prepare the meringue.
- Make the Meringue Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until stiff peaks form. Stir in vanilla extract.
- Top and Toast Spread the meringue over the lemon curd, sealing the edges. Use a spatula to create decorative swirls. Place under a broiler for 1–2 minutes until lightly browned. Watch closely to avoid burning.
- Chill and Serve Let the cheesecake cool to room temperature, then refrigerate for at least 1 hour before slicing. Serve chilled and enjoy the layers of flavor and texture.