If you love the zesty brightness of lemon meringue pie and the rich indulgence of cheesecake, then this dessert is your dream come true. In this article, you’ll discover how to make the perfect lemon meringue cheesecake—from preparing the velvety filling to whipping up cloud-like meringue that holds its shape. I’ll also guide you through helpful baking tips, storage advice, and ideas for customizing this showstopping dessert. Whether you’re baking for a weekend treat or an elegant celebration, this recipe will make a lasting impression.
Table of Contents
Table of Contents
The Story Behind My Lemon Meringue Cheesecake
A Personal Favorite for Sunshine Days
There’s something magical about the first slice of lemon meringue cheesecake. For me, it brings back memories of a breezy spring afternoon, when I first experimented with combining two beloved desserts—lemon meringue pie and cheesecake—into one harmonious bite. The tangy lemon curd, fluffy toasted meringue, and creamy cheesecake base felt like sunshine on a plate.
This Lemon Meringue Cheesecake has quickly become a staple at my family gatherings. It’s vibrant, comforting, and just a bit dramatic—especially when served with that golden crown of meringue. If you’ve never tried making it, don’t worry. This recipe is surprisingly approachable, and I’ll walk you through each step.
You can even prep most of it ahead, making it perfect for entertaining. If you’re already a fan of my easy no-bake cheesecakes or crave a citrus kick like in my orange loaf cake, this one is going to be your new favorite.
Why Lemon Meringue Cheesecake Deserves a Spot in Your Recipe Box
This lemon meringue cheesecake stands out for its balance—bright lemon flavor meets rich, creamy cheesecake, all grounded by a buttery graham cracker crust. The real showstopper is the meringue topping, which adds lightness and drama. It’s baked just enough to set, but still melts in your mouth.
The focus keyword “lemon meringue cheesecake” is more than just a dessert name—it’s an experience. Whether you’re celebrating a birthday, hosting brunch, or just want a joyful treat, this dessert fits the mood. Plus, unlike traditional pies, this cheesecake slices beautifully and holds its shape, making it ideal for presentation.
Looking for more baking inspiration? Check out my recipe for classic blueberry muffins or get cozy with this lemon poppy seed loaf. If you’re into citrus, these are right up your alley.
How to Make Lemon Meringue Cheesecake from Scratch
Ingredients You’ll Need for the Perfect Balance
To create the best lemon meringue cheesecake, you’ll need a few key components—each one adding texture and flavor that makes this dessert unforgettable. The base starts with a crisp crust, followed by a rich, citrusy filling, and finishes with a glossy, toasted meringue.
Here’s what you’ll need:
For the crust:
- 1 ½ cups cookie or graham cracker crumbs
- ¼ cup melted unsalted butter
For the cheesecake filling:
- 3 packages (8 oz each) cream cheese, softened
- ¾ cup sour cream
- 1 cup granulated sugar
- 3 large eggs
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the meringue topping:
- 4 large egg whites
- ½ cup granulated sugar
- ¼ teaspoon cream of tartar
- 1 cup lemon curd (store-bought or homemade)
Before starting, be sure to preheat your oven to 325°F (165°C). This lower temperature helps the cheesecake cook evenly and stay silky smooth.
I often use a 9-inch springform pan for this recipe. It gives the cheesecake structure and makes for easy release. For other cheesecake lovers, try my no-bake cheesecake jars or the decadent cherry cheesecake if you want fruity alternatives.
Step-by-Step Directions That Deliver Perfect Result
Step 1
Gather all your ingredients and prep your pan. Preheat your oven to 325°F (165°C).
Step 2
In a mixing bowl, stir together the cookie crumbs and melted butter until the texture is like damp sand.
Step 3
Press the crust mixture evenly into the bottom of your springform pan. Bake for about 10 minutes, then set aside to cool slightly.
Step 4
In a large bowl, beat cream cheese, sour cream, and sugar with an electric mixer until the mixture is creamy and lump-free.
Step 5
Add eggs one at a time, beating well after each addition. This gives the batter a velvety texture. Stir in lemon juice, zest, and vanilla extract, scraping the sides as needed.
Step 6
Pour the filling over your baked crust, smoothing the top with a spatula.
Step 7
Bake for about 1 hour, or until the edges are puffed and set, with just a slight jiggle in the center.
Step 8
Let the cheesecake cool on the counter for an hour, then transfer it to the fridge for at least 3–4 hours to set fully.
Step 9
Preheat your oven again, this time to 375°F (190°C). You’ll toast the meringue briefly to give it that golden finish.
Step 10
In a clean, dry bowl, beat the egg whites with an electric mixer on medium-high speed until soft peaks form.
Step 11
Gradually add sugar and cream of tartar, continuing to beat until stiff, glossy peaks form. This step is key—if your peaks droop, the topping won’t bake correctly.
Step 12
Spread a generous layer of lemon curd over the chilled cheesecake. Make sure it’s cold before this step to avoid melting.
Step 13
Gently spoon the meringue over the curd, swirling it with a spatula to make peaks. Ensure the curd is fully covered to prevent weeping.
Step 14
Bake the cheesecake for 10 minutes or until the meringue is lightly golden brown on top. Chill uncovered in the fridge for at least 1 hour before serving. Don’t cover with plastic wrap—it may collapse your beautiful topping.
Pro Tips for Success and Beautiful Presentation
Making lemon meringue cheesecake isn’t hard, but a few pro tips will help you succeed every time:
- Use room temperature ingredients for a smoother filling.
- Beat the eggs gently into the cream cheese mix—overmixing can introduce air bubbles and cause cracks.
- Bake in a water bath if you want an ultra-smooth, no-crack top.
- Let it cool gradually. Sudden temperature shifts can cause sinking.
When it’s time to serve, slice with a hot knife for clean edges. Wipe between cuts for a professional look. Pair with a cup of herbal tea or serve with a sprig of mint for a fresh finish.
For more baking basics, see my perfect sponge cake tutorial or dive into this easy lemon loaf for a weekday-friendly option.
FAQs About Lemon Meringue Cheesecake + Final Thoughts
How long does lemon meringue cheesecake last?
When stored properly in the refrigerator, lemon meringue cheesecake stays fresh for 3 to 4 days. Be sure to keep it uncovered or loosely covered with a cake dome—plastic wrap can collapse the meringue. If you need to make it ahead, prep the cheesecake and curd layer first, then add the meringue topping the day of serving.
Can I freeze lemon meringue cheesecake?
You can freeze the cheesecake without the meringue. Wrap the baked and cooled cheesecake (crust and filling only) tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before adding fresh meringue and baking it as directed. Freezing meringue is not recommended, as it can separate or become rubbery.
Why is my meringue weeping?
Meringue weeping can happen if the egg whites aren’t whipped to stiff peaks or if the meringue doesn’t fully cover the lemon curd. Moisture can seep out if there’s air exposure or if the topping is added while the cheesecake is still warm. Make sure your cheesecake is completely chilled before assembling the final layer.
What’s the best substitute for lemon curd?
If you don’t have lemon curd on hand, a good substitute is a homemade mixture of lemon juice, sugar, cornstarch, and egg yolks cooked over medium heat until thickened. You can also use a high-quality store-bought citrus jam in a pinch. Just make sure the texture is smooth and spreadable.
If you liked this lemon-forward dessert, don’t miss my lemon shortbread cookies or brighten your table with this zesty citrus bundt cake.
