Lemon Meringue Cheesecake

This Lemon Meringue Cheesecake is the ultimate upgrade to the classic pie. It starts with a buttery, golden cookie crust, combined with a silky lemon cheesecake layer that hits that perfect balance of rich and lemony.

Then, there’s a thick layer of tangy, vibrant lemon curd and a fluffy, toasted Italian meringue on top. Every bite gives you a mix of textures, crunchy, creamy, and marshmallowy, with a bright citrus punch that keeps it from feeling too heavy.

If you’re looking for more lemon-based recipes to make, then you should definitely try these ones: Lemon Dump Cake, Lemon Blackberry Cake, and Lemon Pie Bars.

Ingredients to make this Lemon Meringue Cheesecake

How to make Lemon Meringue Cheesecake

Preheat oven to 350°F. Mix crumbs, sugar, butter, and salt until evenly moistened. Press into the bottom and 1 inch up the sides of an 8-inch springform pan. Bake for 8–10 minutes; cool slightly.

Lower oven to 325°F. Beat cream cheese and sugar until smooth (no lumps). Add eggs one at a time, mixing on low speed. Blend in sour cream, lemon juice, zest, vanilla, and salt until just combined. Pour over crust.

Wrap the pan in foil and place it in a larger roasting pan. Pour hot water around it to reach halfway up the sides. Bake for 55–65 minutes, until center is set but slightly wobbly. Cool to room temperature, then refrigerate at least 6 hours (or overnight).

To make the Lemon Curd, follow our easy recipe.

Let the lemon curd cool to room temperature, then spread evenly over the chilled cheesecake. Refrigerate for 1 hour to set the curd before topping. Note: You can also refrigerate the curd overnight, just make sure you cover it airtight with plastic wrap touching the curd.

Once the cheesecake is chilled, make the meringue. Place egg whites (and cream of tartar if using) in a stand mixer. Combine sugar and water in a saucepan over medium heat; heat to 240°F. When the syrup reaches 230°F, begin whipping the egg whites on medium speed to soft peaks. Slowly stream the hot syrup into the whites while mixing on medium-high. Continue whipping until stiff, glossy peaks form and the bowl is cool to the touch (about 5 minutes).

Spread or pipe the meringue over the lemon curd layer. Toast the top lightly with a kitchen torch until golden. Serve chilled or slightly cool. Note: You can tidy up the sides of the cheesecake with an offset spatula if you would like it neater. Do this before torching.

How to store Lemon Meringue Cheesecake

Keep this cheesecake in a deep, airtight container in the refrigerator; it will stay fresh and delicious for up to one week.

Recipe Pro Tips

Can you freeze Lemon Meringue Cheesecake? 

Yes, you can. Just make sure to follow these tips:

Place the cheesecake (uncovered) in the freezer for about 2 hours until the meringue is firm to the touch. This prevents the wrapping from smashing your beautiful peaks. Once firm, wrap the entire cheesecake tightly in plastic wrap, followed by a layer of aluminum foil. This protects it from freezer burn and absorbing “freezer smells”.

• Consume it within a month. Beyond that, the moisture in the meringue may start to form ice crystals that compromise the texture.
• Never thaw at room temperature. Move it to the fridge for 4 to 6 hours. Sudden heat causes the meringue to “weep” (release beads of syrup).
• While the cheesecake and the Swiss meringue will freeze well, be aware that the meringue might lose a tiny bit of its “fluff” and become slightly denser after thawing. However, it will still be perfectly delicious and safe to eat!

Tips to achieve the perfect Swiss meringue

• Before starting, wash and dry your bowl and whisk attachment well.
• Even a tiny drop of yolk can ruin the batch. Separate eggs into a small bowl first before adding the whites to your main mixing bowl.
• Once it begins to cool down (make sure of it by touching the bowl first), rub a bit of the meringue between your fingers. If you feel any grains of sugar, keep whisking. It must be perfectly smooth.
• Beat on medium-high until the meringue is stiff, glossy, and, most importantly, the bowl is cool to the touch.
• Don’t Rush: If you add the meringue to your cheesecake while it’s still warm, it can melt the top layer of your curd or cheesecake.

Pin it HERE!!

Pin it HERE!!

Lemon Meringue Cheesecake

Tara Noland

Whether you’re a fan of classic lemon meringue pie or creamy cheesecake, this homemade lemon meringue cheesecake brings the best of both worlds together in one show-stopping dessert.

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Prep Time 1 hour hr

Cook Time 1 hour hr

Total Time 2 hours hrs

Course Dessert

Cuisine American

Servings 12 servings

Calories 462 kcal

Ingredients

 

Crust

• 1 1/2 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter melted
• Pinch of salt

Lemon Cheesecake Layer

• 24 oz cream cheese softened
• 3/4 cup granulated sugar
• 3 large eggs room temperature
• 1/2 cup sour cream or Greek yogurt
• 1/3 cup fresh lemon juice
• 1 tbsp lemon zest
• Pinch of salt

Lemon Curd Layer (see recipe)

Italian Meringue Topping

• 3 large egg whites room temperature
• 1 cup granulated sugar
• 1/4 cup water
• 1/4 tsp cream of tartar

Instructions

 

• Preheat oven to 350°F. Mix crumbs, sugar, butter, and salt until evenly moistened. Press into the bottom and 1 inch up the sides of an 8-inch springform pan. Bake for 8–10 minutes; cool slightly.
• Lower oven to 325°F. Beat cream cheese and sugar until smooth (no lumps). Add eggs one at a time, mixing on low speed. Blend in sour cream, lemon juice, zest, vanilla, and salt until just combined. Pour over crust.
• Wrap the pan in foil and place it in a larger roasting pan. Pour hot water around it to reach halfway up the sides. Bake for 55–65 minutes, until center is set but slightly wobbly. Cool to room temperature, then refrigerate at least 6 hours (or overnight).
• Make lemon curd according to this recipe.
• Let the lemon curd cool to room temperature, then spread evenly over the chilled cheesecake. Refrigerate for 1 hour to set the curd before topping. Note: You can also refrigerate the curd overnight, just make sure you cover it airtight with plastic wrap touching the curd.
• Once the cheesecake is chilled, make the meringue. First, place egg whites (and cream of tartar if using) in a stand mixer. Combine sugar and water in a small saucepan over medium heat until it reaches 240°F. Once the syrup reaches 230°F, begin whipping the egg whites on medium speed to soft peaks. Slowly stream the hot syrup into the whites, with the mixer on medium-high speed. Continue whipping until stiff, glossy peaks form and the bowl is cool to the touch (about 5-6 minutes).
• Spread or pipe the meringue over the lemon curd layer. Toast the top lightly with a kitchen torch.

Equipment

8 Inch Non-stick Springform Pan with 50 Pcs Parchment Paper Cheesecake Pan

KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer K45SS, Onyx Black

Stainless Steel Measuring Cups and Spoons Set of 14 with Leveler

Notes

See the post for more information, photos and tips. 

The nutritional facts also need to include the lemon curd which is found in the lemon curd recipe itself. 

Nutrition

Serving: 1Calories: 462kcalCarbohydrates: 46gProtein: 7gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 119mgSodium: 281mgPotassium: 154mgFiber: 0.4gSugar: 38gVitamin A: 1056IUVitamin C: 3mgCalcium: 83mgIron: 1mg

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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