Lemon Meringue Cheesecake

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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.

Prep Time1

Cook Time1

Total Time2

Course: Dessert

Cuisine: American

Keyword: cheesecake, lemon, lemon curd, lemon meringue cheesecake

Servings: servings

Calories: 462kcal

Author: Tara Noland

Equipment

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.

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