Okay, picture this: a creamy, dreamy cheesecake base, swirled with tangy lemon curd, and topped with a fluffy, cloud-like meringue. It’s like a lemon meringue pie and a cheesecake had a baby, and that baby is pure deliciousness. My grandma used to make the most incredible lemon meringue pies, but this lemon meringue cheesecake.? This is next level. It’s the perfect balance of sweet and tart, rich and light, and it’s honestly the most impressive dessert I make. You’ll wow everyone, promise. This recipe is easier than you think, and the results are absolutely worth it.
What is lemon meringue cheesecake?
Think of a classic cheesecake, but with a bright, citrusy twist and a show-stopping meringue topping. It’s essentially a baked cheesecake that gets a generous swirl of homemade lemon curd throughout the batter and then, after baking and cooling, it’s crowned with a toasted meringue. The crust adds a nice textural contrast, and the different layers all come together in perfect harmony. It’s not your everyday cheesecake, that’s for sure. It’s a special occasion dessert, but honestly, I make it whenever I need a little pick-me-up.
Why you’ll love this recipe?
Let me count the ways! First, the flavor. What makes cheesecake so good? What is the best thing about lemon? Don’t let the meringue intimidate you! How can I nail it every time? Is it a good dessert? Is it safe to have sugar and eggs on hand? What do you love about this movie?lemon meringue cheesecake. is how versatile it is. You can serve it at a fancy dinner party or just enjoy a slice on the couch with a cup of tea. It’s elegant enough for a celebration but comforting enough for a weeknight treat. I’ve had friends tell me they like it even better than my classic New York style cheesecake, and trust me, that’s saying something! Plus, that toasted meringue? Gorgeous and delicious. And, let’s be honest, who doesn’t love a good cheesecake? When you add the bright flavour and texture of lemon and meringue it just elevates the whole experience. Trust me, this is a dessert you’ll make again and again!
How do you make lemon meringue cheesecake?
Quick Overview
How do you make lemon meringue cheesecake? How do I make a cheesecake crust? Lemon Curd is a lus Is it necessary to bake a meringue cake? What is a good dessert? Don’t be intimidated by the meringue, it’s just a matter of following the steps. I promise you can do it!
Ingredients
For the Crust:
* 1 1/2 cups graham cracker crumbs (about 12 full Graham Crackers)
* 5 tablespoons unsalted butter, melted
* 1/4 cup granulated sugar
(Tip: Use a food processor for the graham crackers to get a super fine crumb. Makes a big difference!)
What is the cheesecake filling?
* 32 ounces cream cheese, softened to room temperature.
* 1 1/2 cups granulated sugar
* 1/4 cup all-purpose flour
* 1 teaspoon vanilla extract
* 4 large eggs
* 1/2 cup heavy cream
* 1 cup lemon curd, homemade or store-bought (I *highly* recommend homemade for the best flavor!)
Make sure your cream cheese is softened or you’ll end up with lumps. Trust me, I’ve been there.)
For the Meringue:
* 4 large egg whites, room temperature
* 1/2 teaspoon cream of tartar
* 1 cup granulated sugar
* 1/2 teaspoon vanilla extract
(Pro tip: Wipe your bowl and whisk with lemon juice or vinegar to make sure they’re squeaky clean.) How do you whip up a meringue?
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 325°F (160°C). Wrap a 9-inch springform pan tightly with aluminum foil. How do I stop water from seeping into my bath? What should I do to prevent my cheesecake from sticking to my pan?
Step 2: Make the Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Set aside. Press the mixture firmly into the bottom of the prepared springform pan. I like to use the bottom of a measuring cup to really pack it down.
Step 3: Make the Cheesecake Filling
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Set aside. Beat in the flour and vanilla extract. Mix well. Add the eggs one at a time, beating well after each addition. Gently stir in the heavy cream. Be careful not to overmix! Overmixing can cause cheesecake to crack.
Step 4: Assemble & Bake
Half of the cheesecake batter should be poured over the top. Dollop half of the lemon curd over the batter, then gently swirl it in with a knife or skewer. What is the best way to make lemon curd with the remaining batter? How do you create a water bath by placing the springform pan inside .large roasting pan? How do you pour hot water into a roasting pan? Bake for 70-80 minutes, or until the edges are set but the center is still slightly jiggly. The jiggle is key! It will set as it cools.
Step 5: Cool Completely
Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This helps prevent cracking. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Patience is key here. You want a cold, firm cheesecake before adding the meringue.
Step 6: Make the Meringue
In a clean, dry glass or stainless steel bowl, beat the egg whites and cream of tartar until soft. Add salt and pepper to taste. Mix well. Gradually add the sugar, beating until stiff, glossy peaks form. Beat in the vanilla extract. Is meringue thick enough to hold its shape?
Step 7: Top with Meringue & Toast
Spread the meringue evenly over the cheesecake. How do you create swirls and peaks with a spoon or spatula? Use a kitchen torch to toast the meringue until golden brown. Is it safe to broil something in the oven for a few seconds? How do I prevent my I always do this on the lowest rack to avoid burning and keep the door ajar.
Step 8: Chill Briefly & Serve
How do you chill cheesecake for 30 minutes after broiling? Slice and serve! I like to run a hot knife under water and dry it off before each slice for clean cut.
What should I serve it with?
This Lemon meringue cheesecake.Is a star all on its own, but it’s even better with the right accompaniments. Can you serve this breakfast with a cup of coffee or mimosa? What are some of the best citrus notes to pair with a sparkling drink? As a dessert, try it with vanilla ice cream or raspberry sauce. What’s a good snack to serve with chamomile tea? My family tradition is to serve this on Easter, but it’s honestly perfect for any celebration. I made this for my friend Sarah’s birthday and she said it was the best dessert she’d ever had. What are some of the best cheesecake recipes?
Top Tips for Perfecting Your Lemon Meringue Cheesecake
Okay, here’s where I share all my little secrets to making the perfect lemon meringue cheesecake. First, make sure your cream cheese is *really* soft. I can’t stress this enough! If it’s not soft enough, you’ll end up with lumps, and nobody wants that. Let it sit out at room temperature for at least an hour, or even longer if your kitchen is cool. When mixing the batter, be careful not to overmix. Overmixing can incorporate too much air and cause the cheesecake to crack. Mix until just combined. For the lemon curd, use fresh lemon juice and zest for the best flavor. Store-bought is okay in a pinch, but homemade is so much better. When swirling the lemon curd into the batter, don’t overdo it. You want streaks of lemon, not a completely uniform color. For the meringue, make sure your bowl and whisk are squeaky clean. Any trace of grease can prevent the egg whites from whipping up properly. And finally, watch the meringue carefully when toasting it. It can go from golden brown to burnt in a matter of seconds. I’ve definitely had a few close calls! I learned after burning my first few batches, to always make sure the cheesecake is on the lowest rack in the oven. This is a game changer. And one last secret swap: if you want a deeper flavour you can use brown sugar in the crust!
Storing and Reheating Tips
This lemon meringue cheesecake is best enjoyed fresh, but it can be stored in the refrigerator for up to 3 days. Make sure to cover it tightly with plastic wrap to prevent it from drying out. The meringue will soften over time, so it’s best to eat it within a day or two of making it. I don’t recommend freezing this cheesecake, as the meringue will not hold up well. If you want to freeze it, freeze it *before* adding the meringue. Thaw it overnight in the refrigerator and then top it with fresh meringue before serving. The glaze should be added right before serving for the best texture. I find keeping them separate makes a world of difference. As for room temperature storage, I wouldn’t leave it out for more than a couple of hours. Cream cheese is a dairy product, so it’s best to keep it refrigerated.
Frequently Asked Questions
Final Thoughts
This lemon meringue cheesecake is truly a special dessert. It’s the perfect combination of creamy, tangy, and sweet, and it’s sure to impress anyone who tries it. Don’t be afraid to give it a try, even if you’ve never made a cheesecake or meringue before. I’ve broken down the steps into simple, easy-to-follow instructions, and I’ve shared all my best tips and tricks. If you love this recipe, you might also enjoy my classic New York-style cheesecake or my key lime pie. Both are equally delicious and crowd-pleasing. Happy baking! I can’t wait to hear how yours turns out! Let me know in the comments if you try it, and be sure to share your own variations. Bon appétit!
Lemon Meringue Cheesecake
Ingredients
Crust
- 1.5 cups Graham cracker crumbs
- 0.33 cup Melted butter
- 0.25 cup Sugar
Filling
- 32 oz Cream cheese Softened
- 1 cup Sugar
- 0.25 cup Lemon juice Freshly squeezed
- 1 tsp Vanilla extract
- 0.5 cup Sour cream
Meringue
- 4 Egg whites Room temperature
- 0.5 cup Sugar
- 0.25 tsp Cream of tartar
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan.
- Bake crust for 10 minutes. Let cool.
Filling
- Beat cream cheese and sugar until smooth.
- Add lemon juice and vanilla extract. Mix well.
- Add sour cream. Mix well.
- Pour filling over cooled crust.
- Bake for 35 minutes, or until set.
- Let cool completely before adding meringue.
Meringue
- Beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff, glossy peaks form.
- Spread meringue over cheesecake.
- Broil for 1-2 minutes, or until meringue is golden brown.
- Let cool completely before serving.
