Go Back
–+ servings
Lemon Meringue Cheesecake

Lemon Meringue Cheesecake: The Ultimate Showstopper Dessert

Indulge in the ultimate Lemon Meringue Cheesecake! Creamy, zesty, and topped with fluffy meringue, this showstopping dessert is perfect for any occasion. Easy to make and unforgettable to taste.
Print Recipe Pin Recipe
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Chilling Time: 4 hours
Total Time: 5 hours 45 minutes
Servings: 8 people
Calories: 350kcal
Cost: $20

Equipment

  • Mixing bowls
  • Electric mixer
  • Whisk
  • 9-inch springform pan
  • Saucepan

Ingredients

  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 0.25 cup unsalted butter melted
  • 1 tablespoon lemon zest
  • 3 (8 oz) packages cream cheese softened
  • 1 cup granulated sugar
  • 0.5 cup sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 0.25 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 0.25 cup heavy cream
  • 0.5 cup fresh lemon juice
  • 0.25 cup granulated sugar
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon lemon zest
  • 4 large egg whites
  • 0.5 teaspoon cream of tartar
  • 0.5 cup granulated sugar
  • 0.5 teaspoon vanilla extract

Instructions

  • Preheat your oven to 325°F (160°C).
  • Grease a 9-inch springform pan and line the bottom with parchment paper.
  • Mix graham cracker crumbs, sugar, melted butter, and lemon zest until it resembles wet sand; press into the bottom of the pan.
  • Bake for 10 minutes, then let it cool.
  • Beat cream cheese and sugar until smooth; add sour cream, lemon juice, lemon zest and vanilla extract and mix until combined.
  • Add eggs one at a time, then stir in heavy cream; pour the filling over the cooled crust.
  • Bake for 45-50 minutes, or until center is slightly jiggly; cool in the oven for an hour.
  • Refrigerate for at least 4 hours or overnight.
  • In a saucepan, whisk together lemon juice, sugar, egg yolks, and butter; cook over medium heat until thickened, then stir in lemon zest and cool completely.
  • Beat egg whites and cream of tartar until soft peaks form, then gradually add sugar until stiff peaks appear and stir in vanilla extract.
  • Spread meringue over lemon curd layer, creating peaks with the back of a spoon.
  • Preheat oven to 375°F (190°C) and bake for 8-10 minutes until meringue is golden brown.
  • Let cheesecake cool completely before removing from the pan and refrigerate for at least 1 hour before serving.

Notes

Use room-temperature ingredients for smoother mixing. Zest lemons before juicing for easier preparation. Don’t rush the chilling process; let it set for at least 4 hours for optimal flavor. Garnish with extra lemon zest or edible flowers for a pop of color, or serve with a drizzle of honey. This cheesecake can be made ahead of time and tastes even better the next day. Store in an airtight container in the fridge for up to 3 days. If freezing, wrap individual slices tightly and thaw in the fridge overnight before serving. Avoid freezing the meringue layer as it can become sticky.

Nutrition

Calories: 350kcal | Carbohydrates: 40g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 90mg | Sodium: 240mg | Potassium: 150mg | Fiber: 1g | Sugar: 25g | Vitamin A: 10IU | Vitamin C: 15mg | Calcium: 6mg | Iron: 4mg
Tried this recipe?Let us know how it was!