Here’s a Lemon Meringue Cheesecake recipe that combines the richness of cheesecake with the bright tang of lemon and the airy sweetness of meringue.
🍋 Lemon Meringue Cheesecake Recipe
Ingredients
For the crust:
-
1 ½ cups graham cracker crumbs
-
¼ cup granulated sugar
-
6 tbsp unsalted butter, melted
For the cheesecake filling:
-
24 oz (3 packages) cream cheese, softened
-
1 cup granulated sugar
-
3 large eggs
-
1 tsp vanilla extract
-
½ cup sour cream
-
½ cup lemon juice (fresh)
-
Zest of 1 lemon
For the lemon curd:
-
3 large egg yolks
-
½ cup granulated sugar
-
¼ cup lemon juice
-
Zest of 1 lemon
-
4 tbsp unsalted butter
For the meringue:
-
3 large egg whites
-
¼ tsp cream of tartar
-
6 tbsp granulated sugar
-
½ tsp vanilla extract (optional)
Instructions
1. Make the crust:
-
Preheat oven to 325°F (163°C).
-
Mix graham cracker crumbs, sugar, and melted butter.
-
Press into the bottom of a 9-inch springform pan.
-
Bake for 10 minutes. Let cool.
2. Prepare the cheesecake filling:
-
Beat the cream cheese and sugar until smooth.
-
Add eggs one at a time, mixing well after each.
-
Mix in vanilla, sour cream, lemon juice, and zest until combined.
-
Pour over the crust and bake for 55–65 minutes, until the center is just set.
-
Turn off oven, crack the door, and let cheesecake cool for 1 hour.
-
Refrigerate for at least 4 hours or overnight.
3. Make the lemon curd:
-
In a saucepan over medium heat, whisk yolks, sugar, lemon juice, and zest.
-
Stir constantly until thickened (about 5–7 minutes).
-
Remove from heat, stir in butter until smooth.
-
Cool and spread over chilled cheesecake.
4. Make the meringue:
-
Beat egg whites with cream of tartar until soft peaks form.
-
Gradually add sugar, beating to stiff peaks.
-
Optionally mix in vanilla.
5. Assemble and finish:
-
Spread or pipe meringue over lemon curd.
-
Torch the meringue until golden, or broil for 1–2 minutes, watching closely.
-
Chill for 30 minutes before serving.