Lemon Meringue Cheesecake is a delightful fusion of two classic desserts: the rich, creamy texture of cheesecake and the bright, tangy flavor of lemon meringue pie. This dessert is perfect for special occasions or as a refreshing treat on a warm day. The combination of a graham cracker crust, smooth lemon cheesecake filling, tart lemon curd, and fluffy meringue topping creates a multi-layered dessert that’s both visually stunning and deliciously satisfying.
I first encountered Lemon Meringue Cheesecake at a family gathering. My aunt, known for her baking prowess, brought this exquisite dessert that quickly became the star of the evening. The balance of sweet and tart flavors, combined with the contrast of textures, made it unforgettable. Inspired by that experience, I set out to recreate the recipe, adding my own tweaks along the way. Now, it’s a favorite in my household, and I’m excited to share this recipe with you so you can enjoy it too.
Ingredients
For the Crust
2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling
24 ounces cream cheese, at room temperature
1 cup granulated sugar
3 large eggs, at room temperature
1/4 cup fresh lemon juice
2 teaspoons lemon zest
1/2 cup sour cream, at room temperature
For the Lemon Curd
3 large eggs
3/4 cup granulated sugar
1/2 cup fresh lemon juice
6 tablespoons unsalted butter, at room temperature
1 tablespoon lemon zest
For the Meringue
4 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
Instructions
Step 1: Preheat the Oven and Prepare the Pan
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or non-stick cooking spray and line the bottom with parchment paper. This will help the cheesecake release easily from the pan.
Step 2: Make the Crust
Prepare the Crust:
In a medium bowl, combine 2 cups of graham cracker crumbs, 1/3 cup of granulated sugar, and 1/2 cup of melted unsalted butter. Mix until the crumbs are well coated with butter and the mixture resembles wet sand.
Press the Crust:
Press the crumb mixture firmly into the bottom and up the sides of the prepared springform pan. Use the bottom of a measuring cup to help press the crumbs evenly.
Bake the Crust:
Bake the crust in the preheated oven for 10 minutes or until lightly golden. Remove from the oven and let it cool while you prepare the cheesecake filling.
Step 3: Make the Cheesecake Filling
Beat the Cream Cheese:
In a large mixing bowl, beat 24 ounces of room temperature cream cheese with an electric mixer until smooth and creamy. This ensures a smooth cheesecake without lumps.
Add the Sugar:
Gradually add 1 cup of granulated sugar to the cream cheese, beating until well combined.
Incorporate the Eggs:
Add the 3 large eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
Add Lemon Juice, Zest, and Sour Cream:
Stir in 1/4 cup of fresh lemon juice, 2 teaspoons of lemon zest, and 1/2 cup of room temperature sour cream. Mix until the ingredients are fully combined and the batter is smooth.
Pour the Filling:
Pour the cheesecake batter into the cooled crust. Smooth the top with a spatula to ensure an even surface.
Step 4: Bake the Cheesecake
Bake the Cheesecake:
Place the cheesecake in the preheated oven and bake for 45-50 minutes or until the edges are set but the center is still slightly jiggly. The residual heat will continue to cook the center as it cools.
Cool the Cheesecake:
Remove the cheesecake from the oven and place it on a wire rack to cool to room temperature. Once cooled, transfer the cheesecake to the refrigerator to chill while you prepare the lemon curd.
Step 5: Make the Lemon Curd
Prepare the Lemon Curd:
In a medium saucepan, whisk together 3 large eggs and 3/4 cup of granulated sugar until well combined.
Add Lemon Juice, Butter, and Zest:
Add 1/2 cup of fresh lemon juice, 6 tablespoons of room temperature unsalted butter, and 1 tablespoon of lemon zest to the egg mixture.
Cook the Lemon Curd:
Cook the mixture over medium heat, whisking constantly, until it thickens and coats the back of a spoon. This should take about 10-15 minutes. Be careful not to let it boil, as this can cause the eggs to curdle.
Cool the Lemon Curd:
Once thickened, remove the saucepan from the heat and let the lemon curd cool to room temperature.
Step 6: Assemble the Cheesecake
Spread the Lemon Curd:
Once the cheesecake has chilled and the lemon curd has cooled, spread the lemon curd evenly over the top of the cheesecake. Ensure it reaches the edges for a consistent layer of flavor.
Step 7: Make the Meringue
Prepare the Meringue:
In a clean mixing bowl, beat 4 large egg whites with 1/4 teaspoon of cream of tartar on medium-high speed until soft peaks form.
Add the Sugar:
Gradually add 1/2 cup of granulated sugar, 1 tablespoon at a time, while continuing to beat on high speed until stiff peaks form. The meringue should be glossy and hold its shape.
Step 8: Top the Cheesecake with Meringue
Spread the Meringue:
Spread the meringue over the lemon curd layer on the cheesecake. Use a spatula to create peaks and swirls in the meringue for a decorative finish. Make sure the meringue covers the edges to prevent shrinking.
Bake the Meringue:
Return the cheesecake to the oven and bake for an additional 10-15 minutes, or until the meringue is golden brown. Keep a close eye on it to prevent burning.
Step 9: Cool and Chill the Cheesecake
Cool the Cheesecake:
Remove the cheesecake from the oven and let it cool to room temperature on a wire rack.
Chill the Cheesecake:
Once cooled, refrigerate the cheesecake for at least 2 hours, or until fully chilled. This allows the flavors to meld and the cheesecake to firm up.
Step 10: Serve
Serve the Cheesecake:
Carefully remove the sides of the springform pan and transfer the cheesecake to a serving platter. Slice and serve the Lemon Meringue Cheesecake chilled.
Variations and Substitutions
Gluten-Free Crust: Substitute the graham cracker crumbs with gluten-free graham crackers or cookies to make the crust gluten-free.
Sugar-Free: Use a sugar substitute in the cheesecake filling, lemon curd, and meringue to reduce the sugar content.
Citrus Variation: Replace the lemon juice and zest with lime or orange for a different citrus flavor.
Berry Topping: Add a layer of fresh berries on top of the lemon curd before adding the meringue for a fruity twist.
Conclusion
Lemon Meringue Cheesecake is a show-stopping dessert that combines the best elements of cheesecake and lemon meringue pie. The creamy cheesecake base, tart lemon curd, and fluffy meringue topping create a harmonious blend of textures and flavors that’s sure to impress. This dessert is perfect for any occasion, from casual family dinners to elegant gatherings.
The recipe is straightforward and provides room for customization, allowing you to tailor it to your tastes and dietary needs. Whether you stick to the classic lemon flavor or experiment with different variations, this Lemon Meringue Cheesecake is sure to be a hit. Enjoy the process of making this beautiful dessert and savor each delicious bite.
