🍋 Lemon Meringue Cheesecake

Enjoy tangy lemon and creamy cheesecake in this Lemon Meringue Cheesecake. With a buttery graham cracker crust, lemon-infused filling, lemon curd, and fluffy meringue topping, it’s perfect for any occasion.

Ingredients

For the Crust

1. 1 ½ cups graham cracker crumbs
2. 3 tablespoons granulated sugar
3. 5 tablespoons unsalted butter, melted

For the Cheesecake Filling

4. 3 (8 oz) packages cream cheese, softened
5. 1 cup granulated sugar
6. 3 large eggs
7. 1 teaspoon vanilla extract
8. 2 tablespoons lemon zest
9. ¼ cup fresh lemon juice
10. ½ cup heavy cream

For the Lemon Curd

11. 2 large eggs
12. ½ cup granulated sugar
13. 3 tablespoons unsalted butter
14. ¼ cup fresh lemon juice
15. 1 teaspoon lemon zest

For the Meringue Topping

16. 3 large egg whites
17. ½ cup granulated sugar
18. ¼ teaspoon cream of tartar
19. 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Crust

Preheat oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press mixture into bottom of 9-inch springform pan evenly. Bake 8–10 minutes, then remove and let cool.

Step 2: Make the Cheesecake Filling

Beat cream cheese until smooth. Gradually add 1 cup sugar and mix until creamy. Beat in eggs one at a time. Add vanilla extract, lemon zest, lemon juice, and heavy cream and mix until smooth. Pour filling over cooled crust and smooth top. Bake 50–60 minutes until edges are set and center slightly jiggles. Turn off oven and leave cheesecake inside 1 hour.

Step 3: Prepare Lemon Curd

In a small saucepan, whisk eggs, sugar, butter, lemon juice, and lemon zest over medium heat until thickened and coats the back of a spoon. Remove from heat and let cool. Spread lemon curd evenly over cooled cheesecake.

Step 4: Make Meringue Topping

Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form. Mix in vanilla extract. Spread meringue over lemon curd and create peaks with a spatula. Brown meringue with a kitchen torch or bake at 350°F (175°C) for 5–7 minutes until golden.

Step 5: Chill and Serve

Cool cheesecake completely at room temperature. Refrigerate at least 4 hours or overnight. Slice with a hot knife for clean pieces and serve chilled.

Tips for Perfect Lemon Meringue Cheesecake

Use room temperature cream cheese for smooth filling. Fresh lemon juice and zest enhance flavor. Gradually add sugar to meringue for glossy peaks. Avoid overbaking cheesecake to keep center creamy. Chill completely before serving to set layers.

Variations

Berry Twist: Add raspberries or blueberries between cheesecake and lemon curd. Chocolate Drizzle: Melted white chocolate over meringue. Mini Cheesecakes: Bake in muffin tins for individual portions.

Storage

Refrigerator: Store in airtight container up to 3 days. Freezer: Wrap tightly and freeze up to 1 month. Thaw overnight in fridge.

Serving Suggestions

Serve with fresh berries or whipped cream. Pair with hot tea or coffee. Ideal for parties, brunch, or holiday celebrations.