Tangy Lemon Meringue Cheesecake Recipe

Tangy lemon curd and cloud-like meringue crown a rich, creamy lemon cheesecake for a dessert that’s hard to resist. This lemon meringue cheesecake balances bright citrus flavor with a velvety cheesecake base and a crisp graham cracker crust — a showstopper for special occasions or a weekend treat.

Why you’ll love it

This lemon meringue cheesecake combines three classic elements: bright lemon curd, a dense and creamy cheesecake filling, and a billowy toasted meringue top. The lemon adds a lively, refreshing tang while the cheesecake provides a smooth, indulgent base. A well-packed graham cracker crust adds texture and buttery flavor, and the toasted meringue gives the dessert a dramatic, restaurant-quality finish.

It’s visually impressive and surprisingly easy to adapt — you can swirl lemon curd through the batter for pretty ribbons of citrus or spread it on top for a glossy finish before adding the meringue. The contrast between the tart curd and sweet meringue keeps every bite balanced and satisfying.

Ingredients

Below are the main ingredients you’ll use to make this cheesecake. Exact measurements appear in the recipe card further down.

• Fresh lemons – For the best lemon curd and bright flavor, use fresh lemons. Zest before juicing. Rolling lemons at room temperature before juicing helps release more juice.
• Sugar – Granulated sugar is used for the filling and the meringue. For the crust you can swap in a bit of brown sugar for a deeper flavor if you prefer.
• Graham crackers – Use plain or honey graham crackers for the crust so the lemon flavor shines through.
• Full-fat cream cheese – Block-style, full-fat cream cheese yields the best texture for a dense, creamy cheesecake.
• Full-fat sour cream – Adds tang and a silky texture. You can substitute part of it with Greek yogurt if desired.
• Large eggs – Room temperature eggs mix more evenly into the batter. When separating whites for meringue, do so carefully to avoid yolk contamination.
• Cream of tartar – A small amount stabilizes the meringue and helps the whites form glossy peaks.

Tools you’ll need

Most home bakers will have the tools required. If not, a few simple substitutions will work.

• Mixer – A stand mixer or hand mixer makes the filling and meringue easier to prepare.
• Food processor or blender – Useful for turning graham crackers into fine crumbs; you can also place crackers in a sealed bag and crush them with a rolling pin.
• 8- or 9-inch springform pan – Ideal for easy removal and a neat presentation.
• Aluminum foil – Wrap the outside of the springform pan to protect it from water when baking in a water bath.
• Oven – For baking the cheesecake and lightly toasting the meringue with a torch or very briefly under a broiler.

How to make

This cheesecake has several components — lemon curd, crust, filling, and meringue — but each step is straightforward. Plan ahead so the curd and cheesecake have time to cool and chill for the best texture.

1. Make the lemon curd. Prepare the curd and chill it completely. Making it a day ahead makes assembly easier.
2. Prepare the crust. Combine graham cracker crumbs and melted butter, then press into the bottom and up the sides of the springform pan. Chill to set.
3. Mix the cheesecake batter. Beat the cream cheese until smooth, add eggs one at a time, then sugar, lemon zest, vanilla, and sour cream. Fold in half a cup of lemon curd to create swirls or mix it in completely for uniform flavor.
4. Bake in a water bath. Pour the batter into the crust, wrap the pan in foil, and place it in a larger pan with about an inch of water. Bake until the edges are set but the center is still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake rest inside for an hour to reduce the risk of cracks.
5. Cool and chill. Remove the cheesecake and let it come to room temperature, then chill in the fridge so it firms up before topping.
6. Make the meringue. Whip egg whites with cream of tartar until soft peaks form. Heat a simple syrup of sugar and water until dissolved, then slowly drizzle it into the whites while whipping until stiff, glossy peaks form. Add vanilla at the end.
7. Assemble and finish. Spread more lemon curd on top of the chilled cheesecake, pipe or spoon on the meringue, and lightly torch or briefly broil the surface to color and set the meringue. Serve immediately.

Expert baking tips

• Use room temperature ingredients. This helps everything blend smoothly for a silky filling.
• Don’t overbake. The cheesecake should have set edges and a slightly wobbly center; overbaking makes it dry and rubbery.
• Use a water bath. The steam and gentle heat keep the texture even and reduce cracking.
• Avoid frequent oven door checks. Sudden temperature changes increase the chance of cracks and affect the final texture.
• Be patient. Slow cooling and adequate chilling yield the best sliceability and flavor.
• Make components ahead. Lemon curd can be made a day in advance to streamline baking day.

Tips to prevent a cracked cheesecake top

• Mix gently after adding eggs. Overbeating traps air that expands in the oven and causes cracks. Add eggs one at a time and mix just until incorporated.
• Use the water bath. It ensures even, slow heating and stabilizes the top during baking.
• Cool gradually. After baking, turn off the oven and leave the door slightly open for an hour. This gradual temperature change reduces stress on the cheesecake.
• If cracks happen, don’t worry. A crack will be hidden beneath lemon curd and meringue and won’t affect the flavor.

Storage Notes

Once the cheesecake is topped with meringue, it is best eaten within four hours because meringue can weep over time. To store the cheesecake longer, keep it chilled in an airtight container without the meringue for up to five days; add the meringue only when ready to serve. If you want to avoid a soggy crust, wait to spread any extra lemon curd on top until just before serving.

Recipe FAQs

Related Recipes

Recipe Card

Lemon Meringue Cheesecake

A dreamy lemon meringue cheesecake that everyone will love.

Author: Amanda Powell

Prep Time: 30 mins

Cook Time: 1 hr

Total Time: 1 hr 30 mins

Servings: 1 cheesecake

Calories: 317 kcal (per slice)

Ingredients

• 1 recipe lemon curd (chilled)
• 2 cups graham cracker crumbs
• ½ cup (8 tablespoons) unsalted butter, melted
• 16 oz full-fat cream cheese, room temperature
• 3 large eggs, room temperature
• 1 cup granulated sugar
• 1 tablespoon lemon zest
• 2 teaspoons vanilla extract
• 2 cups full-fat sour cream, room temperature

For the Meringue

• 3 large egg whites, room temperature
• ¾ cup granulated sugar
• ¼ cup water
• ¼ teaspoon cream of tartar
• Pinch of salt
• 1 teaspoon vanilla extract

Instructions

1. Make the lemon curd and chill it. Doing this a day ahead is convenient.
2. Preheat oven to 325°F. Wrap the outside of an 8-inch springform pan with aluminum foil.
3. Combine graham cracker crumbs and melted butter until it resembles wet sand. Press into the bottom and up the sides of the pan. Chill.
4. Beat the cream cheese until smooth. Add eggs one at a time, mixing until incorporated after each addition.
5. Add sugar, lemon zest, and vanilla and mix until smooth. Fold in sour cream gradually and avoid overmixing.
6. Fold ½ cup lemon curd into the batter for swirls, or mix fully if you prefer uniform flavor.
7. Pour batter into the prepared crust. Place the springform pan in a larger pan with about 1 inch of hot water and bake for about 45 minutes, or until edges are set and center remains slightly jiggly.
8. Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour. Then cool to room temperature and chill until firm.
9. While the cheesecake cools, prepare the meringue: wipe a mixing bowl dry and rub with a little lemon juice. Beat egg whites with cream of tartar until soft peaks form.
10. Heat sugar and water in a saucepan until the sugar dissolves to make a syrup. With the mixer running on medium-high, slowly drizzle the hot syrup into the egg whites and continue beating until stiff, glossy peaks form. Stir in vanilla.
11. Spoon or pipe the meringue over the chilled cheesecake, then lightly torch or briefly broil the surface to color the meringue. Serve immediately.

Nutrition (per slice)

• Calories: 317 kcal
• Carbohydrates: 35 g
• Protein: 5 g
• Fat: 18 g
• Saturated Fat: 9 g
• Cholesterol: 91 mg
• Sodium: 186 mg
• Sugar: 29 g

Tried this recipe? Share your results on social media and tag @acookienameddesire if you’d like to show off your creation.