Best Lemon Meringue Cheesecake Recipe You Will Love

Indulge in the perfect blend of tangy and sweet with a lemon meringue cheesecake. This dessert combines the creamy richness of cheesecake with the zesty punch of lemon curd and the light, fluffy texture of meringue.

Get ready to impress your guests with this show-stopping lemon cheesecake. It’s a delightful twist on two classic desserts that will have everyone asking for seconds.

Prep Time of Lemon Meringue Cheesecake

• Prep Time: 1 hour
• Cook Time: 1 hour 20 minutes
• Total Time: 2 hours 20 minutes (plus overnight chilling)
• Category: Dessert
• Cuisine: American
• Servings: 12-16 slices

Ingredients for Lemon Meringue Cheesecake

The lemon meringue cheesecake requires several components. Here’s a breakdown of the ingredients and their roles in the recipe:

Graham Cracker Crust

• Graham crackers: Forms the base of the crust, providing a crunchy texture
• Unsalted butter: Binds the cracker crumbs together and adds richness

Cheesecake Filling

• Full-fat cream cheese: Creates the creamy base of the lemon cheesecake
• Granulated sugar: Sweetens the filling and balances the tangy lemon flavor
• Salt: Enhances the overall flavor of the cheesecake
• Vanilla essence: Adds depth and aroma to the filling
• Eggs: Provide structure and help the cheesecake set
• Heavy cream: Contributes to the rich, creamy texture
• Sour cream: Adds tanginess and improves the texture
• Cornstarch: Helps stabilize the filling and prevent cracks
• Lemon juice: Gives the lemon cheesecake its signature tangy flavor

Lemon Curd

• Lemon juice: Provides an intense lemon flavor
• Eggs and egg yolks: Thicken the curd and give it a smooth texture
• Sugar: Balances the tartness of the lemon
• Cornstarch: Helps thicken the curd
• Salt: Enhances the flavor
• Unsalted butter: Adds richness and creates a silky texture

Swiss Meringue

• Egg whites: Form the base of the meringue
• Granulated sugar: Sweetens and stabilizes the meringue
• Cream of tartar: Helps stabilize the egg whites
• Salt: Balances the sweetness
• Vanilla: Adds flavor to the meringue

Instructions for Making Lemon Meringue Cheesecake

Creating this lemon cheesecake involves several steps. Follow these detailed instructions for the best results.

Preparing the Crust

1. Preheat your oven to 350°F (175°C).
2. In a food processor, grind the graham crackers into fine crumbs.
3. In a medium bowl, mix the graham cracker crumbs with melted butter until well combined.
4. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
5. Bake the crust for 8 minutes, then remove from the oven and let it cool completely.

Making the Cheesecake Filling

1. Lower the oven temperature to 325°F (165°C).
2. In a large bowl, beat the cream cheese, sugar, salt, and vanilla until smooth and creamy.
3. Add the eggs one at a time, mixing gently after each addition. Be careful not to overmix.
4. Fold in the heavy cream, sour cream, cornstarch, and lemon juice until just combined.
5. Pour the batter into the cooled crust, smoothing the top with a spatula.

Baking the Cheesecake

1. Wrap the bottom and sides of the springform pan with aluminum foil to prevent water from seeping in.
2. Place the cheesecake pan in a larger roasting pan and fill the roasting pan with hot water about halfway up the sides of the cheesecake pan.
3. Carefully transfer the water bath with the cheesecake to the oven.
4. Bake for about 80 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
5. Turn off the oven and leave the cheesecake inside with the door closed for an hour.
6. Remove the cheesecake from the water bath, unwrap the foil, and refrigerate overnight.

Preparing the Lemon Curd

1. In a medium saucepan, whisk together the lemon juice, eggs, egg yolks, sugar, cornstarch, and salt.
2. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
3. Remove from heat and stir in the butter until melted and fully incorporated.
4. Strain the curd through a fine-mesh sieve to remove any lumps.
5. Cover the surface with plastic wrap and refrigerate overnight.

Making the Swiss Meringue

1. In a heatproof bowl, whisk together the egg whites, sugar, and cream of tartar.
2. Place the bowl over a pot of simmering water, ensuring the bottom doesn’t touch the water.
3. Whisk constantly until the sugar dissolves and the mixture reaches 160°F (71°C) on a candy thermometer.
4. Remove from heat and transfer to a stand mixer fitted with the whisk attachment.
5. Beat on high speed until stiff peaks form and the meringue is glossy.
6. Fold in the salt and vanilla.

Assembling the Cheesecake

1. Spread the chilled lemon curd evenly over the top of the chilled cheesecake.
2. Spoon the meringue over the lemon curd, creating swirls and peaks with the back of a spoon.
3. Use a kitchen torch to lightly brown the meringue, moving constantly to avoid burning.

Your lemon meringue cheesecake is now ready to serve. Enjoy the perfect balance of creamy lemon cheesecake, tangy lemon curd, and fluffy meringue in every bite.

For a celebrity-inspired dessert, check out our Kris Jenner Lemon Cake Recipe.

Tips for Perfect Lemon Meringue Cheesecake

Making a lemon meringue cheesecake can be tricky. Here are some tips to ensure success. Follow these for the best results.

Cheesecake Baking Tips

• Use room-temperature ingredients for a smooth batter.
• Don’t overmix the filling to avoid cracks.
• Bake in a water bath for even cooking.

These tips will help you create a perfectly creamy lemon cheesecake without cracks or lumps.

Lemon Curd Tips

• Cook the curd over low heat, stirring constantly.
• Strain the curd to remove any lumps.
• Chill the curd completely before using it.

A smooth, tangy lemon curd enhances the flavor of your lemon meringue cheesecake.

Meringue Tips

• Use clean, grease-free equipment for the meringue.
• Beat the meringue until stiff peaks form.
• Brown the meringue quickly to avoid melting the cheesecake.

These tips will help you create a beautiful, stable meringue for your meringue cheesecake.

Serving and Storing Your Lemon Meringue Cheesecake

Your lemon meringue cheesecake is ready to serve. Here’s how to present and store it. Enjoy your delicious creation!

Serving Suggestions

• Chill the cheesecake thoroughly before serving.
• Use a hot, clean knife for neat slices.
• Serve with extra lemon curd on the side.

Present your lemon meringue cheesecake with pride. It’s sure to impress your guests.

Storage Instructions

• Store the cheesecake in the refrigerator for up to 5 days.
• Cover loosely with plastic wrap to protect the meringue.
• Do not freeze the assembled cheesecake.

Proper storage keeps your lemon cheesecake fresh and delicious for days.

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Frequently Asked Questions

Can I make this lemon meringue cheesecake without a water bath?

While it’s possible, a water bath is recommended for the best results. It helps the lemon meringue cheesecake bake evenly and prevents cracks. If you skip the water bath, bake at a lower temperature and for a shorter time.

How long does lemon meringue cheesecake last in the fridge?

A properly stored lemon meringue cheesecake can last up to 5 days in the refrigerator. Cover it loosely with plastic wrap to protect the meringue. The texture of the meringue may change slightly over time.

Can I freeze lemon meringue cheesecake?

It’s best not to freeze the fully assembled lemon meringue cheesecake. However, you can freeze the baked cheesecake without the lemon curd and meringue for up to 2 months. Add the toppings after thawing.

What can I use instead of graham crackers for the crust?

If graham crackers aren’t available, you can use digestive biscuits or any plain, sweet cookies for the crust of your lemon meringue cheesecake. Gingersnaps or shortbread cookies also work well and complement the lemon flavor.