Lemon Meringue Cheesecake Recipe

Imagine a dessert that delivers the zesty brightness of fresh lemons, the sumptuous creaminess of classic cheesecake, and the irresistibly sweet crown of golden meringue. That’s exactly what you get with Lemon Meringue Cheesecake. Each forkful is a perfect harmony of tang, sweetness, and silkiness, making this show-stopping treat just as ideal for celebrations as it is for cozy weekend cravings. If you love both lemon meringue pie and cheesecake, prepare yourself—the marriage of these two classics is nothing short of dreamy!

Ingredients You’ll Need

Gathering your ingredients for Lemon Meringue Cheesecake is like assembling the building blocks of an edible masterpiece. Don’t be fooled—while each component is simple, they each play a crucial role in achieving that signature balance between tangy, creamy, crunchy, and pillowy.

• Vanilla wafer cookies or graham crackers: The foundation of our crust; opt for whichever you prefer for a toasty, crunchy base.
• Salted butter: Melds the crumbs into a cohesive, buttery crust that holds together beautifully.
• Granulated white sugar: Gives just the right amount of sweetness throughout both the cheesecake and the lemony flavors.
• Lemon zest: Infuses the filling with fresh, lively citrus aroma and flavor—don’t skip it!
• Cream cheese (full fat, room temperature): The heart of your cheesecake; rich, tangy, and perfectly smooth when brought to room temp first.
• Sour cream or Greek yogurt: Adds extra creaminess and just a hint of tang that sets off the lemon and cheese flavors.
• Lemon juice (freshly squeezed): For authentic, bright lemon flavor that can’t be beat by the bottled variety.
• Lemon extract: Just a splash really perks up the citrus impact—adjust to taste!
• Eggs (large, room temperature): These bind the cheesecake, providing structure while keeping it creamy.
• Lemon curd: The sweet-tart layer that makes every bite pop; homemade or store-bought both work.
• Egg whites (room temperature): Whipped to glossy peaks for that spectacular, cloud-like meringue topping.
• Lemon juice (for meringue): Stabilizes the egg whites and ties in more citrus brightness.
• Powdered sugar: Adds sweetness and gives the meringue its signature smooth texture.

How to Make Lemon Meringue Cheesecake

Step 1: Prepare and Bake the Crust

Preheat your oven to 350°F and get a 9-inch springform pan ready with a light mist of nonstick spray. Blitz your vanilla wafers (or graham crackers) in a food processor until they’re sandy and fine, then add melted butter and pulse until the mixture looks like wet sand. Press this into your pan’s base (and just up the sides for extra crunch). Bake the crust until lightly golden—about 10 to 12 minutes—and cool completely before moving on.

Step 2: Mix Up the Lemon Cheesecake Filling

Drop the oven temperature to 300°F. For a truly creamy cheesecake with no cracks, set up a water bath: place a folded kitchen towel in the bottom of a large roasting pan and fill it with a few inches of just-boiled water. In a mixing bowl, combine the sugar and lemon zest, rubbing them together until fragrant. Beat in the cream cheese until it’s fluffy and smooth, then add the sour cream (or Greek yogurt), lemon juice, and lemon extract. Finally, slowly beat in the eggs one at a time, keeping the batter smooth but not incorporating extra air.

Step 3: Assemble and Bake the Cheesecake

Wrap your springform pan in two layers of heavy-duty foil (this keeps water out during the bath). Pour in your lemon cheesecake batter and smooth the surface. Set the pan in your prepared water bath and pour more hot water into the roasting pan until it comes about halfway up the sides. Bake for 75 to 90 minutes, just until the center has a slight wobble, then turn off the oven and let the cheesecake sit (door closed) for 30 minutes. Crack the oven door and let it cool for another 40 to 45 minutes. Then, place the pan on a rack and let it finish cooling to room temperature for about 30 to 45 minutes.

Step 4: Add Lemon Curd and Chill

Once the Lemon Meringue Cheesecake has cooled a bit, gently spread a luscious layer of lemon curd over the top—leave about a half-inch border all the way around. This adds a burst of bright, tangy flavor in every slice! Cover the cheesecake and chill for at least 4 hours or (even better!) overnight, allowing the flavors to meld and the texture to set perfectly.

Step 5: Whip Up and Toast the Meringue Topping

To make your meringue, crank the oven to 425°F. Whip the egg whites and a touch of lemon juice until soft peaks form, then beat in powdered sugar gradually until you reach stiff, glossy peaks. Carefully pipe or spoon this cloud-like meringue over the chilled cheesecake, making sure the meringue seals to the edges to hold in the lemon curd. Bake for a few minutes, just until the meringue tips turn golden. Let your masterpiece cool briefly before slicing into fluffy, tangy layers.

How to Serve Lemon Meringue Cheesecake

Garnishes

To make each slice extra stunning, try garnishing with fresh lemon twists, a scatter of zest, or even a sprinkling of edible flowers. A dusting of extra powdered sugar over the meringue gives a beautiful, snow-capped look, while a few fresh berries add bright pops of color.

Side Dishes

Serve this cheesecake with a light cup of black tea, an espresso, or a flute of cold Prosecco. For a more indulgent spread, a bowl of macerated berries or a small scoop of raspberry sorbet on the side will complement the citrusy tang and creamy richness.

Creative Ways to Present

For a special occasion, cut the Lemon Meringue Cheesecake into mini squares or bars for a party platter. Or, serve each slice atop a swirl of extra lemon curd on the plate for a restaurant-style look. You could even layer individual servings into parfait glasses with crumbled wafer cookies, cheesecake filling, curd, and meringue—perfect for picnics or brunches!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Lemon Meringue Cheesecake slices snugly in plastic wrap, or store them in an airtight container. The cheesecake will keep for up to 4 days in the refrigerator without losing its dreamy texture, though the meringue is best enjoyed on the first or second day.

Freezing

If you’d like to save some for later, freeze the undecorated cheesecake (before adding the meringue), wrapped well in both plastic wrap and aluminum foil. Defrost overnight in the fridge, then top with freshly-whipped meringue right before serving for the best taste and texture.

Reheating

Lemon Meringue Cheesecake is absolutely delicious eaten cold straight from the fridge, but if you prefer a slightly softer texture, let it sit at room temperature for 20 to 30 minutes before serving. Avoid microwaving—that glorious meringue does not fare well with direct heat!

FAQs

Can I make Lemon Meringue Cheesecake in advance?

Absolutely! In fact, it’s recommended to make this cheesecake the day before serving so the flavors can develop and the texture sets perfectly. Just hold off on the meringue topping until the day you plan to indulge.

What’s the secret to a crack-free cheesecake?

A gentle water bath and letting the cheesecake cool slowly in the oven are your best insurance policies. Be sure not to overmix the batter and don’t skip the cooling periods with the oven door closed and then cracked open.

Can I use store-bought lemon curd?

Definitely! Good-quality store-bought lemon curd works beautifully if you don’t have time to make your own. Just make sure it’s tangy and bright for the best flavor.

What if I don’t have a springform pan?

A springform pan makes serving Lemon Meringue Cheesecake a breeze, but if you don’t have one, use a deep-dish pie pan lined with parchment for easy lifting—just be extra gentle when slicing and serving.

Can I make this recipe gluten-free?

Yes! Just swap the vanilla wafers or graham crackers for your favorite gluten-free variety in the crust. The rest of the cheesecake and meringue are naturally gluten-free.

Final Thoughts

If you’re searching for a dessert that combines tangy, creamy, and sweet in every bite, Lemon Meringue Cheesecake is pure magic. Whether it’s for a special gathering or a well-deserved treat, this recipe’s sunny flavors and showy layers are guaranteed to impress. Give it a try—your taste buds will thank you!

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