Lemon Meringue Cheesecake

Today I want to share my recipe for lemon meringue cheesecake. It takes two classic desserts and puts them together into one.

You get a creamy cheesecake base, a layer of bright lemon curd, and a soft cloud of meringue on top. Every bite has a little bit of everything.

The flavor is sweet with a nice tangy kick from the fresh lemon. It’s rich but still feels light thanks to the fluffy meringue.

Yes, there are a few steps involved, but none of them are hard. I’ll walk you through each part so it feels simple to follow.

If you love lemon desserts, this one is going to be your new favorite.

Why You’ll Love It

Three Desserts in One – You get creamy cheesecake, tangy lemon curd, and fluffy meringue all layered into a single stunning slice.

Bright Lemon Flavor – Fresh lemon juice and zest run through every layer, giving each bite a bright, refreshing citrus kick.

Silky Smooth Texture – The water bath keeps the cheesecake soft and crack-free, so every forkful feels rich and velvety.

Sweet Meets Tangy – The sharp lemon curd balances the sweet meringue perfectly, so the dessert never feels too heavy or too sour.

Recipe Ingredients

For the Lemon Curd

• 3 Large Eggs
• 3 Large Egg Yolks
• 3/4 cup Granulated Sugar
• 1/2 cup Fresh Lemon Juice
• 1 tbsp Lemon Zest
• 6 tbsp Unsalted Butter, Cubed

For the Crust

• 2 cups Graham Cracker Crumbs
• 5 tbsp Unsalted Butter, Melted
• 2 tbsp Granulated Sugar

For the Cheesecake

• 24 oz Cream Cheese, Softened
• 3/4 cup Granulated Sugar
• 3 Large Eggs
• 3/4 cup Sour Cream
• 2 tbsp Fresh Lemon Juice
• 1 tbsp Lemon Zest
• 1 tsp Pure Vanilla Extract
• 1/4 tsp Fine Sea Salt

For the Meringue

• 4 Large Egg Whites
• 1 cup Granulated Sugar
• 1/4 tsp Cream Of Tartar
• 1 tsp Pure Vanilla Extract

Directions

Step 1

Whisk the eggs, egg yolks, sugar, lemon juice and lemon zest in a saucepan over medium-low heat. Stir constantly until the curd thickly coats a spoon, then remove from the heat and stir in the butter. Cover the surface and refrigerate until cold.

Step 2

Heat the oven to 350 F. Combine the graham cracker crumbs, melted butter and sugar, press into a 9-inch springform pan and bake for 9 minutes. Reduce the oven to 325 F.

Step 3

Beat the cream cheese and sugar on low speed until smooth. Mix in the eggs one at a time, followed by the sour cream, lemon juice, lemon zest, vanilla and salt.

Step 4

Pour the filling over the crust and set the springform pan inside a larger roasting pan. Add hot water until it reaches halfway up the side of the springform pan, then bake for 55 to 65 minutes.

Step 5

Turn off the oven when the edges are set and the center still wobbles slightly. Leave the cheesecake in the partially opened oven for 45 minutes, then cool completely and refrigerate for at least 6 hours.

Step 6

Spread 1 cup of the chilled lemon curd over the cheesecake. Return the cheesecake to the refrigerator while preparing the meringue.

Step 7

Whisk the egg whites, sugar and cream of tartar over gently simmering water until the sugar dissolves and the mixture reaches 160 F. Beat until glossy, cool peaks form, then beat in the vanilla.

Step 8

Spoon the meringue over the lemon curd, creating tall swirls. Brown the surface with a kitchen torch or briefly under a fully heated broiler, then refrigerate until ready to serve.

My Tips

Cook The Lemon Curd Low And Slow

Keep your heat on medium-low and never walk away from the pan. If it gets too hot, the eggs will scramble and you’ll end up with lumpy curd instead of that smooth, silky texture.

You’ll know it’s ready when it thickly coats the back of a spoon and you can run your finger through it to leave a clear line. From my experience, this takes about 8-10 minutes of constant stirring, so be patient.

Press plastic wrap directly onto the surface of the curd before chilling it. This stops a skin from forming on top so it stays perfectly smooth for spreading later.

Start With Truly Softened Cream Cheese

Leave your cream cheese out on the counter for at least an hour before you start. Cold cream cheese will never fully smooth out and you’ll get little lumps in your batter that you can’t beat away.

Beat it on low speed the whole time, not high. Whipping too much air into the batter is what causes cracks and puffing while it bakes.

Don’t Skip The Water Bath

That roasting pan filled with hot water is the secret to a creamy, crack-free cheesecake. The gentle steam keeps the edges from cooking faster than the middle.

My favorite trick here is to wrap the outside of the springform pan in two layers of heavy-duty foil before it goes in the water. Springform pans are not fully sealed, and this keeps any water from sneaking in and making your crust soggy.

Use hot water, not cold, and only fill it halfway up the side of the pan. This gets the cheesecake baking evenly from the very start.

More Recipes

• Classic Lemon Bars
• Creme Brulee Cheesecake
• Lemon Ricotta Cake
• Italian Lemon Cookies
• Burnt Basque Cheesecake

Frequently Asked Questions

Why do I need to bake the cheesecake in a water bath?

The water bath keeps the heat gentle and even, which stops the top of the cheesecake from cracking as it bakes.

Just make sure to wrap the bottom of your springform pan tightly in foil so no water sneaks in and makes the crust soggy.