Lemon meringue cheesecake is bright, creamy, and a total show-stopper 🍋🍰
Here’s a from-scratch version that’s rich but not heavy.
Lemon Meringue Cheesecake
Crust
- 1½ cups graham cracker crumbs
- ⅓ cup sugar
- ½ cup melted butter
Mix, press into a 9-inch springform pan, and bake at 350°F (175°C) for 10 minutes. Let cool.
Cheesecake Filling
- 24 oz cream cheese, softened
- ¾ cup sugar
- 3 large eggs, room temp
- ¾ cup sour cream
- ⅓ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Instructions:
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing just until combined.
- Mix in sour cream, lemon juice, zest, and vanilla.
- Pour over crust.
- Bake at 325°F (165°C) for 55–65 minutes, until center slightly jiggles.
- Turn oven off, crack door, and cool 1 hour. Chill at least 4 hours (overnight best).
Lemon Curd Layer
- ½ cup fresh lemon juice
- ¾ cup sugar
- 3 egg yolks
- 6 tbsp butter
Cook over medium heat, whisking constantly, until thick. Cool slightly and spread over chilled cheesecake.
Meringue Topping
- 4 egg whites
- 1 cup sugar
- ½ tsp cream of tartar
- 1 tsp vanilla
Instructions:
- Beat egg whites and cream of tartar until soft peaks.
- Gradually add sugar, beating until stiff, glossy peaks form.
- Spread or pipe over lemon curd.
- Toast lightly with a kitchen torch or broil for 1–2 minutes (watch closely).
Tips for Success
- Room-temperature ingredients prevent cracks
- Don’t overmix after adding eggs
- Chill completely before slicing for clean cuts
- Use fresh lemon juice—bottled won’t taste the same
If you want, I can also give you a no-bake lemon meringue cheesecake, a mini version, or a shortcut using lemon pudding.
