Lemon Meringue Cheesecake
Introduction (short)
Lemon Meringue Cheesecake is a show-stopping dessert that combines the creamy richness of cheesecake with the bright tang of lemon curd and the light, fluffy sweetness of toasted meringue. It’s the perfect balance of tart and sweet, smooth and airy — ideal for any celebration or when you just want to impress.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs (or digestive biscuit crumbs)
¼ cup granulated sugar
6 tablespoons melted butter
For the Cheesecake Filling:
24 oz (680 g) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
¼ cup fresh lemon juice
½ cup sour cream
For the Lemon Curd Topping:
3 large egg yolks
½ cup granulated sugar
¼ cup fresh lemon juice
1 tablespoon lemon zest
2 tablespoons butter, cubed
For the Meringue:
3 large egg whites
½ cup granulated sugar
¼ teaspoon cream of tartar
½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Crust
Preheat the oven to 325°F (160°C).
In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly coated.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then remove and let cool while preparing the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Add eggs one at a time, mixing on low speed after each addition to avoid overbeating.
Stir in vanilla extract, lemon zest, lemon juice, and sour cream until fully combined.
Pour the mixture over the baked crust and smooth the top.
Step 3: Bake the Cheesecake
Place the pan in a larger baking dish and pour hot water into the outer dish until it reaches halfway up the sides of the springform pan (water bath).
Bake for 60–70 minutes, or until the center is just set and slightly wobbly.
Turn off the oven, crack the door open, and let the cheesecake cool slowly for 1 hour.
Refrigerate for at least 4 hours or overnight to set completely.
Step 4: Prepare the Lemon Curd
In a small saucepan, whisk together egg yolks, sugar, lemon juice, and zest.
Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
Remove from heat and stir in butter until smooth.
Let cool slightly, then spread evenly over the chilled cheesecake.
Refrigerate again for 30 minutes.
Step 5: Make the Meringue
In a clean bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, beating until glossy stiff peaks form.
Beat in vanilla extract.
Step 6: Add Meringue Topping
Spoon or pipe the meringue over the chilled lemon curd, spreading it all the way to the edges to seal.
Use the back of a spoon to create soft peaks or decorative swirls.
Step 7: Toast and Serve
Toast the meringue using a kitchen torch until golden brown, or bake in a 425°F (220°C) oven for 5–7 minutes until lightly browned.
Chill for 30 minutes before slicing and serving.
How to Make
Start with a buttery graham cracker crust, bake it briefly, and set it aside.
Prepare a creamy lemon-infused cheesecake batter and bake gently in a water bath to ensure smooth texture.
Top the chilled cheesecake with homemade lemon curd for a bright citrus flavor.
Finally, crown it with fluffy meringue and toast to perfection for a golden, glossy finish.
Variations
Mini Cheesecakes: Make in muffin tins for individual servings.
Crust Options: Use vanilla wafer or shortbread crumbs for extra sweetness.
Tropical Twist: Add a little lime juice or passion fruit puree to the curd for a unique tang.
Berry Lemon Cheesecake: Add a layer of blueberry or raspberry compote beneath the lemon curd.
No-Bake Version: Use gelatin in the cheesecake mixture and skip the oven step.
Tips
Always use room-temperature cream cheese to avoid lumps.
Avoid overmixing the batter — it can introduce air bubbles that cause cracks.
Let the cheesecake cool gradually in the oven to prevent surface cracking.
When toasting the meringue, watch closely — it browns quickly!
Store leftovers covered in the refrigerator for up to 3 days.
Conclusion (short)
This Lemon Meringue Cheesecake is a stunning dessert that’s creamy, zesty, and beautifully balanced. With its smooth lemon filling, rich cheesecake base, and golden meringue crown, it’s a slice of pure sunshine on a plate — a perfect blend of elegance and comfort.