Lemon Meringue Cheesecake
Lemon Meringue Cheesecake is a delightful dessert that marries the creaminess of cheesecake with the bright, zesty flavor of lemon and the fluffy texture of meringue. This dessert is perfect for special occasions, from holiday gatherings to summer barbecues. Your guests will be captivated by the beautiful layers and the contrast of textures—the smooth cheesecake, the luscious lemon curd, and the airy meringue come together to create a treat that’s as pleasing to the eye as it is to the palate.
What makes this dish truly special is its harmonious balance of flavors. The tartness of lemon enhances the richness of the cheesecake, while the sweet meringue adds a lightness that balances the overall indulgence. Each bite is a refreshing burst of flavor that will have everyone reaching for seconds, making it a sure hit at any gathering!
This is what the finished dish looks like when perfectly baked.
Ingredients
- Graham cracker crust
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup lemon curd
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup powdered sugar
A glimpse of the vibrant lemon curd and meringue components ready for the cheesecake.
Directions
- Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan with a graham cracker crust.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and mix until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, lemon juice, and lemon zest until evenly blended.
- Pour the cheesecake filling into the prepared crust and smooth the top.
- Bake in the preheated oven for 60-70 minutes or until the center is set.
- Let it cool completely before refrigerating for at least 4 hours.
- Once chilled, spread the lemon curd over the top of the cheesecake.
- To make the meringue, beat the egg whites with cream of tartar until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form.
- Spread the meringue over the lemon curd and use a kitchen torch or broil briefly to toast the meringue. Serve chilled.
Tips & Variations
- Ingredient Substitutions: You can use a store-bought graham cracker crust for convenience. For a gluten-free option, consider using almond flour instead of graham crackers.
- Optional Variations: Try adding fresh berries atop the meringue for a fruity twist, or mix in some lemon extract for an extra burst of flavor.
- Storage or Reheating Tips: Store any leftovers in the refrigerator for up to 3 days. The cheesecake is best enjoyed chilled and does not freeze well due to the meringue topping.
Recipe Information
- Prep time: 25 minutes
- Cook time: 60-70 minutes
- Total time: 4 hours 15 minutes
- Servings: 12
- Difficulty level: Moderate
A generic image of a lemon dessert to inspire your creation!
Lemon Meringue Cheesecake
Ingredients
For the crust
- 1 cup Graham cracker crust You can use a store-bought graham cracker crust for convenience.
For the cheesecake filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
For the topping
- 1 cup lemon curd
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup powdered sugar
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan with a graham cracker crust.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and mix until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, lemon juice, and lemon zest until evenly blended.
- Pour the cheesecake filling into the prepared crust and smooth the top.
Baking
- Bake in the preheated oven for 60-70 minutes or until the center is set.
- Let it cool completely before refrigerating for at least 4 hours.
Topping
- Once chilled, spread the lemon curd over the top of the cheesecake.
- To make the meringue, beat the egg whites with cream of tartar until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form.
- Spread the meringue over the lemon curd and use a kitchen torch or broil briefly to toast the meringue. Serve chilled.