Lemon Meringue Cheesecake – A Zesty Twist on a Classic Dessert

If you’ve ever found yourself torn between a slice of rich cheesecake and a tangy lemon meringue pie, this recipe is your sweet solution. Lemon Meringue Cheesecake is a show-stopping dessert that blends the creamy decadence of cheesecake with the bright, citrusy punch of lemon curd and the cloud-like topping of toasted meringue. It’s elegant, refreshing, and perfect for spring, summer, or any occasion that calls for a little extra wow.

Whether you’re celebrating a holiday, hosting a dinner party, or simply treating yourself, this dessert brings the drama—and the flavor.

Why You’ll Love Lemon Meringue Cheesecake

🍋 Tart meets sweet: Lemon curd balances the richness of the cheesecake.
☁️ Fluffy meringue topping: Light, airy, and beautifully toasted.
🍰 Silky smooth texture: A cheesecake base that’s creamy and luscious.
🌟 Impressive presentation: It looks like it came straight from a bakery.
🧁 Make-ahead friendly: Perfect for prepping the day before.

What Is Lemon Meringue Cheesecake?

Lemon Meringue Cheesecake is a hybrid dessert that takes the best parts of two iconic recipes—cheesecake and lemon meringue pie—and brings them together in one heavenly dessert. It starts with a buttery graham cracker crust, followed by a smooth cream cheese filling, a layer of bright lemon curd, and finally a fluffy meringue topping that’s toasted to golden perfection.

Every layer plays its part to deliver a dessert that’s as delicious as it is dramatic.

Ingredients You’ll Need

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup sugar
6 tbsp unsalted butter, melted

For the Cheesecake Filling:

24 oz (3 blocks) cream cheese, softened
1 cup granulated sugar
1 tbsp cornstarch
1 tsp vanilla extract
3 large eggs
½ cup sour cream
2 tbsp lemon zest
2 tbsp lemon juice

For the Lemon Curd:

½ cup lemon juice (freshly squeezed)
1 tbsp lemon zest
½ cup sugar
2 large eggs
1 egg yolk
4 tbsp unsalted butter

For the Meringue Topping:

4 egg whites
½ cup sugar
¼ tsp cream of tartar
½ tsp vanilla extract

How to Make Lemon Meringue Cheesecake

Step 1: Make the Crust

Preheat your oven to 325°F (163°C).
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then let it cool while you prepare the filling.

Step 2: Prepare the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth and fluffy.
Add sugar, cornstarch, and vanilla extract. Beat until well combined.
Mix in the eggs one at a time, scraping the bowl between additions.
Add sour cream, lemon zest, and lemon juice. Beat until the mixture is silky.
Pour the filling into the cooled crust. Smooth the top.

Step 3: Bake the Cheesecake

Place the springform pan in a large roasting pan.
Fill the roasting pan with about 1 inch of hot water (this water bath helps prevent cracks).
Bake the cheesecake for 55–65 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
Chill the cheesecake in the refrigerator for at least 4 hours, or overnight.

Step 4: Make the Lemon Curd

In a small saucepan, whisk together lemon juice, zest, sugar, eggs, and yolk over medium heat.
Cook, stirring constantly, until the curd thickens and coats the back of a spoon (about 6–8 minutes).
Remove from heat and stir in the butter until smooth.
Let it cool, then spread over the chilled cheesecake in an even layer.

Step 5: Make the Meringue

In a clean, grease-free mixing bowl, beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar while continuing to beat, until stiff, glossy peaks form.
Beat in vanilla extract.

Step 6: Assemble and Toast

Spoon or pipe the meringue on top of the lemon curd layer.
Use a kitchen torch to toast the meringue until golden. (If you don’t have a torch, place the cheesecake under the broiler for 1–2 minutes, watching closely!)
Chill until ready to serve.

Tips for Success

Room temperature ingredients: Ensure your cream cheese and eggs are at room temp for a smooth, lump-free filling.
Don’t skip the water bath: It keeps your cheesecake creamy and prevents cracks.
Fresh lemon juice only: Bottled just won’t give the same fresh, zippy flavor.
Use a thermometer: The lemon curd is ready when it reaches about 170°F.
Torch with caution: If using a broiler, don’t walk away—it can burn quickly!

Make-Ahead and Storage

Make-Ahead: This cheesecake is perfect for prepping ahead. Bake the cheesecake and curd layers a day in advance. Add and toast the meringue just before serving for best results.

Storage: Store leftovers in the fridge in an airtight container for up to 3 days. Note that meringue may weep slightly after a day or two but will still taste delicious.

Variations and Substitutions

No torch? Skip the meringue and top with whipped cream and lemon zest.
Make it gluten-free: Use gluten-free graham crackers for the crust.
Try a different citrus: Swap lemon with lime or orange for a fun twist.
Mini cheesecakes: Bake in muffin tins for individual servings!

Serving Suggestions

Lemon Meringue Cheesecake is delicious on its own, but you can elevate your dessert table even more with:

Fresh berries or raspberry sauce
Mint leaves for a pop of green
A glass of sparkling wine or lemon-infused iced tea

This dessert is especially lovely for baby showers, Easter brunch, Mother’s Day, or any spring gathering.

Final Thoughts

If you’re ready to impress your family and friends with a dessert that brings together creamy, tangy, and fluffy in every bite, Lemon Meringue Cheesecake is your golden ticket. It’s bright and fresh yet rich and indulgent—the perfect balance of texture and flavor.

One slice and you’ll see why this beauty deserves a spot in your dessert rotation all year round.