This Lemon Meringue Cheesecake recipe has the perfect balance of tangy lemon and creamy cheesecake all crowned with a sweet meringue that’s simply irresistible. This heavenly dessert features a sweet and creamy lemon cheesecake, refreshing lemon curd all topped with an easy meringue – an impressive dessert that’s both refreshing and indulgent!
Can’t get enough lemon desserts? Same here! Make sure to try these Lemon Meringue Cookie Cups and this tasty Limoncello Cake!Â
Lemon Meringue Cheesecake Recipe
What could possibly be better than cheesecake? Maybe Lemon Meringue Pie? What if those two classically delicious desserts collided into a Lemon Meringue Pie Cheesecake mashup? I’ll tell you what happens, magic. This Lemon Meringue Cheesecake recipe consists of three elements: lemon cheesecake, lemon curd and a meringue topping.
The lemon cheesecake is memorable on it’s own: wonderfully creamy, both sweet and tart, with a fabulous nilla wafer crust. The cheesecake is topped with a tart lemon curd that is bursting with bright lemon flavor and brings out the lemon notes in the cheesecake. I topped all of this lemon deliciousness with a tasty meringue that shows off this masterpiece in the most perfect way. Trust me, one slice won’t be enough!
Why You’ll Love This Recipe
- Lemon lovers rejoice! The lemon flavor in this cheesecake is amazing thanks to the lemon zest, lemon juice and lemon extract. Bold, tart lemon flavor is the star of this recipe.
- Showstopper. There is no dessert more impressive than a Lemon Meringue Pie – unless you add cheesecake. When you slice into this cheesecake, prepare to be impressed!
- Perfect lemon cheesecake. The Lemon Cheesecake is perfect all on it’s own. If you’re short on time or don’t want to mess with the additional steps, serve the lemon cheesecake without the curd and meringue topping. No one will be the wiser.
More Cheesecake Recipes
Big fan of cheesecake? So are we! Here are some of our favorites:
- Reese’s No Bake Peanut Butter Cheesecake
- Oreo Cheesecake
- Espresso Cheesecake
- Chocolate Chip No Bake Cheesecake
- Banana Cream Pudding Cheesecake
Ingredients Needed
This Lemon Meringue Cheesecake can, at first glance, seem a little overwhelming at first. I like to break it down into three components: crust, cheesecake and meringue. Keep in mind that the cheesecake needs to chill overnight or for at least four hours so you will have a big break in the middle of preparation. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…
Crust
- vanilla wafer cookies – Graham crackers can be used if you prefer, you’ll need about 2 1/4 cups graham cracker crumbs.
- salted butter – This will keep the bind the vanilla wafer or graham cracker crumbs together and create the crust.
Lemon Cheesecake
- lemon zest – The lemon zest adds SO much lemon flavor in this recipe so don’t leave it out. We make a lemon sugar to start the recipe making sure that lemon flavor is distributed evenly throughout the cheesecake.
- granulated sugar – This sweetens the cheesecake just enough to help balance the tartness of the lemons and sour cream.
- cream cheese – Use a full fat cream cheese in this recipe. Reduced fat won’t give you the result you’re looking for. Make sure the cream cheese is at room temperature before using.
- sour cream – Adds a creaminess, silkiness and tartness to the lemon cheesecake. You can use Greek yogurt instead (use plain, vanilla or lemon Greek yogurt).
- lemon juice – I definitely prefer fresh lemon juice for this recipe. Since you will being zesting lemons, just use the same lemons for the juice.
- lemon extract – This ingredient adds even more lemon flavor to the recipe. If you can’t find lemon extract, you can use vanilla extract instead.
- eggs – You need four eggs for the cheesecake layer, make sure they are at room temperature. The eggs are added one a time, make sure they are incorporated before adding the next egg.
- lemon curd – I prefer this recipe with homemade lemon curd, of course, but store bought lemon curd (which was used in the video below) is also delicious.
Meringue
- egg whites – You’ll need three egg whites for this recipe or about half a cup of egg whites.
- lemon juice – Improves the structure of the meringue.
- powdered sugar – Necessary to sweeten the meringue.
How To Make Lemon Meringue Cheesecake
With its velvety smooth and creamy filling, zesty lemon flavor and cloud-like meringue topping, this Lemon Meringue Cheesecake is a showstopper that’ll have everyone asking for the recipe.
Prepare the Crust
- Prep. Preheat the oven to 350°F and assemble a 9 inch springform pan. Lightly spray with nonstick cooking spray.
- Combine. Process vanilla wafer cookies until just fine crumbs remain. Add in the melted butter and pulse until combined. You are looking for the consistency of wet sand.
- Bake. Press into the pan to from a crust making sure to evenly cover the bottom and just a bit up the sides. Bake the crust for 10 to 12 minutes or until it just starts to brown. Remove and let cool completely.
Make the Lemon Cheesecake
- Prep. Reduce the oven temperature to 300°F. Place a folded towel in the bottom of a large roasting pan or baking dish. Heat 6 cups of water to a boil. Turn off the heat and let it sit while you prepare the cheesecake.
- Lemon Sugar. In a large mixing bowl or the bowl of a stand mixer, add the sugar and lemon zest and beat until combined, about 1 minute. The sugar should be quite fragrant and smell like lemon.
- Combine. Add the cream cheese to the bowl and beat on medium speed and light and fluffy, about 5 to 6 minutes. Add the sour cream (or Greek yogurt if using), lemon juice and lemon extract and beat until fully combined, another 2 to 3 minutes. Add in the eggs, one a time, beating on low speed, just until combined.
Bake the Cheesecake
- Waterbath. Wrap the springform pan in heavy duty aluminum foil. Transfer the cheesecake mixture into the cooled crust and tap the pan – gently – several times on the counter. Place on the towel in the roasting pan and place in the oven. Carefully pour the hot water into the baking pan, away from the cheesecake, until it reaches about the middle of the springform pan, at least 1 to 2 inches.
- Bake. Bake the cheesecake for 75 to 90 minutes or until the cheesecake has just a slight jiggle in the middle when the springform pan is moved. Turn off the oven (leave the door closed) and leave the cheesecake in the oven for 30 minutes. It will continue to cook while the oven cools.
- Cool. Crack the oven door and let the cheesecake cool for another 40 to 45 minutes in the oven. Make sure the pan has cooled enough that it can be comfortably handled before removing from the oven. Transfer the cheesecake to a cooling rack and let it set at room temperature for 30 to 45 minutes.
- Lemon Curd. Gently spread the lemon curd over the top of the cheesecake leaving ¼ to ½ inch of space around the edges free of curd.
- Chill. Cover with plastic wrap and chill in the refrigerator overnight (or for a minimum of 4 hours).
Prepare the Meringue
- Prep. Preheat the oven to 425°F.
- Combine. Add egg whites and lemon juice to a large mixing bowl or the bowl of a stand mixer. Beat using a hand mixer or stand mixer, until soft peaks form, about 3 to 4 minutes.
- Stiff Peaks. Add the sugar, ½ cup at a time, beating on high, until all the sugar has been added. Continue beating until stiff peaks form. This can take another 5 to 8 minutes. The meringue should be stiff enough to hold its shape and stick to the side of the bowl without sliding.
- Pipe. Spoon or pipe the meringue onto the cheesecake, being sure to bring the meringue all the way to the edge so that the curd won’t drip off when heating.
- Bake and Serve. Bake for 3 to 5 minutes or until the tips of the meringue are just turning golden brown. Alternatively, use a kitchen torch to brown the tips of the meringue. Serve and enjoy!
Storage Information
Enjoy this Lemon Meringue Cheesecake within an hour of adding the meringue topping. Once the meringue has been added, it is only a matter of time before it will start weeping or separating from the lemon curd layer.
Store leftovers, covered, in the refrigerator for up to 3 days. The meringue and lemon curd will change in texture and consistency during that time. Still delicious, but not quite as pretty. Â
Frequently Asked Questions
Do I have to use a water bath?
I know this is an extra step but it really does help the texture of the cheesecake as well as the cracking. If you are 100% opposed to the water bath, add a pan of water to the oven on the rack below the cheesecake. This will definitely help.
Can this cheesecake be frozen?
Technically, yes. But be prepared for the a change in texture in all layers. To freeze, double wrap with plastic wrap and foil and place in a freezer safe, airtight container.
Do I have to bake the meringue?
Nope! In fact, if you have a kitchen torch, feel free to brown the meringue that way. You can also pop the cheesecake under the broiler for a few seconds. Watch it carefully!
Trish’s Tips and Tricks
- Cheesecake ingredients should be at room temperature for best results. You want all the ingredients to combine easily.
- Beat the ingredients together keeping in mind that you don’t want to add in any air. When adding the eggs, keep the beater at low speed and mix just until the eggs are fully incorporated.
- Carefully wrap your springform pan with foil, using the widest foil you can find as well as heavy duty foil.
- Plan ahead. This recipe calls for a lot of chilling time so be aware of that and plan ahead. Likewise, don’t rush the cooking and cooling process of the cheesecake. Cheesecakes are quite particular and have to be cooled slowly to avoid cracking.
- Don’t skip the water bath. I know this is an extra step but it really does help the texture of the cheesecake as well as the cracking. If you are 100% opposed to the water bath, add a pan of water to the oven on the rack below the cheesecake. This will definitely help.
- Leave about a half an inch around the edge of the cheesecake exposed when adding the lemon curd layer. This will allow the meringue to go all the way to the edge and seal the curd.
- The meringue should be added about an hour before serving. One the meringue is browned, serve the cheesecake within an hour so the meringue does start to weep.
- Use room temperature egg whites for the meringue. They whip up faster at room temperature.
Must Make Lemon Desserts
How To Make Lemon Meringue Cheesecake
Lemon Meringue Cheesecake
This Lemon Meringue Cheesecake recipe has the perfect balance of tangy lemon and creamy cheesecake all crowned with a sweet meringue that's simply irresistible. This heavenly dessert features a sweet and creamy lemon cheesecake, refreshing lemon curd all topped with an easy meringue – an impressive dessert that's both refreshing and indulgent!
Servings 12
Ingredients
Crust
- 3 cups vanilla wafer cookies graham crackers can also be used, you'll need about 2 1/4 cups
- 6 tablespoons salted butter melted
Lemon Cheesecake
- ¾ cup granulated white sugar
- 2 tablespoons lemon zest
- 24 ounces cream cheese room temperature (use full fat)
- 1 cup sour cream or Greek yogurt
- ¼ cup lemon juice freshly squeezed
- 1 to 2 teaspoons lemon extract
- 4 large eggs room temperature
- ½ cup lemon curd homemade or store bought
Meringue Topping
- 3 large egg whites room temperature
- 1 ½ teaspoons lemon juice
- 1 ¼ cups powdered sugar
Instructions
Prepare the Crust
- Preheat the oven to 350°F and assemble a 9 inch springform pan. Lightly spray with nonstick cooking spray.
- Place the vanilla wafer cookies in a food processor and process until just fine crumbs remain.3 cups vanilla wafer cookies
- Add in the melted butter and pulse until combined. You are looking for the consistency of wet sand.6 tablespoons salted butter
- Transfer the crust mixture to the springform pan and press to form a crust making sure to evenly cover the bottom and just a bit up the sides. Use the bottom of a glass or measuring cup. Bake the crust for 10 to 12 minutes or until it just starts to brown. Remove and let cool completely.
Make Lemon Cheesecake
- Reduce the oven to 300°F. Prepare the water bath. Place a folded towel in the bottom of a large roasting pan or baking dish (make sure the springform pan fits in there comfortably with space on all sides).
- Heat 6 cups of water to boiling. Turn off the heat and let it sit while you prepare the cheesecake.
- In a large mixing bowl or the bowl of a stand mixer, add the sugar and lemon zest and beat until combined, about 1 minute. The sugar should be quite fragrant and smell like lemon.¾ cup granulated white sugar, 2 tablespoons lemon zest
- Add the cream cheese to the bowl and beat on medium speed and light and fluffy, about 5 to 6 minutes. Keep in mind that you want to beat the cream cheese but not add air into the mixture.24 ounces cream cheese
- Add the sour cream (or Greek yogurt), lemon juice and lemon extract and beat until fully combined, another 2 to 3 minutes.1 cup sour cream, ¼ cup lemon juice, 1 to 2 teaspoons lemon extract
- Add in the eggs, one a time, beating on low speed, just until combined. Do not overbeat.4 large eggs
- Wrap the springform pan in 2 layers of heavy duty aluminum foil to prevent water from getting in. I like to use the wide aluminum for extra protection.
- Transfer the cheesecake mixture into the cooled crust and use an offset spatula to create an even layer. Tap the pan – gently – several times on the counter to pop any air bubbles.
- Carefully place the springform pan on the folded towel in the roasting pan and place it in the oven.
- Once the pan is in the oven, carefully pour the hot water into the baking pan, away from the cheesecake, until it reaches about the middle of the springform pan, at least 1 to 2 inches. (This water bath ensures that the cheesecake bakes evenly and helps reduce the possibility of cracking.)
- Bake for 75 to 90 minutes or until the cheesecake has just a slight jiggle in the middle when the springform pan is moved. Start checking every three minutes after 75 minutes has passed.
- Turn off the oven (leave the door closed) and leave the cheesecake in the oven for 30 minutes. It will continue to cook while the oven cools.
- Crack the oven door and let the cheesecake cool for another 40 to 45 minutes in the oven. Make sure the pan has cooled enough that it can be comfortably handled before removing from the oven.
- Transfer the cheesecake to a cooling rack and let it set at room temperature for 30 to 45 minutes. Gently spread the lemon curd over the top of the cheesecake leaving ¼ to ½ inch of space around the edges free of curd.½ cup lemon curd
- Cover with plastic wrap and chill in the refrigerator overnight (or for a minimum of 4 hours).
Meringue Topping
- Preheat the oven to 425°F.
- Combine the egg whites and lemon juice together in a large mixing bowl or the bowl of a stand mixer and beat, using a hand mixer or stand mixer, until soft peaks form, about 3 to 4 minutes.3 large egg whites, 1 ½ teaspoons lemon juice
- Add the sugar, ½ cup at a time, beating on high, until all the sugar has been added.1 ¼ cups powdered sugar
- Continue beating until stiff peaks form. This can take another 5 to 8 minutes. The meringue should be stiff enough to hold its shape and stick to the side of the bowl without sliding.
- Pipe or spoon the meringue onto the cheesecake, being sure to bring the meringue all the way to the edge so that the curd won’t drip off when heating.
- Bake for 3 to 5 minutes or until the tips of the meringue are just turning golden brown. (You can also pop under the broiler for a few seconds, instead of baking, to brown the meringue.)
- Let cool for at least 10 minutes before cutting and serving. Enjoy!
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