Lemon Meringue Cheesecake Recipe

Indulge in the perfect marriage of tangy lemon curd, creamy cheesecake, and fluffy meringue with this decadent dessert recipe.


For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup melted butter

For the Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/4 cup sour cream
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

For the Lemon Curd:

  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup granulated sugar
  • 3 large egg yolks
  • 4 tablespoons unsalted butter, cubed

For the Meringue Topping:

  • 4 large egg whites
  • 1/2 cup granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract


  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter for the crust. Press the mixture evenly onto the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
  3. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
  4. Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. Bake for 45-50 minutes or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. Then, refrigerate for at least 4 hours or overnight.
  5. While the cheesecake is chilling, prepare the lemon curd. In a heatproof bowl set over a pot of simmering water (double boiler), whisk together lemon juice, lemon zest, sugar, and egg yolks. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8-10 minutes. Remove from heat and whisk in butter until smooth. Let it cool to room temperature, then refrigerate until ready to use.
  6. Once the cheesecake is chilled and the lemon curd is ready, spread the lemon curd over the top of the cheesecake.
  7. Preheat the oven to 350°F (175°C) for the meringue topping.
  8. In a clean mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla extract.
  9. Spread the meringue over the lemon curd layer, making sure to seal the edges.
  10. Bake for 10-12 minutes or until the meringue is lightly golden. Let the cheesecake cool completely before refrigerating for at least another hour to set the meringue.
  11. Once fully chilled, slice and serve your delicious lemon meringue cheesecake. Enjoy every tangy, creamy bite!

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