Lemon Meringue Cheesecake

Why Make This Recipe

Lemon Meringue Cheesecake is the perfect mix of creamy cheesecake and bright lemon flavor. If you enjoy desserts that are sweet but also have a little tartness, this one will make you smile. It feels fancy but is not too hard to make at home.

This cheesecake is a great dessert for family gatherings, holidays, or even just a weekend treat. The lemon curd adds a fresh twist, and the meringue on top makes it look beautiful and taste light and fluffy. Everyone will think you spent hours in the kitchen!

If you like both cheesecake and lemon pie, this dessert gives you the best of both worlds. It’s rich and creamy on the bottom and soft and airy on top. One bite, and you’ll want to make it again and again.

How to Make Lemon Meringue Cheesecake

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Ingredients:

For the crust:

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

For the cheesecake:

• 3 (8 oz) packages cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/4 cup sour cream

For the lemon curd:

• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 cup sugar
• 3 eggs
• 1/4 cup butter

For the meringue:

• 4 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar

Directions:

1. Preheat the oven to 325°F (160°C).
2. Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan. Bake for 10 minutes, then let it cool.
3. Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, then stir in sour cream. Pour over the crust.
4. Bake the cheesecake for about 50–60 minutes or until the center is set. Cool completely.
5. For the lemon curd, whisk lemon juice, zest, sugar, and eggs in a saucepan over medium heat. Stir constantly until thickened. Add butter and stir until smooth. Let cool. Spread over the cheesecake.
6. For the meringue, beat egg whites and cream of tartar until soft peaks form. Slowly add sugar and beat until stiff peaks form.
7. Spread the meringue over the lemon curd. Bake for 10 minutes or until the top is golden.
8. Cool and chill in the fridge for a few hours before serving.