Lemon Meringue Cheesecake

Introduction

If you love the bright and refreshing taste of lemon combined with the creamy richness of cheesecake, this recipe is a dream come true. This Lemon Meringue Cheesecake by deesviral is a show-stopping dessert that combines three irresistible layers: a buttery graham cracker crust, a silky lemon-infused cheesecake, and a fluffy toasted meringue topping. Perfect for family gatherings, dinner parties, or just treating yourself at home, this recipe turns your kitchen into a professional bakery. Every slice offers a balance of sweet, tangy, and creamy flavors that melt in your mouth.

Ingredients

For the crust
200 g (2 cups) graham cracker crumbs
100 g (1/2 cup) unsalted butter, melted
2 tbsp granulated sugar

For the cheesecake filling
500 g (2 1/4 cups) cream cheese, softened
200 g (1 cup) granulated sugar
3 large eggs, room temperature
150 ml (2/3 cup) sour cream
2 tbsp all-purpose flour
2 tbsp fresh lemon juice
1 tbsp lemon zest

For the lemon curd layer
3 large egg yolks
75 g (1/3 cup) granulated sugar
60 ml (1/4 cup) fresh lemon juice
1 tsp lemon zest
40 g (3 tbsp) unsalted butter

For the meringue topping
3 large egg whites
150 g (3/4 cup) granulated sugar
1/4 tsp cream of tartar

Instructions

1. Prepare the crust
   Preheat the oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of a springform pan. Bake for 10 minutes, then set aside to cool.

   ADVERTISEMENT

2. Make the cheesecake filling
   In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed after each addition. Blend in sour cream, flour, lemon juice, and zest until fully incorporated. Pour over the cooled crust.

3. Bake the cheesecake
   Place the springform pan in a larger baking dish and fill the outer dish halfway with hot water (water bath method). Bake for 55–65 minutes until the center is slightly set but still jiggles. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour. Then remove, cool completely, and refrigerate for at least 4 hours or overnight.

4. Prepare the lemon curd
   In a saucepan, whisk together egg yolks, sugar, lemon juice, and zest. Cook over medium heat, whisking constantly, until the mixture thickens. Remove from heat and whisk in butter until smooth. Spread evenly over the chilled cheesecake.

5. Make the meringue topping
   In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff glossy peaks form. Pipe or spread meringue over the lemon curd layer.

6. Finish and serve
   Use a kitchen torch to lightly brown the meringue, or place under the broiler for 1–2 minutes until golden. Garnish with lemon slices and fresh mint if desired.

   ADVERTISEMENT

Storage Tips

This cheesecake can be stored in the refrigerator for up to 4 days, covered loosely with plastic wrap. For best flavor, let it sit at room temperature for 15 minutes before serving. It can also be frozen (without the meringue topping) for up to 2 months. Thaw overnight in the refrigerator, then add and toast the meringue before serving.

Why This Recipe Works

The water bath ensures a creamy, crack-free cheesecake, while the lemon curd provides a bright, tangy contrast to the rich filling. The meringue topping adds a light, airy finish that balances the dense texture of the cheesecake. Together, these layers create a dessert that is both elegant and indulgent.

Closing

This Lemon Meringue Cheesecake is more than just a dessert—it’s a centerpiece that brings joy to the table. With its rich cheesecake base, zesty lemon layer, and cloud-like meringue, it’s sure to impress family and guests alike. Give it a try and share the love, and don’t forget to follow deesviral for more irresistible recipes that you can recreate in your own kitchen.