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Lemon Meringue Cheesecake Recipe

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4.6 from 377 reviews

This Triple Lemon Meringue Cheesecake is a bright and zesty dessert featuring a buttery graham cracker crust, a creamy lemon cheesecake filling, a tangy lemon curd layer, and a fluffy toasted meringue topping. Bursting with citrus flavors and contrasting textures, it's a perfect show-stopping treat for special occasions or a delightful summer dessert.

Ingredients

For the Crust

  • 1 cup Graham Cracker Crumbs (can substitute with crushed digestive biscuits or vanilla wafer cookies)
  • 1/2 cup Butter, melted
  • 1/4 cup Granulated Sugar (a touch of brown sugar can enhance flavor)

For the Filling

  • 16 oz Cream Cheese, full-fat and softened
  • 1 cup Granulated Sugar
  • 1/2 cup Sour Cream (plain yogurt can be used as a lighter alternative)
  • 1/2 cup Lemon Juice, freshly squeezed
  • 2 tbsp Lemon Zest
  • 3 large Eggs, room temperature
  • 1 tsp Vanilla Extract, pure

For the Meringue

  • 4 large Egg Whites
  • 1/4 tsp Cream of Tartar
  • 1 cup Granulated Sugar

For the Lemon Curd

  • 4 large Egg Yolks
  • 1/2 cup Unsalted Butter
  • 1/2 cup Granulated Sugar
  • 1/2 cup Lemon Juice
  • 2 tbsp Lemon Zest

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of a springform pan to create an even crust layer. Bake the crust for 10 minutes or until lightly golden. Remove from oven and allow to cool completely.
  2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Gradually add the eggs one at a time, mixing well after each addition. Gently fold in the sour cream, lemon juice, lemon zest, and vanilla extract, ensuring the mixture is well combined but not overmixed.
  3. Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Place the pan into a larger baking dish and add hot water halfway up the sides of the springform pan to create a water bath, which helps prevent cracking. Bake for 50-60 minutes, or until the center is slightly jiggly but set. After baking, turn off the oven and let the cheesecake cool slowly in the oven for 1 hour to avoid sudden temperature changes.
  4. Prepare the Lemon Curd: In a saucepan over low heat, whisk together the egg yolks, sugar, lemon juice, and lemon zest continuously for 8-10 minutes until the mixture thickens. Remove from heat and stir in the unsalted butter until fully incorporated. Allow the lemon curd to cool slightly.
  5. Make the Meringue: In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks form. Fold in the vanilla extract gently to maintain the structure.
  6. Assemble and Bake the Meringue Topping: Spread the slightly cooled lemon curd evenly over the surface of the cooled cheesecake. Then, spread the meringue over the lemon curd, using a spatula to create decorative peaks. Bake at 350°F (175°C) for 10-15 minutes, or until the meringue is golden brown and set.
  7. Cool and Chill: Allow the cheesecake to cool to room temperature. Once cooled, refrigerate the cheesecake for at least 1 hour before slicing to let the layers set and flavors to meld.

Notes

  • Use room-temperature eggs for the best texture and incorporation into the batter.
  • Fresh lemon juice and zest are essential for the bright, natural citrus flavor.
  • The water bath during baking prevents cracks and ensures a smooth, creamy cheesecake.
  • For a lighter alternative, substitute sour cream with plain yogurt in the filling.
  • Be careful to not overbake the cheesecake; the center should remain slightly jiggly when done.
  • Make sure the lemon curd is cooled before spreading to prevent melting the meringue.
  • Chill the cheesecake thoroughly before slicing to achieve clean slices.

Find it online: https://ameliameals.com/lemon-meringue-cheesecake-recipe/