Lemon Meringue Cheesecake

If you’re a fan of both lemon meringue pie and cheesecake, then you’re in for a treat! Lemon meringue cheesecake combines the creamy richness of cheesecake with the tangy sweetness of lemon curd and the light, airy texture of meringue. This delightful dessert is a perfect balance of flavors and textures, making it a favorite for special occasions or simply to satisfy your sweet tooth.

Delicious lemon meringue cheesecake topped with fluffy meringue and lemon zest, ready to tantalize your taste buds.

The History of Lemon Meringue Cheesecake

The origins of lemon meringue cheesecake are a bit unclear, but it’s believed to be a modern twist on traditional lemon meringue pie and classic cheesecake recipes. By combining these two beloved desserts, culinary enthusiasts have created a mouthwatering treat that offers the best of both worlds.

Ingredients Required

For the Crust:

  • Graham cracker crumbs
  • Unsalted butter, melted
  • Granulated sugar

For the Filling:

  • Cream cheese, softened
  • Granulated sugar
  • Eggs
  • Lemon zest
  • Lemon juice
  • Vanilla extract

the Meringue Topping:

  • Egg whites
  • Cream of tartar
  • Granulated sugar

Step-by-Step Recipe Guide

Preparing the Crust:

  1. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until well combined.
  2. Press the mixture into the bottom of a springform pan to form an even crust.
  3. Bake the crust in a preheated oven until lightly golden, then let it cool completely.

Making the Cheesecake Filling:

  1. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
  2. Add eggs one at a time, beating well after each addition.
  3. Mix in lemon zest, lemon juice, and vanilla extract until fully incorporated.

Baking the Cheesecake:

  1. Pour the filling over the cooled crust in the springform pan.
  2. Bake the cheesecake in a water bath to prevent cracking, until the center is set but slightly jiggly.
  3. Let the cheesecake cool completely, then refrigerate for several hours or overnight.

Preparing the Meringue Topping:

  1. In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form.
  2. Gradually add sugar, beating until stiff, glossy peaks form.

Assembling and Finalizing the Cheesecake:

  1. Spread lemon curd over the chilled cheesecake filling.
  2. Pipe or spread the meringue topping over the lemon curd layer.
  3. Use a kitchen torch to lightly brown the meringue or bake in the oven until golden.

Tips for Success

  • Use room temperature ingredients for the cheesecake filling to ensure a smooth texture.
  • Be careful not to overmix the cheesecake batter, as it can lead to a dense and heavy texture.
  • When making the meringue topping, make sure the mixing bowl and beaters are clean and free of any grease to achieve the best results.

Serving Suggestions

Serve slices of lemon meringue cheesecake chilled, garnished with fresh lemon slices or zest for an extra burst of flavor. Pair it with a cup of tea or coffee for a delightful dessert experience.

Variations and Customizations

Feel free to experiment with different citrus flavors, such as lime or orange, for a unique twist on this classic recipe. You can also try adding a layer of fruit compote or jam between the cheesecake filling and the meringue topping for added flavor and texture.

Lemon Meringue Cheesecake: A Perfect Dessert for Special Occasions

Whether you’re celebrating a birthday, anniversary, or simply craving something sweet, Lemon Cream Cheese Pie is sure to impress. With its creamy cheesecake filling, tangy lemon curd, and fluffy meringue topping, it’s a dessert that’s as beautiful as it is delicious.

Frequently Asked Questions (FAQs)

What’s the difference between lemon meringue pie and lemon meringue cheesecake?

While both desserts feature a lemon curd filling and a meringue topping, lemon meringue pie typically has a pastry crust, while Lemon Cream Cheese Pie has a graham cracker crust and a creamy cheesecake filling.

Can I use store-bought lemon curd for this recipe?

Yes, you can use store-bought lemon curd if you’re short on time. However, homemade lemon curd will provide the freshest flavor and texture.

How do I store leftover Lemon Cream Cheese Pie?

Store leftover Lemon Cream Cheese Pie in the refrigerator, tightly covered with plastic wrap or aluminum foil, for up to 3-4 days.

Can I freeze Lemon Cream Cheese Pie?

Yes, you can freeze Lemon Cream Cheese Pie for up to 1-2 months. Wrap the cheesecake tightly in plastic wrap and aluminum foil before freezing, and thaw it overnight in the refrigerator before serving.

How far in advance can I make lemon meringue cheesecake?

You can make lemon meringue cheesecake 1-2 days in advance and store it in the refrigerator until ready to serve. However, for the freshest taste and texture, it’s best to assemble the cheesecake just before serving.


Lemon Meringue Cheesecake

Learn to make Lemon Meringue Cheesecake: a delightful fusion of creamy cheesecake, tangy lemon curd, and fluffy meringue topping.
5 from 1 vote
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 5 peoples
Calories: 180kcal


For the crust:

  • 2 glasses graham saltine crumbs
  • 1/3 glass granulated sugar
  • 1/2 container unsalted butter melted

For the cheesecake filling:

  • 24 ounces cream cheese at room temperature
  • 1 container granulated sugar
  • 3 expansive eggs at room temperature
  • 1/4 glass new lemon juice
  • 2 teaspoons lemon zest
  • 1/2 glass acrid cream at room temperature

For the lemon curd:

  • 3 huge eggs
  • 3/4 container granulated sugar
  • 1/2 container new lemon juice
  • 6 tablespoons unsalted butter at room temperature
  • 1 tablespoon lemon zest

For the meringue:

  • 4 huge egg whites at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 container granulated sugar


  • Preheat your stove to 350°F. Oil a 9-inch springform container and line the bottom with material paper.
  • To create the outside, combine the graham wafer scraps, sugar, and dissolved butter in a bowl.Blend until well combined. Press the blend onto the foot and up the sides of the arranged pan.
  • Heat the outside for 10 minutes or until softly brilliant. Expel from the stove and let it cool whereas you plan the filling.
  • To create the cheesecake filling, beat the cream cheese in a expansive bowl until smooth and velvety. Include the sugar and beat until well combined. Include the eggs, one at a time, beating
  • well after each expansion. Blend within the lemon juice, lemon pizzazz, and acrid cream until well combined.
  • Pour the cheesecake hitter into the cooled hull and smooth the beat with a spatula.
  • Prepare the cheesecake for 45-50 minutes or until set around the edges but still somewhat jiggly within the center.
  • Whereas the cheesecake is heating, make the lemon curd. In a medium pot, whisk together the eggs and sugar until well combined. Include the lemon juice, butter, and lemon pizzazz, and
  • cook over medium warm, whisking always, until the blend thickens and coats the back of a spoon, approximately 10-15 minutes. Evacuate from warm and let it cool to room temperature.
  • Once the cheesecake is done heating, evacuate it from the stove and let it cool to room temperature. Once it has cooled, spread the lemon curd equitably over the best of the cheesecake.
  • To form the meringue, beat the egg whites and cream of tartar on medium-high speed until delicate crests shape. Steadily include the sugar, 1 tablespoon at a time, whereas beating on tall
  • speed, until hardened crests frame.
  • Spread the meringue over the lemon curd, making beyond any doubt to cover the edges of the cheesecake to avoid any cracks.
  • Prepare the cheesecake for an extra 10-15 minutes or until the meringue is brilliant brown.
  • Evacuate the cheesecake from the broiler and let it cool to room temperature some time recently chilling within the fridge for at slightest 2 hours some time recently serving.
  • Enjoy your tasty and amazing Lemon Meringue Cheesecake!


Calories: 180kcal

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