Lemon Meringue Cheesecake Recipe

This luscious Lemon Meringue Cheesecake is the ultimate harmony of sweet, tart, and creamy. Imagine a silky-smooth, zesty cheesecake with a crisp graham cracker crust, all crowned with airy clouds of golden meringue. Every forkful is a celebration of contrasts—cool and creamy, bright and buttery, light and rich. Whether you’re an experienced baker or simply craving a show-stopping dessert, this treat captures summer’s sunshine in every bite.

Ingredients You’ll Need

Ingredients You’ll Need

What makes Lemon Meringue Cheesecake so comforting and irresistible comes down to just a handful of everyday ingredients. Each one serves a special role: from building that buttery foundation, to creating the creamy filling, and finally that swoon-worthy meringue topping.

• Graham cracker crumbs: The base of our dessert, offering a satisfying crunch and a subtle sweetness that balances the tartness above.
• Granulated sugar: Sweetens both our crust and filling—and helps the meringue whip up glossy and stable.
• Unsalted butter: Binds the crust and brings a melt-in-your-mouth richness.
• Cream cheese: The star of the filling, lending a beautifully smooth and decadent texture.
• Large eggs: Essential for binding the filling and for whipping up that ethereal meringue topping.
• Vanilla extract: Just a hint enhances the aroma and deepens the flavor layers of the cheesecake.
• Fresh lemon juice: Delivers that vibrant citrus flavor that sets this cheesecake apart.
• Lemon zest: Intensifies the lemony fragrance with every bite—don’t skip it!
• Sour cream: Adds tang and an ultra-creamy finish to the cheesecake filling.
• Cream of tartar: Helps stabilize the meringue, keeping it tall, proud, and perfectly glossy.

How to Make Lemon Meringue Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C) and lining your 9-inch springform pan with parchment paper. Mix together the graham cracker crumbs, sugar, and melted butter until the mixture is the consistency of damp sand. Press this into the base of your pan, creating an even, tightly packed layer. The crust sets the stage for every creamy, dreamy bite of Lemon Meringue Cheesecake.

Step 2: Mix the Cheesecake Filling

In a large bowl, beat the softened cream cheese and sugar together until ultra-smooth—this is where patience pays off! Add the eggs one at a time, mixing gently to keep things creamy and avoid overbeating. Stir in the vanilla, fresh lemon juice, lemon zest, and sour cream. This citrusy, tangy mixture will turn into the cheesecake of your dreams.

Step 3: Bake and Chill

Pour the filling over your crust and smooth the top. Bake for 50–60 minutes, until the edges are set but the center still slightly jiggles. This gentle bake ensures a velvety texture. Once finished, turn off the oven, leave the door slightly open, and let the cheesecake rest inside for an hour—this helps prevent cracks. Then chill in the fridge for at least 4 hours (overnight if you can wait!) for the flavors to meld.

Step 4: Whip Up the Meringue

Just before you’re ready to serve, whip those room-temperature egg whites with the cream of tartar until soft peaks form. Gradually add the sugar, continuing to beat until you see stiff, glossy peaks. This pillowy topping is what transforms your cheesecake into that signature Lemon Meringue Cheesecake masterpiece.

Step 5: Top and Torch

Pile the meringue high on your chilled cheesecake, swirling with a spatula to create those gorgeous peaks. Either use a kitchen torch to lightly brown the meringue, or pop the cheesecake under a broiler for a minute or two—just until golden. Watch closely: it’s showtime! Let the dessert cool briefly before slicing.

How to Serve Lemon Meringue Cheesecake

Garnishes

A scatter of fresh lemon zest or even a few delicate curls of candied lemon can add sparkle and fragrance. For special occasions, try edible flowers or a sprinkle of toasted coconut for a tropical twist that pairs beautifully with the citrus brightness.

Side Dishes

While this Lemon Meringue Cheesecake really shines on its own, it pairs wonderfully with fresh berries, a dollop of whipped cream, or a spoonful of homemade lemon curd. If you want to soften the tang, serve with a handful of sweet strawberries or blueberries.

Creative Ways to Present

Dazzle your guests by serving pre-sliced bars on a platter, or try individual mini cheesecakes for parties. For a true special-occasion look, add alternating lemon and lime slices or place a shimmering sugar shard for a modern accent.

Make Ahead and Storage

Storing Leftovers

Store any leftover Lemon Meringue Cheesecake covered in the refrigerator. It will stay wonderfully fresh for up to 3 days—just keep the meringue away from condensation by loosely tenting the top with foil.

Freezing

If you want to make the cheesecake in advance, freeze it without the meringue. Simply wrap the cooled, un-topped cheesecake in plastic wrap and foil, then freeze for up to a month. Thaw overnight in the refrigerator before topping with fresh meringue.

Reheating

This dessert is best served chilled, but if you prefer a slightly warmer slice, let it sit at room temperature for 20–30 minutes before serving. Avoid microwaving, as it can melt the meringue and compromise the creamy texture.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for Lemon Meringue Cheesecake, as it provides a more vibrant, clean citrus flavor and aroma that really makes this dessert pop. If you must use bottled, make sure it’s pure and not from concentrate.

How do I prevent my cheesecake from cracking?

Ensure all your ingredients are at room temperature, beat everything gently, and avoid overbaking. Cooling the cheesecake gradually in the turned-off oven also helps keep the surface smooth and crack-free.

My meringue is weeping—what went wrong?

Weeping meringue can happen if sugar hasn’t fully dissolved or the topping is overbeaten. Always beat until glossy stiff peaks form, and top the chilled cheesecake just before serving to keep it perfect.

Can I make this gluten-free?

Absolutely! Simply use gluten-free graham crackers or another gluten-free cookie for the crust, and double-check that all other ingredients are certified gluten-free.

What’s the best way to slice Lemon Meringue Cheesecake neatly?

For clean slices, use a sharp knife dipped in hot water and wiped dry before each cut. This helps you glide cleanly through the fluffy meringue and creamy filling without smudging.

Final Thoughts

Every slice of Lemon Meringue Cheesecake is like sharing a bit of sunshine with the people you love. Whether you serve it at a party, for a family treat, or as a pick-me-up, it’s sure to brighten any day. Give this recipe a try and get ready for delighted smiles all around!