How to Make Lemon Meringue Cheesecake
Step 1: Make the Crust
Preheat oven to 325°F (165°C).
Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a springform pan.
Bake for 10 minutes, then let cool.
Step 2: Prepare the Cheesecake Filling
Beat cream cheese until smooth. Add sugar and mix well. Beat in eggs one at a time, then add sour cream, lemon zest, lemon juice, and vanilla.
Pour over cooled crust.
Bake for 55–65 minutes, until the center is slightly jiggly but set around the edges. Turn off the oven, crack the door, and let the cheesecake cool gradually to prevent cracking.
Refrigerate for at least 4 hours or overnight.
Step 3: Make the Lemon Curd
In a saucepan over low heat, whisk lemon juice, sugar, and egg yolks. Stir constantly until thickened. Remove from heat and stir in butter.
Cool slightly, then spread evenly over the chilled cheesecake.
Step 4: Whip the Meringue
Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and vanilla, beating until stiff, glossy peaks form.
Step 5: Assemble and Toast
Spread or pipe meringue over the lemon curd, making decorative swirls.
Toast with a kitchen torch or place under the broiler for 1–2 minutes, watching carefully until lightly golden.
Tips for the Perfect Cheesecake
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Use room-temperature ingredients for the smoothest texture
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Avoid overmixing once eggs are added
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Always cool slowly to prevent cracks
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Toast meringue just before serving for best appearance
Serving & Storage
Serve chilled for clean slices and full flavor.
Store in the refrigerator for up to 4 days.
Meringue is best enjoyed within 24–48 hours.
Final Thought
Lemon Meringue Cheesecake isn’t just a dessert—it’s a statement. Bright, creamy, and beautifully balanced, it’s perfect for celebrations, holidays, or anytime you want something that feels both classic and special.
