Lemon Meringue Cheesecake
A buttery graham cracker crust, creamy lemon cheesecake filling, silky lemon curd, and fluffy toasted meringue—sweet, tangy, and irresistible!
Ingredients
For the Crust
1 ½ cups graham cracker crumbs
3 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
For the Lemon Cheesecake Filling
16 oz (450 g) cream cheese, softened
¾ cup granulated sugar
2 large eggs, room temperature
½ cup sour cream
¼ cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
For the Lemon Curd
½ cup fresh lemon juice
½ cup granulated sugar
2 large eggs
2 tablespoons unsalted butter
1 tablespoon lemon zest
For the Meringue Topping
3 large egg whites, room temperature
¾ cup granulated sugar
¼ teaspoon cream of tartar
½ teaspoon vanilla extract
Instructions
1. Prepare the Crust
Preheat oven to 325°F (160°C).
Mix graham cracker crumbs, sugar, and melted butter until combined.
Press firmly into the bottom of a greased 9-inch springform pan.
Bake for 10 minutes, then let cool.
2. Make the Cheesecake Filling
Beat cream cheese until smooth.
Add sugar and mix until creamy.
Add eggs one at a time, mixing gently.
Mix in sour cream, lemon juice, lemon zest, and vanilla.
Pour over the cooled crust and smooth the top.
Bake for 45–50 minutes, until the center is slightly jiggly.
Turn off oven, crack the door, and let cool for 1 hour.
Refrigerate for at least 4 hours or overnight.
3. Prepare the Lemon Curd
In a saucepan, whisk lemon juice, sugar, eggs, and zest.
Cook over medium-low heat, stirring constantly, until thickened.
Remove from heat and stir in butter until smooth.
Cool slightly, then spread evenly over the chilled cheesecake.
4. Make the Meringue
Beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar and beat until stiff, glossy peaks form.
Beat in vanilla extract.
5. Assemble & Finish
Spread or pipe meringue over the lemon curd.
Toast lightly with a kitchen torch or under the oven broiler (watch carefully!).
Chill for 30 minutes before serving.
Tips
Use fresh lemon juice for best flavor.
Don’t overmix the cheesecake batter to avoid cracks.
Slice with a clean, warm knife for perfect pieces.
