Oh yes — Lemon Meringue Cheesecake is the ultimate fusion of tangy lemon pie and rich, creamy cheesecake. 🍋🍰 You get a buttery graham crust, smooth lemon cheesecake, a layer of tart lemon curd, and a cloud of toasted meringue on top. Fancy enough for guests, easy enough for a weekend project!
🍋 Lemon Meringue Cheesecake Recipe
🧈 Graham Crust:
-
1½ cups graham cracker crumbs
-
¼ cup sugar
-
6 tbsp butter, melted
🍰 Cheesecake Filling:
-
3 (8 oz) blocks cream cheese, softened
-
¾ cup sugar
-
3 large eggs
-
1 tsp vanilla extract
-
⅓ cup sour cream or Greek yogurt
-
Zest of 1 lemon
-
¼ cup fresh lemon juice
🍋 Lemon Curd Layer (or use store-bought):
-
½ cup fresh lemon juice
-
2 large eggs
-
½ cup sugar
-
2 tbsp butter
-
1 tbsp lemon zest
☁️ Meringue Topping:
-
3 large egg whites, room temp
-
½ cup sugar
-
¼ tsp cream of tartar
-
½ tsp vanilla extract
🔪 Instructions
1. Make the Crust:
-
Preheat oven to 325°F (163°C).
-
Mix crumbs, sugar, and butter; press into the bottom of a 9-inch springform pan.
-
Bake for 10 minutes. Let cool.
2. Make the Cheesecake:
-
Beat cream cheese and sugar until smooth.
-
Add eggs one at a time, then stir in vanilla, sour cream, lemon juice, and zest.
-
Pour over cooled crust.
-
Bake at 325°F for 45–55 minutes, until the center is just set.
-
Turn off oven, crack door, and let cheesecake cool inside 1 hour to prevent cracking.
-
Chill completely in fridge (at least 4 hours or overnight).
3. Make the Lemon Curd:
-
In a saucepan, whisk lemon juice, zest, eggs, and sugar.
-
Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
-
Remove from heat, stir in butter.
-
Let cool, then spread over chilled cheesecake. Chill again.
4. Make the Meringue:
-
In a clean bowl, beat egg whites and cream of tartar until foamy.
-
Gradually add sugar, beating to stiff glossy peaks. Add vanilla.
5. Top & Toast:
-
Spread meringue over lemon curd, making peaks with a spoon.
-
Use a kitchen torch to brown the meringue, or broil in oven 1–2 minutes (watch closely!).
✨ Tips:
-
For clean slices: dip knife in hot water, wipe, then slice.
-
Use a store-bought lemon curd to save time.
-
No torch? A careful broil works, just don’t walk away!