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How to Make the Perfect Lemon Meringue Cheesecake from Scratch
This Lemon Meringue Cheesecake combines the best of two classic desserts rich, creamy cheesecake and zesty lemon meringue pie! A buttery graham cracker crust, silky lemon cheesecake filling, tart lemon curd, and a fluffy toasted meringue topping make this an irresistible dessert.
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 tablespoons granulated sugar
- For the Cheesecake Filling:
- 24 oz 3 blocks cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 2 tablespoons all-purpose flour
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- For the Lemon Curd:
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup granulated sugar
- 2 large egg yolks
- 2 tablespoons unsalted butter
- For the Meringue:
- 3 large egg whites
- ½ cup granulated sugar
- ½ teaspoon cream of tartar
- ½ teaspoon vanilla extract
Instructions
- Step 1: Make the Crust
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, melted butter, and sugar until combined.
- Press into the bottom of the pan and slightly up the sides.
- Bake for 10 minutes, then set aside to cool.
- Step 2: Prepare the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each addition.
- Mix in sour cream, flour, lemon juice, lemon zest, and vanilla extract until combined.
- Pour the filling over the crust and smooth the top.
- Step 3: Bake the Cheesecake
- Wrap the bottom of the springform pan in aluminum foil and place it in a water bath (a roasting pan filled with 1 inch of hot water).
- Bake for 55-60 minutes, or until the center is slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake sit for 30 minutes.
- Remove from the oven and refrigerate for at least 4 hours (or overnight).
- Step 4: Make the Lemon Curd
- In a small saucepan over medium heat, whisk together lemon juice, zest, sugar, and egg yolks.
- Stir constantly for 5-7 minutes, until thickened.
- Remove from heat and stir in butter until melted.
- Let cool completely, then spread over the chilled cheesecake.
- Step 5: Prepare the Meringue
- In a clean bowl, beat egg whites and cream of tartar on high speed until soft peaks form.
- Gradually add sugar, 1 tablespoon at a time, until stiff peaks form.
- Mix in vanilla extract.
- Step 6: Assemble And Toast
- Spread or pipe the meringue over the lemon curd layer.
- Use a kitchen torch to toast the meringue until golden. Alternatively, broil in the oven for 1-2 minutes, watching closely.
- Step 7: Serve And Enjoy!
- Slice and serve chilled.
Notes
- No kitchen torch? Toast the meringue under the oven broiler for 1-2 minutes.
- Want a firmer cheesecake? Add 1 tablespoon cornstarch to the batter.
- Storage: Store in the fridge for up to 4 days.
Nutrition
Calories: 400kcalCarbohydrates: 40gProtein: 6gFat: 22gSugar: 30g