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Lemon Meringue Cheesecake

A delightful dessert combining creamy cheesecake with tangy lemon curd and fluffy meringue, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 1/2 cups graham cracker crumbs Use high-quality crumbs for best flavor.
  • 2 tablespoons granulated sugar
  • 1/3 cup unsalted butter, melted Unsalted for better control over sweetness.
For the Cheesecake Filling
  • 3 packages (8oz each) cream cheese, room temperature Soften for a smooth filling.
  • 1 cup sour cream, room temperature
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 1/4 cup freshly squeezed lemon juice Use freshly squeezed for the best flavor.
  • 1 tablespoon lemon zest Adds an extra lemony kick.
  • 1 teaspoon vanilla extract
  • 1/2 cup lemon curd Homemade or store-bought.
For the Meringue
  • 4 large egg whites, room temperature
  • 1/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar This stabilizes the meringue.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
  2. In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until well mixed. Press firmly into the bottom of the prepared pan to form a crust.
  3. In a separate large mixing bowl, beat cream cheese, sour cream, and granulated sugar until smooth. Add eggs one at a time, mixing well after each. Then mix in lemon juice, lemon zest, and vanilla extract. Pour over the crust.
Baking
  1. Bake in the preheated oven for 60-70 minutes, until set and lightly golden on top. The center should jiggle slightly.
  2. Cool at room temperature for 1 hour, then refrigerate for at least 3 hours or overnight.
  3. Spread lemon curd evenly over the cooled cheesecake.
Meringue
  1. Preheat your oven to 375°F (190°C). In a mixer, whip egg whites until soft peaks form. Gradually add sugar and cream of tartar, beating until stiff peaks form.
  2. Spread meringue over lemon curd, creating swirls and peaks. Bake for 10 minutes, until golden brown.
Serving
  1. Allow to cool completely before slicing and serving. Enjoy!

Notes

For best texture, use room temperature ingredients. Store leftovers in an airtight container in the fridge for up to 3 days. Meringue may soften over time.