Homemade Lemon Meringue Cheesecake

Last spring, after a rainy stretch of days, the sun finally came out—and with it, my craving for something bright, creamy, and a little nostalgic. I remember standing in my kitchen, window cracked open, listening to birds chirping as I juiced lemons for what would become one of my most refreshing baking adventures to date: a Lemon Meringue Cheesecake.

Not just any cheesecake, though. I wanted the richness of a classic cheesecake but with a citrusy punch and that toasty, cloudlike meringue on top that always feels a little magical.

This dessert is the kind that draws everyone into the kitchen. It’s light yet indulgent, tangy yet sweet, and every bite melts on your tongue like sunshine. I tested and tweaked this recipe over a couple of weekends—playing with the lemon curd’s tartness, adjusting the meringue to get that perfect golden finish, and making sure the crust held its shape without crumbling too soon.

The first time I served it to my family, plates were scraped clean. My dad, who usually skips desserts, asked for seconds. That’s how I knew it was a keeper. And now, it’s your turn to bring this lemony beauty to life.

Short Description

A luscious lemon meringue cheesecake layered with a buttery graham cracker crust, creamy lemon-infused filling, tart lemon curd, and a fluffy golden meringue topping—perfectly baked and packed with flavor.

Key Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• 1/2 cup melted butter

For the Cheesecake Filling:

• 3 packages cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup lemon juice
• Zest of 2 lemons
• 1/2 cup sour cream
• Pinch of salt

For the Lemon Curd:

• 1/2 cup lemon juice
• 1/2 cup sugar
• 2 large egg yolks
• 1/4 cup unsalted butter

For the Meringue:

• 3 egg whites
• 1/2 cup sugar
• 1/2 teaspoon cream of tartar

Tools Needed

• Springform pan
• Electric mixer or stand mixer
• Saucepan
• Rubber spatula
• Mixing bowls
• Zester or microplane
• Whisk
• Oven

Cooking Instructions

Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C). Combine graham cracker crumbs and melted butter in a bowl until evenly coated.

Press firmly into the bottom of a greased springform pan to form an even layer. Set aside.

Step 2: Make the Cheesecake Filling
In a large bowl, beat softened cream cheese and sugar until silky smooth and lump-free. Add eggs one at a time, mixing after each.

Stir in vanilla extract, lemon juice, lemon zest, sour cream, and a pinch of salt. Mix until well combined and creamy.

Step 3: Bake the Cheesecake
Pour the filling over the crust. Tap the pan gently to remove air bubbles. Bake at 325°F for 45–50 minutes, or until the edges are set and the center jiggles slightly. Let cool completely before adding the curd.

Step 4: Make the Lemon Curd
In a saucepan, whisk together lemon juice, sugar, and egg yolks. Add butter and cook over medium heat, stirring constantly, until thickened (about 5–7 minutes). Remove from heat and let cool fully before spreading.

Step 5: Spread the Lemon Curd
Once the cheesecake has cooled, gently spread the cooled lemon curd over the top in an even layer. Chill for 30 minutes before topping with meringue.

Step 6: Make the Meringue
Using a clean mixing bowl, beat egg whites, sugar, and cream of tartar on high until stiff, glossy peaks form. This may take 5–7 minutes.

Step 7: Top with Meringue and Bake Again
Spoon the meringue over the lemon curd layer, swirling to create peaks. Return to the oven and bake at 325°F for 15 minutes, or until the meringue is golden brown on top.

Let it cool completely before chilling in the fridge for at least 4 hours (overnight is best).

Why You’ll Love This Recipe

– Bright, citrusy flavor with a creamy, rich texture

– Stunning presentation with golden peaks

– Perfect make-ahead dessert

– A showstopper for holidays, brunch, or celebrations

– A refreshing twist on classic cheesecake

Mistakes to Avoid & Solutions

Overbaking the Cheesecake
The center should still jiggle slightly when it’s done. If it looks too firm, it might dry out when cooled.

Runny Lemon Curd
Undercooked curd won’t set properly. Keep stirring over medium heat until thickened enough to coat the back of a spoon.

Weeping Meringue
Spread meringue over the warm curd and bake right away. Weeping can happen if meringue sits too long before baking.

Cracking Cheesecake
Avoid opening the oven door while baking, and let the cake cool gradually in the oven with the door ajar.

Grainy Filling
Ensure cream cheese is completely softened before mixing to avoid lumps.

Serving and Pairing Suggestions

Serve chilled, sliced clean with a hot knife. Garnish with thin lemon slices or a sprinkle of zest for a pop of color.

Pair it with a light herbal tea, sparkling water with lemon, or a dry white wine like Pinot Grigio.

Ideal for brunch tables, baby showers, Easter celebrations, or casual family dinners.

Storage and Reheating Tips

Refrigeration: Store in an airtight container in the fridge for up to 4 days.

Freezing: Freeze (without meringue) for up to 1 month. Wrap tightly in plastic and foil. Thaw overnight in the fridge.

Reheating: Best enjoyed cold. Do not microwave; it will ruin the texture of the cheesecake and meringue.

FAQs

1. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for vibrant flavor, but bottled can be used in a pinch—just expect slightly less zing.

2. My meringue shrunk after baking—what happened?
This usually means it was underbaked or didn’t touch the edges of the crust. Be sure to spread it to the edges and bake until golden.

3. Can I make this dessert ahead of time?
Yes! It’s actually better when made a day in advance. Chill overnight to let flavors develop.

4. What can I use if I don’t have a springform pan?
You can use a deep pie dish or square baking pan, but lining it with parchment will help remove slices more easily.

5. Can I use a torch for the meringue instead of baking?
Absolutely. A kitchen torch gives you control over browning—but baking helps seal the meringue and avoid weeping.

Tips & Tricks

– Always use room temperature eggs and cream cheese for a smoother texture.

– Zest the lemons before juicing—it’s much easier that way.

– To cut clean slices, dip your knife in hot water and wipe between each cut.

– A stand mixer is helpful for perfect meringue but not required.

– Use a light hand when folding in ingredients to avoid deflating the batter or meringue.

Recipe Variations

Berry-Lemon Cheesecake Delight
Add 1/2 cup mashed raspberries or blueberries to the lemon curd before cooking. It gives a fruity burst and a pretty color twist.

Graham-Pecan Crust
Swap 1/2 cup of graham crumbs with finely chopped pecans for a nutty, rich base.

Vanilla Bean Cheesecake
Omit lemon juice and zest, and add seeds from 1 vanilla bean. Top with fruit compote instead of lemon curd.

Mini Cheesecake Bites
Use muffin tins with liners. Press crust into the bottom, fill 3/4 full, and bake for 25 minutes. Add curd and meringue, then torch or bake for 10 more minutes.

Gluten-Free Version
Use gluten-free graham crackers for the crust—no other swaps needed.

Final Thoughts

Some desserts are meant to impress; others are made to comfort—but this Lemon Meringue Cheesecake does both. It balances creamy with crisp, tangy with sweet, and casual with elegant. Every time I bake it, I’m reminded that a little bit of effort and a handful of lemons can turn into something memorable.

I’ve come to appreciate the way each layer tells a story—from the crumbly base that anchors everything to the swirl of meringue that feels like a celebration on top. If you’re looking for a dessert that lights up a table, brightens someone’s day, or just gives you a reason to slow down and savor, this one’s for you.