Homemade Lemon Meringue Cheesecake
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.
Ingredients
- 2½ cups graham cracker crumbs
- ¾ cup unsalted butter
- 3 packages cream cheese
- 2 cups sugar
- 8 eggs
- 1 tsp vanilla extract
- 1 cup lemon juice
- Zest of 2 lemons
- ½ cup sour cream
- ½ tsp cream of tartar
- Pinch of salt
Instructions
- Preheat oven to 325°F (163°C). Mix graham cracker crumbs with melted butter until fully coated. Press into the bottom of a greased springform pan. Set aside.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla, lemon juice, zest, sour cream, and a pinch of salt. Mix until creamy.
- Pour filling over crust and tap the pan to release air bubbles. Bake for 45–50 minutes, until edges are set and the center is slightly jiggly. Cool completely.
- Whisk lemon juice, sugar, and egg yolks in a saucepan. Add butter and cook over medium heat, stirring constantly, until thick (about 5–7 minutes). Cool completely.
- Once cheesecake is cool, spread the cooled lemon curd evenly on top. Chill for 30 minutes.
- Beat egg whites, sugar, and cream of tartar on high until stiff, glossy peaks form (5–7 minutes).
- Spoon meringue over the lemon curd, creating swirls. Bake at 325°F for 15 minutes, until meringue is golden brown. Cool completely, then chill for at least 4 hours or overnight before serving.