This Lemon Meringue Cheesecake brings together a buttery biscuit crust, a smooth and tangy lemon cheesecake filling, a silky lemon curd layer, and a light, toasted meringue topping. It is a show-stopping dessert that balances richness with fresh citrus flavor, perfect for special occasions or whenever you want an elegant homemade treat.
Why You’ll Love This Recipe
This recipe delivers multiple textures and flavors in one dessert: crunchy crust, creamy cheesecake, bright lemon curd, and airy meringue. It is well-balanced, not overly sweet, and the lemon adds a refreshing finish. The cheesecake can be prepared ahead of time, making it ideal for entertaining, and it tastes even better the next day after the flavors have settled.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crust
2 cups digestive biscuits or graham cracker crumbs (about 200 g)
½ cup unsalted butter, melted (115 g)
2 tablespoons granulated sugar (optional)
Cheesecake Filling
500 g cream cheese, softened to room temperature
¾ cup granulated sugar (150 g)
2 large eggs, room temperature
1 cup heavy cream or sour cream (240 ml)
Zest of 2 lemons
½ cup fresh lemon juice (120 ml)
1 teaspoon vanilla extract
2 tablespoons cornstarch or all-purpose flour
Lemon Curd Layer
3 large egg yolks
½ cup granulated sugar (100 g)
½ cup fresh lemon juice (120 ml)
1 tablespoon lemon zest
3 tablespoons unsalted butter (45 g)
Meringue Topping
3 large egg whites, room temperature
¾ cup granulated sugar (150 g)
¼ teaspoon cream of tartar or 1 teaspoon lemon juice
Directions
Prepare the crust
Preheat the oven to 180°C (350°F). Grease a 9-inch (23 cm) springform pan. In a bowl, mix the biscuit crumbs with the melted butter and sugar until evenly combined. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then remove and let cool completely.
Make the cheesecake filling
Reduce the oven temperature to 160°C (320°F). In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Mix in the heavy cream or sour cream, lemon zest, lemon juice, vanilla extract, and cornstarch until fully combined. Pour the filling over the cooled crust and smooth the top. Bake for 45–50 minutes, until the edges are set and the center is slightly jiggly. Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours or overnight.
Prepare the lemon curd
In a saucepan over low heat, whisk together the egg yolks, sugar, lemon juice, and lemon zest. Cook gently, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in the butter until smooth. Let cool slightly, then spread evenly over the chilled cheesecake. Return to the refrigerator for 30 minutes.
Make the meringue
In a clean bowl, beat the egg whites until foamy. Add the cream of tartar or lemon juice, then gradually add the sugar while beating. Continue beating until stiff, glossy peaks form. Spread or pipe the meringue over the lemon curd, sealing it to the edges.
Toast the meringue
Use a kitchen torch to lightly toast the meringue until golden, or bake at 220°C (430°F) for 5–7 minutes, watching closely to avoid burning. Chill briefly before serving if desired.
Servings and timing
Servings: 10–12 slices
Preparation time: 35 minutes
Baking time: 55–60 minutes
Cooling and chilling time: 5–6 hours
Total time: approximately 7 hours
Variations
You can substitute lime juice and zest for lemon to make a lime meringue cheesecake. For a floral twist, add 1 teaspoon of orange blossom water to the meringue. A chocolate biscuit crust also pairs beautifully with the lemon filling. If you prefer a lighter topping, replace the meringue with whipped cream just before serving.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 4 days. Keep it in an airtight container to prevent the meringue from absorbing odors. This dessert is best served cold and does not require reheating. Freezing is not recommended once the meringue is added, but the cheesecake without meringue can be frozen for up to 1 month.
FAQs
Can I make this cheesecake ahead of time?
Yes, you can prepare the cheesecake and lemon curd one day in advance and add the meringue on the day of serving.
Why did my cheesecake crack?
Cracks usually happen from overbaking or sudden temperature changes. Letting it cool gradually helps prevent this.
Can I skip the lemon curd layer?
Yes, the cheesecake is still delicious without it, but the curd adds extra lemon flavor.
How do I know when the cheesecake is done?
The edges should be set while the center still has a slight wobble.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled juice can work if necessary.
Is a water bath required?
It is not required for this recipe, but it can help create an even creamier texture.
Can I use low-fat cream cheese?
Full-fat cream cheese is best for texture and flavor, but low-fat can be used with slightly softer results.
How do I keep the meringue from weeping?
Make sure the sugar is fully dissolved and spread the meringue all the way to the edges to seal it.
Can I make this recipe gluten-free?
Yes, use gluten-free biscuits for the crust.
How should I slice the cheesecake cleanly?
Use a sharp knife dipped in hot water and wiped clean between slices.
Conclusion
This Lemon Meringue Cheesecake is a beautifully layered dessert that combines creamy richness with fresh citrus brightness. With its balanced flavors and elegant presentation, it is perfect for gatherings, celebrations, or simply treating yourself to a bakery-style dessert made at home.
Lemon Meringue Cheesecake is a layered dessert featuring a buttery crust, tangy lemon cheesecake filling, a smooth lemon curd topping, and fluffy toasted meringue. It’s rich yet refreshing and perfect for celebrations or elegant occasions.
Ingredients
Crust:
2 cups digestive biscuit or graham cracker crumbs (200 g)
1/2 cup unsalted butter, melted (115 g)
2 tablespoons granulated sugar (optional)
Cheesecake Filling:
500 g cream cheese, softened
3/4 cup granulated sugar (150 g)
2 large eggs, room temperature
1 cup heavy cream or sour cream (240 ml)
Zest of 2 lemons
1/2 cup fresh lemon juice (120 ml)
1 teaspoon vanilla extract
2 tablespoons cornstarch or flour
Lemon Curd:
3 large egg yolks
1/2 cup granulated sugar (100 g)
1/2 cup fresh lemon juice (120 ml)
1 tablespoon lemon zest
3 tablespoons unsalted butter (45 g)
Meringue Topping:
3 large egg whites, room temperature
3/4 cup granulated sugar (150 g)
1/4 teaspoon cream of tartar or 1 teaspoon lemon juice
Instructions
Make the crust: Preheat oven to 180°C (350°F). Mix crumbs, melted butter, and sugar. Press into a greased 9-inch springform pan. Bake 10 minutes. Cool.
Make the filling: Lower oven to 160°C (320°F). Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in cream, lemon zest, juice, vanilla, and cornstarch. Pour over crust and bake 45–50 minutes. Let cool in oven 1 hour, then refrigerate 4+ hours.
Make lemon curd: In a saucepan over low heat, whisk yolks, sugar, lemon juice, and zest. Cook until thickened. Stir in butter. Cool slightly and spread over cheesecake. Chill 30 minutes.
Make meringue: Beat egg whites until foamy. Add cream of tartar or lemon juice. Gradually beat in sugar until stiff peaks form. Spread or pipe over chilled curd, sealing edges.
Toast meringue: Use a kitchen torch to toast or bake at 220°C (430°F) for 5–7 minutes until golden. Chill briefly before serving.
Notes
Use lime instead of lemon for a twist.
Chocolate or gluten-free biscuits work well for the crust.
Add orange blossom water to the meringue for floral aroma.
Whipped cream can replace meringue for a lighter topping.
