If you’re looking for a dessert that will impress, you are going to want to try this lemon meringue cheesecake. The lemon curd is full of flavor and easier to make than you’d think! Try this twist on a classic cheesecake for your next gathering!
Lemon Curd Cheesecake
The tang of lemon pairs perfectly with the texture of a classic cheesecake in this lemon curd cheesecake recipe! Add a meringue topping and you have one impressive dessert!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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How to Make Lemon Meringue Cheesecake
Be sure to see the recipe card below for full ingredients & instructions!
- Prepare your springform pan and set it aside.
- Create the crust by combining the graham cracker crumbs, brown sugar and melted butter.
- Press the crust into the prepared pan and bake for 10 minutes.
- Beat the cream cheese and sugar together in a stand mixer until smooth.
- Add the egg yolks and combine.
- Add the salt and cornstarch and then pour onto the cooled crust.
- Cover the springform pan in foil and place it in a larger baking dish with water.
- Bake for 75 minutes.
- Allow to slowly cool with the oven door open for 30 minutes.
- While cooling, make the lemon curd by combing most of the ingredients in double boiler.
- Remove from heat and add the butter salt and vanilla.
- Pour the lemon curd over the cheesecake.
- Allow both to cool for 5-6 hours.
- Make the meringue and add it to the top of the cheesecake. Use a torch to toast the top.
Ingredient Notes
- The lemon curd can be made ahead of time and added to the chilled cheesecake. Pre-made lemon curd can also be used to save time.
- Regular white sugar can be used in place of brown sugar, if needed. The brown sugar adds an extra depth of flavor to this cheesecake.
- Salted butter can be used but I would suggest removing the added salt.
Thick, creamy lemony cheesecake is baked atop a crunchy graham cracker crust. Tangy yet sweet and rich lemon curd is layered onto the cheesecake before a sweet, fluffy meringue is piled on top and toasted to finish off this incredible cheesecake.
Cheesecakes require the use of a springform pan. This type of pan allows for even baking, easy release, and less mess. If you don’t have one, you should be able to pick one up at most stores in the aisle with other baking pans.
I do not recommend using fat-free ingredients to make this cheesecake, as it just won’t taste as rich and delicious. However, you can use light cream cheese or Neufchatel for a lower-fat alternative. This will change the flavor slightly.
If you want to keep the cheesecake from cracking, turn the oven off, and let it cool with the door closed for a minimum of 1 hour and a maximum of 3 hours.
Cheesecake should come out of the oven with a slightly jiggly center. It will take a few hours to cool and set properly, so don’t worry! If after baking, you press gently in the center of the cheesecake and runny batter comes off on your finger, it needs a bit longer to bake.
Absolutely! While the torched meringue is delicious, this is still a great treat with or without the torching!
The layers of this cheesecake are good on their own, but when combined together this lemon cheesecake becomes amazing. You will get compliments from everyone who sees it!
Lemon meringue cheesecake is one your guests will not forget. You will be asked to make it over and over again!
Make Ahead Instructions
The lemon curd can be made up to 1 week in advance and stored in an airtight container in the refrigerator.
The cheesecake base can be made up to 2 days in advance and stored, tightly wrapped, in the refrigerator.
I do not recommend making the meringue ahead of time.
Storage Instructions
While this cheesecake is best enjoyed fully assembled on the day it is made, it will keep for up to 3 days in an airtight container in the refrigerator. Serve cold.
Freezing Instructions
I do not recommend freezing this cheesecake fully assembled, as neither the curd nor the meringue will freeze well. To freeze the cheesecake, tightly wrap it in 2 layers of plastic wrap and 1 layer of aluminum foil and freeze for up to 1 month. Allow the cheesecake to thaw overnight in the refrigerator before topping with the curd and meringue.
Substitutions
- Sour cream – Plain or Greek yogurt can be used instead.
- Cornstarch – All-purpose flour can be used instead, simply increase the amount used to 3 tablespoons.
Tips for the Best Lemon Meringue Cheesecake
- When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
- Do not overmix the cheesecake batter, as it will add air and result in uneven baking and can cause it to crack at the end.
- Be sure to leave the cheesecake in the oven for the hour after baking to rest. This allows the cheesecake to set, thus preventing or at least lowering the chances that the cheesecake top cracks.
- Once the cheesecake is baked, placing it onto a cooling rack allows all of the cheesecake to be exposed to the air to cool more quickly. However, you can place the cheesecake onto a hot pad to cool, it may just take a little longer.
- While you need to cook the lemon curd for about 10-15 minutes to get the right consistency, don’t cook it for too much longer than that or it will curdle.
- If your lemon curd is a little bit lumpy, that’s okay! It just means that the eggs didn’t fully separate. You can blend the mixture for just a few moments to break up any lumps you see.
- This Italian meringue holds its shape for several hours at room temperature. I would not recommend, however, taking it outside for something like a garden party unless it is being served as the meringue may fall and “melt”.
- Be sure the mixing bowl is extremely dry and does not have a trace of oil before starting the meringue. If the bowl is oily after washing and drying it, wipe it down with a paper towel and some white vinegar.
- Do not increase the mixing bowl speed when whipping the egg whites. This will add too much air to the meringue and can cause an inconsistent final product.
Grab your mixing bowls and spoons and prepare to make the best cheesecake! Everyone will rave about this delectable lemon meringue cheesecake.
More Cheesecake Recipes!
- Chocolate Cheesecake
- Biscoff Cheesecake
- Funfetti Cheesecake
- Cinnamon Roll Cheesecake
- Key Lime Cheesecake
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Lemon Meringue Cheesecake Recipe
Ingredients
For the Crust
- 2¾ cups graham cracker crumbs (about 25 cracker sheets)
- 3 tablespoons granulated sugar
- 9 tablespoons unsalted butter melted (1⅛ sticks)
For the Cheesecake
- 24 ounces cream cheese room temperature (3 bricks)
- ½ cup granulated sugar
- ⅔ cup heavy cream
- ⅓ cup sour cream
- 2 tablespoons lemon juice (from 1 lemon)
- 1 teaspoon pure vanilla extract
- 1 tablespoon grated lemon zest (from 1 lemon)
- 5 egg yolks (reserve egg whites for the meringue below)
- 1 teaspoon kosher salt
- 2 tablespoons cornstarch
For the Lemon curd
- 3 egg yolks
- ¾ cup granulated sugar
- ¼ cup lemon juice (from 2 lemons)
- 2 teaspoons lemon zest (from 1 lemon)
- 5 tablespoons unsalted butter cubed
- ¼ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
For the Meringue
- 1 cup granulated sugar
- ¼ cup water
- ½ teaspoon kosher salt
- 5 egg whites (reserved from above)
- ¼ teaspoon cream of tartar
- ½ teaspoon pure vanilla extract
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Stand Mixer
- Candy Thermometer
- Kitchen Torch
Instructions
For the Crust
- Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and spray the bottom and sides with nonstick spray. Set aside.
- Combine the graham crackers and sugar in a small bowl until well mixed. Add the melted butter and stir until the mixture resembles wet sand.2¾ cups graham cracker crumbs, 3 tablespoons granulated sugar, 9 tablespoons unsalted butter
- Press the crust mixture evenly into the bottom and a little bit up the sides of the prepared springform pan.
- Bake for 10 minutes, then set aside to cool.
For the Cheesecake
- Reduce the oven temperature to 300°F.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on low speed until completely combined and smooth.24 ounces cream cheese, ½ cup granulated sugar
- Add the heavy cream, sour cream, lemon juice, vanilla, and lemon zest and mix on low speed until well combined.⅔ cup heavy cream, ⅓ cup sour cream, 2 tablespoons lemon juice, 1 teaspoon pure vanilla extract, 1 tablespoon grated lemon zest
- Add the egg yolks, one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.5 egg yolks
- Add the salt and cornstarch, mixing until well combined, then pour the cheesecake batter into the prebaked crust in the springform pan.1 teaspoon kosher salt, 2 tablespoons cornstarch
- Wrap the springform pan tightly in aluminum foil, then place it inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan.
- Place both pans in the oven and bake for 75 minutes. The center should be set, but still jiggly.
- Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
- After 30 minutes, crack the door of the oven open for another 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
- Remove the cheesecake from the oven and water bath wrapping and place the cheesecake on the counter to finish cooling.
For the Lemon Curd
- Bring a small saucepan of water to a simmer over medium-low heat. Place a medium-sized heatproof bowl on top.
- Add the egg yolks, granulated sugar, lemon juice, and lemon zest to the bowl. Cook the mixture, stirring constantly, for 10-15 minutes. The mixture should thicken quite a bit and resemble hollandaise when it’s fully cooked.3 egg yolks, ¾ cup granulated sugar, ¼ cup lemon juice, 2 teaspoons lemon zest
- Remove the bowl from the heat and whisk in the butter, salt, and vanilla.5 tablespoons unsalted butter, ¼ teaspoon kosher salt, ½ teaspoon pure vanilla extract
- Pour the curd over the cooled cheesecake, smoothing to create an even layer.
- Place the cheesecake in the refrigerator until completely cool and firm, about 5-6 hours.
For the Meringue
- Once the cheesecake has chilled (or is close to fully chilled), begin making the meringue: Combine the sugar, water, and salt in a small saucepan set over high heat, stirring constantly until it comes to a boil. Once it comes to a boil, stop stirring and let the syrup cook until it reaches 240°F on a candy thermometer. Brush down the sides as needed with a wet pastry brush to prevent crystallization.1 cup granulated sugar, ¼ cup water, ½ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar. Set the mixer to medium speed and whisk until soft peaks form, about 2 minutes.¼ teaspoon cream of tartar, 5 egg whites
- With the mixer still running, slowly drizzle in the hot syrup. Once all of the syrup has been added, increase the speed to high and whip until the desired consistency has been reached, adding in the vanilla towards the end.½ teaspoon pure vanilla extract
- Remove the chilled cheesecake from the refrigerator and dollop the meringue on top.
- Use a kitchen torch to lightly torch the meringue, then refrigerate the cheesecake until ready to serve.
Notes
- Plain or Greek yogurt can be used instead of sour cream in the cheesecake.
- All-purpose flour can be used instead of cornstarch in the cheesecake; simply increase the amount used to 3 tablespoons.
- When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
- Do not overmix the cheesecake batter, as it will add air and result in uneven baking and can cause it to crack at the end.
- Be sure to leave the cheesecake in the oven for the hour after baking to rest. This allows the cheesecake to set, thus preventing or at least lowering the chances that the cheesecake top cracks.
- Once the cheesecake is baked, placing it onto a cooling rack allows all of the cheesecake to be exposed to the air to cool more quickly. However, you can place the cheesecake onto a hot pad to cool, it may just take a little longer.
- While you need to cook the lemon curd for about 10-15 minutes to get the right consistency, don’t cook it for too much longer than that or it will curdle.
- If your lemon curd is a little bit lumpy, that’s okay! It just means that the eggs didn’t fully separate. You can blend the mixture for just a few moments to break up any lumps you see.
- This Italian meringue holds its shape for several hours at room temperature. I would not recommend, however, taking it outside for something like a garden party unless it is being served as the meringue may fall and “melt”.
- Be sure the mixing bowl is extremely dry and does not have a trace of oil before starting the meringue. If the bowl is oily after washing and drying it, wipe it down with a paper towel and some white vinegar.
- Do not increase the mixing bowl speed when whipping the egg whites. This will add too much air to the meringue and can cause an inconsistent final product.
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