Lemon Meringue Cheesecake

I love making this lemon meringue cheesecake when I want a dessert that feels fresh, creamy, and a little bit elegant. The crunchy base, smooth lemon cheesecake, tangy lemon layer, and fluffy meringue come together in a way that always feels special and satisfying.

Why You’ll Love This Recipe

I enjoy this recipe because it combines bright citrus flavor with rich creaminess in perfect balance. I like how the lemon keeps the cheesecake from feeling too heavy, while the meringue adds a light and airy finish. I also appreciate that it can be prepared ahead of time, making it ideal for gatherings or celebrations.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the crust
2 cups (200 g) graham cracker crumbs or digestive biscuits
1/2 cup (115 g) unsalted butter, melted
1/4 cup (50 g) granulated sugar

For the cheesecake filling
24 oz (680 g) cream cheese, softened
3/4 cup (150 g) granulated sugar
3 large eggs, room temperature
1/2 cup (120 ml) fresh lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
1/2 cup (120 g) sour cream or heavy cream

For the lemon layer
1/2 cup (120 ml) fresh lemon juice
1 tablespoon lemon zest
1/2 cup (100 g) granulated sugar
3 large egg yolks
2 tablespoons cornstarch

For the meringue topping
4 large egg whites, room temperature
1 cup (200 g) granulated sugar
1/4 teaspoon cream of tartar

Directions

I begin by combining the graham cracker crumbs, melted butter, and sugar. I press the mixture firmly into the bottom of a springform pan and bake it at 180°C (350°F) for about 10 minutes, then let it cool.

I beat the cream cheese and sugar until smooth and creamy. I add the eggs one at a time, mixing gently. I stir in the lemon juice, lemon zest, vanilla extract, and sour cream until fully combined. I pour the filling over the cooled crust and bake for 50–60 minutes, until the edges are set and the center slightly jiggles. I let it cool completely, then refrigerate it for at least 3 hours.

To make the lemon layer, I whisk lemon juice, zest, sugar, egg yolks, and cornstarch in a saucepan. I cook it over medium heat, stirring constantly, until thick. I let it cool slightly before spreading it over the chilled cheesecake.

For the meringue, I whip the egg whites with cream of tartar until soft peaks form. I gradually add the sugar and continue whipping until stiff, glossy peaks appear. I spread or pipe the meringue over the lemon layer and lightly brown it under the broiler or with a kitchen torch.

Servings And Timing

I usually cut this cheesecake into 10 to 12 slices.

Preparation time: about 30 minutes
Baking time: about 60 minutes
Cooling and chilling time: at least 4 hours, preferably overnight

Variations

I sometimes use vanilla wafer crumbs instead of graham crackers for the crust. When I want extra lemon flavor, I add more zest to both the filling and lemon layer. I also enjoy making mini cheesecakes using muffin tins for individual servings.

Storage/Reheating

I store this cheesecake covered in the refrigerator for up to 4 days. I do not reheat it, as it tastes best chilled. If I plan to freeze it, I freeze the cheesecake without the meringue and add the topping fresh after thawing.

FAQs

Can I make this cheesecake in advance?

I often make it one day ahead, since chilling improves both the texture and flavor.

Why is my cheesecake center still soft?

I remove it from the oven when the center slightly jiggles, as it continues to set while cooling.

Can I skip the lemon layer?

I can skip it, but I like the extra tang it adds to the overall flavor.

How do I keep the meringue from weeping?

I make sure the sugar is fully dissolved and spread the meringue onto the lemon layer while it is fully cooled.

Can I freeze the whole cheesecake?

I freeze the cheesecake without the meringue for best results and add the topping after thawing.

Conclusion

I enjoy this lemon meringue cheesecake because it feels both classic and refreshing. The combination of creamy cheesecake, bright lemon, and fluffy meringue makes it a dessert I’m always happy to prepare and share.

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