10/22/2025
Lemon Meringue Cheesecake
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
3 large eggs, at room temperature
1 cup sour cream, at room temperature
⅓ cup fresh lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
For the Lemon Curd Topping:
1 cup granulated sugar
3 tablespoons cornstarch
1 cup water
3 large egg yolks, lightly beaten
2 tablespoons unsalted butter
⅓ cup fresh lemon juice
1 tablespoon lemon zest
For the Meringue:
3 large egg whites, at room temperature
¼ teaspoon cream of tartar
6 tablespoons granulated sugar
Directions:
Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius).
To make the crust, combine the graham cracker crumbs, 1/3 cup of sugar, and 6 tablespoons of melted butter in a medium bowl. Press the mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan.
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool. Leave the oven on.
To make the filling, beat the softened cream cheese and 1 cup of sugar in a large bowl with an electric mixer on medium speed until smooth and creamy.
Add the eggs one at a time, beating on low speed after each addition until just blended. Do not overmix.
Stir in the sour cream, 1/3 cup of lemon juice, 2 tablespoons of lemon zest, and vanilla extract until well combined.
Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula.
Bake for 50 to 60 minutes, or until the center is almost set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracking.
Remove the cheesecake from the oven and run a thin knife around the edge of the pan to loosen it. Allow it to cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight.
To make the lemon curd topping, combine 1 cup of sugar and cornstarch in a medium saucepan. Gradually stir in the water until smooth.
Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for 1 minute, stirring continuously, until thickened.
Remove the saucepan from the heat. Slowly whisk about 1/2 cup of the hot sugar mixture into the beaten egg yolks to temper them. Then, pour the egg yolk mixture back into the saucepan, whisking constantly.
Return the saucepan to the heat and bring to a gentle boil, cooking and stirring for 2 more minutes.
Remove from the heat and stir in the 2 tablespoons of butter, 1/3 cup of lemon juice, and 1 tablespoon of lemon zest until the butter is melted. Transfer the curd to a bowl, press plastic wrap directly onto the surface, and refrigerate until completely cool.
Once the cheesecake and lemon curd are chilled, spread the cooled lemon curd evenly over the top of the cheesecake.
To make the meringue, beat the 3 egg whites and cream of tartar in a clean, large bowl with an electric mixer on high speed until soft peaks form.
Gradually add the 6 tablespoons of sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks form and the sugar is dissolved.
Spread the meringue over the lemon curd layer, sealing it to the edges of the cheesecake. Create decorative peaks with the back of a spoon.
Use a kitchen torch to carefully brown the meringue peaks. Alternatively, place the cheesecake under a preheated broiler for 1-2 minutes, watching very closely to prevent burning.
Return the cheesecake to the refrigerator for at least 1 hour before serving to allow the meringue to set.
Prep Time: 45 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 8 hours (includes chilling)
Kcal: 580 | Servings: 12
