Lemon Meringue Cheesecake – Tangy, Creamy & Dreamily Decadent
Introduction
Few desserts can rival the elegance and drama of a Lemon Meringue Cheesecake. Imagine the buttery crunch of a graham cracker crust, the silky smoothness of a lemon-infused cheesecake filling, and the cloud-like crown of golden meringue. It’s tangy, creamy, and sweet all at once—a true showstopper for dinner parties, holidays, or any occasion where you want to impress.
This cheesecake combines the best of two worlds: the richness of classic cheesecake and the light, citrusy brightness of lemon meringue pie. The result is a dessert that’s indulgent yet refreshing, decadent yet balanced.
Why You’ll Love This Recipe
Flavor harmony: Tangy lemon zest and juice cut through the richness of cream cheese.
Texture contrast: Crunchy crust, creamy filling, and fluffy meringue.
Visual appeal: The golden meringue topping makes this dessert a centerpiece.
Make-ahead friendly: Chill overnight for stress-free entertaining.
Crowd-pleaser: Serves 8 generous slices, perfect for gatherings.
Ingredients
Crust
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted
Lemon Cheesecake Filling
16 oz cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 tbsp all-purpose flour
Zest of 2 lemons
¼ cup fresh lemon juice
½ cup sour cream
Meringue Topping
3 large egg whites
¼ tsp cream of tartar
½ cup granulated sugar
Directions
- Prepare the Crust
Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter until combined. Press evenly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then cool slightly.
- Make the Cheesecake Filling
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla, flour, lemon zest, and lemon juice. Fold in sour cream for extra creaminess. Pour filling over the baked crust.
- Bake the Cheesecake
Bake for 40–45 minutes until edges are set and the center jiggles slightly. Remove from oven but keep oven on.
- Prepare the Meringue
Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
- Top & Finish
Spread meringue over warm cheesecake, sealing edges to prevent shrinking. Return to oven and bake 10–12 minutes until meringue is lightly golden.
- Chill & Serve
Cool to room temperature, then refrigerate at least 4 hours or overnight. Run a knife around the pan before removing the springform ring. Slice and serve chilled.
Tips for Success
Use fresh lemon juice and zest for the brightest flavor.
Ensure no yolk in egg whites for perfect meringue.
Add a thin layer of lemon curd under the meringue for extra tang.
Bake cheesecake gently—avoid overbaking to keep the center creamy.
Chill overnight for the best texture and flavor.
Serving Suggestions
Garnish with lemon slices or candied peel for a decorative touch.
Pair with fresh berries for color and freshness.
Serve with a drizzle of raspberry coulis for a sweet-tart contrast.
Enjoy with coffee or tea to balance the richness.
Nutrition (per slice, approx.)
Calories: ~380
Protein: ~7 g
Carbohydrates: ~38 g
Fat: ~22 g
Sugar: ~28 g
FAQs
Can I make this ahead of time?
Yes! It’s best chilled overnight, so it’s perfect for preparing a day in advance.
Can I freeze it?
You can freeze the cheesecake without meringue. Add meringue topping fresh before serving.
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor.
How do I prevent cracks?
Bake gently and avoid overmixing. Cooling slowly also helps.
Final Thoughts
This Lemon Meringue Cheesecake is more than just dessert—it’s an experience. Tangy, creamy, and topped with a golden crown of meringue, it’s the kind of recipe that makes people stop and say, “Wow.” Whether you’re celebrating a special occasion or simply indulging in a sweet craving, this cheesecake is guaranteed to impress.