Lemon Meringue Cheesecake

If you’re craving a dessert that blends Southern comfort with bright, citrusy flair, this Lemon Meringue Cheesecake is about to become your new favorite. It pairs a rich, creamy cheesecake filling with tangy lemon curd and a fluffy golden meringue for a sweet-tart flavor that truly pops. Whether you’re hosting a Sunday supper, planning a holiday spread, or just looking to impress with a show-stopping homemade dessert, this lemon meringue cheesecake delivers a perfect balance of sweet and tart in every bite.

Easy Lemon Meringue Cheesecake Recipe

This is a gorgeous recipe and makes a showstopper of a dessert. Starting with a golden, buttery crust that climbs up the sides, it provides a sweet base for the silky cheesecake. Smooth, dense and creamy, the cheesecake filling has just enough citrus zest to brighten each bite. Crowned with a glossy layer of fresh lemon curd that balanced the sweetness of the cheesecake with a pop of tartness. Then comes the flourish… a billowy cloud of meringue piled high on top, sculpted into soft peaks. After a quick kiss under the broiler, the meringue toasts ever so slightly giving the whole cake that classic lemon meringue pie look. One slice reveals three distinct layers, working together to create a decadent and dramatic dessert.

Made with real lemons, a buttery graham cracker crust, and a light-as-air meringue, it’s a crowd-pleasing treat that feels both nostalgic and refreshingly new.

Checkout this list of key ingredients you’ll need to make this homemade Lemon Meringue Cheesecake: (Scroll down for the full printable recipe card with quantities.)

Graham Cracker Crust – Crushed graham cracker crumbs, melted butter and granulated sugar.
Cream Cheese – Full fat cream cheese for a smooth creamy texture.
Sugar – Granulated sugar for sweetness.
Cornstarch – Cornstarch adds body to the texture and along with the eggs, stabilizes the cream cheese.
Lemon Zest – One medium lemon zested for a punch of citrus flavor.
Flavorings – Vanilla extract balances the lemon.
Whole Eggs – Six large eggs for richness.
Sour Cream – Sour cream gives for a tangy flavor and creamy texture to the cheesecake batter.
Lemon Curd Topping – 1 1/2 cups of store-bought lemon curd or homemade, I’ll link to my recipe.
Meringue Topping – 4 large egg whites, granulated sugar (white sugar), vanilla extract and cream of tarter to stabilize. Freeze the egg yolks for another recipe or utilize for the lemon curd, if making your own.

How to Make Lemon Meringue Cheesecake Recipe

Heat Oven and Prepare Bain Marie – Preheat the oven to 325 degrees f. Place an 8×8-inch pan on the bottom rack of the oven and fill halfway with boiling water.
Prepare the Pan – Spray a 9-inch springform pan with nonstick cooking spray, wrap the outside of the bottom of the pan with heavy duty aluminum foil, to prevent any leakage.
Make Graham Cracker Crust: – Toss together graham crumbs, sugar and butter until fully moistened. Press crumb mixture evenly onto the bottom and up the sides of the pan. Place the pan into the freezer while you make the filling.
Cheesecake Filling – Whip together cream cheese, sugar, vanilla extract, lemon zest and cornstarch. Add eggs, beat to combine. (Try not to beat too much air into the filling or the cheesecake could crack.)
Transfer to Pan – Pour cream cheese mixture evenly into the crust. Place into the oven.
Oven – Bake on the middle rack of the oven per the cooking time in the recipe until the center is still slightly loose when the pan is gently shaken. It won’t be completely set.
Cool – Remove pan from oven to a wire rack. Cool completely to room temperature.
Add Lemon Curd – Spread the top with lemon curd, then chill for 8 hours preferably 24 hours.
Make the Meringue – Preheat the oven to Broil. Beat egg whites, vanilla, sugar and cream of tarter until stiff peaks forms. Mound on top and swirl.
Toast Meringue – Broil until the meringue is golden brown turning the pan for even browning. Don’t walk away!
Chill – Remove from the oven and chill for at least 1 hour, then slice and serve.

Kitchen Equipment to Make Lemon Meringue Cheesecake

9-inch springform pan.
8×8-inch pan for the Bain Marie.
Stand mixer or electric hand mixer.
Large bowl and medium bowl.
Measuring cups and measuring spoons.
Offset icing spatula.
Lemon zester.

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Two Tests for Success – I Did Two Tests to See Which Worked Best

Cheesecake 1 – Crust pressed halfway up sides of pan as you would a classic cheesecake. I topped it with meringue but left a ring of lemon curd exposed. I used room temperature lemon curd. When under the broiler, the lemon curd can melt a run a little.
Cheesecake 2 – I pressed the crust most of the way up to the top of the pan as recommended in my recipe, then added the fluffy meringue. I used an offset spatula to push the meringue all the way to the edge of the pan so that it was touching the crust. I used chilled lemon curd on this one. No melting lemon curd.
Conclusion – For this recipe it’s best to bring the crust should up the sides a little further than classic cheesecake to hold all of the lemon curd in. Chill thoroughly chilled with the cheesecake cake (as in the recipe) and either a broiler or a torch can be used.
Broiling the Meringue – If using the broiler, do not take your eyes off of it. If using a torch, keep the end of the flame at least 2-3 inches away from the cheesecake cake and make sure you continuously move the flame for even browning.

Recipe Variations, Tips and Substitutions

Lemon Curd – I used my recipe for lemon curd, but I did cook it longer to allow it to thicken further to prevent it from thinning out when toasting the meringue.
Lemon Juice – There’s no need to add lemon juice to the cheesecake batter, the tart lemon curd has plenty of bright citrus flavor. You could add lemon extract in addition to the vanilla to amp up the lemon flavor or increase the amount of lemon zest in the cheesecake batter.
Cream Cheese – Full fat cream cheese is so much better for cheesecake than the low fat option. It’s creamier and mixes so much better. I used Philadelphia Cream Cheese.
Crust – You could use crushed shortbread cookies, vanilla wafers or graham crackers for the crust. I’m partial to graham crackers. Just pulse in a food processor into fine crumbs and measure using the same amount.
Butter – You can use salted butter or unsalted butter for the crust.
Flavorings – Use real vanilla extract for the best flavor. No imitation here.
Tips and Tricks for a No-Crack Cheesecake – Begin with room temperature ingredients. Room temperature ingredients really help the cheesecake batter to mix smoothly with no lumps.
Water Bath – I’ve made this cheesecake with and without a water bath. A water bath, or Bain Marie, provides a gently moist cooking environment to prevent cracks. Since we’re covering this cheesecake with a lemon curd topping, you could skip the water bath as any small cracks will be covered anyway. Because you are topping with lemon curd, the water bath could be skipped if needed.

Storage and Leftovers

Leftovers – Store Lemon Meringue Cheesecake covered with plastic wrap or in an airtight container, chilled in the refrigerator for up to 1 week. The meringue may shrink over time but the flavor is spectacular.
Freezer – For make-ahead prep, I highly recommend making the lemon cheesecake per the recipe with the lemon curd topping and then freezing it before adding the meringue on top. It will become weepy when thawing. Thaw in the fridge overnight then add the meringue the day you plan on serving.

More Cheesecake Recipes to Make

Apple Pie Cheesecake has a decadent caramel layer that’s next level!
Banana Pudding Cheesecake combines two desserts into one spectacular treat.
Fluffy Oreo Cheesecake has that cookies and cream flavor that’s irresistible.
Classic New York Style Cheesecake Recipe.
Pecan Pie Cheesecake is perfection for Thanksgiving and your holiday dessert table.
Double Chocolate Cheesecake will delight the chocolate fans in your life.
Impressive Creme Brulee Cheesecake for date night and entertaining.
No-Bake Strawberry Cheesecake from Southern Living.

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