Lemon Meringue Cheesecake with a Buttery Crust and Toasted Meringue

Lemon meringue cheesecake marries two of the most loved desserts in one showstopping slice.

A crisp graham cracker crust holds a layer of velvety lemon cheesecake, topped with a glossy layer of homemade lemon curd and finished with a mountain of toasted meringue. It’s the kind of dessert that makes people ask for the recipe before they’ve taken a second bite.

Why This Cheesecake Deserves a Spot on Your Table

The contrast between the rich, tangy custard and the sweet, airy meringue is what keeps me coming back. The lemon curd cuts through the cream cheese richness so every forkful feels bright, not heavy.

The meringue on top is soft and marshmallow-like underneath, with those crisp, golden peaks you get from a quick pass with a kitchen torch. It looks complicated but it’s really just a handful of straightforward steps.

This recipe bakes up reliably tall and sets beautifully in the fridge, making it a strong choice when you want a dessert that travels well or can be made a day ahead.

Ingredients

• 1 ½ cups graham cracker crumbs: from about 12 whole crackers
• 6 tbsp unsalted butter, melted: plus extra for greasing the pan
• ¼ cup granulated sugar: for the crust
• 24 oz full-fat cream cheese, softened: brick style, not spreadable
• 1 cup granulated sugar: for the filling
• 3 large eggs: at room temperature
• ¼ cup sour cream: adds a subtle tang and creaminess
• 2 tbsp fresh lemon juice: adds bright lemon flavor
• 1 tbsp lemon zest: from about 2 lemons
• 1 tsp vanilla extract

For the lemon curd:

• 4 large egg yolks: save the whites for the meringue
• ½ cup granulated sugar
• ⅓ cup fresh lemon juice: about 2 to 3 lemons
• 2 tsp cornstarch
• 3 tbsp unsalted butter, cold and cubed

For the meringue:

• 4 large egg whites: at room temperature
• ½ cup granulated sugar
• ¼ tsp cream of tartar

Variations / Substitutions

• Swap the crust: use digestive biscuits, vanilla wafers, or shortbread for a different flavor base
• Lemon curd shortcut: a good quality store-bought lemon curd can replace the homemade version, you will need about 1 cup
• Add a berry swirl: drop small spoonfuls of raspberry or blueberry jam into the cheesecake batter before baking and swirl with a knife
• Dairy-free: replace cream cheese with a firm dairy-free cream cheese alternative, but expect a slightly softer set
• Extra zip: add a few drops of lemon oil or an extra teaspoon of zest to the filling

Creamy Key Lime Cheesecake is next on our list if this cheesecake is your kind of dessert.

How to Make Lemon Meringue Cheesecake

Step 1: Press and Bake the Crust

Heat the oven to 350°F (175°C). Grease a 9-inch springform pan well and line the bottom with parchment. In a bowl, stir together the 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tbsp melted butter until the mixture looks like wet sand.

Press the mixture firmly into the bottom of the pan using the bottom of a glass or measuring cup. Bake for 10 minutes, then set the pan on a rack to cool while you make the filling. Keep the oven on.

Step 2: Fill and Bake the Cheesecake

Reduce the oven temperature to 325°F (160°C). In a large bowl, beat the 24 oz of softened cream cheese with an electric mixer until smooth, about 2 minutes. Add the 1 cup sugar and beat for another minute. Mix in the sour cream, lemon juice, lemon zest, and vanilla until just combined.

Add the 3 eggs one at a time, beating on low speed after each, just until the yolk disappears. Avoid overmixing once the eggs are in or the cheesecake may puff and crack. Pour the batter over the cooled crust and smooth the top.

Bake for 50 to 55 minutes. The edges will be set but the center should still wobble slightly when you nudge the pan. Turn off the oven, crack the door open, and leave the cheesecake inside for an hour. This slow cooling helps prevent a deep crack. Then transfer to the counter, run a thin knife around the edge to release it from the ring, and let it cool completely. Cover and refrigerate for at least 4 hours, ideally overnight.

Step 3: Make the Lemon Curd

While the cheesecake chills, whisk the 4 egg yolks, ½ cup sugar, and cornstarch together in a small saucepan until smooth. Stir in the ⅓ cup lemon juice and cook over medium-low heat, stirring constantly with a rubber spatula, for about 6 to 8 minutes.

The curd will thicken and coat the back of a spoon, leaving a clear trail when you draw your finger through it. Don’t let it boil hard or it can curdle. Remove from the heat and stir in the 3 tbsp cold butter one piece at a time until fully melted and glossy. Pour the curd into a bowl, press plastic wrap directly onto the surface, and chill until it is cold and thick. Spread it evenly over the chilled cheesecake just before you add the meringue.

Step 4: Whip the Meringue

Place the 4 reserved egg whites and ¼ tsp cream of tartar in a completely clean, grease-free mixing bowl. Beat on medium speed until foamy, about 1 minute. Increase the speed to medium-high and slowly sprinkle in the ½ cup sugar, a tablespoon at a time, beating well after each addition. Keep whipping until the meringue forms stiff, glossy peaks, about 4 to 5 minutes total. You should be able to hold the bowl upside down without the meringue sliding out.

Pile the meringue onto the curd-covered cheesecake and use a spoon or offset spatula to spread it all the way to the edges, sealing the curd underneath. Create swoops and peaks so you have plenty of surface to brown later. If you can, run the meringue right up to the crust so it anchors and does not shrink.

Step 5: Torch and Serve

Use a kitchen torch to lightly brown the meringue all over, moving the flame constantly so you don’t char it. The peaks will turn golden and toasty while the valleys stay pale. If you don’t have a torch, you can slide the whole cheesecake under a preheated broiler for 30 to 60 seconds, but watch it the entire time because meringue burns fast. Slice with a sharp knife dipped in hot water and serve right away while the meringue is soft and billowy on top.

Tips for the Best Lemon Meringue Cheesecake

• Bring all the dairy and eggs to room temperature before you start. Cold cream cheese will leave lumps, and cold eggs can cause the batter to curdle.
• A water bath is the most reliable way to get a crack-free top. Wrap the outside of the springform pan in two layers of foil, set it in a larger roasting pan, and pour in hot water until it reaches halfway up the sides. The extra moisture in the oven helps the cheesecake bake evenly.
• If you don’t use a water bath, place a pan of hot water on the oven rack below the cheesecake for a similar gentle effect.
• Chill the lemon curd completely before spreading it on the cheesecake. Warm curd will melt into the top and make a messy layer.
• Don’t skip the cream of tartar. It stabilizes the egg whites and keeps your meringue from weeping beads of sugar later in the fridge.

Bake times vary by pan size:

Storing Leftovers

• Refrigerate: Cover the cheesecake loosely with plastic wrap or place it in an airtight cake carrier. It keeps well for up to 3 days. The meringue will soften and may weep a little, but the flavor stays excellent.
• Serve Cold: This dessert is meant to be eaten straight from the fridge. The textures are best when the curd and custard are fully chilled.

What to Serve With Lemon Meringue Cheesecake

A handful of fresh raspberries or blueberries on the side cuts the richness with their pop of acidity, and the colors look beautiful against the pale yellow and white. A simple dollop of barely sweetened whipped cream makes each slice feel even more luxurious without adding more sugar. Coffee or a cup of Earl Grey tea pairs nicely because the mild bitterness balances the dessert’s sweetness.

Frequently Asked Questions

Why did my meringue shrink and pull away from the edges?

That happens when the meringue is not spread all the way to the crust, sealing it. Next time, anchor the meringue to the edge of the pan and make sure there are no gaps where the curd shows through.

Can I make this cheesecake without a kitchen torch?

Yes, you can brown the meringue under a broiler. Set the rack about 6 inches from the heating element and watch it constantly, it takes 30 to 60 seconds.

My cheesecake cracked. Can I fix it?

The lemon curd and meringue cover up most surface cracks, so it’s rarely noticeable. For a clean top, always cool the cheesecake slowly with the oven door cracked and run a knife around the edge before it chills.

Can I use bottled lemon juice instead of fresh?

You can, but the flavor will be flatter and less bright. Fresh juice gives the curd and filling a much sharper, true lemon taste. If you use bottled, cut the amount by a tablespoon because it can taste more acidic.

How far ahead can I make this?

You can bake the cheesecake and make the curd up to 2 days ahead and keep them refrigerated separately. Add the curd and meringue no more than a few hours before you plan to slice and serve for the best texture.

Lemon Meringue Cheesecake Recipe

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 12 servings

Calories: 487

Ingredients Method Notes

Ingredients

  

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar
• 24 oz full-fat cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• ¼ cup sour cream
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 4 large egg yolks
• ½ cup granulated sugar
• ⅓ cup fresh lemon juice
• 2 tsp cornstarch
• 3 tbsp unsalted butter, cold and cubed
• 4 large egg whites
• ½ cup granulated sugar
• ¼ tsp cream of tartar

Method

 

1. Heat oven to 350°F, press the crust mixture into a greased 9-inch springform, and bake 10 minutes. Cool.
2. Reduce heat to 325°F, beat the cream cheese and sugars, then mix in sour cream, lemon juice, zest, and vanilla. Add eggs one at a time on low speed. Pour over crust and bake 50-55 minutes. Cool in the oven with door cracked 1 hour, then chill at least 4 hours.
3. Whisk yolks, sugar, cornstarch, and lemon juice in a saucepan, cook over medium-low until thick, 6-8 minutes. Off heat, stir in butter. Chill, press plastic wrap on surface.
4. Beat egg whites and cream of tartar until foamy, then slowly add sugar and whip to stiff glossy peaks. Pile onto curd-topped cheesecake, spreading to edges.
5. Torch the meringue until golden, slice with a hot knife, and serve.

Notes

The cheesecake needs at least 4 hours of chilling after baking, so plan to make the crust and filling the day before you want to serve it. The curd can be made a day ahead too, but add the meringue only shortly before serving for the fluffiest texture.