Lemon Meringue Cheesecake Recipe – The Perfect Layered Dessert for Lemon Lovers

I’ve made a lot of amazing cheesecake recipes over the years, from basic cheesecake recipes to fancy layered cheesecakes, and let me tell you, this one? It’s a showstopper.

Think about the best lemon cake recipe you’ve ever had, mixed with the smoothest lemon cheesecake filling, and topped with fluffy, toasted meringue. It’s basically the best of lemon meringue desserts and cheesecake cookies combined into one glorious bite. If you love lemon meringue cake recipes or dream of making the perfect cheesecake,this is the one to try.

Now, I know cheesecake can seem intimidating, but trust me—if you can handle toddler meltdowns, you can handle a lemon meringue cheesecake recipe. And if you’ve ever made lemon cream cheese bars or even glanced at a few meringue pie recipes, you already have most of the skills. This is one of those best lemon dessert recipes that looks fancy but is actually pretty simple.

So, grab your ingredients, maybe lock yourself in the kitchen for a little peace (wishful thinking, I know), and let’s make some meringue cheesecake magic.

Ingredients

For the Crust

• 1 ½ cups graham cracker crumbs (about 12 crackers)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling

• 2 (8 oz) blocks of cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice

For the Lemon Curd

• 3 large egg yolks
• ½ cup granulated sugar
• ¼ cup fresh lemon juice
• 4 tablespoons unsalted butter, cut into pieces
• 1 teaspoon lemon zest

For the Meringue

• 3 large egg whites
• ¼ teaspoon cream of tartar
• ½ cup granulated sugar

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Step 1: Make the Crust

Let’s start simple. Preheat your oven to 325°F. Grab a medium bowl and mix together the graham cracker crumbs, sugar, and melted butter. Stir until it looks like damp sand.

Dump the mixture into a 9-inch springform pan and press it down firmly. You can use the back of a spoon, a measuring cup, or your fingers if you’re feeling messy. The goal is a nice, packed-in crust.

Pop it in the oven for 10 minutes, then set it aside to cool.

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Step 2: Make the Cheesecake Filling

In a big mixing bowl, beat the cream cheese and sugar together until smooth. No lumps allowed.

Add the eggs, one at a time, and mix until just combined. Then stir in the vanilla, sour cream, lemon zest, and lemon juice. The batter should be creamy and slightly thick.

Pour it over your cooled crust, smooth out the top, and bake for 35-40 minutes. You want the edges to be set but the center to have a slight jiggle.

Now, here’s the hard part—waiting. Let the cheesecake cool completely on the counter, then pop it in the fridge for at least 4 hours. Overnight is even better if you have that kind of patience.

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Step 3: Make the Lemon Curd

While your cheesecake is chilling, let’s make that tangy lemon curd.

In a small saucepan over medium heat, whisk together the egg yolks, sugar, and lemon juice. Keep stirring. Do not walk away to break up a toddler argument, because this stuff thickens fast.

Once it coats the back of a spoon (about 5 minutes), remove it from the heat and stir in the butter and lemon zest. The butter will melt, and the whole thing will turn silky and smooth.

Let it cool for a bit, then spread it over the chilled cheesecake. At this point, your cheesecake is already looking gorgeous, but we’re not done yet.

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Step 4: Make the Meringue

In a clean, dry bowl (seriously, even a drop of grease ruins meringue), beat the egg whites and cream of tartar on high speed until foamy.

Gradually add the sugar, one spoonful at a time, and keep beating until stiff peaks form. If you lift the beater and the meringue stands up like a little mountain, you nailed it.

Spread or pipe the meringue on top of the lemon curd. You can make it fancy with swirls or just pile it on like a fluffy cloud.

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Step 5: Toast That Meringue

If you have a kitchen torch, now’s the time to shine. Light it up and gently toast the meringue until golden brown. No torch? No problem. Stick the cheesecake under the broiler for about 1 minute—just watch it like a hawk because it can burn fast.

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Step 6: Eat and Enjoy

The hardest part is waiting to slice into this beauty, but trust me, it’s worth it. The creamy cheesecake, the tangy lemon curd, the sweet fluffy meringue—it’s like a little bite of sunshine.

Make it for a dinner party, a family get-together, or just because you survived another week of parenting. Either way, you deserve this.

FAQs for Lemon Meringue Cheesecake

Lemon Meringue Cheesecake Recipe Card

Whew, you made it! And let me tell you, this Lemon Meringue Cheesecake is so worth the effort. It’s got everything you could ever want in a dessert—creamy lemon cheesecake filling, a buttery crust, tangy curd, and that fluffy toasted meringue that makes it feel straight-up fancy. If you’ve been looking for the best lemon dessert recipes, this one deserves a top spot on your list.

I know making a layered cheesecake might seem like a lot, but honestly? If I can pull this off in between packing school lunches and refereeing toy disputes, you totally can too. Plus, once you master this, you’ll be ready to tackle all kinds of amazing cheesecake recipes—from a basic cheesecake recipe to fun twists like cheesecake cookies or even lemon cream cheese bars.

So go ahead, slice into that perfect cheesecake, grab a fork (or just eat it straight from the pan, I won’t judge), and enjoy every bite. Whether you’re a longtime fan of lemon meringue desserts or just love a good lemon meringue cake recipe, this one is bound to be a new favorite. Now excuse me while I hide the last slice from my kids—mom deserves a treat too!