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Lemon meringue cheesecake sliced open.

Lemon Meringue Cheesecake (W/ Lemon Curd)

This lemon meringue cheesecake combines a graham cracker crust, a creamy lemon cheesecake filling, lemon curd, and a toasted Swiss meringue top.
5 from 8 votes
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Prep Time 30 minutes
Cook Time 1 hour
chill time 5 hours
Total Time 6 hours 30 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 677 kcal

Ingredients
 
 

For the crust

  • 2 cups Graham crackers crumbs
  • 1 stick Butter melted
  • 1 tablespoon Granulated sugar

For the cheesecake

  • 19.4 oz Cream cheese
  • 1 cup Granulated sugar
  • 3 teaspoon Lemon zest
  • 1 teaspoon Vanilla extract
  • 3.53 oz Sour cream
  • 3 Eggs
  • ¼ cup Lemon juice
  • 2 tablespoon Cornstarch

For the lemon curd

  • ⅓ cup Lemon juice
  • 1 tablespoon Lemon zest
  • ⅔ cup Granulated sugar
  • 80 g Butter unsalted
  • ¼ teaspoon Kosher salt
  • 1 Egg
  • 3 Egg yolks

For the meringue

  • 3 Egg whites
  • ¾ cup Granulated sugar
  • ½ teaspoon Cream of tartar

Instructions
 

Bake the crust

  • Preheat oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment paper.
  • Pulse graham crackers in a food processor (or crush in a Ziplock bag with a rolling pin) until fine crumbs form.
  • Combine crumbs, sugar, and melted butter in a bowl until coated. Press firmly and evenly into the bottom of the prepared pan.
  • Bake for 7–8 minutes until lightly golden. Remove from the oven and let cool completely. Lower the oven temperature to 280°F (140°C).

Make & Bake the Cheesecake Filling

  • In a large bowl, using an electric hand mixer on low speed, beat the room-temperature cream cheese, sugar, lemon zest, and vanilla extract until smooth and creamy.
  • Mix in the sour cream and fresh lemon juice until combined.
  • Add the room-temperature eggs one at a time, mixing on low speed just until incorporated after each addition. Do not over-mix.
  • Sift the cornstarch directly into the mixture and mix on low speed until smooth and fully combined with no lumps remaining.
  • Pour the batter over the cooled crust. Gently tap the pan on the counter a few times to release trapped air bubbles. Bake at 280°F (140°C) for 55–65 minutes, or until the edges are set but the center has a gentle wobble.
  • Turn off the oven, prop the oven door open slightly, and let the cheesecake sit inside for 1 hour to cool gradually.
  • Remove from the oven, wrap tightly with plastic wrap, and refrigerate for at least 5 hours (preferably overnight) to set.

Make the Homemade Lemon Curd

  • In a small saucepan off the heat, whisk together the egg yolks, granulated sugar, fresh lemon juice, lemon zest, and a pinch of salt until smooth.
  • Place the pan over medium-low heat. Cook, whisking constantly, for 5 to 7 minutes until the mixture thickens and coats the back of a spoon.
  • Remove from heat and stir in the cold butter pieces one at a time until completely melted and glossy.
  • Strain through a fine-mesh sieve into a bowl, cover directly with plastic wrap touching the surface, and chill in the fridge until completely set.

Make the Swiss meringue & Assemble

  • In a heatproof bowl set over a saucepan of simmering water (double boiler setup), whisk egg whites, sugar, and cream of tartar constantly until the sugar completely dissolves and feels smooth between your fingers.
  • Transfer to a stand mixer (or use a hand mixer) and whip on high speed for 5–7 minutes until stiff, glossy peaks form.
  • Spread ½ cup of chilled lemon curd evenly over the top of the chilled cheesecake using an offset spatula.
  • Pile the meringue on top of the lemon curd, creating decorative swirls with a spatula. Use a kitchen torch to gently brown the meringue peaks before serving.

Notes

  • Room Temperature Ingredients: Make sure your cream cheese, sour cream, and eggs are at room temperature before starting. Cold cream cheese leads to lumps, and over-mixing cold batter to smooth them out incorporates trapped air that causes cracking during baking.
  • Low & Slow Bake: Baking at 280°F (140°C) without a water bath requires patience, but it ensures a perfectly flat, crack-free surface. Don't rush the process or turn up the heat.
  • Cooling Process: Do not skip the 1-hour rest in the turned-off oven with the door propped open. A drastic temperature change when pulling a hot cheesecake directly into room temperature air will cause it to sink or crack in the middle.
  • Lemon Curd: You will need ½ cup of lemon curd to cover the cheesecake layer. If using the homemade recipe provided, store any leftover curd in an airtight jar in the fridge for up to 2 weeks (great for spreading on toast, scones, or mixing into yogurt!).
  • Torch vs. Broiler: A kitchen torch gives you the most control when browning the meringue without melting the lemon curd underneath. If using an oven broiler, place the rack in the top position and watch it constantly—it will brown in under 60 seconds!
  • Storing & Freezing: Store assembled cheesecake in the fridge for up to 5 days. For freezing, freeze the plain baked cheesecake base without curd or meringue for up to 3 months. Thaw overnight in the fridge before adding the toppings.

Nutrition

Calories: 677kcalCarbohydrates: 70gProtein: 9gFat: 42gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 227mgSodium: 520mgPotassium: 212mgFiber: 1gSugar: 57gVitamin A: 1460IUVitamin C: 8mgCalcium: 105mgIron: 1mg
Keyword Lemon Meringue Cheesecake
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