This Lemon Meringue Cheesecake combines a rich, creamy lemon cheesecake base with tart lemon curd and a cloud-like toasted meringue — the ultimate lemon dessert.

Post Updated: 08/15/19

Note: Today is National Lemon Meringue Pie Day — an ideal time to revisit this Lemon Meringue Cheesecake.

This cheesecake blends the best of lemon meringue pie and classic cheesecake: a buttery graham cracker crust, a velvety lemon-filled cheesecake, a glossy lemon curd layer and a fluffy toasted meringue top. It’s an impressive dessert that’s easier to make than you might expect — just plan for bake and chill time.

Lemon Meringue Cheesecake

This dessert is ideal for lemon lovers: a crisp, buttery crust, a thick and creamy lemon-scented cheesecake, silky lemon curd and a toasted meringue that adds light sweetness and drama. The flavors balance beautifully — bright citrus against rich cream cheese.

When I first developed this recipe I was nervous, but applying a few key cheesecake techniques produced a smooth filling and attractive result. Cheesecake can be intimidating, but with the right steps it’s very forgiving. The main challenge is time — it needs a slow bake and a long chill to reach that perfect texture.

Crust: Graham Crackers or Vanilla Wafers?

Either works: graham crackers are classic with lemon meringue, while vanilla wafers give extra sweetness and depth. You can also combine both for a more complex crust. Press crumbs firmly into the pan using the bottom of a glass or measuring cup to create an even base and a slight side wall. Lightly smooth the edges with your fingers.

Lemon Cheesecake Filling

Use full-fat cream cheese and room-temperature sour cream for a truly silky texture. Cornstarch (or a small amount of flour) helps stabilize the filling and reduce cracking. Freshly grated lemon zest and fresh lemon juice provide clean, bright lemon flavor — grate the zest finely so it blends smoothly into the filling.

Once filled, the cheesecake is baked in a water bath to ensure gentle, even heat. A reliable trick to protect the crust from water is to place the springform pan inside a slightly larger pot or wrap the pan with heavy-duty foil and set it inside a larger pan before adding hot water. After baking, let the cheesecake cool in the turned-off oven for about an hour before opening the door to let it come to room temperature gradually — this helps prevent cracks. Then chill in the refrigerator for at least 8 hours or overnight for best texture.

Lemon Curd Topping

Rich, silky lemon curd is the ideal complement to the cheesecake. Make the curd ahead and chill it; spread a cooled curd over the fully chilled cheesecake for a glossy, tangy layer that contrasts with the creamy filling. The lemon curd can be made several days in advance and stored refrigerated.

Fluffy Meringue Topping

The meringue here is cooked gently over simmering water (a Swiss meringue method) so the sugar dissolves and the egg whites reach a safe temperature before whipping. Whip the warmed mixture until it’s glossy and thick, then flavor with vanilla. For presentation, transfer meringue to a piping bag and create a large swirl with rosettes, or spread it generously. Finish by toasting the meringue with a kitchen torch for a dramatic, caramelized finish that highlights the piped details.

If you love lemon meringue pie, you’ll adore this cheesecake version. Even if you’re not a die-hard lemon fan, the balance of creamy cheesecake, bright curd and sweet meringue makes it a standout dessert. Serve chilled and slice with a warm knife for clean slices.

Enjoy!

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Related Lemon Meringue Recipes

Lemon Meringue Sugar Cookie Sandwiches

Soft lemon sugar cookies filled with lemon curd and ringed by toasted meringue — a bright summer treat.

Mini Lemon Meringue Cheesecakes

Individual cheesecakes bursting with fresh lemon flavor — perfect for parties and portion control.

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Crust, Filling and Topping Summary

Crust: 2 1/4 cups graham cracker crumbs (or vanilla wafer crumbs), 3 Tbsp sugar, 1/2 cup + 2 Tbsp melted unsalted butter. Press into a 9-inch springform pan and bake 8–10 minutes at 325°F, then reduce oven to 300°F for the cheesecake.
Filling: 3 (8 oz) packages full-fat cream cheese, 1 cup sugar, 1 Tbsp cornstarch (or 3 Tbsp flour), 1 cup sour cream, 1 1/2 Tbsp finely grated lemon zest, 1/2 cup fresh lemon juice, 3 large eggs, 1 egg yolk. Beat until smooth, pour into cooled crust, bake in a water bath at 300°F for ~1 hour 15 minutes. Cool slowly in the oven, then chill 8 hours or overnight.
Lemon Curd: Prepare and chill separately, then spread over chilled cheesecake.
Meringue: 6 large egg whites, 1 1/2 cups granulated sugar, 1 tsp vanilla. Warm over simmering water until sugar dissolves and whites reach ~140°F, then whip until glossy. Pipe or spread, and toast with a kitchen torch.

Notes

Store cheesecake refrigerated for 2–3 days.
Use a pot or an extra pan to shield the springform from water when baking in a water bath to prevent leaks.
Allow the cheesecake to cool gradually to avoid cracks.

Lemon Meringue Cheesecake

Yield: 12-14 slices

Prep Time: 45 minutes

Cook Time: 1 hour 15 minutes

Total Time: 2 hours (excluding chill time)

This Lemon Meringue Cheesecake combines a creamy lemon cheesecake, tart lemon curd and a toasted meringue topping for a bright, elegant dessert.

Ingredients

Crust:

2 1/4 cups graham cracker crumbs (or vanilla wafer crumbs)
3 Tbsp granulated sugar
1/2 cup + 2 Tbsp unsalted butter, melted

Lemon Cheesecake:

3 (8 oz) packages full-fat cream cheese, room temperature
1 cup granulated sugar
1 Tbsp cornstarch (or 3 Tbsp all-purpose flour)
1 cup sour cream, room temperature
1 1/2 Tbsp finely grated lemon zest
1/2 cup freshly squeezed lemon juice
3 large eggs, room temperature
1 large egg yolk
1 batch chilled lemon curd

Meringue Topping:

6 large egg whites
1 1/2 cups granulated sugar
1 tsp pure vanilla extract

Instructions (Summary)

For the Crust

Preheat oven to 325°F. Line a 9-inch springform pan bottom with parchment and grease the sides.
Stir crumbs with sugar, add melted butter and mix until it holds when squeezed. Press into pan and up the sides.
Bake 8–10 minutes, then reduce oven temperature to 300°F. Cool while preparing filling.

For the Cheesecake

Beat cream cheese, sugar and cornstarch on medium-low until smooth. Add sour cream, lemon zest and juice; blend.
Add eggs one at a time on low speed until just combined. Pour into cooled crust.
Place springform in a larger pan, pour boiling water into the larger pan a few inches up the sides (or place pan inside a slightly larger pot to protect from water).
Bake at 300°F for about 1 hour 15 minutes, until edges are set and center jiggles slightly. Turn off oven and cool inside for 30 minutes, then crack the door and cool another 30 minutes.
Remove from bath, run a knife around the edge, cool completely, then refrigerate 8 hours or overnight.

For the Meringue

Simmer an inch of water, then place egg whites and sugar in a heatproof bowl over the simmering water and whisk until warm (about 140°F) and sugar dissolves.
Whip until thick, glossy and cool, 5–6 minutes. Stir in vanilla.

Assembly

Remove springform ring, spread chilled lemon curd over the cheesecake.
Pipe meringue in a swirl with rosettes or spread as desired.
Lightly toast the meringue with a kitchen torch, slice and serve.

Notes

Cheesecake keeps 2–3 days refrigerated.
Protect the pan in the water bath to prevent leaks; cool slowly to avoid cracks.

Nutrition Information (per serving)

Calories: 199 • Total Fat: 8g • Carbohydrates: 29g • Protein: 4g • Sugar: 26g • Cholesterol: 82mg • Sodium: 72mg

BON APPÉTIT!

Love, Dedra