Discover the perfect lemon meringue cheesecake recipe that combines creamy cheesecake with tangy lemon curd and fluffy meringue. This homemade dessert is easier than you think and guaranteed to impress at any gathering. Get the complete recipe with step-by-step instructions at www.bbrecipes.com.

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Introduction

Are you ready to create the most spectacular dessert that combines three beloved classics into one show-stopping treat? This lemon meringue cheesecake recipe delivers everything you love about traditional cheesecake, elevated with the bright citrus flavor of lemon curd and crowned with a cloud-like meringue topping. What makes this recipe truly special is how it transforms simple ingredients into an elegant dessert that looks professionally made but is surprisingly achievable in your own kitchen.

The creamy texture of the cheesecake base perfectly complements the tartness of fresh lemon, while the meringue adds a delightful textural contrast that makes each bite absolutely divine. Whether you are planning a dinner party, celebrating a special occasion, or simply want to treat your family to something extraordinary, this lemon meringue cheesecake will become your go-to recipe for impressive homemade desserts.

Ingredients List

For the Graham Cracker Crust:

2 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup granulated sugar
1/4 teaspoon salt

For the Cheesecake Filling:

24 oz cream cheese, softened to room temperature
3/4 cup granulated sugar
3 large eggs
1/2 cup sour cream
1/4 cup fresh lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
2 tablespoons all-purpose flour

For the Lemon Curd Layer:

1/2 cup fresh lemon juice
1/3 cup granulated sugar
3 large egg yolks
4 tablespoons butter
1 tablespoon lemon zest
1 tablespoon cornstarch

For the Meringue Topping:

4 large egg whites
1/2 cup granulated sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract

Nutrition Facts

Per Serving (12 servings):

Calories: 445
Total Fat: 28g
Saturated Fat: 17g
Cholesterol: 165mg
Sodium: 320mg
Total Carbohydrates: 42g
Dietary Fiber: 1g
Total Sugars: 38g
Protein: 8g
Vitamin C: 15% Daily Value
Calcium: 12% Daily Value

This lemon meringue cheesecake provides a good source of protein from the cream cheese and eggs, while the lemon juice adds vitamin C to your dessert. The combination of fats and carbs makes this a satisfying treat that will keep you feeling full longer than typical light desserts.

Preparation Instructions

Step 1: Prepare the Crust

Preheat your oven to 350°F. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until the mixture resembles wet sand and holds together when pressed. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool completely. This crust foundation is crucial for your lemon meringue cheesecake success.

Step 2: Make the Cheesecake Filling

Reduce oven temperature to 325°F. In a large bowl, beat the softened cream cheese until smooth and creamy, about 3 minutes. Gradually add sugar, beating until well combined. Add eggs one at a time, beating well after each addition. Mix in sour cream, lemon juice, lemon zest, vanilla extract, and flour until the filling is completely smooth. The key to perfect cheesecake texture is ensuring all ingredients are at room temperature before mixing.

Step 3: Bake the Cheesecake

Pour the cheesecake filling over the cooled crust. Place the springform pan in a larger roasting pan and add hot water halfway up the sides of the springform pan to create a water bath. Bake for 55-60 minutes, until the center is almost set but still slightly jiggly. Turn off the oven and let the lemon meringue cheesecake cool in the oven with the door slightly open for 1 hour.

Step 4: Prepare the Lemon Curd

While the cheesecake cools, make the lemon curd. In a heavy-bottomed saucepan, whisk together lemon juice, sugar, egg yolks, and cornstarch. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Remove from heat and stir in butter and lemon zest until smooth. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming and refrigerate until cool.

Step 5: Assemble and Chill

Remove the cheesecake from the water bath and run a knife around the edges to prevent cracking. Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight. Once chilled, spread the lemon curd evenly over the top of the cheesecake.

Step 6: Create the Meringue

In a clean bowl, whip egg whites and cream of tartar until foamy. Gradually add sugar, continuing to whip until stiff, glossy peaks form. Beat in vanilla extract. Using a piping bag or spoon, create decorative peaks of meringue over the lemon curd layer.

Step 7: Torch the Meringue

Using a kitchen torch, carefully brown the meringue peaks until golden. If you do not have a torch, you can place the lemon meringue cheesecake under the broiler for 1-2 minutes, watching carefully to prevent burning.

Serving Suggestions

This lemon meringue cheesecake is best served chilled and makes an impressive centerpiece for any meal. Cut clean slices using a sharp knife dipped in warm water and wiped clean between cuts. The dish pairs beautifully with fresh berries, a light dusting of powdered sugar, or a drizzle of berry coulis for added color and flavor.

For special occasions, consider serving individual portions on dessert plates with a small garnish of candied lemon zest or a sprig of fresh mint. The recipe works wonderfully as the finale to a dinner party menu, especially after lighter main courses like grilled fish or roasted chicken.

During summer months, this recipe makes an excellent outdoor entertaining dessert since it needs to be kept cool anyway. The bright lemon flavor provides a refreshing finish to barbecue meals and pairs perfectly with iced tea or champagne.

Pro Tips

Temperature control is crucial for this lemon meringue cheesecake recipe. Always ensure your cream cheese is completely softened before beginning, as this prevents lumps in your filling. Room temperature ingredients blend more easily and create a smoother texture.

When making the water bath, use hot tap water and be careful not to get any water into the cheesecake batter. The water bath prevents the cheesecake from cracking and ensures even cooking throughout.

For the perfect meringue, make sure your bowl and beaters are completely clean and free from any grease. Even a small amount of fat can prevent the egg whites from whipping properly. The meringue should hold stiff peaks that do not collapse when the beaters are lifted.

Store any leftover lemon meringue cheesecake covered in the refrigerator for up to 5 days. The meringue is best enjoyed the day it is made, but the cheesecake base actually improves in flavor after a day or two.

Variations

Gluten-Free Alternative

Replace the graham cracker crust with a mixture of crushed gluten-free cookies or almond flour combined with melted butter and sugar. This variation maintains the same delicious flavor while accommodating dietary restrictions.

Mini Cheesecake Variation

Transform this recipe into individual portions by using a muffin tin lined with paper liners. Divide the crust mixture among 12 muffin cups, add the filling, and reduce baking time to 18-20 minutes. This variation creates perfect single-serving desserts that are ideal for parties.

Chocolate Lemon Variation

Add 1/4 cup cocoa powder to the crust mixture and swirl 2 tablespoons of melted dark chocolate into the cheesecake filling before baking. This creates a rich chocolate base that complements the bright lemon flavors beautifully.

Substitute Options

If fresh lemons are not available, you can use bottled lemon juice, though fresh will always provide the best flavor. For a lighter version, substitute half the cream cheese with Greek yogurt, though this will change the texture slightly.

Frequently Asked Questions

Can I make this lemon meringue cheesecake ahead of time? Yes, this recipe is perfect for advance preparation. You can make the cheesecake base and lemon curd up to 2 days ahead. Add the meringue topping on the day you plan to serve for the best texture and appearance.

Why did my cheesecake crack? Cheesecake cracks usually occur due to rapid temperature changes or overbaking. Using a water bath, avoiding overbeating the batter, and cooling gradually in the oven help prevent cracking. If cracks do appear, the lemon curd and meringue will cover them perfectly.

Can I freeze this recipe? You can freeze the cheesecake base without the meringue topping for up to 3 months. Wrap tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before adding the lemon curd and meringue.

What if I do not have a kitchen torch? You can brown the meringue under your oven broiler for 1-2 minutes, but watch carefully to prevent burning. Alternatively, serve the lemon meringue cheesecake with unbrowned meringue, which is still delicious.

How do I know when the cheesecake is done? The cheesecake is properly baked when the edges are set but the center still has a slight jiggle when gently shaken. It will continue to set as it cools, so avoid overbaking.

Conclusion

This lemon meringue cheesecake recipe combines the best elements of classic desserts into one spectacular treat that will have your guests asking for the recipe. The creamy texture, bright citrus flavor, and elegant presentation make it perfect for any special occasion or when you simply want to create something extraordinary in your kitchen.

The homemade approach allows you to control every ingredient and technique, ensuring your dessert turns out perfectly every time. With proper preparation and attention to detail, this recipe will become a signature dish that showcases your baking skills and provides endless satisfaction.

Do not wait for a special occasion to try this amazing lemon meringue cheesecake. Start gathering your ingredients today and experience the joy of creating this impressive dessert from scratch. Your family and friends will be amazed by your culinary skills, and you will have discovered a new favorite recipe that delivers consistent, delicious results.

We would love to hear about your experience making this recipe. Share your photos and tips in the comments below, and let us know how your lemon meringue cheesecake turned out. For more incredible homemade dessert recipes and cooking inspiration, bookmark www.bbrecipes.com and explore our extensive collection of tried-and-tested recipes that will elevate your cooking to the next level.