Transform your dessert game with this stunning Lemon Meringue Cheesecake that combines two beloved classics into one showstopping treat. The tangy citrus notes perfectly balance the rich, creamy cheesecake base, while the cloud-like meringue topping adds that perfect touch of sweetness.
This recipe delivers all the comfort of a traditional cheesecake with the elegant flair of lemon meringue pie. It’s the perfect dessert for special occasions or when you want to impress guests without spending hours in the kitchen.
Why You’ll Love This
- No water bath required – simpler than traditional cheesecake
- Make-ahead friendly – can be prepared up to 2 days in advance
- Perfect balance of sweet, tangy, and creamy textures
- Impressive presentation with minimal decorating skills needed
- Uses common pantry ingredients
Ingredients
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven to 325°F (165°C). Mix graham crumbs with melted butter and press into springform pan.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in lemon juice, zest, and vanilla.
- Pour filling over crust and bake for 40 minutes or until center is almost set.
- Beat egg whites and cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form.
- Spread meringue over cooled cheesecake and brown under broiler for 1-2 minutes.
- Chill for at least 4 hours before serving.
Tips & Variations
- Ensure all ingredients are at room temperature before starting
- Swap graham crackers for gingersnaps or shortbread cookies
- Add lime zest for a citrus twist
- Make mini versions in a muffin tin (reduce baking time to 20 minutes)
Serving Suggestions
Serve this cheesecake chilled with a sprinkle of lemon zest and fresh berries on the side. For an extra special touch, drizzle each slice with a small amount of lemon curd or serve alongside a dollop of whipped cream.
Notes
- Store covered in refrigerator for up to 5 days
- Cheesecake should slightly wobble in center when done
- Let cool completely before adding meringue topping
FAQs
- Can I freeze this cheesecake? Yes, freeze without meringue for up to 2 months. Add meringue after thawing.
- Why did my meringue weep? Ensure cheesecake is completely cool before topping with meringue.
- Can I use bottled lemon juice? Fresh lemon juice provides best flavor, but bottled works in a pinch.
- How do I prevent cracks? Don’t overmix after adding eggs and avoid opening oven door while baking.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
Steps
- Preheat oven to 325°F (165°C). Mix graham crumbs with melted butter and press into springform pan.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in lemon juice, zest, and vanilla.
- Pour filling over crust and bake for 40 minutes or until center is almost set.
- Beat egg whites and cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form.
- Spread meringue over cooled cheesecake and brown under broiler for 1-2 minutes.
- Chill for at least 4 hours before serving.
Notes
- Store covered in refrigerator for up to 5 days
- Cheesecake should slightly wobble in center when done
- Let cool completely before adding meringue topping
