Lemon Meringue Cheesecake

**Lemon Meringue Cheesecake** is a delightful fusion of creamy cheesecake and zesty lemon meringue pie, making it a perfect dessert for springtime gatherings or special occasions. The rich and velvety cheesecake layer is balanced with a refreshing lemon curd, while the fluffy meringue topping adds a light and airy texture, providing a beautiful contrast to the richness.

Not only is this dessert visually stunning, but it also delivers a perfect balance of sweetness and tartness. If you’re a fan of cheesecake but want something with a bit more brightness and flair, this Lemon Meringue Cheesecake is the way to go. And don’t worry, if meringue isn’t your thing, the cheesecake is still delicious without it!

Kitchen Equipment Needed:
– Springform pan (9-inch)
– Mixing bowls
– Hand mixer or stand mixer
– Spatula
– Saucepan
– Whisk
– Offset spatula or piping bag (for meringue)

### Ingredients:

#### For the Crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup melted butter

#### For the Cheesecake:
– 3 (8 oz) packages of cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1/4 cup sour cream
– 1 tbsp lemon zest
– 1/4 cup fresh lemon juice
– 1 tsp vanilla extract

#### For the Lemon Curd:
– 1/2 cup fresh lemon juice
– 1 tbsp lemon zest
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1/4 cup unsalted butter, cut into small pieces

#### For the Meringue:
– 3 large egg whites
– 1/4 tsp cream of tartar
– 1/4 cup granulated sugar

### Directions:

#### Prepare the Crust:
1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the springform pan.
3. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.

#### Make the Cheesecake Filling:
1. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition.
3. Mix in the sour cream, lemon zest, lemon juice, and vanilla extract until fully combined.
4. Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
5. Bake for 50-60 minutes, or until the center is set and the edges are lightly browned.
6. Allow the cheesecake to cool in the oven with the door slightly ajar, then refrigerate for at least 4 hours or overnight.

#### Make the Lemon Curd:
1. In a small saucepan, whisk together the lemon juice, lemon zest, sugar, and egg yolks.
2. Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
3. Remove from heat and stir in the butter until fully melted and smooth.
4. Allow the lemon curd to cool, then spread it over the chilled cheesecake.

#### Prepare the Meringue:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
3. Gradually add the sugar and continue beating until stiff peaks form.
4. Spread the meringue over the lemon curd layer, or pipe it on with a piping bag for a decorative finish.
5. Bake the cheesecake for 6-8 minutes, or until the meringue is golden brown.
6. Let the cheesecake cool to room temperature before serving.

### Prep Time:
– 30 minutes

### Cook Time:
– 1 hour 10 minutes (plus chilling time)

### Total Time:
– 5 hours (including chilling)

### Nutrition (per serving):
– Calories: 450
– Fat: 30g
– Carbohydrates: 40g
– Protein: 6g
– Sugar: 30g

This **Lemon Meringue Cheesecake** is a stunning dessert that brings a refreshing twist to traditional cheesecake, with layers of tangy lemon curd and a light, fluffy meringue topping. Perfect for any occasion!

** is a delightful fusion of creamy cheesecake and zesty lemon meringue pie, making it a perfect dessert for springtime gatherings or special occasions. The rich and velvety cheesecake layer is balanced with a refreshing lemon curd, while the fluffy meringue topping adds a light and airy texture, providing a beautiful contrast to the richness. Not only is this dessert visually stunning, but it also delivers a perfect balance of sweetness and tartness. If you’re a fan of cheesecake but want something with a bit more brightness and flair, this Lemon Meringue Cheesecake is the way to go. And don’t worry, if meringue isn’t your thing, the cheesecake is still delicious without it!

### Kitchen Equipment Needed:
– Springform pan (9-inch)
– Mixing bowls
– Hand mixer or stand mixer
– Spatula
– Saucepan
– Whisk
– Offset spatula or piping bag (for meringue)

### Ingredients:

#### For the Crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup melted butter

#### For the Cheesecake:
– 3 (8 oz) packages of cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1/4 cup sour cream
– 1 tbsp lemon zest
– 1/4 cup fresh lemon juice
– 1 tsp vanilla extract

#### For the Lemon Curd:
– 1/2 cup fresh lemon juice
– 1 tbsp lemon zest
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1/4 cup unsalted butter, cut into small pieces

#### For the Meringue:
– 3 large egg whites
– 1/4 tsp cream of tartar
– 1/4 cup granulated sugar

### Directions:

#### Prepare the Crust:
1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the springform pan.
3. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.

#### Make the Cheesecake Filling:
1. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition.
3. Mix in the sour cream, lemon zest, lemon juice, and vanilla extract until fully combined.
4. Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
5. Bake for 50-60 minutes, or until the center is set and the edges are lightly browned.
6. Allow the cheesecake to cool in the oven with the door slightly ajar, then refrigerate for at least 4 hours or overnight.

#### Make the Lemon Curd:
1. In a small saucepan, whisk together the lemon juice, lemon zest, sugar, and egg yolks.
2. Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
3. Remove from heat and stir in the butter until fully melted and smooth.
4. Allow the lemon curd to cool, then spread it over the chilled cheesecake.

#### Prepare the Meringue:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
3. Gradually add the sugar and continue beating until stiff peaks form.
4. Spread the meringue over the lemon curd layer, or pipe it on with a piping bag for a decorative finish.
5. Bake the cheesecake for 6-8 minutes, or until the meringue is golden brown.
6. Let the cheesecake cool to room temperature before serving.

### Prep Time:
– 30 minutes

### Cook Time:
– 1 hour 10 minutes (plus chilling time)

### Total Time:
– 5 hours (including chilling)

### Nutrition (per serving):
– Calories: 450
– Fat: 30g
– Carbohydrates: 40g
– Protein: 6g
– Sugar: 30g

This **Lemon Meringue Cheesecake** is a stunning dessert that brings a refreshing twist to traditional cheesecake, with layers of tangy lemon curd and a light, fluffy meringue topping. Perfect for any occasion!

**Lemon Meringue Cheesecake

is a delightful fusion of creamy cheesecake and zesty lemon meringue pie, making it a perfect dessert for springtime gatherings or special occasions. The rich and velvety cheesecake layer is balanced with a refreshing lemon curd, while the fluffy meringue topping adds a light and airy texture, providing a beautiful contrast to the richness. Not only is this dessert visually stunning, but it also delivers a perfect balance of sweetness and tartness.

Print Recipe Pin Recipe

Equipment

• Pizza Peel
• Springform pan (9-inch)
• Mixing bowls 
• Hand mixer or stand mixer
• Spatula
• Saucepan
• Whisk
• - Offset spatula or piping bag (for meringue)

Ingredients

  

• #### For the Crust:
• - 1 1/2 cups graham cracker crumbs
• - 1/4 cup granulated sugar
• - 1/2 cup melted butter
• #### For the Cheesecake:
• - 3 8 oz packages of cream cheese, softened
• - 1 cup granulated sugar
• - 3 large eggs
• - 1/4 cup sour cream
• - 1 tbsp lemon zest
• - 1/4 cup fresh lemon juice
• - 1 tsp vanilla extract
• #### For the Lemon Curd:
• - 1/2 cup fresh lemon juice
• - 1 tbsp lemon zest
• - 1/2 cup granulated sugar
• - 3 large egg yolks
• - 1/4 cup unsalted butter cut into small pieces
• #### For the Meringue:
• - 3 large egg whites
• - 1/4 tsp cream of tartar
• - 1/4 cup granulated sugar

Instructions

 

• Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
• In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the springform pan.
• Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
• #### Make the Cheesecake Filling:
• In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
• Add the eggs one at a time, mixing well after each addition.
• Mix in the sour cream, lemon zest, lemon juice, and vanilla extract until fully combined.
• Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
• Bake for 50-60 minutes, or until the center is set and the edges are lightly browned.
• Allow the cheesecake to cool in the oven with the door slightly ajar, then refrigerate for at least 4 hours or overnight.
• #### Make the Lemon Curd:
• In a small saucepan, whisk together the lemon juice, lemon zest, sugar, and egg yolks.
• Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
• Remove from heat and stir in the butter until fully melted and smooth.
• Allow the lemon curd to cool, then spread it over the chilled cheesecake.
• #### Prepare the Meringue:
• Preheat the oven to 375°F (190°C).
• In a mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
• Gradually add the sugar and continue beating until stiff peaks form.
• Spread the meringue over the lemon curd layer, or pipe it on with a piping bag for a decorative finish.
• Bake the cheesecake for 6-8 minutes, or until the meringue is golden brown.
• Let the cheesecake cool to room temperature before serving.
• ### Prep Time:
• - 30 minutes
• ### Cook Time:
• - 1 hour 10 minutes (plus chilling time)
• ### Total Time:
• - 5 hours (including chilling)
• ### Nutrition (per serving):
• - Calories: 450
• - Fat: 30g
• - Carbohydrates: 40g
• - Protein: 6g
• - Sugar: 30g
• This **Lemon Meringue Cheesecake** is a stunning dessert that brings a refreshing twist to traditional cheesecake, with layers of tangy lemon curd and a light, fluffy meringue topping. Perfect for any occasion!