🍋 Classic Lemon Meringue Cheesecake

Bright, creamy, and irresistibly refreshing, this Classic Lemon Meringue Cheesecake combines a buttery graham cracker crust, a silky smooth lemon cheesecake filling, tangy homemade lemon curd, and beautifully toasted meringue. Every bite delivers the perfect balance of sweet and citrusy flavors, making it an elegant dessert for holidays, birthdays, or any special occasion.

🛒 Ingredients

For the Crust

• 250 g (9 oz) graham cracker crumbs

• 100 g (7 tbsp) unsalted butter, melted

• 2 tbsp granulated sugar

For the Lemon Cheesecake Filling

• 680 g (24 oz) cream cheese, softened

• 180 g (¾ cup) granulated sugar

• 3 large eggs

• 180 ml (¾ cup) sour cream

• 2 tbsp all-purpose flour

• 2 tbsp fresh lemon juice

• 1 tbsp lemon zest

• 1 tsp vanilla extract

• Pinch of salt

Homemade Lemon Curd

• 120 ml (½ cup) fresh lemon juice

• 2 egg yolks

• 80 g sugar

• 45 g unsalted butter

• 1 tsp lemon zest

Toasted Meringue

• 3 egg whites

• 150 g granulated sugar

• ¼ tsp cream of tartar

• 1 tsp vanilla extract

👩‍🍳 Instructions

Step 1 – Prepare the Crust

1. Preheat oven to 325°F (160°C).

2. Combine graham cracker crumbs, melted butter, and sugar.

3. Press firmly into the bottom of a 9-inch (23 cm) springform pan.

4. Bake for 10 minutes.

5. Let cool completely.

Step 2 – Make the Cheesecake Filling

1. Beat the softened cream cheese until smooth.

2. Add sugar and mix until creamy.

3. Beat in the eggs one at a time.

4. Add sour cream, flour, vanilla, lemon juice, lemon zest, and salt.

5. Mix just until combined.

Pour the batter over the cooled crust.

Step 3 – Bake

• Place the cheesecake in a water bath.

• Bake for 60–70 minutes, until the edges are set but the center still has a slight wobble.

• Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

• Cool completely, then refrigerate for at least 6 hours, preferably overnight.

Step 4 – Make the Lemon Curd

1. Whisk together lemon juice, sugar, egg yolks, and lemon zest.

2. Cook over medium-low heat, stirring constantly.

3. Once thickened, remove from heat.

4. Stir in the butter until smooth.

5. Cool completely.

6. Spread an even layer over the chilled cheesecake.

Step 5 – Prepare the Meringue

1. Combine egg whites, sugar, and cream of tartar over a double boiler.

2. Whisk until the sugar dissolves completely.

3. Beat with a mixer until stiff, glossy peaks form.

4. Mix in the vanilla extract.

Pipe or spoon the meringue over the lemon curd.

Step 6 – Toast

Use a kitchen torch to lightly toast the meringue until golden brown.

If you don't have a torch, place the cheesecake under a hot broiler for 1–2 minutes, watching carefully to prevent burning.

🍽️ Serve

Slice with a warm knife, wiping it clean between each cut for beautiful, neat slices.

Garnish with:

• Fresh lemon slices

• Lemon zest

• Mint leaves (optional)

💡 Tips

• Use room-temperature cream cheese for the smoothest texture.

• Avoid overmixing after adding the eggs to prevent cracks.

• Baking in a water bath helps create an ultra-creamy cheesecake.

• Chill overnight for the best flavor and clean slices.

• Fresh lemon juice delivers a brighter taste than bottled juice.

❄️ Storage

• Refrigerate for up to 5 days.

• Freeze (without the meringue topping) for up to 2 months.

🍋 The Result

This stunning cheesecake features:

• A buttery graham cracker crust

• Rich and velvety lemon cheesecake filling

• Bright homemade lemon curd

• Light, fluffy toasted meringue

• The perfect harmony of creamy, tangy, and sweet flavors in every bite.