Looking for a dessert that impresses on looks and flavor? This Homemade Lemon Meringue Cheesecake Delight is a dream come true for lemon lovers. With a crunchy graham cracker crust, velvety cheesecake layer, a tangy lemon curd, and fluffy, golden meringue on top, it’s the ultimate showstopper for any celebration or get-together. Whether you’re serving family or guests, this dessert delivers a perfect balance of sweet and tart in every forkful.
Don’t forget to save or print this recipe for your next special occasion—you’ll want to make it again and again!
Tools Needed, Servings, and Cook Time
Serves: 10–12 people
Prep Time: 30 minutes
Cook Time: 65 minutes (plus chilling time)
Total Time: About 6 hours (includes chilling)
Tools Required:
- 9-inch springform pan
- Electric mixer or stand mixer
- Mixing bowls
- Rubber spatula
- Saucepan
- Whisk
- Cooling rack
- Oven
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
For the Cheesecake:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup lemon juice
- Zest of 2 lemons
- 1/2 cup sour cream
- Pinch of salt
For the Lemon Curd:
- 1/2 cup lemon juice
- 1/2 cup sugar
- 2 large egg yolks
- 1/4 cup unsalted butter
For the Meringue:
- 3 egg whites
- 1/2 cup sugar
- 1/2 teaspoon cream of tartar
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare the Crust
Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs with the melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Set aside while you prepare the cheesecake filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar until completely smooth and creamy. Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract, lemon juice, lemon zest, sour cream, and a pinch of salt. Continue mixing until the batter is silky and fully combined.
Step 3: Bake the Cheesecake
Pour the cheesecake batter over the prepared crust. Place the springform pan in the preheated oven and bake for 45 to 50 minutes, or until the center is mostly set but still slightly jiggly in the middle. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.
Step 4: Prepare the Lemon Curd
While the cheesecake is chilling, make the lemon curd. In a saucepan over medium heat, whisk together the lemon juice, sugar, and egg yolks. Add the butter and cook, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 5–7 minutes. Remove from heat and allow to cool completely.
Step 5: Spread the Lemon Curd
Once the cheesecake has chilled and the lemon curd is cool, gently spread the curd evenly over the top of the cheesecake using a spatula. Return the cheesecake to the refrigerator while you prepare the meringue.
Step 6: Make the Meringue
In a clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the sugar and continue beating until stiff, glossy peaks appear. This step is crucial to ensure a fluffy, stable meringue.
Step 7: Add the Meringue and Bake Again
Spread the meringue over the lemon curd, making sure it touches the edges of the pan to seal in the layers. Use the back of a spoon or spatula to create decorative peaks. Place the cheesecake back into the oven and bake for an additional 15 minutes, or until the meringue is golden brown on top.
Step 8: Cool and Chill
Allow the cheesecake to cool at room temperature for about an hour. Then refrigerate it for at least 2 more hours—or overnight—for the best results. Once fully chilled, remove from the springform pan and serve.
Tips for Recipe Success
- Use room temperature ingredients. This ensures your batter mixes smoothly without lumps.
- Don’t overbake. The cheesecake should still have a slight jiggle in the center when you remove it from the oven.
- Make sure your meringue seals the lemon curd layer. This prevents shrinking or separation.
- Cool completely before adding layers. Warm cheesecake or curd will make spreading and layering difficult.
Serving and Storage Tips
Serving Suggestions:
Serve chilled with a thin slice of fresh lemon or a sprinkle of lemon zest for a bright, professional touch. Pair it with black tea or a light herbal infusion to balance the richness.
Storage:
Store in the refrigerator for up to 4 days. Cover the cheesecake loosely with foil or plastic wrap to maintain freshness. Avoid freezing this cheesecake, as the texture of the meringue may suffer.
Frequently Asked Questions (FAQs)
1. Can I make this cheesecake ahead of time?
Yes! This dessert is ideal for making a day in advance. In fact, the flavor and texture improve after chilling overnight.
2. What’s the best way to get a smooth cheesecake filling?
Be sure to use room temperature cream cheese and beat it thoroughly with the sugar before adding other ingredients. Avoid over-mixing once eggs are added.
3. My meringue isn’t stiffening. What did I do wrong?
Ensure your mixing bowl and beaters are completely clean and grease-free. Also, avoid even the tiniest bit of egg yolk in the whites.
4. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for its vibrant flavor and aroma. Bottled juice can taste flat or metallic.
5. Is a springform pan necessary?
Yes. A springform pan allows for easy release and keeps the cheesecake’s layers intact. A standard cake pan may make removal difficult.
Conclusion
This Homemade Lemon Meringue Cheesecake Delight is more than just dessert—it’s an experience. From the bright, zesty lemon curd to the airy meringue and rich, creamy cheesecake base, every layer offers a burst of flavor and texture that makes this dish unforgettable. With a little patience and the right technique, you can create a stunning dessert that’s worthy of any holiday, birthday, or special dinner.
Try it once, and it might just become your new signature dessert. Happy baking!
