Lemon meringue cheesecake is my dream dessert—like my lemon meringue cake, but with a buttery graham cracker crust, a creamy lemon cheesecake filling, a glossy lemon curd layer, and toasted meringue on top. Every bite is tangy, sweet, and melt-in-your-mouth.
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Lemon meringue cheesecake is the perfect combo of creamy cheesecake and tangy lemon pie. It starts with a buttery graham cracker crust, a smooth lemon cheesecake layer, bright lemon curd, and fluffy toasted meringue on top.
I use my homemade lemon curd for a bold citrus layer, and a glossy Swiss meringue like in my lemon meringue tart. This recipe is inspired by the classic lemon meringue pie, but with a rich, creamy twist.
It’s light, zesty, and melt-in-your-mouth creamy—perfect for spring parties, birthdays, or any lemon lover. One bite and you’ll get why it’s become a go-to dessert around here.
Why you'll love this recipe
Ingredients you need
You need these ingredients to make lemon meringue pie cheesecake :
- Unsalted butter – melted, to bind the crust
- Granulated sugar – used in the cheesecake, lemon curd, and meringue
- Cream cheese – full-fat, for a rich and smooth cheesecake texture
- Sour cream – adds tang and helps create a creamy consistency
- Eggs – used in the cheesecake, curd, and meringue for structure and richness
- Lemons – you’ll need both fresh juice and zest for the curd and cheesecake filling
- Cornstarch – optional, to help thicken the lemon curd
- Salt – just a pinch to balance the sweetness
- Vanilla extract – for flavor depth in the cheesecake
- Egg whites – for the Swiss meringue topping
- Cream of tartar – helps stabilize the meringue (optional but helpful)
How To Make Lemon Meringue Cheesecake
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Start by blending the graham crackers into a fine crumb using a food processor. Mix with melted butter until the texture feels like wet sand—this makes the perfect buttery base for your cheesecake.
Press the mixture firmly into the bottom and slightly up the sides of a springform pan lined with parchment paper. Use a glass or measuring cup to smooth out the bottom evenly, then chill the crust in the fridge for 30 minutes to set.
In a large mixing bowl, beat the cream cheese with granulated sugar and fresh lemon zest using an electric mixer. Mix on medium speed until smooth and creamy—this is the base of your tangy lemon cheesecake filling.
Add the sour cream, lemon juice, and vanilla extract. Mix again just until combined and smooth, without overmixing. The batter should be thick, velvety, and full of citrus flavor.
Add the eggs one at a time, mixing on low speed after each addition until just incorporated. This helps keep the batter smooth without overmixing or adding too much air.
Finish by sifting in the cornstarch and folding gently to avoid lumps. For an extra smooth texture, pass the batter through a fine mesh sieve to remove any zest bits or cream cheese clumps.
Pour the cheesecake batter over the chilled crust and smooth the top. Place the springform pan on the oven rack, and slide a deep baking tray or roasting pan filled with boiling water on the rack just below—it’s the key to a perfectly baked cheesecake with no cracks.
Bake in a preheated oven at 285°F (140°C) for about 1 hour to 1 hour 20 minutes, or until the edges are set and the center is just slightly jiggly. Turn off the oven, crack the door, and let it cool slowly. Then cover with foil and chill in the fridge overnight to fully set.
The next day, gently remove the cheesecake from the springform pan. Spread the cooled lemon curd on top, then swirl on the Swiss meringue. Toast it if you like, slice, and serve chilled.
Tips for this recipe
Variations & Substitutions
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Recipe Questions
Can I make lemon meringue cheesecake ahead of time?
Yes! Bake the cheesecake and chill it overnight. Add the curd and meringue the next day before serving.
How do I keep my cheesecake from cracking?
Use a water bath and don’t overmix the batter. Let it cool slowly in the oven with the door slightly open.
Can I use store-bought lemon curd?
You can, but homemade lemon curd has a fresher flavor and better texture—it’s worth the extra 10 minutes!
I hope you love this lemon meringue pie cheesecake! If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy baking!
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Lemon Meringue Cheesecake
- Total Time: 0 hours
- Yield: 10 slices
Description
A baked lemon meringue cheesecake with a graham cracker crust, tangy lemon curd, and fluffy Swiss meringue. Made in a 20–22 cm (8–9 inch) springform pan for 8 to 10 servings—perfect for lemon lovers!
Ingredients
Graham cracker crust
- 200 g (2 cups) graham crackers or digestive biscuits, finely crushed
- 90 g (6 tbsp) unsalted butter, melted
Lemon cheesecake filling
- 600 g (2 ½ cups) full-fat cream cheese, room temperature
- 220 g (1 cup + 2 tbsp) granulated sugar
- Zest of 2 lemons
- 200 g (¾ cup + 1 tbsp) sour cream
- 45 ml (3 tbsp) lemon juice
- 2 tsp vanilla extract
- 4 large eggs
- 10 g (1 tbsp) cornstarch, sifted
Toppings (prepared separately)
- Lemon curd – follow my homemade recipe using 3 eggs, fresh lemon juice, and butter
- Swiss meringue – made with 4 egg whites and sugar, just like in my classic meringue recipe
Instructions
Prepare the crust
- Crush the graham crackers into fine crumbs using a food processor.
- Mix with melted butter and sugar until well combined.
- Press the mixture into the bottom and slightly up the sides of a 20–22 cm (8–9 inch) springform pan lined with parchment paper.
- Use a flat-bottomed glass to smooth it out, then chill in the fridge for 30 minutes.
Make the lemon cheesecake filling
- In a large mixing bowl, beat the cream cheese with the sugar and lemon zest until smooth and creamy.
- Add the sour cream, lemon juice, and vanilla extract, and mix until combined.
- Add the eggs one at a time, mixing on low after each addition.
- Sift in the cornstarch and fold gently.
- For an extra smooth texture, strain the batter through a fine mesh sieve to remove any lumps or zest.
Bake the cheesecake
- Pour the batter over the chilled crust.
- Place the springform pan on the middle oven rack and place a tray filled with boiling water on the rack below (water bath method).
- Bake in a preheated oven at 285°F (140°C) for 1 hour to 1 hour 20 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool slowly. Once at room temperature, cover with foil and chill in the fridge overnight.
Make the lemon curd
- Follow my homemade lemon curd recipe to prepare a smooth, tangy topping.
- Let it cool completely before using.
Make the Swiss meringue
- Make my Swiss meringue.
Assemble and serve
- Gently remove the cheesecake from the pan.
- Spread the cooled lemon curd on top, then swirl on the meringue.
- Toast it using a kitchen torch if desired.
- Slice and serve chilled.
Notes
Storage: Store the cheesecake in the fridge, covered, for up to3 days. If topped with meringue, it’s best enjoyed within 24 hours for the freshest texture. You can also freeze the cheesecake without the toppings for up to 1 month.
Tips:
- Use a kitchen scale – Cups are approximate; for best results, always weigh your ingredients in grams.
- Room temp ingredients: For a smooth, lump-free batter.
- Don’t skip the water bath: It gives the cheesecake that creamy, crack-free finish.
- Chill overnight: Essential for perfect texture and clean slices.
- Use a torch: Toast the meringue just before serving for a beautiful golden top.
- Strain the batter: For the silkiest cheesecake texture.
- Prep Time: 1 hour
- Chill time: Overnight
- Cook Time: 1h20
- Category: cheesecake
- Cuisine: American
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