Lemon meringue cheesecake is a rich baked cheesecake with a creamy lemon filling, homemade lemon curd, and a toasted Swiss meringue topping.

Slice of lemon meringue cheesecake on a plate with toasted meringue and lemon curd topping

This lemon meringue cheesecake recipe combines a buttery graham cracker crust with a smooth and tangy baked lemon cheesecake filling.

It has the flavor of a lemon meringue pie, with a rich and creamy cheesecake texture.

Finished with a glossy lemon curd layer and an easy toasted Swiss meringue, it’s a fresh, creamy lemon dessert with a clean, bakery-style finish.

Why you'll love this recipe

This lemon meringue pie cheesecake combines a creamy baked cheesecake with lemon curd and a light toasted meringue topping.

Ultra creamy baked texture: A smooth lemon cheesecake filling that bakes evenly with clean slices.
Lemon meringue pie flavor: Tangy lemon curd and light Swiss meringue topping in every bite.
Simple bakery-style dessert: Easy steps with a result that looks and tastes like a professional cheesecake.

Ingredients you need

Here’s what you need to make this baked lemon meringue cheesecake with a graham cracker crust, creamy lemon filling, lemon curd, and Swiss meringue topping:

Unsalted butter: melted, to bind the graham cracker crust
Granulated sugar: used in the cheesecake filling, lemon curd, and meringue
Cream cheese: full-fat, for a rich and smooth baked cheesecake texture
Sour cream: adds a slight tang and creates a creamy lemon cheesecake filling
Eggs: used in the cheesecake, curd, and meringue for structure and richness
Lemons: fresh juice and zest for a bright lemon flavor in the cheesecake and curd
Cornstarch: optional, helps thicken the lemon curd
Vanilla and salt
Egg whites: for the Swiss meringue topping
Cream of tartar: helps stabilize the meringue

Ingredients for lemon meringue pie cheesecake including cream cheese, eggs, lemons, and graham crackers

Tips before you start

Smooth the graham cracker crust: Press firmly for a clean base.
Use a water bath: Helps the baked cheesecake cook evenly and prevents cracks.
Chill overnight: Sets the texture and gives clean slices.
Toast the Swiss meringue: Lightly torch for a golden finish.
Add lemon curd cold: Prevents melting and keeps layers clean.

How to make lemon meringue cheesecake

This cheesecake is built on my classic graham cracker crust, which adds a buttery base and clean slices.

Blend the graham crackers into fine crumbs, then mix with melted butter until the texture looks like wet sand.

Press the crust firmly into a lined springform pan, smooth with a glass, then chill for 30 minutes.

Graham cracker crust pressed into a springform pan ready to bake

This cheesecake uses the same baked cream cheese base as my New York cheesecake, with a different flavor twist.

Beat the cream cheese, sugar, and lemon zest until smooth and creamy to form the lemon cheesecake filling.

Add sour cream, lemon juice, and vanilla, then mix just until combined and smooth.

large mixing bowl with lemon juice and cream cheese mixture

Incorporate the eggs one at a time on low speed until just combined to keep a smooth batter.

Whisking eggs into lemon cheesecake batter for a creamy filling

Sift in the cornstarch and fold gently, then strain the batter for an extra smooth texture.

Pour the batter over the crust and smooth the top evenly.

Filling springform pan with smooth lemon cheesecake batter

Place the pan in the oven and add a water bath underneath for a baked cheesecake with no cracks.

Bake at 285°F (140°C) for 1 hour to 1h20 until slightly jiggly in the center.

Cool slowly in the oven, then chill overnight until fully set.

Baked lemon cheesecake in a springform pan cooling before topping

Top with lemon curd, add Swiss meringue, then toast, slice, and serve.

Finished lemon meringue cheesecake topped with golden meringue and lemon curd

Serving suggestions

Serve this lemon meringue cheesecake chilled for the best creamy texture.
Top with extra lemon curd or fresh berries for a brighter finish.
Pair with whipped cream or a light berry sauce for variation.

Storage

Store covered in the fridge for up to 4–5 days or freeze slices for up to 2 months.

Clean slice of lemon cheesecake with meringue topping and lemon curd layers

Recipe variations

Mini lemon meringue cheesecakes: Bake in cupcake liners for individual portions.
Lemon cheesecake with meringue: Skip the curd for a simpler version.
No-bake lemon cheesecake: Use a no-bake filling for a lighter texture.

If you love this recipe, you should also try my classic lemon meringue pie for a more traditional version.

More lemon meringue recipes

Recipe Questions

Can I make lemon meringue cheesecake ahead of time?

Yes, bake and chill the cheesecake overnight, then add the lemon curd and meringue before serving.

How do I prevent cracks in cheesecake?

Use a water bath, avoid overmixing, and let it cool slowly in the oven.

Can I use store-bought lemon curd?

Yes, but homemade lemon curd gives a fresher and brighter flavor.

Can I torch the meringue topping?

Yes, a kitchen torch gives a golden finish and light toasted flavor.

Close-up of lemon meringue pie cheesecake slice showing creamy texture and toasted meringue

More Cheesecake Recipes

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!