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Lemon meringue cheesecake brings a tangy citrus filling, buttery crust and fluffy meringue topping together into one show-stopping dessert. Each layer balances texture and flavor perfectly, from the crumbly base to the creamy cheesecake center and airy topping. This recipe delivers a dessert that tastes bright, looks elegant and always impresses. Perfect for holidays, celebrations or when you want something special that still feels homemade and approachable.
Bright layers of crust, creamy cheesecake and meringue make lemon meringue cheesecake a show-stopping dessert with sweet, tangy flavor in every bite.
You might also like lemon curd pavlova with berries, lemon tart, chocolate meringue pie, and Fruity Pebbles meringue cookies.
Why You’ll Love It
Balanced flavor: Lemon, cheesecake and meringue make a perfect trio.
Impressive look: The golden meringue topping always wows guests.
Make ahead: Chill it the day before for less prep on serving day.
Customizable: Easy to swap flavors or tweak for different tastes.
Lemon Meringue Pie Cheesecake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Graham crackers: Crushed to form the base with a light, crisp texture. I used store-bought honey graham crackers.
Unsalted butter: Binds the crust crumbs and adds buttery richness. Use salted butter if it’s all you have.
Light brown sugar: Sweetens the crust and keeps it slightly chewy. Use dark brown sugar if that’s what you have.
Granulated sugar: Sweetens both the filling and the meringue topping.
Lemons: Provide juice and zest for tart, citrusy flavor. Fresh lemon juice and zest offers the best flavor. I used 2 medium size lemons and used the zest from both and the juice from just half a lemon.
Cream cheese: Softened for a smooth, creamy cheesecake layer.
Sour cream: Adds tanginess and prevents a dry texture.
All-purpose flour: Gives structure to the cheesecake filling.
Eggs: Bind the filling and create a silky, rich texture. I like to separate my egg whites a day or two before, store them in a fridge covered with plastic wrap that has a few holes poked in it, so they will get a little dry. I also bring them to room temperature. That makes them easier to whip up.
Lemon curd: Spreads over the cheesecake for bright lemon flavor. Use store bought lemon curd or make the lemon curd yourself.
Egg whites: Whipped into the meringue topping.
Cream of tartar: Stabilizes the whipped meringue.
Corn syrup: Prevents the sugar syrup from crystallizing and the meringue from weeping.
How to Make Lemon Meringue Cheesecake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make crust: Blend graham crackers, brown sugar and melted butter in a food processor, then press the graham cracker crumbs mixture into a cheesecake pan (preferably a springform pan).
Bake crust: Bake briefly, then reduce oven temperature.
Make filling: Beat cream cheese, sugar, lemon zest, juice, sour cream, flour and eggs in a mixing bowl until smooth.
Bake cheesecake: Pour lemon cheesecake batter into graham cracker crust, bake with the cake pan in a water bath, then cool.
Add curd: Spread lemon curd over chilled cheesecake.
Make meringue: Heat sugar, corn syrup and water, then whip with egg whites until stiff.
Top cheesecake: Spoon meringue over cheesecake and toast with a torch.
Substitutions and Variations
Gluten-free option: Use gluten-free graham crackers for the crust.
Citrus variation: Swap lemon for lime or orange juice and zest.
Lemon flavor: You can use lemon extract in place of the fresh lemon, but if doing this you’ll only need half a teaspoon or so, as the flavor is quite strong.
Dairy swap: Try Greek yogurt instead of sour cream for tanginess.
Lemon curd: I used store-bought sweet tart lemon curd but you can use homemade lemon curd if preferred.
Sweetness change: Add extra lemon zest for a sharper flavor.
Serving Suggestions
Appetizers: Begin your meal with homemade crab cakes with garlic lemon sauce.
Main dishes: Serve carne asada mulitas with a taco salad. A meatloaf sandwich with cowboy beans is another meal idea.
Dessert: Finish with a slice of lemon meringue cheesecake and perhaps a shot of homemade limoncello.
How to Store Lemon Meringue Cheesecake
Store: Keep covered in the refrigerator and eat within 3 days.
Freeze: Wrap cheesecake without meringue topping and freeze up to 2 months. I don’t recommend freezing the meringue.
Thaw: Thaw cheesecake overnight in the refrigerator before adding the meringue.
Top Tips
Torch carefully: Hold the kitchen torch several inches away to avoid burning.
Use fresh lemons: Roll the lemons on the counter before juicing to break down the pulp and release more of the juice. Zesting right over the sugar gives maximum flavor from the lemon oils.
Room temperature ingredients: Prevent cracks and uneven texture.
Full fat = max flavor: I recommend full fat sour cream and full fat cream cheese for the richest taste.
Water bath tip: Wrap the pan tightly so water doesn’t leak into the crust. A foil wrapped cheesecake pan helps the cheesecake cook evenly but you don’t want anything leaking in. (I love this silicon baking pan cover!)
Lemon Meringue Pie Cheesecake FAQs
It has a crumbly crust, creamy cheesecake filling and fluffy toasted meringue topping.
It may have been underbeaten or the sugar syrup wasn’t hot enough.
Yes, but don’t add the meringue until the day of serving, for best results.
Best Lemon Meringue Cheesecake Recipe
Lemon Meringue Cheesecake
Equipment
- Springform Pan 9-Inch
- Saucepan Small
- Silicon Cover or Aluminum Foil
- Citrus Zester or Microplane
Ingredients
For the Crust
- 12 graham crackers
- ½ Cup unsalted butter, melted
- 2 tablespoons light brown sugar
For the Lemon Filling
- 1 Cup granulated sugar
- 2 lemons, large
- 24 Ounces cream cheese, at room temperature
- ½ Cup sour cream, at room temperature
- 2 Tablespoons all-purpose flour
- 3 eggs, large, at room temperature
- ⅔ Cups lemon curd
For the Meringue
- 3 egg whites, large
- ½ Teaspoon cream of tartar
- 1 Cup granulated sugar
- ½ Cup water
- 2 Tablespoons corn syrup
- 1 Tablespoon lemon juice
Instructions
Prepare the Crust
- Preheat oven to 350°F.
- Grease a 9-inch spring form pan with butter or shortening. Place the pan in a silicone cover or wrap the bottom and sides tightly with heavy-duty aluminum foil. Set it aside.
- Add the graham crackers and brown sugar to a food processor and pulse until they become fine crumbs.
- Slowly pour in the melted butter while the processor is running at low speed until the crumbs resemble sand and clump together.
- Pour the crumbs into the prepared pan and use the flat bottom of a glass or measuring cup to firmly press the crumbs into the bottom and sides of the pan.
- Bake the crust for 10 minutes, then lower the temperature of the oven to 325°F.
Prepare the Cheesecake Filling
- While the crust is baking, pour the sugar into a large mixing bowl.
- Zest the lemons over the sugar and rub the zest into the sugar.
- Juice half of one of the lemons and set it aside.
- Add the cream cheese and mix with an electric mixer until smooth.
- Add the sour cream, flour and reserved lemon juice and continue mixing until smooth.
- Add in the eggs, one at a time, making sure that each egg is fully incorporated before adding the next.
- Once the last egg is just combined, be careful not to overmix the filling.
- Pour the cheesecake filling into the crust.
Bake the Cheesecake
- Place the crust in the center of a large baking or roasting pan and pour enough hot water to fill the pan about 2 inches up the side of the springform pan, about 6 or 7 cups.
- Bake the cheesecake for 50 to 55 minutes or until the center of the cheesecake is slightly jiggly.
- Turn off the oven and keep the cheesecake in there with the door closed for 1 hour.
- Let the cheesecake cool on a cooling rack for 1 hour or until it reaches room temperature.
- Spoon the lemon curd over the top of the cheesecake and smooth it out evenly.
- Cover the cheesecake with plastic wrap and let it chill for at least 3 hours.
Make the Meringue Topping
- Wipe down a large mixing bowl with vinegar or lemon juice.
- Pour in the egg whites, cream of tartar and lemon juice. Set aside.
- Stir the sugar, water, and corn syrup in a small or medium saucepan.
- Place the mixture over medium-high heat and insert a candy thermometer; a digital one is best. Don’t stir the mixture once it starts to simmer.
- When the temperature reaches 220°F, start beating the egg whites with an electric mixer until soft peaks form.
- When the sugar mixture reaches 240°F, quickly remove it from the heat and slowly pour it in a thin, steady stream into the egg whites while mixing at medium speed.
- Once all the sugar has been added, increase the speed to high, and beat the meringue until it is stiff, 5 to 7 minutes.
- Release the ring of the springform pan and carefully transfer the cheesecake to a cake stand or platter.
Add the Meringue on Top
- Spoon the meringue on top of the cheesecake and spread it out evenly. Use a small spoon to make swirls in the meringue, if liked.
- Use a small kitchen torch to brown the top of the meringue.
- Slice and serve chilled.
Notes
Use fresh lemons: Roll the lemons on the counter before juicing to break down the pulp and release more of the juice. Zesting right over the sugar gives maximum flavor from the lemon oils.
Room temperature ingredients: Prevent cracks and uneven texture.
Full fat = max flavor: I recommend full fat sour cream and full fat cream cheese for the richest taste.
Water bath tip: Wrap the pan tightly so water doesn’t leak into the crust. A foil wrapped cheesecake pan helps the cheesecake cook evenly but you don’t want anything leaking in.
Nutrition
This lemon meringue cheesecake recipe delivers a tangy cheesecake base, sweet meringue topping and crisp crust for an elegant dessert. Each layer balances texture and flavor so it looks impressive but stays simple enough for home bakers. From the creamy filling to the golden topping, this lemon curd and meringue delight brings flavor and beauty to the table without complicated techniques or tools required.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
