Lemon Meringue Cheesecake is what I make when you and I want a true show‑stopper: a creamy lemon‑kissed cheesecake on a buttery graham crust, topped with tangy lemon curd and a billowy, toasted meringue crown. It combines everything people love about classic lemon meringue pie and rich cheesecake in one layered dessert, with a bright citrus punch and a silky, custardy texture in every slice.
Why You’ll Love This Lemon Meringue Cheesecake
You’ll love this cheesecake because it’s built in layers that all reinforce the lemon theme: a simple graham cracker crust, a lemon‑infused baked cheesecake, a glossy lemon curd topping, and a soft, marshmallowy meringue that gets lightly toasted. Recipes for lemon meringue cheesecake from multiple bakers follow this same structure—bake and chill the cheesecake, top with lemon curd, then add and torch the meringue—so you’re using a well‑tested approach that looks bakery‑level but is straightforward at home.
This dessert also behaves like a classic baked cheesecake: it bakes low and slow, rests in the turned‑off oven, then chills for hours so the filling sets to a clean, sliceable consistency. The lemon curd and meringue can be made ahead or just before serving depending on your schedule, and storage guidelines from lemon meringue cheesecake recipes note that it keeps well in the fridge for several days, with the meringue looking its best in the first 24–48 hours.