Ingredients
For the Crust
- 2 cups graham cracker crumbs (or digestive biscuits, crushed)
- 1/4 cup sugar
- 6 tablespoons melted butter
For the Lemon Cheesecake Filling
- 24 oz (680 g) cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 1/3 cup lemon juice
- 1 teaspoon vanilla
- 1/2 cup sour cream or Greek yogurt
For the Lemon Curd Topping
- 3 egg yolks
- 1/2 cup sugar
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons butter
For the Meringue
- 3 egg whites
- 1/2 cup sugar
- 1/4 teaspoon cream of tartar (optional)
- 1 teaspoon vanilla (optional)
Lemon meringue cheesecake recipes share almost identical ingredient lists: a graham or biscuit crust with sugar and butter, a baked lemon cheesecake filling with cream cheese, sugar, eggs, lemon zest and juice, and a lemon curd layer made from yolks, sugar, lemon, and butter. For the meringue, most use egg whites, sugar, and often cream of tartar and vanilla, then toast it with a torch or a brief broil.
Ingredients and Why They Matter
For the crust, the graham cracker crumbs (or digestive biscuits) give you that slightly sweet, toasty base that’s standard in American‑style cheesecakes. The sugar in the crust adds sweetness and helps the crumbs stick together once baked, while the melted butter acts as both flavor and glue, setting into a firm but tender base as it cools.
In the filling, cream cheese is the foundation of the cheesecake; recipes emphasize using full‑fat, room‑temperature cream cheese and beating it until smooth so you avoid lumps. Sugar sweetens and helps create that creamy structure when combined with eggs. The eggs add richness and set the filling as it bakes, which is why lemon meringue cheesecake recipes caution against overbaking—eggs can curdle if baked too long.
The lemon zest and juice are what transform a plain cheesecake into a lemon cheesecake; lemon meringue cheesecake formulas use a similar amount of zest and juice to keep the filling bright without making it runny or overly tart. Vanilla softens the lemon and rounds out the flavor. Sour cream or Greek yogurt adds tang and a silkier texture, a trick many cheesecake recipes use to keep the filling smooth and creamy rather than dense.
The lemon curd layer uses egg yolks, sugar, lemon juice, zest, and butter—exactly what you see in dedicated lemon curd recipes. Yolks and sugar create a custard base, the lemon brings tang and aroma, and the butter stirred in at the end adds gloss and richness. Spreading curd on chilled cheesecake is a standard method in lemon curd–topped cheesecakes and lemon meringue cheesecake variants.
For the meringue, egg whites plus sugar (and optionally cream of tartar and vanilla) are whipped until glossy and stiff, which matches the approach in meringue toppings used on lemon meringue pies and cheesecakes. Cream of tartar stabilizes the foam and helps prevent the meringue from deflating quickly, while vanilla is purely for flavor.
Step-by-Step Instructions
1. Make the Crust
I start by stirring together the graham cracker crumbs, sugar, and melted butter until every crumb looks evenly moistened. Lemon meringue cheesecake recipes and traditional cheesecakes use this same simple stir‑and‑press method for graham crusts. Then I press the mixture firmly into the bottom of a 9‑inch springform pan, using the bottom of a glass or measuring cup to get a smooth, compact layer.
I bake the crust at 350°F (180°C) for about 8 minutes, just until it’s lightly fragrant and beginning to set. Baking the crust briefly, as cheesecake recipes recommend, helps it firm up and prevents sogginess once the filling is added. I set the crust aside to cool while I make the cheesecake filling.
2. Make the Lemon Cheesecake Filling
For the filling, I beat the softened cream cheese and sugar together until completely smooth and creamy, making sure there are no lumps. Cheesecake guides emphasize this step: starting with room‑temperature cream cheese and fully dissolving the sugar ensures a silky texture.
Next, I add the eggs one at a time, mixing slowly after each addition just until incorporated. Baked cheesecake recipes repeatedly warn against over‑beating once eggs are in the bowl, because too much air can cause the cheesecake to puff and then crack as it cools.
Then I mix in the lemon zest, lemon juice, vanilla, and sour cream (or Greek yogurt) until everything is smooth and uniform. Lemon meringue cheesecake recipes use this same order—cream cheese and sugar first, then eggs, then lemon and dairy extras—for a stable filling with bright lemon flavor.
I pour the filling over the cooled crust, smoothing the top with a spatula. Before baking, many cheesecake recipes lightly tap the pan on the counter to release air bubbles; you can do that here as well.
3. Bake and Chill the Cheesecake
I reduce the oven temperature to 325°F (160°C) and bake the cheesecake for about 50–60 minutes, or until the edges are set and the center still has a slight jiggle when I gently move the pan. Standard baked cheesecake and lemon meringue cheesecake recipes give similar instructions: set edges, jiggly center, no wet sloshing.
Once it reaches that stage, I turn off the oven, crack the door open, and let the cheesecake rest inside for about 1 hour. Cheesecake tutorials and lemon meringue cheesecake recipes agree that this gradual cooling helps minimize cracking and prevents the sudden temperature drop that can cause the surface to split.
After that, I remove the cheesecake from the oven, let it cool to room temperature, then chill it in the fridge for at least 4 hours or, ideally, overnight. All the lemon meringue cheesecake sources emphasize a long chill—usually 5–6 hours or overnight—to fully set the texture before adding curd and meringue.
4. Make the Lemon Curd Topping
While the cheesecake chills (or after it’s fully chilled), I make the lemon curd. In a saucepan, I whisk together the egg yolks, sugar, lemon juice, and lemon zest until smooth. Lemon curd recipes for cheesecake toppings often call for cooking these ingredients over low heat or in a double boiler, stirring constantly.
I cook the mixture over low heat, stirring non‑stop, until it thickens and coats the back of a spoon; this usually takes 5–7 minutes. Some recipes specify cooking until it reaches about 170–180°F (76–82°C), which aligns with lemon meringue cheesecake curd directions. Then I remove it from the heat and stir in the butter until it’s fully melted and the curd looks glossy and smooth.
I let the lemon curd cool completely, then spread it over the chilled cheesecake in an even layer. Many lemon meringue cheesecake recipes note that the cheesecake and curd should both be fully chilled and firm before adding meringue so the layers hold their shape.
5. Make the Meringue
For the meringue, I beat the egg whites with the cream of tartar until soft peaks form. Meringue for cheesecake toppings is made just like for pie: beat until soft peaks, then slowly add sugar. I gradually add the sugar, a spoonful at a time, while continuing to beat until the meringue becomes glossy and holds stiff peaks. At this point, I can beat in vanilla if I want a hint of flavor.
Lemon meringue cheesecake recipes typically call for a stable, glossy meringue that can be piled high and toasted; some use Swiss or Italian meringue, but this straightforward French meringue is in line with many home recipes.
I spread or pipe the meringue over the lemon curd, making sure it goes all the way to the edges to seal the curd underneath—a trick lemon meringue pie and cheesecake recipes mention to help the meringue adhere and reduce weeping.
If I have a kitchen torch, I lightly torch the meringue until the tips and ridges are golden. If I don’t have a torch, I can place the cheesecake under a hot broiler for 10–20 seconds, watching extremely closely; lemon meringue recipes caution that broilers can burn meringue in a matter of seconds if unattended.
6. Chill and Serve
After toasting the meringue, I chill the cheesecake again for about 30 minutes to help the layers settle and firm slightly, similar to storage and serving notes from lemon meringue cheesecake recipes. Then I release the cheesecake from the springform pan, slice with a hot, clean knife, and serve it cold with a little extra lemon zest on top if I want more color.