Complete Recipe Method For Lemon Meringue Cheesecake
Published: 13 Feb 2026
Lemon desserts have a special kind of magic. They taste bright, fresh, and clean, even when the recipe is rich and creamy. This lemon meringue cheesecake brings together two classics in one show-stopping dessert: a smooth lemon cheesecake base with a bold layer of lemon curd, finished with fluffy lemon meringue on top.
It looks impressive, but it’s very doable at home when you follow the steps in the right order. I’ll walk you through the full process with clear tips so you can bake with confidence. And when you’re done, make sure to check the homepage for more food recipes to keep your dessert list growing.
Table of Contents
What Makes Lemon Meringue Cheesecake So Special
This dessert is all about balance. Cheesecake is rich and creamy. Lemon adds a bright, tart pop that keeps it from feeling heavy. Then the meringue brings a light, airy finish that makes each bite feel fun and fresh.
You also get a beautiful mix of textures. The base is buttery and crisp. The center is smooth and soft. The lemon curd adds a silky layer. The meringue feels light and fluffy, with golden peaks on top.
The best of both worlds
If you love lemon meringue pie and also love cheesecake, this recipe gives you the best parts of both. You still get that classic lemon tang and the soft meringue topping. But you also get the creamy, sliceable structure of a baked cheesecake.
Who this recipe is for
This is a great recipe for home bakers who want something special for spring and summer gatherings. It’s also perfect for anyone who enjoys lemon desserts with a clean, fresh finish. If you like playful weekend “baking games” at home, this is a fun challenge that feels rewarding, not stressful.
Key Parts of This Cheesecake
This cheesecake works because each layer has a clear job. Once you understand what each part does, the whole process feels easier.
Graham cracker crust
A graham cracker crust gives a sweet, buttery base that pairs beautifully with lemon. It’s easy to make and holds up well under a creamy filling. You’ll use graham cracker crumbs mixed with sugar and melted butter to create a firm, sliceable crust.
Lemon cheesecake filling
The filling is a classic baked cheesecake made with cream cheese, sugar, eggs, and lemon flavor. The goal is a smooth texture and a clean lemon taste. This layer should taste like a rich lemon cheesecake, not like plain cheesecake with a little lemon on top.
Lemon curd layer
Lemon curd adds the strongest lemon punch in the whole dessert. It’s glossy, smooth, and slightly tart. It also acts like a “flavor bridge” between the cheesecake and the meringue, so the dessert tastes complete from top to bottom.
Meringue topping
The meringue is made from egg whites and sugar. When whipped well, it becomes light, shiny, and stable. You spread it on top and brown it gently to create those classic golden peaks. This is the final touch that makes the dessert look and taste like a true lemon meringue cheesecake.
Tools You’ll Need
A few basic tools make this recipe much easier, especially when it comes to clean layers and easy release.
Must-have tools for best results
A springform pan is the best choice for this recipe. It has a removable ring, so you can release the cheesecake without flipping it. That protects the crust and keeps the sides neat.
You’ll also want mixing bowls, a hand mixer or stand mixer, a spatula, a whisk, and a fine grater for lemon zest. A small saucepan helps if you make your lemon curd at home. A roasting pan or deep baking dish is useful if you use a water bath.
If you have a kitchen torch, it’s great for browning the meringue. If not, your oven broiler can work too.
Ingredients You’ll Need
This recipe has a few layers, so it helps to group your ingredients. Read through once before you begin, so nothing surprises you midway.
For the graham cracker crust
- Graham cracker crumbs (from crushed crackers or store-bought crumbs)
- Granulated sugar
- Melted unsalted butter
- Pinch of salt
For the lemon cheesecake filling
- Cream cheese, softened
- Granulated sugar
- Sour cream (or plain full-fat yogurt)
- Fresh lemon zest
- Fresh lemon juice
- Eggs, room temperature
- Vanilla extract
- Pinch of salt
For the lemon curd
You can use store-bought lemon curd if you want to save time. Homemade tastes brighter and fresher.
- Egg yolks
- Granulated sugar
- Fresh lemon juice
- Fresh lemon zest
- Unsalted butter
- Pinch of salt
For the meringue topping
- Egg whites, room temperature
- Granulated sugar
- Cream of tartar (optional, helps stabilize)
- Vanilla extract (optional)
Lemon Meringue Cheesecake Recipe
This recipe is written for an 8-inch springform pan. It makes a tall cheesecake that slices beautifully. If you use a 9-inch pan, the cheesecake will be slightly shorter and may bake a little faster.
Quick time guide
Plan for this to be a “slow and steady” bake. Cheesecake rewards patience.
- Prep time: 35–45 minutes
- Bake time: 55–75 minutes
- Cooling time: 1–2 hours
- Chill time: at least 6 hours, overnight is best
- Meringue finish: 5–10 minutes
Recipe Method
This is the core section. Follow the steps in order. Cheesecake is not hard, but it does require calm, careful mixing and gentle cooling.
Step 1: Prep the pan and oven
Preheat your oven to 325°F (165°C). Place the oven rack in the center.
Wrap the outside of your springform pan with two layers of heavy foil. This protects it if you use a water bath. Even if you skip the water bath, the foil helps prevent leaks.
Lightly grease the inside of the pan. You can also line the bottom with parchment for extra easy release.
Step 2: Make the graham cracker crust
In a bowl, mix:
- 1 ½ cups graham cracker crumbs
- 2 tablespoons sugar
- Pinch of salt
- 6 tablespoons melted butter
Stir until the crumbs look evenly damp, like wet sand. Pour the mixture into the pan and press it firmly into the bottom. Use the bottom of a glass or measuring cup to pack it down.
Bake the crust for 10 minutes, then set it aside to cool. This step helps the graham cracker crust hold together and stay crisp.
Step 3: Make the lemon cheesecake filling
Lower the oven temperature stays at 325°F (165°C).
In a large bowl, beat the cream cheese on low to medium speed until smooth. Stop and scrape the bowl as needed. Add the sugar and mix until combined.
Now add the sour cream, lemon zest, lemon juice, vanilla, and salt. Mix again just until smooth. The batter should look creamy and even, with no lumps.
Add the eggs one at a time. Mix on low speed after each egg, just until blended.
This part matters. Do not overmix once eggs go in. Overmixing adds too much air, which can lead to cracks and a puffed cheesecake that sinks.
Step 4: Pour and smooth the batter
Pour the filling over the cooled crust. Tap the pan gently on the counter once or twice to pop large air bubbles. Smooth the top with a spatula.
Step 5: Bake the cheesecake
You have two good options here. Both can work well at home.
Option A: Water bath (most gentle result)
Place your foil-wrapped springform pan into a larger roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. Then bake.
Option B: No water bath (simpler setup)
Bake the cheesecake on the center rack, and place a pan of hot water on the rack below it to add moisture.
Bake for 55–75 minutes, depending on your oven and pan size. The cheesecake is done when the edges look set, but the center still has a gentle wobble when you lightly shake the pan. It should not look wet. It should look like soft custard.
Step 6: Cool the cheesecake slowly
Turn off the oven. Crack the oven door open slightly and let the cheesecake sit inside for 45–60 minutes.
This slow cool is one of the best ways to reduce cracking. Cheesecake does not like sudden temperature changes.
After that, remove it from the oven and let it cool at room temperature until it no longer feels warm.
Step 7: Chill until fully set
Cover the cheesecake and refrigerate for at least 6 hours, but overnight is best. This step is not optional if you want clean slices.
A well-chilled cheesecake tastes better and looks better.
Step 8: Make the lemon curd
You can make lemon curd while the cheesecake chills, or the next day. If using store-bought lemon curd, you can skip to the next step.
In a saucepan, whisk together:
- 4 egg yolks
- ½ cup sugar
- ½ cup lemon juice
- 1 tablespoon lemon zest
- Pinch of salt
Cook on low heat, stirring constantly. Keep stirring until it thickens enough to coat the back of a spoon. This usually takes 6–10 minutes.
Remove from heat and whisk in 4 tablespoons butter until smooth. Let it cool to room temperature, then chill it briefly so it spreads nicely.
Step 9: Add the lemon curd layer
Remove the chilled cheesecake from the pan, or keep it in the pan if you prefer. Spread a smooth layer of lemon curd on top.
You want a clean, even layer. Take your time. This layer gives the cheesecake that bright lemon “hit” people expect.
Chill again for 20–30 minutes to help the curd firm up before adding meringue.
Step 10: Make the meringue topping
Place egg whites in a clean, dry mixing bowl. Any grease can stop whites from whipping well.
Start mixing on medium speed until foamy. If using cream of tartar, add it now. Then slowly add sugar, one spoon at a time, while mixing.
Keep whipping until the meringue is glossy and holds stiff peaks. Stiff peaks means when you lift the whisk, the peak stands up and holds its shape.
Mix in a touch of vanilla if you like.
Step 11: Top the cheesecake with meringue
Spread the meringue over the lemon curd. Make sure it touches the edges all the way around. This helps seal the top.
Use the back of a spoon to create peaks and swirls. This is where the dessert gets its classic lemon meringue look.
Step 12: Brown the meringue
You can brown the meringue two ways:
Torch method (best control): Use a kitchen torch to lightly brown the peaks. Move the flame constantly so you don’t burn one spot.
Broiler method (works well, watch closely): Place the cheesecake under the broiler for 1–3 minutes. Stay right there and do not walk away. Meringue can brown fast.
Once browned, chill for 15–30 minutes, then slice and serve.
Mini Lemon Cheesecakes Option
Sometimes you want the same flavor, but in small portions. Mini lemon cheesecakes are perfect for parties and easier to serve. They also chill faster and bake faster, which is a nice bonus.
To make minis, use a lined muffin pan. Press a spoonful of graham cracker crumbs mix into each liner for the crust. Add filling and bake until set, usually 18–22 minutes at 325°F (165°C). Chill fully, then add lemon curd and meringue on top.
The method is the same, just scaled down. You still get the cheesecake, curd, and meringue layers, but in a neat, handheld size.
Tips for the Best Results
This dessert becomes much easier when you follow a few best practices.
Keep ingredients at the right temperature
Softened cream cheese mixes smoothly. Cold cream cheese creates lumps that are hard to fix. Room temperature eggs blend in more evenly and reduce overmixing.
Mix gently after adding eggs
Once eggs are in, mix only until blended. This keeps the cheesecake creamy and helps prevent cracks.
Chill before topping
If the cheesecake is not fully chilled, lemon curd can slide and meringue can soften. Cold layers help everything stack cleanly.
Keep meringue stable
Use a clean bowl and add sugar slowly. Make sure the sugar dissolves. A glossy, smooth meringue is your goal.
Serving and Presentation Ideas
This cheesecake looks beautiful on its own, but a few small touches can make it feel extra special.
Add a little lemon zest on top right before serving. Serve with fresh berries for color and a nice sweet contrast. You can also add a small dollop of whipped cream on the side if you want a softer plate.
For clean slices, use a sharp knife and wipe it between cuts. Chilled cheesecake rewards a steady, clean cut.
Storage and Make-Ahead Tips
This dessert is a great make-ahead option because it needs chill time anyway.
How to store it
Store covered in the fridge for up to 3–4 days. The crust stays best in the first couple of days, but the cheesecake flavor stays lovely.
Can you freeze it?
You can freeze the baked cheesecake without lemon curd and meringue. Wrap it well and freeze it for up to one month. Thaw overnight in the fridge. Add lemon curd and fresh meringue on the day you plan to serve.
Best make-ahead plan
Make and bake the cheesecake one day ahead. Chill overnight. Add lemon curd and meringue the next day for the best look and texture.
Frequently Asked Questions
Can I use bottled lemon juice?
Fresh lemon juice tastes brighter and cleaner. Bottled juice can work, but the flavor is usually less fresh. If you want the best lemon taste, use fresh juice and zest.
What if I don’t have a springform pan?
A springform pan is best, but you can use a deep cake pan lined with parchment. The sides may not look as neat when you remove it, but the taste will still be great.
How do I stop meringue from “weeping”?
Weeping means water droplets form on the meringue. To reduce that, whip the sugar in slowly and make sure the sugar dissolves well. Also avoid spreading meringue over a warm surface. Cold lemon curd helps.
Can I use store-bought lemon curd?
Yes. Store-bought lemon curd is a good shortcut. Homemade tastes fresher and more bold, but both can work well.
Final Thoughts
This lemon meringue cheesecake is the kind of dessert that turns a regular day into something special. It’s creamy, bright, and full of fresh lemon flavor. Once you nail the slow cooling and full chill, the results feel bakery-level at home.
If you try it, keep notes on what you love most. Was it the buttery graham cracker crust, the sharp lemon curd, or those golden lemon meringue peaks?
And when you’re ready for your next bake, be sure to check the homepage for more food recipes for more cakes, creamy desserts, and easy sweet treats.
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- Be Respectful
- Stay Relevant
- Stay Positive
- True Feedback
- Encourage Discussion
- Avoid Spamming
- No Fake News
- Don't Copy-Paste
- No Personal Attacks
