Lemon Meringue Cheesecake
A show-stopping layered dessert with a buttery graham cracker crust, creamy lemon cheesecake filling, tangy lemon curd, and a torched Swiss meringue topping. Perfect for celebrations and special occasions.
- Total Time8 hours 30 minutes
- Yield12 servings 1x
Ingredients
Units
Scale
Buttery Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 1/3 cup unsalted butter, melted
Creamy Lemon Filling
- 24 oz cream cheese, softened (3 packages)
- 3/4 cup granulated sugar (for filling)
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp all-purpose flour
- 3 large eggs
- 3/4 cup lemon curd
Billowy Meringue Topping
- 4 large egg whites (room temperature)
- 1/2 cup granulated sugar (for meringue)
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
Instructions
- Set the Stage: Preheat oven to 350°F. Place a pan of water on the bottom rack for steam. Line a 9-inch springform pan with parchment paper.
- Press the Crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the pan and bake for 8-10 minutes. Let cool.
- Make the Filling: Beat cream cheese and 3/4 cup sugar until smooth. Add sour cream, lemon juice, zest, and flour. Mix well. Add eggs one at a time, mixing until just combined.
- Bake the Cheesecake: Pour filling over crust. Bake for 50-60 minutes until edges are set and center is slightly jiggly. Turn off oven and cool with door cracked open for 10-15 minutes.
- Chill: Remove and cool on a wire rack. Chill at least 6 hours or overnight.
- Add the Lemon Curd: Spread lemon curd over chilled cheesecake. Chill for 1 more hour.
- Make the Meringue: Whisk egg whites, 1/2 cup sugar, and cream of tartar over a double boiler until sugar dissolves and mixture is warm. Beat until stiff peaks form. Add vanilla.
- Top and Torch: Spread meringue over cheesecake, forming peaks. Torch or broil until golden. Refrigerate until serving.
Notes
Cream cheese must be fully softened to room temperature. Add eggs one at a time on low speed to prevent cracking. Do not skip the water bath on the bottom rack. Chill for a minimum of 6 hours before adding lemon curd. Swiss meringue is more stable than French meringue and holds up better on the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 480
- Sugar: 40
- Sodium: 340
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 50
- Protein: 8
