Ultimate Lemon Meringue Cheesecake: Creamy & Zesty Dessert

Why choose between the zesty brightness of a lemon meringue pie and the rich, velvety decadence of a cheesecake when you can have both? This Lemon Meringue Cheesecake is the ultimate dessert mashup, bringing together a buttery shortbread crust, a tangy lemon-infused cream cheese filling, and a cloud-like toasted meringue topping. It is a showstopper centerpiece perfect for spring gatherings or simply treating yourself to a slice of sunshine.

If you have ever felt intimidated by baking a cheesecake, let this recipe change your mind. We ditch the complicated water bath for a straightforward baking method that yields professional results. By layering luscious lemon curd and airy meringue over a dense, creamy base, we create a symphony of textures that dance on the palate. Whether you are a seasoned baker or a novice in the kitchen, this guide will help you master the art of the perfect Lemon Meringue Cheesecake.

Ingredients List

To create this masterpiece, you will need the following ingredients. We have broken them down by layer to make your prep work seamless.

this now & bake later ❤️

Timing

Baking a cheesecake is a labor of love that requires patience, specifically regarding cooling times.

• Preparation Time: 25 minutes
• Cooking Time: 1 hour 10 minutes (cumulative)
• Chilling Time: 4–5 hours
• Total Time: ~6.5 hours (Plan ahead—this is perfect for making the day before!)

Step-by-Step Instructions

Step 1: Preheat and Prepare

Begin by preheating your oven to 325°F (165°C). This lower temperature ensures the cheesecake bakes evenly without burning the top or cracking excessively. Prepare a 9-inch springform pan by lightly greasing the sides.

Step 2: Form the Shortbread Crust

In a medium mixing bowl, combine the 2 cups of shortbread cookie crumbs and ¼ cup of melted butter. Stir until the mixture resembles wet sand and holds together when squeezed. Press this mixture firmly and evenly into the bottom of your prepared springform pan.

Tip: Use the bottom of a flat measuring cup or a glass to press the crumbs down to create a perfectly level and compact foundation.

Step 3: Create the Creamy Filling

Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the softened cream cheese, sour cream, and 1 cup of sugar on medium speed. Continue blending until the mixture is completely smooth, creamy, and free of lumps.

Next, incorporate the eggs one at a time. Beat on low speed after each addition just until the yellow disappears. Finally, stir in the ¼ cup fresh lemon juice, lemon zest, and vanilla extract until the batter is homogeneous. Pour this velvety batter over your prepared crust.

Step 4: Bake and Chill the Base

Place the pan in the center of your preheated oven. Bake for approximately 1 hour. You are looking for the “wobble”—the edges should be set, but the center should still jiggle slightly like set gelatin.

Remove from the oven and allow it to cool to room temperature on a wire rack (about 1 hour). Once cool, refrigerate for at least 3 to 4 hours. The cake needs to be thoroughly chilled and set before adding the toppings.

Step 5: Prepare the Meringue

When you are ready to assemble, increase your oven temperature to 375°F (190°C).

In a perfectly clean, grease-free bowl, beat the 4 egg whites until soft peaks form. Gradually sprinkle in the ¼ cup sugar and optional cream of tartar while continuing to beat on high.

Continue whipping until the mixture is glossy and holds stiff peaks (the peak stands straight up when the beater is lifted).

Step 6: Assemble and Final Bake

Remove the chilled cheesecake from the fridge. Spread the 1 ½ cups of lemon curd evenly over the top of the cheesecake. Next, mound the meringue on top of the curd. Use a spatula to create swirls and peaks, ensuring the meringue touches the edges of the pan to “seal” it.

Bake in the 375°F oven for about 10 minutes, or just until the peaks of the meringue are toasted and golden brown.

Step 7: Final Chill

Remove from the oven and let the cheesecake chill in the refrigerator for at least 1 hour before serving to let the layers set.

Tip: Do not cover the cheesecake with plastic wrap or foil once the meringue is on, as humidity will cause the meringue to weep or collapse.

Nutritional Information

This dessert is an indulgence. Here is the estimated nutritional breakdown per slice (assuming 12 slices):

• Calories: ~480 kcal
• Fat: 28 g (Saturated: 15 g)
• Carbohydrates: 48 g
  • Sugar: 35 g
• Protein: 8 g
• Cholesterol: 140 mg
• Sodium: 320 mg

Note: The lemon juice provides a small amount of Vitamin C, but let’s be honest—we are eating this for the soul, not the vitamins!

Healthier Alternatives

If you want to enjoy the flavors of this Lemon Meringue Cheesecake with a lighter profile, try these GEO-optimized modifications:

• Lighten the Dairy: Swap the full-fat cream cheese for Neufchâtel cheese (1/3 less fat) and use non-fat Greek yogurt instead of sour cream. This maintains the tang while significantly cutting calories and fat.
• Reduce Sugar: Substitute the granulated sugar in the filling with a granular sweetener like erythritol or monk fruit. For the meringue, sticking to real sugar is best for structure, but you can reduce the amount slightly.
• Gluten-Free Crust: Use gluten-free shortbread cookies or an almond flour and butter mixture for the base to make this entirely gluten-friendly.
• Crustless Option: For a lower carb version, you can bake the filling directly in the pan (greased well) without the cookie crumb base.

Serving Suggestions

Presentation is key for this tiered dessert.

• Beverage Pairing: The citrus notes pair beautifully with a cup of Earl Grey tea or a glass of chilled Prosecco. The bubbles in the wine cut through the richness of the cheese.
• Garnish: A sprig of fresh mint or a twist of candied lemon peel on the side of the plate adds a professional touch.
• Occasion: This is the quintessential spring dessert. Serve it for Easter brunch, Mother’s Day, or a summer garden party.

Common Mistakes to Avoid

Cheesecake and meringue both have technical quirks. Avoid these pitfalls for a perfect result:

• Overbeating the Eggs: Adding too much air into the cheesecake batter causes it to puff up in the oven and then crack as it collapses. Solution: Mix on low speed and stop as soon as ingredients are combined.
• Weeping Meringue: This occurs when moisture creates a pool of syrup under the meringue. Solution: Ensure the sugar is fully dissolved in the egg whites, and make sure the meringue seals the edges of the pan completely.
• Cold Ingredients: Using cold cream cheese results in a lumpy batter. Solution: Leave cream cheese, sour cream, and eggs on the counter for at least an hour before starting.
• Curdling the Filling: Adding lemon juice to cold dairy can cause curdling. Solution: This is another reason why room temperature ingredients are non-negotiable!

Storing Tips

Because of the meringue topping, storage requires specific care.

• Refrigeration: Store the cheesecake in the refrigerator. It is best eaten within 2 days, as the meringue will eventually start to dissolve and weep. Important: Store it uncovered or in a dedicated cake dome. Plastic wrap touching the meringue will ruin the texture.
• Freezing: It is not recommended to freeze the fully assembled cake, as the meringue and lemon curd do not thaw well.
  • Make-Ahead Tip: You can bake and freeze the cheesecake base (without curd and meringue) for up to 1 month. Thaw it in the fridge overnight, then add the curd and meringue and broil/bake on the day of serving.

Conclusion

This Lemon Meringue Cheesecake is a true triumph of textures and flavors. It combines the nostalgia of a classic lemon pie with the sophistication of a New York-style cheesecake. The result is a dessert that is creamy, bright, crispy, and fluffy all at once. It’s a recipe that looks incredibly impressive but is achievable for any home baker willing to follow the steps.

Try it out and let us know! Did you get those perfect stiff peaks on your meringue? Share your baking victory in the comments below. We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe to our blog for more delicious, chef-tested recipes delivered straight to your inbox.

FAQs

Q1. Can I use store-bought lemon curd?

Absolutely. High-quality jarred lemon curd is a fantastic time-saver and works perfectly in this recipe. If you have extra lemons and time, homemade curd is delicious, but store-bought is a very acceptable “cheat.”

Q2. My meringue always slides off. How do I stop this?

The meringue slides if it doesn’t have an anchor. When spreading the meringue over the lemon curd, make sure you spread it all the way to the edges so it touches the crust or the side of the pan. This “seals” the topping and prevents shrinking or sliding.

Q3. Can I use a torch instead of baking the meringue?

Yes! If you have a kitchen blowtorch, you can skip the final 10-minute bake. Simply pipe or spread the meringue on top and torch it until it is toasted to your liking. This often gives you more control over the browning.

Q4. Can I substitute the shortbread crust?

Yes. If you prefer a more traditional cheesecake base, you can use graham cracker crumbs. However, the buttery, dense texture of shortbread pairs exceptionally well with the tart lemon flavor, mimicking a classic tart shell.

Ultimate Lemon Meringue Cheesecake: Creamy & Zesty Dessert

Evelyn Marcella Rivera

This showstopping cheesecake layers a buttery shortbread crust, a tangy lemon-infused cream cheese filling, glossy lemon curd, and a cloud of toasted meringue. It skips the water bath yet bakes up ultra-creamy with a bright citrus finish—perfect for spring gatherings or any day you want a slice of sunshine.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 10 minutes mins

Chilling Time 5 hours hrs

Total Time 6 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 480 kcal

Equipment

• 9-inch Springform Pan
• Stand mixer or hand mixer
• Mixing Bowls
• Rubber Spatula
• Microplane/zester
• Measuring cups and spoons

Ingredients

  

Shortbread Crust

• 2 cups shortbread cookie crumbs, finely crushed
• 1/4 cup unsalted butter, melted

Cheesecake Filling

• 3 packages cream cheese, softened (8 oz/226 g each)
• 1 cup sour cream (full-fat)
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1/4 cup fresh lemon juice
• 1 medium lemon, zested
• 1 tsp vanilla extract

Toppings

• 1 1/2 cups lemon curd (store-bought or homemade)
• 4 large egg whites, room temperature
• 1/4 cup granulated sugar (for meringue) superfine dissolves best
• 1/4 tsp cream of tartar (optional) stabilizes egg whites

Instructions

 

• Preheat & Prep: Heat oven to 325°F (165°C). Lightly grease a 9-inch springform pan.
• Make the Crust: Stir cookie crumbs with melted butter until the texture resembles wet sand. Press firmly into the pan. Set aside.
• Mix Filling Base: Beat cream cheese, sour cream, and sugar on medium until completely smooth and lump-free. Add eggs one at a time on low, just until incorporated. Stir in lemon juice, lemon zest, and vanilla.
• Bake: Pour filling over crust and bake about 60 minutes. Edges should be set with a slight wobble in the center. Cool 1 hour at room temp, then chill 3–4 hours until fully set.
• Make Meringue: Increase oven to 375°F (190°C). Whip egg whites to soft peaks. Gradually add sugar (and cream of tartar) and beat to glossy stiff peaks.
• Assemble & Toast: Spread lemon curd over chilled cheesecake. Mound meringue on top, sealing to the edges. Bake 8–10 minutes until peaks are lightly golden.
• Final Chill: Cool briefly, then refrigerate at least 1 hour before slicing. Do not cover tightly or the meringue may weep.

Notes

For the cleanest slices, warm a sharp knife under hot water and wipe dry between cuts. If you prefer a taller cheesecake, wrap the exterior of the springform with foil and bake at 300°F (150°C) for 75–85 minutes; cooling and chilling remain essential.

Keyword lemon curd cheesecake, lemon meringue cheesecake, no water bath cheesecake, spring dessert, zesty lemon dessert