Ultimate Lemon Meringue Cheesecake: Creamy & Zesty Dessert
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.
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.