Name: Lemon Meringue Cheesecake
Prep time: 30 min
Cook time: 50 min
Total time: 3 h
Cuisine: American
Ingredients: 24 oz cream cheese, softened; 1 cup sugar, divided; 4 large eggs, separated; 1/2 cup fresh lemon juice; 2 tbsp lemon zest; 1 pre-made or homemade graham cracker crust; 1/4 cup heavy cream or sour cream; 2 tbsp cornstarch or flour; 1 tsp vanilla extract; 1/4 tsp cream of tartar (optional); Pinch of salt

I love making Lemon Meringue Cheesecake when I want a dessert that combines creamy cheesecake with bright lemon flavor and a fluffy, toasted meringue topping. It’s a delightful twist on classic lemon meringue pie with a rich, smooth cheesecake base.

Why I’ll Love This Recipe

What I enjoy most is the balance of textures and flavors — the smooth, tangy cheesecake contrasts beautifully with the airy, sweet meringue. Plus, it looks stunning with the golden meringue peaks, making it a showstopper for any occasion.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• cream cheese, softened
• sugar
• eggs, separated
• lemon juice and zest
• graham cracker crust (store-bought or homemade)
• heavy cream or sour cream
• cornstarch or flour (for thickening)
• vanilla extract
• cream of tartar (optional, helps stabilize meringue)
• salt

directions

I start by preparing the graham cracker crust in a springform pan and chilling it. Then, I beat the cream cheese with sugar until smooth, adding egg yolks, lemon juice, zest, vanilla, and a bit of cornstarch to thicken. I pour the cheesecake filling over the crust and bake it gently until set. Meanwhile, I whip the egg whites with cream of tartar and sugar until stiff peaks form. Once the cheesecake is baked and slightly cooled, I spread the meringue over the top and use a kitchen torch or broiler to toast it until golden and fluffy.

Servings and timing

This cheesecake serves about 8–10 people. Prep takes around 30 minutes, baking about 45–50 minutes, plus cooling and browning time.

Variations

I sometimes add a raspberry swirl into the cheesecake for a fruity twist. Using lemon curd in the filling intensifies the lemon flavor. For a lighter meringue, I whip in a bit of heavy cream after beating the egg whites.

storage/reheating

I keep leftovers covered in the fridge for up to 4 days. I serve the cheesecake chilled and don’t recommend reheating.

FAQs

Can I use bottled lemon juice?

I prefer fresh lemon juice for the best flavor but bottled works in a pinch.

How do I prevent the cheesecake from cracking?

I bake it in a water bath and avoid overbaking to keep it smooth.

Can I make the meringue ahead of time?

It’s best to make and toast the meringue just before serving for freshness.

Can I freeze leftover cheesecake?

Yes, I wrap it tightly and freeze for up to 2 months, thawing overnight in the fridge.

What’s a good substitute for cream cheese?

I’ve tried mascarpone or ricotta for a milder flavor, but cream cheese works best for texture.

Conclusion

Lemon Meringue Cheesecake is one of my favorite desserts when I want something elegant and refreshing. The creamy lemon cheesecake combined with fluffy meringue creates a perfect balance that always impresses guests and satisfies my sweet tooth.