Lemon Meringue Cheesecake

A Zesty, Creamy, and Elegant Dessert

When life gives you lemons, make something extraordinary—like this Lemon Meringue Cheesecake! This dessert is a show-stopping combination of creamy cheesecake, tangy lemon filling, and a fluffy, golden meringue topping. It’s perfect for special occasions or any time you want to impress with a dessert that’s both elegant and delicious.

This recipe takes the best parts of a classic lemon meringue pie and merges them with the rich creaminess of cheesecake. Let’s dive into how to make this delightful treat that’s sure to be a hit with family and friends.

Why You’ll Love This Lemon Meringue Cheesecake

  • Tangy and Sweet: The bright lemon flavor balances perfectly with the sweet meringue and creamy cheesecake.
  • Show-Stopping Presentation: The golden meringue topping makes this dessert as beautiful as it is delicious.
  • Versatile: Perfect for dinner parties, holidays, or any occasion that calls for an elegant dessert.

Frequently Asked Questions

Can I Use a Pre-Made Crust?

Yes! A store-bought graham cracker crust works well for a quicker option. Just make sure it fits in a 9-inch springform pan.

Why Did My Cheesecake Crack?

Cracks can occur if the cheesecake is overmixed, overbaked, or cooled too quickly. Baking in a water bath can help prevent this.

Can I Use a Torch for the Meringue?

Absolutely! Instead of baking the meringue, you can toast it with a kitchen torch for a beautiful golden finish.

Ingredients for Lemon Meringue Cheesecake

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 6 tablespoons unsalted butter (melted)

For the Filling:

  • 3 packages (8 oz each) cream cheese (softened)
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup lemon juice
  • 2 tablespoons lemon zest

For the Meringue:

  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Kitchen Equipment

Here’s what you’ll need to make this cheesecake:

  • 9-inch springform pan
  • Electric mixer
  • Mixing bowls
  • Spatula
  • Baking sheet (to catch drips)

Step-by-Step Instructions

1. Prepare the Crust

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake for 8 minutes, then let the crust cool while you prepare the filling.

2. Make the Filling

  1. In a large mixing bowl, beat the cream cheese, sugar, and flour until smooth and creamy.
  2. Add the eggs one at a time, beating just until combined after each addition. Overmixing can cause cracks in the cheesecake.
  3. Stir in the vanilla extract, lemon juice, and lemon zest.
  4. Pour the filling over the cooled crust, smoothing the top with a spatula.

3. Bake the Cheesecake

  1. Place the springform pan on a baking sheet to catch any drips.
  2. Bake at 350°F (175°C) for 45-50 minutes, or until the center is set but still slightly jiggly.
  3. Let the cheesecake cool on a wire rack for 10 minutes. Do not remove the pan’s rim yet.

4. Make the Meringue

  1. In a clean bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
  2. Gradually add the sugar, one tablespoon at a time, beating until stiff, glossy peaks form.

5. Add the Meringue Topping

  1. Spread the meringue evenly over the cheesecake, ensuring it reaches and seals the edges to prevent shrinking.
  2. Use the back of a spoon to create decorative peaks or swirls on the meringue.

6. Finish Baking

  1. Return the cheesecake to the oven and bake for 10-15 minutes, or until the meringue is golden brown.
  2. Cool the cheesecake completely in the pan on a wire rack, then chill in the refrigerator for several hours (preferably overnight) before removing the springform rim.

Tips for Perfect Lemon Meringue Cheesecake

  • Prevent Cracks: Bake the cheesecake in a water bath or place a pan of water on the rack below to create steam.
  • Use Fresh Lemons: Fresh lemon juice and zest provide the best flavor—avoid bottled lemon juice if possible.
  • Seal the Meringue: Be sure the meringue touches the edges of the crust to prevent it from shrinking during baking.
  • Chill Thoroughly: Allow the cheesecake to chill completely before serving for the best texture and flavor.

Variations and Add-Ins

  • Lime Twist: Replace the lemon juice and zest with lime for a tropical variation.
  • Crumbly Topping: Sprinkle crushed graham crackers over the meringue before baking for added texture.
  • Mini Cheesecakes: Divide the ingredients into a muffin tin with liners for individual portions. Adjust the baking time to 20-25 minutes.

Storing and Serving

  • Storage: Store the cheesecake in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Freeze slices (without the meringue) for up to 3 months. Thaw overnight in the refrigerator before serving.

Perfect Pairings

This Lemon Meringue Cheesecake pairs wonderfully with:

  • Tea or Coffee: A hot beverage complements the tangy sweetness of the cheesecake.
  • Berries: Serve with a side of fresh raspberries or strawberries for a burst of freshness.
  • Lemonade: Enhance the citrus theme with a glass of homemade lemonade.

Impress with Lemon Meringue Cheesecake!

This Lemon Meringue Cheesecake is the ultimate dessert for lemon lovers. With its creamy filling, tangy lemon flavor, and cloud-like meringue topping, it’s sure to be the centerpiece of any celebration.

Loved this recipe? Share it with your friends and family, and don’t forget to subscribe to our blog for more stunning desserts. Happy baking! 🍋🍰

Leave a Comment