INTRO:
If you’re a lemon dessert lover, this Lemon Meringue Cheesecake is the ultimate showstopper! It’s the perfect marriage of rich, creamy cheesecake and bright, tangy lemon curd—topped with a fluffy cloud of golden meringue.
Every layer brings something special, from the buttery graham cracker crust to that irresistible toasted topping.
Whether it’s for a holiday, celebration, or just because… this dessert is guaranteed to impress!
Ingredients:
TO MAKE THE CRUST:
300 grams.Of graham cracker crumbs.
140 grams.Of salted butter, melted.
•40 grams.Of sugar.
TO MAKE THE CHEESECAKE FILLING:
680 grams.Of cream cheese; softened to room temp.
200 grams.Of white sugar.
30 grams.Of all-purpose flour.
230 grams.Of sour cream.
1 1/2 Tbsp.Of vanilla extract.
3 medium-grated lemon zest.
4 large eggs.
TO MAKE THE LEMON TOPPING:
8 Tbsp.Of lemon juice.
4 Tsp.Of grated lemon zest.
100 grams.Of sugar.
8 large egg yolks.
60 grams.Of salted butter.
TO MAKE THE MERINGUE TOPPING:
200 grams.Of white sugar.
1/2 Tsp.Of cream of tarter.
1 Tsp.Of vanilla extract.
4 large egg whites.
Instructions:
TO MAKE THE CRUST:
300 grams.Of graham cracker crumbs.
140 grams.Of salted butter, melted.
•40 grams.Of sugar.
TO MAKE THE CHEESECAKE FILLING:
680 grams.Of cream cheese; softened to room temp.
200 grams.Of white sugar.
30 grams.Of all-purpose flour.
230 grams.Of sour cream.
1 1/2 Tbsp.Of vanilla extract.
3 medium-grated lemon zest.
4 large eggs.
TO MAKE THE LEMON TOPPING:
8 Tbsp.Of lemon juice.
4 Tsp.Of grated lemon zest.
100 grams.Of sugar.
8 large egg yolks.
60 grams.Of salted butter.
TO MAKE THE MERINGUE TOPPING:
200 grams.Of white sugar.
1/2 Tsp.Of cream of tarter.
1 Tsp.Of vanilla extract.
4 large egg whites.
How to Store:
Once the cheesecake has cooled completely and the meringue is set, cover it loosely with plastic wrap or store in an airtight container.
Keep it in the refrigerator for up to 4 days.
To maintain the meringue’s texture, avoid covering it too tightly—it can stick or become weepy.
This cheesecake is best enjoyed chilled!
Variations & Tips:
• Graham cracker swap: Try digestive biscuits, vanilla wafers, or even ginger snaps for a twist on the crust.
• Extra lemony: Add a touch more zest or a few drops of lemon extract to intensify the citrus flavor.
• No meringue? No problem: Top with whipped cream and fresh berries for a simpler finish.
• Room temp ingredients: Make sure cream cheese, sour cream, and eggs are at room temperature to avoid lumps in the batter.
• Bake in a water bath: Wrap your springform pan in foil and bake the cheesecake in a water bath to prevent cracks and ensure even baking.
• Chill time is key: Let the cheesecake chill for at least 6 hours (preferably overnight) for the best texture and flavor.
• Torch it up: Use a kitchen torch for that perfect golden meringue top if you don’t want to broil.
Nutritional Information (per slice):
Calories: ~480
Fat: 32g
Saturated Fat: 18g
Carbohydrates: 42g
Sugars: 32g
Protein: 7g
Fiber: 0.5g
Cholesterol: 190mg
Sodium: ~300mg
Note: This is a rough estimate and will vary based on specific brands and ingredient substitutions.