Zesty Lemon Meringue Cheesecake Recipe: Sweet Cloud Paradise

Crafting a delectable lemon meringue cheesecake brings pure culinary magic to your dessert table.

Zesty citrus notes dance through a creamy landscape of silky smooth ingredients.

Tangy lemons provide a bright counterpoint to rich cream cheese layers.

Sweet meringue crowns this decadent creation with pillowy softness.

Delicate peaks swirl atop a velvety base that promises incredible flavor complexity.

Home bakers will adore this elegant twist on classic comfort desserts.

You cannot resist the urge to slice into this stunning masterpiece and savor every incredible bite.

Why Lemon Meringue Cheesecake Is A Zesty Favorite

• Craft a Showstopper Dessert: This lemon meringue cheesecake transforms an ordinary gathering into a spectacular culinary event with its stunning visual appeal and tantalizing flavor combination.
• Master Impressive Baking Skills: The recipe allows home bakers to create a professional-looking dessert that looks like it came straight from a fancy bakery, boosting kitchen confidence.
• Enjoy a Flavor Explosion: The perfect balance of creamy cheesecake, zesty lemon filling, and fluffy torched meringue creates a mouthwatering dessert that delights every taste bud with its complex flavor profile.
• Versatile Celebration Treat: Perfect for special occasions like birthdays, holidays, or weekend gatherings, this dessert impresses guests and serves as a delightful centerpiece for any celebration.

What You’ll Need For Lemon Meringue Cheesecake

• Graham Cracker Crumbs: A sweet and crunchy foundation that provides texture and flavor to the cheesecake base.
• Melted Butter: Helps bind the graham cracker crumbs and creates a firm, delicious crust.

• Cream Cheese: The primary ingredient that gives the cheesecake its rich, smooth, and creamy texture.
• Eggs: Provide structure and help bind the cheesecake filling together.

• Lemon Juice, Lemon Zest: Adds bright, tangy citrus flavor to the cheesecake.
• Granulated Sugar: Sweetens the lemon filling and balances the tartness.
• Cornstarch, Water: Creates a smooth, thickened lemon sauce with a glossy appearance.

• Egg Whites: The base of the light and fluffy meringue topping.
• Cream of Tartar: Stabilizes the egg whites and helps create a smooth, glossy texture.
• Powdered Sugar, Vanilla: Adds sweetness and enhances the flavor of the meringue.

How To Build Lemon Meringue Cheesecake

Step 1: Prepare the Crust

Melt butter and generously coat a 9-inch springform pan. Sprinkle graham cracker crumbs across the bottom, pressing firmly to create an even, compact base. The crust should be solid and smooth, creating a perfect foundation for your cheesecake.

Step 2: Create Creamy Cheesecake Base

In a large mixing bowl, whip cream cheese until silky and smooth. Add eggs one at a time, blending thoroughly after each addition. The mixture should be completely uniform and free of lumps, creating a velvety texture.

Step 3: Bake the Cheesecake

Pour the creamy batter into the prepared crust, smoothing the top with a spatula. Slide the pan into a preheated oven at 325°F. Bake for 50-60 minutes until the center has a gentle jiggle but appears mostly set. Remove and let cool completely at room temperature.

Step 4: Craft Zesty Lemon Filling

• Lemon juice
• Lemon zest
• Granulated sugar
• Cornstarch
• Water

Whisk constantly over medium heat until the mixture transforms into a glossy, thick sauce. The filling should have a bright, vibrant consistency that speaks of fresh citrus.

Step 5: Apply Lemon Layer

Spread the lemon filling evenly across the cooled cheesecake surface. Allow the layer to set for 15 minutes, creating a smooth, tangy foundation for the topping.

Step 6: Whip Heavenly Meringue

Beat egg whites with cream of tartar until soft peaks emerge. Gradually introduce powdered sugar and vanilla, continuing to whip. The meringue should become stiff and glossy, forming beautiful peaks that promise a light, airy finish.

Step 7: Top and Torch the Meringue

Pipe or spread the meringue across the lemon layer, creating dramatic peaks and swirls. Use a kitchen torch to gently brown the meringue, developing a golden, caramelized exterior. Alternatively, place under the broiler for 2-3 minutes, watching carefully to prevent burning.

Step 8: Chill and Serve

Refrigerate the cheesecake for at least 4 hours. This crucial resting period allows flavors to meld and the filling to set completely. When ready, slice and serve this stunning dessert that combines creamy, tangy, and sweet elements in every bite.

Tips For Smooth Lemon Meringue Cheesecake

• Prevent Crust Crumbling: Ensure graham cracker crumbs are well-pressed and compact to create a sturdy base that won't fall apart when slicing.
• Smooth Cheesecake Technique: Beat cream cheese at room temperature and add eggs slowly to avoid lumps and achieve a silky, creamy texture.
• Control Lemon Filling Consistency: Whisk lemon mixture constantly while cooking to prevent scorching and create a glossy, thick filling without lumps.
• Master Meringue Peaks: Whip egg whites at room temperature and add sugar gradually to create stable, shiny meringue with beautiful, stiff peaks.
• Torch vs. Broiler Tip: Use a kitchen torch for more controlled browning, or broil carefully to avoid burning the delicate meringue surface.

Tasty Twists On Lemon Meringue Cheesecake

• Lavender Lemon Meringue Cheesecake: Infuse the lemon filling with dried lavender buds for a fragrant, floral undertone that complements the tangy citrus notes.
• Raspberry Lemon Meringue Cheesecake: Swirl fresh raspberry puree into the lemon filling and top with crushed freeze-dried raspberries for a vibrant berry twist.
• Coconut Lemon Meringue Cheesecake: Replace graham cracker crust with toasted coconut crumbs and sprinkle toasted coconut flakes over the meringue for tropical flair.
• Limoncello Lemon Meringue Cheesecake: Add a splash of Italian limoncello liqueur to the lemon filling for an extra zesty and boozy kick.

Perfect Pairings For Lemon Meringue Cheesecake

• Pair with Crisp White Wine: Riesling or Sauvignon Blanc cuts through the richness of the cheesecake, balancing the tangy lemon with its bright, acidic notes and refreshing finish.
• Complement with Fresh Berries: Serve alongside a small plate of fresh raspberries or strawberries to enhance the citrus flavors and add a vibrant, natural sweetness to each bite.
• Match with Herbal Tea: Choose a light chamomile or mint tea to cleanse the palate and provide a soothing contrast to the creamy, zesty dessert's complex textures.
• Elevate with Candied Lemon Peel: Garnish the plate with homemade or store-bought candied lemon peel to intensify the citrus profile and add a delicate, sophisticated touch to the dessert presentation.

How To Store Lemon Meringue Cheesecake Just Right

• Wrap the cheesecake tightly in plastic wrap or aluminum foil, keeping it in an airtight container to prevent absorbing other food odors. Store in the refrigerator for up to 5 days, maintaining its delicious flavor and creamy texture.
• Carefully wrap the entire cheesecake or individual slices in multiple layers of plastic wrap, then place in a freezer-safe container or freezer bag. Freeze for up to 1 month, ensuring maximum freshness and taste when thawed.
• Transfer frozen cheesecake from freezer to refrigerator overnight, allowing it to defrost slowly and evenly. Remove plastic wrap before serving to prevent condensation and maintain the meringue's delicate texture.

Lemon Meringue Cheesecake Questions Answered

• What ingredients make the lemon filling tangy and smooth?

Lemon juice, zest, granulated sugar, cornstarch, and water combine to create a glossy, bright filling that provides a perfect balance of sweetness and tartness.

• How do I know when the cheesecake is properly baked?

The cheesecake is done when the center is slightly jiggly but set, which typically takes 50-60 minutes in a 325°F oven. The edges will look slightly firm while the center remains soft.

• Can I make this recipe without a kitchen torch?

Yes, you can brown the meringue by placing the cheesecake under the broiler for 2-3 minutes. Watch carefully to prevent burning and achieve a golden-brown color.

Lemon Meringue Cheesecake Recipe

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• Total Time: 4 hours 90 minutes (5 hours 30 minutes)
• Yield: 8 1x

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Description

Creamy lemon meringue cheesecake blends tangy citrus with rich, velvety textures in a dessert that dances between classic and contemporary. Rich graham cracker crust and silky filling topped with pillowy torched meringue will make you crave each delectable slice.

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Ingredients

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Main Ingredients:

• 2 lbs cream cheese
• 1 cup graham cracker crumbs
• 4 large eggs
• 1/2 cup unsalted butter
• 2 lemons

Lemon Filling:

• 1/2 cup lemon juice
• 1/4 cup lemon zest
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1/4 cup water

Meringue Topping:

• 4 egg whites
• 1/2 cup powdered sugar
• 1/4 tsp cream of tartar
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 325°F and prepare a 9-inch springform pan by coating the bottom and sides with melted butter, then press graham cracker crumbs evenly across the base.
2. Beat cream cheese in a large mixing bowl until smooth and creamy, gradually incorporating eggs one at a time until fully integrated.
3. Pour cheesecake batter into prepared crust, smoothing the surface with a spatula to ensure an even layer.
4. Bake cheesecake for 50-60 minutes until center is slightly jiggly but set, then remove from oven and allow to cool completely at room temperature.
5. For lemon filling, combine lemon juice, zest, granulated sugar, cornstarch, and water in a saucepan over medium heat, whisking constantly until mixture thickens and becomes glossy.
6. Spread lemon filling evenly across cooled cheesecake surface, allowing it to set for 15 minutes.
7. Prepare meringue by whipping egg whites with cream of tartar until soft peaks form, then gradually add powdered sugar and vanilla, continuing to whip until stiff, glossy peaks develop.
8. Pipe or spread meringue across lemon filling, creating decorative peaks and swirls.
9. Use a kitchen torch to lightly brown meringue peaks, or place under broiler for 2-3 minutes, watching carefully to prevent burning.
10. Refrigerate cheesecake for minimum 4 hours before serving to allow flavors to meld and filling to set completely.

Notes

• Ensure cream cheese is at room temperature to achieve a smooth, lump-free batter without overbeating.
• Prevent cheesecake cracks by avoiding overmixing and baking in a water bath for gentle, even heat distribution.
• Create a gluten-free version by substituting graham cracker crumbs with crushed almond or gluten-free cookie alternatives.
• Boost lemon flavor by adding extra zest or incorporating a splash of lemon extract into the cheesecake base for more intense citrus notes.

• Prep Time: 30 minutes
• Cook Time: 50-60 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 580
• Sugar: 33 g
• Sodium: 250 mg
• Fat: 38 g
• Saturated Fat: 23 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 49 g
• Fiber: 1 g
• Protein: 9 g
• Cholesterol: 175 mg