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Lemon Meringue Cheesecake

A delightful fusion of creamy cheesecake and zingy lemon meringue, this dessert delivers a sweet and tangy bliss with every bite.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup sugar
For the Cheesecake Layer
  • 16 oz cream cheese, softened
  • ½ cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • Zest of 1 lemon
  • ¼ cup fresh lemon juice
For the Lemon Curd
  • 4 large egg yolks
  • ½ cup sugar
  • ¼ cup fresh lemon juice
  • 4 tablespoons unsalted butter
For the Meringue
  • 4 large egg whites
  • 1 cup sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation of Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake for 10 minutes and then let it cool.
Making the Cheesecake Layer
  1. In a large bowl, mix softened cream cheese and sugar until smooth.
  2. Add eggs one at a time, mixing after each addition.
  3. Stir in vanilla extract, lemon zest, and lemon juice until everything is blended well.
  4. Pour the mixture into the cooled crust and bake for 25-30 minutes, or until the center is set but slightly wobbly.
  5. Let it cool before chilling in the refrigerator for at least 2 hours.
Preparing the Lemon Curd
  1. In a saucepan, whisk together egg yolks and sugar until well combined.
  2. Stir in lemon juice and cook over medium heat, whisking constantly until thickened (about 8-10 minutes).
  3. Remove from heat and whisk in butter until smooth.
  4. Let it cool, then spread over the cooled cheesecake layer.
Making the Meringue
  1. In a clean bowl, beat egg whites until soft peaks form.
  2. Gradually add sugar, continuing to beat until stiff peaks form.
  3. Add vanilla extract and mix until glossy.
Assembling and Baking
  1. Spread the meringue over the lemon curd, making sure to seal the edges.
  2. Bake at 350°F (175°C) for about 10 minutes, or until the meringue is golden brown.
  3. Allow to cool before serving.

Notes

Store leftovers in an airtight container in the fridge for up to three days. For longer storage, freeze the cheesecake before adding the meringue topping.