Looking for a dessert that’s both tangy and sweet? Look no further! Today, I’m sharing my secret recipe for the best Lemon Meringue Cheesecake you’ll ever taste. Perfect for any occasion, this cheesecake combines the creamy richness of a classic cheesecake with the bright, zesty flavor of lemon and the fluffy sweetness of meringue. Whether you’re a seasoned baker or a kitchen newbie, this recipe is sure to impress your family and friends. And the best part? It’s surprisingly easy to make! So, grab your apron and let’s get started on this delicious journey.
Why You’ll Love This Recipe
- A perfect balance of tangy and sweet flavors
- Creamy cheesecake filling with a buttery shortbread crust
- Fluffy meringue topping that’s golden and divine
- Perfect for any occasion, from family gatherings to special celebrations
- Make-ahead friendly, so you can prepare it when it’s convenient for you
Ingredients
Here’s what you’ll need to make this incredible Lemon Meringue Cheesecake:
- 2 cups shortbread cookie crumbs
- ¼ cup melted butter
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sour cream
- 1 cup white sugar
- 4 large eggs
- ¼ cup fresh lemon juice
- Zest of 1 medium lemon
- 1 teaspoon vanilla extract
- 4 large egg whites
- ¼ cup white sugar
- ¼ teaspoon cream of tartar (optional)
- 1 ½ cups lemon curd
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s break down the process into simple, manageable steps. Don’t worry, I’ve got you covered every step of the way!
Step 1: Preheat Your Oven
Begin by preheating your oven to 325°F (165°C). While your oven is warming up, you can start preparing the crust.
Step 2: Prepare the Crust
In a bowl, combine the shortbread cookie crumbs and melted butter until you have a uniform mixture. Press this into the bottom of a 9-inch springform pan, creating a solid base for your cheesecake.
Step 3: Make the Filling
Using an electric mixer, blend the cream cheese, sour cream, and sugar until the mixture becomes smooth and creamy. Incorporate the eggs one at a time, ensuring each is well mixed in before adding the next. Stir in the lemon juice, lemon zest, and vanilla extract until the filling is homogeneous. Pour this over the crust in your pan.
Step 4: Bake the Cheesecake
Bake in your preheated oven for approximately 1 hour, or until the center is almost set. Allow it to cool to room temperature, which should take about an hour, and then refrigerate for at least 3 to 4 hours until thoroughly chilled.
Step 5: Prepare the Meringue
Increase your oven temperature to 375°F (190°C) for the meringue. Beat the egg whites until soft peaks form, then gradually add the sugar and cream of tartar, continuing to beat until you have a glossy mixture with stiff peaks.
Step 6: Assemble and Bake
Spread the lemon curd over the chilled cheesecake and then add the meringue on top, covering the curd completely. Bake in the preheated oven for about 10 minutes, or until the meringue is golden brown. Remove from the oven and let it chill in the refrigerator for at least 1 hour or up to a day before serving. Remember, covering the meringue might cause it to collapse, so it’s best left uncovered.
Pro Tips for Making the Recipe
Here are some tips to ensure your Lemon Meringue Cheesecake turns out perfectly:
- Use Room Temperature Ingredients: Make sure your cream cheese, sour cream, and eggs are at room temperature before starting. This ensures a smooth and even batter.
- Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a dense cheesecake.
- Water Bath: To prevent cracking, consider placing the springform pan in a larger baking dish with hot water. This creates a moist environment and promotes even cooking.
- Let It Cool: Resist the temptation to slice into the cheesecake too soon. Letting it cool and chill is crucial for the texture and structure.
How to Serve
When it’s time to serve, you’ll want to make sure each slice is as beautiful as it is delicious. Here are a few serving suggestions:
- Fresh Fruit: Top with fresh berries like strawberries, blueberries, or raspberries for a pop of color and added flavor.
- Dusting of Powdered Sugar: Lightly dust the top of the meringue with powdered sugar for a elegant finish.
- Caramel Drizzle: Drizzle with a little caramel sauce for a sweet and salty contrast.
Make Ahead and Storage
One of the best things about this recipe is that it can be prepared ahead of time, making it perfect for entertaining. Here’s how to store it:
- Make Ahead: The cheesecake can be made up to 2 days in advance. Store it in the refrigerator until you’re ready to serve.
- Freezing: If you want to freeze the cheesecake, do so before adding the meringue. Thaw in the refrigerator overnight and top with meringue just before baking.
- Storage: Keep any leftovers in the refrigerator, uncovered, for up to 5 days. Covering the meringue can cause it to become soggy or collapse.
And there you have it, my friends! A Lemon Meringue Cheesecake that’s sure to become a favorite in your household. If you’re looking for more delicious cheesecake recipes, be sure to check out my Lemon Blueberry Cheesecake and Berry Swirl Cheesecake recipes. Happy baking!
Lemon Meringue Cheesecake
Ingredients
Crust
- 2 cups shortbread cookie crumbs
- ¼ cup melted butter
Filling
- 3 packages cream cheese, softened 8 ounce packages
- 1 cup sour cream
- 1 cup white sugar
- 4 large eggs
- ¼ cup fresh lemon juice
- Zest of 1 medium lemon
- 1 teaspoon vanilla extract
Meringue
- 4 large egg whites
- ¼ cup white sugar
- ¼ teaspoon cream of tartar optional
- 1 ½ cups lemon curd
Instructions
- Preheat oven to 325°F (165°C). Prepare crust by mixing crumbs and melted butter, pressing into a 9-inch springform pan.
- Beat cream cheese, sour cream, and sugar until smooth. Add eggs one at a time, then stir in lemon juice, zest, and vanilla. Pour over crust.
- Bake at 325°F (165°C) for 1 hour, or until center is almost set. Cool to room temperature, then refrigerate for 3-4 hours.
- Beat egg whites until soft peaks form. Gradually add sugar and cream of tartar, beating until stiff peaks form. Spread lemon curd over cheesecake, then top with meringue.
- Bake at 375°F (190°C) for 10 minutes, or until meringue is golden. Chill in refrigerator for at least 1 hour before serving.
