Lemon Meringue Cheesecake (Silky, Zesty & Bakery-Worthy)

This Lemon Meringue Cheesecake combines everything we love in one glorious slice: a buttery graham cracker crust, a rich yet bright lemon cheesecake center, and a billowy toasted meringue topping that melts in your mouth.

It’s tangy, creamy, lightly sweet, and absolutely unforgettable — perfect for holidays, spring gatherings, or any day you want dessert to feel special. And before we dive in, don’t forget to subscribe by email so you never miss a classic dessert with a Poulef twist

Overview of Recipe Content

What This Recipe Is

A baked cheesecake with fresh lemon flavor, topped with traditional meringue instead of whipped cream.

Why You’ll Love It

• Perfect balance of sweet and tart
• Creamy cheesecake with bright citrus
• Stunning toasted meringue topping
• Classic dessert with bakery flair

What It Tastes Like

Silky, lemony cheesecake with a buttery crust and light, marshmallowy meringue — rich but refreshing.

Full & Complete Ingredient List (By Layer)

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Layer 1: Graham Cracker Crust

• 2 cups (200 g) graham cracker crumbs (or digestive biscuits)
• ½ cup (115 g) unsalted butter, melted
• ¼ cup (50 g) granulated sugar

Layer 2: Lemon Cheesecake Filling

• 24 oz (680 g) cream cheese, softened
• ¾ cup (150 g) granulated sugar
• 3 large eggs, room temperature
• ¾ cup sour cream
• ⅓ cup fresh lemon juice
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour (optional, for stability)

Layer 3: Lemon Meringue Topping

• 4 large egg whites, room temperature
• 1 cup (200 g) granulated sugar
• ¼ teaspoon cream of tartar
• ½ teaspoon vanilla extract

How to Make Lemon Meringue Cheesecake

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Step 1: Make the Crust

Preheat oven to 325°F (165°C).
Mix graham crumbs, melted butter, and sugar. Press firmly into a springform pan. Bake 10 minutes, then cool.

Step 2: Prepare the Cheesecake Filling

Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in sour cream, lemon juice, zest, vanilla, and flour (if using).

Step 3: Bake

Pour filling over crust. Bake 50–60 minutes, until edges are set and center slightly jiggles. Cool completely, then chill 4 hours or overnight.

Step 4: Make the Meringue

Whip egg whites and cream of tartar until foamy. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla.

Step 5: Top & Toast

Spread meringue over chilled cheesecake. Torch lightly or broil briefly until golden.

What to Serve with Lemon Meringue Cheesecake

• Coffee or espresso
• Iced tea or Earl Grey
• Fresh berries
• A drizzle of lemon curd (optional)

Tips for Making It Perfect

• Use room-temperature ingredients
• Don’t overmix cheesecake batter
• Chill fully before adding meringue
• Toast meringue just before serving

Storage Instructions

• Refrigerator: Up to 4 days
• Do not freeze once meringue is added
• Store loosely covered to protect topping

General Information

Lemon meringue desserts date back to early American baking traditions, where citrus and eggs were used to balance rich sweets. Combining it with cheesecake gives you the best of both worlds — creamy and airy in one slice.

Frequently Asked Questions

Can I make this ahead?

Yes — add meringue the day of serving.

Is the lemon flavor strong?

Bright but balanced — not overpowering.

Can I skip the flour?

Yes, but it helps with clean slices.

Do I need a torch?

No — a quick broil works too (watch closely!).

Conclusion

This Lemon Meringue Cheesecake is elegant, nostalgic, and downright irresistible. If you love classic desserts with a bright citrus finish, this one deserves a spot in your recipe box.

You may also love:

• https://poulef.com/lemon-desserts/
• https://poulef.com/cheesecake-recipes/
• https://poulef.com/classic-american-desserts/
• https://poulef.com/spring-dessert-recipes/
• https://poulef.com/bakery-style-desserts/

Interactive Elements

Made this cheesecake?
Leave a comment, rate the recipe, and share your slice on Pinterest:
https://www.pinterest.com/poulefrecipe/

Nutritional Information (Per Slice – Approximate)

Nutrient	Amount
Calories	420
Fat	28g
Saturated Fat	16g
Carbohydrates	36g
Sugar	30g
Protein	7g

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