Lemon Meringue Cheesecake

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Introduction

Lemon Meringue Cheesecake is an irresistible fusion of two classic desserts: the tangy freshness of lemon meringue pie and the rich, creamy texture of cheesecake. A buttery graham cracker crust forms the perfect base, topped with a silky smooth lemon-infused cheesecake layer, and crowned with a billowy, toasted meringue. It’s a treat that offers the best of both worlds—a tangy, zesty filling and a melt-in-your-mouth sweetness from the meringue. Whether you’re hosting a special occasion or craving a luxurious dessert, this cheesecake will quickly become a crowd favorite.

I’ll always remember the first time I created this dessert. As the lemon cheesecake layer came together, I marveled at how the tang of lemon blended so beautifully with the creamy texture, while the meringue whipped up into a perfectly soft, airy cloud. When I placed the dessert in the oven for the final touch of golden browning, the kitchen was filled with an intoxicating blend of sweet citrus and delicate meringue—truly a moment of culinary magic.

What makes this Lemon Meringue Cheesecake special is how seamlessly it brings together two beloved classics. You can easily adjust the balance of sweetness or tang, and even top it with extra lemon zest or a raspberry drizzle for an added flair. It’s a dessert that not only delights your taste buds but also offers a memorable moment in every bite.

Perfect For

Lemon Meringue Cheesecake is great for special occasions like birthdays, Easter, or spring gatherings. It’s also perfect for anyone who loves the combination of sweet and tart flavors with a touch of elegance.

Why You’ll Love This Recipe

  • Tart and Sweet: A perfect balance of tangy lemon curd and sweet, smooth cheesecake.
  • Light and Creamy: The cheesecake filling is velvety, and the meringue adds an airy finish.
  • Elegant Presentation: This dessert will wow your guests with its beautiful layers and flavors.
  • Delicious Twist: Combines the best parts of a lemon meringue pie and a rich cheesecake.

Preparation and Cooking Time

  • Preparation Time: 30 minutes
  • Cooking Time: 60 minutes
  • Chilling Time: 4 hours (or overnight for best results)
  • Total Time: 5 hours 30 minutes
  • Servings: 8
  • Calories Per Serving: 380 calories
  • Key Nutrients Per Serving:
    • Protein: 7g
    • Fat: 28g
    • Carbohydrates: 35g
    • Fiber: 1g

Ingredients

For the Cheesecake Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted

For the Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh lemon juice
  • 2 teaspoons lemon zest

For the Lemon Curd:

  • 1/2 cup fresh lemon juice
  • 1/4 cup sugar
  • 2 large egg yolks
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 2 tablespoons butter

For the Meringue:

  • 3 large egg whites
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar

Ingredient Highlights

  • Cream Cheese: Provides the rich, creamy base for the cheesecake.
  • Lemon Juice & Zest: Adds fresh, tart lemon flavor to both the cheesecake filling and lemon curd.
  • Graham Cracker Crumbs: Form the delicious, crunchy crust.
  • Egg Whites: Used for the light, airy meringue topping.

Step-by-Step Instructions

For the Cheesecake Crust:

  1. Preheat your oven to 325°F (163°C).
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well-coated.
  3. Press the mixture evenly into the bottom of a springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.

For the Cheesecake Filling:

  1. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
  2. Add eggs one at a time, beating well after each addition. Stir in the vanilla, lemon juice, and lemon zest.
  3. Pour the cheesecake mixture onto the cooled crust in the springform pan. Smooth the top with a spatula.
  4. Bake the cheesecake for 50-60 minutes, or until the center is just set and a bit jiggly. Let it cool in the pan for an hour, then transfer to the refrigerator to chill for at least 4 hours.

For the Lemon Curd:

  1. In a saucepan, whisk together lemon juice, sugar, egg yolks, cornstarch, and water.
  2. Cook over medium heat, whisking constantly, until the mixture thickens and reaches a pudding-like consistency.
  3. Remove from heat and stir in the butter until smooth. Let the curd cool, then refrigerate until ready to use.

For the Meringue:

  1. In a medium bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
  2. Gradually add sugar, 1 tablespoon at a time, and continue beating until stiff peaks form.
  3. Stir in vanilla extract.

To Assemble:

  1. Once the cheesecake has chilled and set, spread a layer of lemon curd evenly over the top.
  2. Spread the meringue over the lemon curd, making sure to cover the entire surface and seal the edges.
  3. Use a spoon or spatula to create decorative peaks in the meringue.
  4. Bake at 350°F (175°C) for 10 minutes, or until the meringue is golden brown. Let it cool before slicing.

How to Serve

Slice the cheesecake and serve chilled. Garnish with extra lemon zest or fresh berries for an added touch.

Additional Tips

  • Smooth Cheesecake: Be sure to beat the cream cheese and sugar well to avoid lumps in the filling.
  • Golden Meringue: Watch the meringue closely when baking—once golden brown, it’s done!
  • Lemon Curd Tip: If you want a thicker curd, you can cook it a little longer, but be sure not to let it boil.

Recipe Variations

  • Graham Cracker Alternatives
    • If you’re looking for a different flavor or a gluten-free option, consider substituting traditional graham crackers with digestive biscuits, which have a slightly different texture and a more buttery, rich flavor. For a completely gluten-free crust, you can opt for a nut-based crust made from crushed almonds, pecans, or a combination of both, mixed with a little melted butter or coconut oil. This nut-based crust adds a lovely crunch and depth of flavor, perfect for those avoiding gluten without compromising taste.
  • Berry Twist
    • For a fresh and vibrant addition to the dessert, top your pie with some fresh raspberries, blueberries, or strawberries. These colorful berries not only provide a stunning visual contrast against the creamy layers of the dessert but also add a juicy, tangy bite that balances out the sweetness. Feel free to mix them into the filling as well for an even fruitier flavor throughout. This variation is particularly perfect for summer gatherings, providing a burst of fresh, seasonal fruit.
  • Almond Meringue
    • Add a subtle twist to your meringue topping by incorporating a splash of almond extract. This small change will give the meringue a warm, nutty aroma and flavor that pairs beautifully with the sweetness of the dessert. It can create a unique and fragrant topping that will surprise and delight your guests. You can also toast the edges of the meringue for a slightly golden, crunchy texture to contrast with the smoothness of the pie.

Freezing and Storage

  • Storage
    • To preserve the freshness of your cheesecake, store any leftover portions in an airtight container in the refrigerator. The cheesecake will remain delicious for up to 4-5 days. Make sure the container is sealed tightly to prevent the cake from absorbing any other odors in the fridge, which can alter its taste. If you’d like, you can place a layer of plastic wrap or parchment paper on top of the cheesecake before sealing it to further protect its surface.
  • Freezing
    • If you want to store the cheesecake for an extended period, freezing is an option—but it’s best to do so before adding the meringue topping. You can freeze the cheesecake (without the meringue) for up to 3 months. Once frozen, place the cheesecake in a freezer-safe, airtight container or wrap it tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. When you’re ready to enjoy it again, let it thaw in the refrigerator overnight. After thawing, top it with fresh meringue, bake it for a few minutes to toast the top, and you’ll have a cheesecake that tastes as if it were just made!

Special Equipment

  • Springform pan
  • Electric mixer
  • Medium saucepan

FAQ Section

Q: Can I use store-bought lemon curd?
A: Yes, if you’re short on time, you can substitute store-bought lemon curd for the homemade version.

Q: Can I make this cheesecake without meringue?
A: Yes, simply skip the meringue topping and serve the cheesecake with just the lemon curd.

Q: Can I use a different fruit for the curd?
A: Yes, feel free to try different citrus fruits like lime or orange to make your own variations.

Conclusion

Lemon Meringue Cheesecake is a tantalizing dessert that combines the tartness of fresh lemons with the richness of cheesecake and the light, airy texture of meringue. This decadent treat is perfect for those who enjoy a balance of creamy and tangy flavors, making it an impressive choice for any occasion. Its beautiful presentation and irresistible taste make it a standout dessert that will leave everyone craving more.

Not only is this cheesecake easy to make, but it’s also versatile. You can customize it by experimenting with different citrus fruits, adding a layer of fruit compote, or topping it with colorful berries for an extra pop of flavor. The combination of crispy crust, velvety cheesecake, and a fluffy meringue topping creates a delightful harmony in every bite.

Bake this showstopper for your next event or cozy family gathering. Take a photo of your creation and share it online to inspire others to experience the magic of this dessert. Tag me! I would like to see and experience the magic as well! Happy baking!

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