Ultimate Lemon Meringue Cheesecake – The Show-Stopping Citrus Dessert

If you love desserts that balance bright citrus flavor, creamy texture, and dramatic presentation, then this Ultimate Lemon Meringue Cheesecake is about to become your signature bake. It takes everything you adore about classic lemon meringue pie — the tangy lemon curd, the fluffy toasted topping — and fuses it with the rich, velvety indulgence of a baked cheesecake. The result? A dessert that looks like it came from a high-end bakery but is completely achievable at home.

This isn’t just another lemon cheesecake recipe. This is the ultimate version:
✔ A buttery graham cracker crust
✔ Ultra-smooth lemon-infused cheesecake filling
✔ A bold, glossy lemon curd layer
✔ Cloud-like toasted meringue peaks on top

Whether you’re baking for Easter, a spring brunch, a summer party, or just because you love lemons, this cheesecake delivers on flavor, texture, and wow-factor.

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Why Lemon + Cheesecake Is a Perfect Match

Cheesecake is naturally rich, dense, and creamy. Lemon brings brightness, acidity, and freshness. Together, they balance each other beautifully. The lemon cuts through the richness, while the cheesecake softens the sharp citrus into something luxurious.

Add meringue? Now you have contrast:
• Crunchy crust
• Silky cheesecake
• Tangy curd
• Fluffy toasted topping

Every bite hits multiple textures and flavors — sweet, tart, creamy, airy, and buttery all at once.

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Ingredients

Crust

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar

Cheesecake Filling

• 24 oz (680g) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• ⅓ cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Lemon Curd Layer

• ¾ cup fresh lemon juice
• ¾ cup granulated sugar
• 3 large eggs
• 6 tbsp unsalted butter
• 1 tbsp lemon zest

Meringue Topping

• 4 large egg whites
• 1 cup granulated sugar
• ¼ tsp cream of tartar
• ½ tsp vanilla extract

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Instructions

1. Make the crust:
   Preheat oven to 350°F (175°C). Mix graham crumbs, sugar, and melted butter. Press firmly into the bottom of a greased 9-inch springform pan. Bake 10 minutes. Cool.
2. Prepare the cheesecake filling:
   Beat cream cheese until smooth. Add sugar and mix until fluffy. Add eggs one at a time. Mix in sour cream, lemon juice, zest, and vanilla.
3. Bake the cheesecake:
   Pour filling over crust. Place pan in a water bath. Bake at 325°F (160°C) for 55–60 minutes until center is just set. Turn off oven and cool inside with door cracked.
4. Make the lemon curd:
   Whisk lemon juice, sugar, eggs, and zest over medium heat until thick. Remove from heat and stir in butter. Cool.
5. Add curd layer:
   Spread lemon curd evenly over cooled cheesecake. Chill 2 hours.
6. Prepare the meringue:
   Beat egg whites with cream of tartar. Gradually add sugar. Beat until stiff, glossy peaks form. Add vanilla.
7. Top and toast:
   Spoon meringue onto cheesecake. Use a kitchen torch or broiler to lightly brown peaks.
8. Chill and serve:
   Refrigerate at least 4 hours before slicing.

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Pro Tips for Perfect Lemon Meringue Cheesecake

• Use room-temperature cream cheese for ultra-smooth batter
• Don’t overmix after adding eggs — it adds air and causes cracks
• Always bake cheesecake in a water bath
• Chill overnight for the cleanest slices
• Toast meringue just before serving for best texture

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Variations

• No-Bake Version: Use gelatin-stabilized filling and skip oven
• Mini Cheesecakes: Bake in muffin tins
• Lime or Orange Swap: Replace lemon juice/zest
• Gluten-Free Crust: Use GF graham crackers

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Serving Suggestions

• Serve with iced tea or espresso
• Add fresh berries on the plate
• Garnish with candied lemon peel

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Fun Fact

The combination of citrus curd + meringue dates back to 18th-century Europe, where lemon desserts were prized for their ability to refresh and preserve flavor long before refrigeration.

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This Ultimate Lemon Meringue Cheesecake is bold, beautiful, and unforgettable — a dessert that steals the spotlight every time.