Yield: 7″ lemon meringue cheesecake // Total Time: 1 hr. 15 min. // Disclaimer: This post includes affiliate links. //
lemon meringue cheesecake
Today we’re taking cheesecake to the next level. This cheesecake is rich and creamy, topped with a zesty tangy homemade lemon curd, and a sweet meringue.
recipe tips
weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. I do provide cup measurements but please note that I test all my recipes in grams and can not guarantee that your bake will turn out like mine. This kitchen scale is super cheap and a great starter scale!
room temperature ingredients
While it’s almost always important to have room temperature ingredients so all your ingredients come together, it’s ESPECIALLY important when it comes to cheesecake. Be sure to take out your cream cheese, sour cream, and egg at least 1 hour, and up to 2 hours before starting the recipe.
use a water bath
Usually, you’ll see that you should place your cheesecake pan into another pan, and then fill that pan with water. This is done to help avoid cracking on top of the cheesecake. However, a much easier way to do this is to fill a larger pan with water and place it on the rack below the cheesecake. That way there’s no risk of the water seeping into the cheesecake pan!
mix the batter carefully
After adding in the eggs, you’ll want to make sure to only mix the batter until the eggs are fully incorporated. Overmixing the batter is the #1 culprit for cracks in the top of the cheesecake. However, even if it cracks on top it will be perfectly fine because we’re piling on lemon curd and meringue.
how to tell when a cheesecake is done baking
Cheesecake is done baking when it’s only slightly wobbly in the center. I like to temp my cheesecake as a more accurate way to tell when it’s done. A thermometer stuck into the middle of the cheesecake should read 160 fahrenheit / 71 celsius.
wait to assemble the cake until you’re ready to serve it
The cheesecake itself can stay covered in the fridge for up to 2 days before serving it. However, you’ll want to wait until serving to put the lemon curd and meringue on top or else you’ll risk the meringue seeping and developing a weird texture.
ingredients and substitutions
For the crust:
Graham cracker & butter: your classic crust ingredients.
For the cheesecake:
Cream cheese: the base of the cheesecake and what makes it tangy, rich, and creamy.
Eggs: binds the batter together.
Granulated sugar: for sweetness and helps lock in moisture.
Lemon: you’ll need 2 small or 1 large lemon for the zest.
Sour cream: for moisture and richness.
Vanilla: for flavor.
Lemon meringue flavoring*: completely optional but helps amp up the flavor! I used this one, which was for a paid partnership.
For the lemon curd:
You can use store-bought lemon curd, but this lemon curd is super easy to make and has more flavor (in my opinion) than store bought!
Egg yolks: thickens up the curd. We’ll use the egg whites for the meringue!
Granulated sugar: to sweeten and thicken up the curd.
Lemon: the star of the show – we’ll be using both the zest and the juice for maximum flavor.
Salt: like with the dough, a bit of salt helps with the flavor and sweetness of the curd.
Unsalted butter: helps thicken the curd and make it creamy. You can substitute in salted butter here, just be sure to omit the extra salt from the curd! You can also use your favorite dairy-free butter stick as a substitute.
For the meringue:
Egg whites: the base of the meringue.
Granulated sugar: for sweetness and helps with whipping air into the meringue.
Salt: for balancing and bringing out the sweetness of the meringue.
Vanilla: for flavor.
how to make lemon meringue cheesecake
lemon meringue cheesecake q&a
what size cake pan do I need?
You’ll need a 7″ springform pan for this cheesecake. You can use an 8″ or 9″ springform, just note that your cheesecake will be much thinner and will most likely require less baking time.
how should I store this cake?
You can store cheesecake in the fridge for 2 days before serving. You’ll want to wait to add on the meringue until you’re serving the cake because it won’t hold up well.
why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale
a note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
did you make this lemon meringue cheesecake?
If you made this lemon meringue cheesecake I would love to see it and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Lemon Meringue Cheesecake
Ingredients
Graham Cracker Crust
- 35 g unsalted butter (2 ½ tbsp.)
- 75 g graham crackers (¾ c.)
Cheesecake
- 150 g granulated sugar (¾ c.)
- zest of 1 large lemon
- 450 g cream cheese room temperature (2 bricks)
- 150 g sour cream room temperature (⅔ c.)
- 1 tsp. vanilla
- 1 tsp. lemon meringue flavoring optional
- 2 eggs room temperature
Lemon Curd
- 2 egg yolks
- 65 g granulated sugar (⅓ c.)
- 40 g lemon juice (scant 3 tbsp.)
- zest of 1 large lemon
- ⅛ tsp. salt
- 28 g unsalted butter cubed (2 tbsp.)
Meringue
- 2 egg whites
- 125 g granulated sugar (½ c. + 2 tbsp.)
- ¼ tsp. salt
- ½ tsp. vanilla
Instructions
- Preheat the oven to 325°F / 160°C.
Graham Cracker Crust
- Melt the butter. Crush the graham crackers until they're very fine, then mix in the melted butter.
- Press the graham cracker mixture into the bottom of a 7" springform pan. Bake the crust for 10 minutes, then remove it from the oven. In the meantime, make the cheesecake filling.
Cheesecake
- Add the sugar to a medium sized mixing bowl, or to the bowl of a stand mixer fitted with the paddle attachment.
- Zest the lemon into the sugar, then use your fingers to rub the zest into the sugar (this will get you more flavor!)
- Add in the cream cheese and beat the mixture until the cream cheese is completely smooth and free of lumps.
- With the mixer running on low speed, mix in the sour cream, vanilla and lemon meringue flavoring (if using) until combined.
- In a small bowl, lightly whisk the eggs.
- With the mixer still running on low speed, stream in the whisked eggs. Only mix until the egg is just fully incorporated, then turn the mixer off.
- Pour the cheesecake filling over the crust.
- Fill a large baking tray (9×13", or two large cake pans) with hot water. Place the pan(s) on the oven rack right below where you'll put the cheesecake.
- Place the cheesecake on the rack above the pans filled with water. Bake for 55-70 minutes, or until the cheesecake only slightly wobbles and reaches an internal temperature of 160°F / 71°C.
- Once the cheesecake is fully cooked, turn off the oven and leave the door slightly ajar with the cheesecake in it for 1 hr. before transferring it to the fridge to chill for at least 8 hours.
Lemon Curd
- Add the egg yolks, sugar, lemon juice, lemon zest, and salt to a small saucepan.
- Whisk the mixture vigorously over medium heat until it thickens, and reaches at least 170°F / 76°C. (This took me about 3-5 minutes)
- Remove the curd from the heat and pass it through a fine mesh sieve to remove the zest and any accidental cooked egg.
- Immediately whisk in the cubed butter until it melts and the mixture is completely smooth.
- Transfer the lemon curd to an airtight container and store it in the fridge until you're ready to assemble the cheesecake.
Meringue
- Once your ready to serve the cheesecake, make the meringue.
- Add the egg whites and sugar to a medium sized saute pan set over medium heat. Constantly whisk the mixture until it reaches at least 160°F / 71°C.
- Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment (alternatively you can use a hand mixer, it will just take longer).
- Beat the mixture until soft peaks form, then add in the vanilla and salt. Continue to beat the mixture until stiff peaks form.
- Top the cheesecake with a thick layer of lemon curd, then dollop on the meringue and carefully spread it around.
- Use a kitchen torch to torch the meringue, then slice, serve, and enjoy!
Jane says
I’m making this tonight , I don’t have. A blow torch can I put it under the grill instead ?
Erin says
You could try putting it under the broiler in your oven for a few minutes! I’d definitely keep a very close eye on it.