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Lemon Meringue Cheesecake is the perfect fusion of two classic desserts: rich, velvety cheesecake and bright, citrusy lemon meringue pie. This indulgent dessert delivers layers of flavor and texture, starting with a buttery shortbread crust, followed by a smooth lemon-infused cheesecake filling, and finished with a glossy, lightly toasted meringue topping.
Ideal for holidays, special occasions, or elegant dinner parties, this homemade lemon meringue cheesecake offers a bakery-quality result right from your own kitchen. The balance between sweet and tangy makes it especially appealing to those who enjoy refreshing desserts without excessive sweetness. If you are looking for a show-stopping dessert that combines classic flavors with a luxurious presentation, this recipe is an excellent choice.
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Why You’ll Love This Recipe
- Combines cheesecake and lemon meringue pie into one impressive dessert
- Smooth, creamy texture with a bright citrus flavor
- Perfect for spring, summer, and holiday celebrations
- Uses simple ingredients with professional-level results
- Can be prepared ahead of time for stress-free entertaining
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Ingredients Breakdown
Crust Ingredients
- Shortbread cookie crumbs: Provide a rich, buttery base that complements the tangy filling. Shortbread adds more depth than graham crackers.
- Melted butter: Binds the crumbs together and creates a firm, flavorful crust.
Cheesecake Filling Ingredients
- Cream cheese: The foundation of the filling, delivering richness and structure. Full-fat cream cheese is recommended for the best texture.
- Sour cream: Adds creaminess and a subtle tang that enhances the lemon flavor.
- Granulated sugar: Sweetens the filling without overpowering the citrus notes.
- Eggs: Help set the cheesecake while maintaining a silky consistency.
- Fresh lemon juice: Provides natural acidity and fresh lemon flavor.
- Lemon zest: Intensifies the citrus aroma and taste.
- Vanilla extract: Rounds out the flavors and balances the tartness.
Meringue Topping Ingredients
- Egg whites: Create a light, airy topping when whipped properly.
- Granulated sugar: Stabilizes the meringue and adds sweetness.
- Cream of tartar (optional): Helps achieve stiff, stable peaks.
- Lemon curd: Adds a vibrant layer of concentrated lemon flavor beneath the meringue.
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Tips and Tricks
- Always use room-temperature cream cheese and eggs to avoid lumps in the batter.
- Avoid overmixing once the eggs are added to prevent cracks.
- Bake the cheesecake until the edges are set but the center still slightly jiggles.
- Cool the cheesecake gradually to reduce the risk of sinking or cracking.
- Apply the meringue just before the final bake for best structure and appearance.
Variations and Customizations
- Graham cracker crust: Substitute shortbread crumbs if preferred.
- Lime or orange version: Replace lemon juice and zest with lime or orange for a citrus twist.
- Torch finish: Use a kitchen torch instead of the oven to brown the meringue.
- Mini cheesecakes: Prepare in individual springform pans for portion control.
- Extra tangy filling: Add an additional tablespoon of lemon zest for a bolder flavor.
Pairing Suggestions
- Serve with fresh berries such as raspberries or blueberries
- Pair with hot tea or coffee to balance the richness
- Add a light drizzle of raspberry sauce for contrast
- Serve after a light meal such as grilled chicken or seafood
Storage Instructions
- Refrigerator: Store uncovered or loosely tented for up to 3 days. Avoid sealing tightly, as moisture can affect the meringue.
- Freezing: Freeze the cheesecake without meringue for up to 2 months. Add lemon curd and meringue after thawing.
- Serving tip: Use a sharp knife wiped clean between slices for professional-looking cuts.
Popular Questions
Can I make this cheesecake ahead of time?
Yes. The cheesecake base can be made 1–2 days in advance. Add lemon curd and meringue the day of serving.
Why did my meringue collapse?
Covering meringue while chilling traps moisture. Chill uncovered to maintain structure.
Can I use store-bought lemon curd?
Yes. High-quality store-bought lemon curd works perfectly and saves time.
How do I know when the cheesecake is done?
The edges should be set, and the center should gently wobble when shaken.
Lemon Meringue Cheesecake
Ingredients
Equipment
Method
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan. Combine shortbread crumbs and melted butter, then press firmly into the bottom of the pan.
- Beat cream cheese, sour cream, and sugar until smooth. Add eggs one at a time, mixing gently. Mix in lemon juice, lemon zest, and vanilla until just combined.
- Pour filling over crust and smooth the top. Bake for about 60 minutes, until edges are set and the center slightly jiggles. Cool at room temperature for 1 hour, then refrigerate at least 3 hours.
- Increase oven temperature to 375°F (190°C). Beat egg whites until soft peaks form. Gradually add sugar and cream of tartar, beating until stiff, glossy peaks form.
- Spread lemon curd evenly over the chilled cheesecake. Top with meringue, sealing completely to the edges. Bake 8–10 minutes until lightly golden. Chill uncovered at least 1 hour before serving.
Notes
- Do not overbake the cheesecake, as it will continue to set while cooling.
- Always spread meringue to the edges to prevent shrinking.
- Best served chilled for clean slices and optimal flavor balance.
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