Luscious Lemon Cheesecake with Meringue Topping

Savor the zesty delight of this creamy lemon cheesecake, complete with a crunchy graham cracker base, tangy lemon curd, and a fluffy meringue topping. A perfect balance of sweet and tart, this cheesecake is an elegant dessert for any occasion.


For the Crust:

  • 2 cups finely crushed graham crackers
  • 1 stick of butter, melted
  • 1 tablespoon granulated sugar

For the Cheesecake:

  • 24 ounces cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 3 teaspoons freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • 3.5 ounces sour cream
  • 3 large eggs
  • ¼ cup fresh lemon juice
  • 2 tablespoons cornstarch

For the Lemon Curd:

  • ⅓ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • ⅔ cup granulated sugar
  • 80 grams unsalted butter
  • ¼ teaspoon kosher salt
  • 1 whole egg
  • 3 egg yolks

For the Meringue:

  • 3 egg whites
  • ¾ cup granulated sugar
  • ½ teaspoon cream of tartar


  1. Preheat your oven to 350°F (180°C). Line a 9-inch springform pan with parchment paper for easy removal.
  2. Begin with the crust by combining graham cracker crumbs, melted butter, and sugar in a bowl until well mixed. Press the mixture into the bottom of the pan and bake for 7-8 minutes. Allow to cool.
  3. Reduce oven temperature to 280°F (140°C). In a large bowl, whip the cream cheese, sugar, lemon zest, and vanilla extract until smooth. Blend in sour cream, eggs, lemon juice, and cornstarch until just combined.
  4. Pour the filling over the cooled crust, gently tap to release air bubbles, and bake for about an hour, or until the edges are set but the center slightly jiggles.
  5. Crack the oven door open and cool the cheesecake gradually to room temperature, then chill in the fridge for at least 5 hours, preferably overnight.
  6. For the lemon curd, combine all ingredients except the eggs in a saucepan and heat until the butter melts. Whisk in the eggs and cook until thickened. Strain and let cool.
  7. Spread the lemon curd over the chilled cheesecake.
  8. For the meringue, whisk egg whites, sugar, and cream of tartar over a double boiler until sugar dissolves. Whip to stiff peaks, then spoon or pipe onto the cheesecake.
  9. Use a kitchen torch to gently brown the meringue.
  10. Serve your lemon cheesecake masterpiece chilled, with the meringue toasted just before enjoying.

Pro Tips:

  • Room-temperature ingredients are crucial for a smooth batter.
  • Do not over-mix, especially after adding eggs, to avoid incorporating too much air which can cause cracks.
  • Allow the cheesecake to cool slowly to prevent sudden temperature changes that can lead to cracks.
  • Enjoy the textural contrast between the crunchy base, the creamy filling, and the airy meringue.

This lemon cheesecake is a showstopper dessert that combines the classic tang of citrus with the rich indulgence of cream cheese, finished with a light, toasty meringue.

content team

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