If you’re searching for a dessert that combines the zesty brightness of lemon with the rich creaminess of cheesecake and the airy cloud-like sweetness of meringue, then this Lemon Meringue Cheesecake Recipe is your new best friend in the kitchen. It’s an irresistible combination of textures and flavors that will have everyone asking for seconds, featuring a buttery cookie crust, a luscious lemon-infused cheesecake filling, a tangy homemade lemon curd, and a perfectly toasted meringue topping. This recipe turns a classic favorite into an unforgettable showstopper that’s sure to brighten any day and satisfy every sweet tooth.

Ingredients You’ll Need

A round cheesecake with two visible layers is shown from above. The base layer is a crumbly, golden-brown crust that crests the edges of a dark gray springform pan. The top layer is a smooth, creamy, light beige filling that fills the crust evenly, with soft swirls in the center. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

To make this Lemon Meringue Cheesecake Recipe shine, you’ll only need a handful of straightforward ingredients. Each one plays a crucial role, whether it’s the crumbly digestive cookies for that perfect crust, rich cream cheese for smoothness, or fresh lemon juice for a pop of sunshine that wakes up your palate. These simple ingredients come together to create layers of flavor and texture you’ll adore.

Digestive cookies (250 g): The base for a crisp, buttery crust that holds all the cheesecake goodness together.
Granulated sugar (varied amounts): Sweetens the crust, filling, lemon curd, and meringue perfectly without overpowering the tartness.
Butter (90 g melted + 50 g cold): Adds richness to the crust and lusciousness to the lemon curd.
Cream cheese (600 g, full fat): The creamy foundation of the cheesecake layer — make sure it’s room temperature for smooth mixing.
Sour cream (80 g, 18%): Keeps the cheesecake moist and adds subtle tanginess that balances the lemon beautifully.
Cornstarch (2 tbsp): Stabilizes the cheesecake filling so it sets perfectly without cracking.
Lemon juice (150 g total): The star ingredient, bright and zesty, bringing fresh citrus flavor to the cheesecake and curd.
Vanilla bean paste (1.5 tsp total): Warms up the flavors and provides a lovely depth in both filling and meringue.
Eggs (3 whole + 1 egg + 1 egg yolk + approximately 3 egg whites): Provide structure and airiness in all layers — the rich filling, silky lemon curd, and fluffy meringue.
Granulated sugar for meringue (180 g): Creates that glossy, sweet, and stable meringue topping that toasts up beautifully.

How to Make Lemon Meringue Cheesecake Recipe

Step 1: Prepare the Cookie Crust

Start by preheating your oven to 160ºC (320ºF). Crush the digestive cookies together with granulated sugar until they form a fine, sandy texture—this ensures a crust that’s crispy but not crumbly. Then, mix in the melted butter thoroughly. Press this mixture evenly into a 22 cm (9 in) springform pan lined with parchment paper, making sure to press it against the sides for that perfect edge. Bake it for 10 minutes, then allow it to cool completely to ensure a firm base for your filling.

Step 2: Whip Up the Cheesecake Filling

Keep your oven at the same temperature and begin by creaming the cream cheese for about a minute on low speed until smooth. Gradually add sugar and continue mixing gently to avoid incorporating air bubbles. In a separate bowl, combine sour cream and cornstarch until silky smooth. Slowly add this mixture to the cream cheese along with freshly squeezed lemon juice and vanilla bean paste for a vibrant, zesty undertone. Incorporate the eggs one by one, mixing gently after each addition to create a creamy, glossy filling that will bake into buttery perfection.

Step 3: Bake the Cheesecake in a Water Bath

Pour the cheesecake batter into the prepared crust. Next, set your springform pan inside a larger baking pan and fill with hot water halfway up the sides of your cheesecake pan—this water bath technique helps the cheesecake cook evenly and prevents cracking. Be sure to wrap the outside of the springform pan with several layers of aluminum foil to guard against water leaks. Bake for 1 hour and 10 minutes until the edges are set but the center still wiggles slightly.

Step 4: Cool the Cheesecake Slowly

After baking, gently jiggle the pan to confirm the center remains slightly jiggly. Turn off the oven and prop the door open slightly; leave the cheesecake in the oven for an hour to cool slowly and prevent shrinkage. Then set it on a cooling rack for another hour until it reaches room temperature. Finally, cover well with plastic wrap and refrigerate for at least 6 hours or preferably overnight so it firms up and develops its full flavor.

Step 5: Make the Luscious Lemon Curd

While the cheesecake bakes, prepare the homemade lemon curd. Combine lemon juice, sugar, whole egg, and egg yolk in a small saucepan, whisking constantly over medium heat until the mixture thickens and coats the back of a spoon. Strain the curd into a bowl to remove any cooked egg bits for silky smoothness, then stir in cold cubed butter until fully melted and glossy. Cover with cling film pressed directly onto the surface to prevent a skin and chill in the fridge.

Step 6: Whip Up the Perfect Meringue

Place egg whites and sugar over simmering water and whisk gently until the sugar has dissolved completely, creating a warm, silky base. Transfer immediately to your mixer and whisk on high speed until stiff peaks form and the mixture cools to room temperature. Beat in vanilla bean paste, giving you a fluffy, glossy meringue topping ready to crown your cheesecake.

Step 7: Assemble and Finish Your Lemon Meringue Cheesecake Recipe

Carefully release the chilled cheesecake from the springform pan and place it on your favorite serving dish. Smooth the cooled lemon curd over the top, then dollop or pipe the meringue generously over the curd layer. Use a kitchen torch to toast the meringue evenly until golden brown and beautifully textured. Pop the finished masterpiece back into the fridge until you’re ready to serve—ideally within 8 hours to enjoy the freshest meringue flavor.

How to Serve Lemon Meringue Cheesecake Recipe

A three-layer lemon meringue pie sits on a white marbled cake stand with a wooden base. The bottom layer is a thick, rough-textured light brown crumb crust, the middle layer is a smooth, bright yellow lemon filling, and the top layer is a fluffy white meringue with golden-brown toasted peaks spread unevenly across the surface. The background includes blurred lemons and lemon slices, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a few thoughtful garnishes can elevate this dessert even further. Consider fresh lemon zest over the top for a bright pop of color and extra citrus aroma. Thin slices of candied lemon or edible flowers also add stunning accents that invite guests in before the first bite.

Side Dishes

This Lemon Meringue Cheesecake Recipe pairs wonderfully with light accompaniments that balance its richness. A dollop of freshly whipped cream or a few fresh berries (like raspberries or blueberries) refresh the palate, while a lightly brewed cup of green tea or sparkling lemonade complements the zesty flavors without overwhelming them.

Creative Ways to Present

Presentation counts for everything, especially for a showstopper dessert like this! Try slicing the cheesecake into neat wedges and serving on bright white plates to highlight the golden meringue and vibrant lemon curd. For a fun twist, serve individual portions in mini jars layered with extra lemon curd and crushed cookies for casual gatherings. No matter how you plate it, this Lemon Meringue Cheesecake Recipe always steals the spotlight.

Make Ahead and Storage

Storing Leftovers

Any leftover cheesecake should be tightly covered and stored in the refrigerator. It will keep beautifully for up to 3 days, during which the flavors meld and the texture remains creamy. Just be mindful that the meringue topping is best enjoyed within the first day for peak fluffiness.

Freezing

Freezing this cheesecake is possible but with a few notes: omit the meringue topping if freezing, as it doesn’t freeze well. Wrap the cheesecake tightly in plastic wrap and aluminum foil to prevent freezer burn. When ready to enjoy, thaw it overnight in the fridge before adding freshly made meringue to maintain that airy texture.

Reheating

Since cheesecake is best served chilled, reheating is generally not recommended. If the meringue feels slightly deflated after refrigeration, you can lightly toast it again with a kitchen torch just before serving to refresh its toasted appearance and texture.

FAQs

Can I use other types of cookies for the crust?

Absolutely! While digestive cookies are traditional for their mild sweetness and crunchy texture, graham crackers or even shortbread cookies make excellent alternatives, adding their own unique flavor profile to the crust.

What if I don’t have a kitchen torch for the meringue?

No worries! You can place the assembled cheesecake briefly under a very hot broiler for 30 seconds to 1 minute. Keep a close eye to avoid burning—just enough to get the meringue golden and toasted.

Why do you bake cheesecake in a water bath?

Using a water bath helps regulate temperature and adds moisture to the oven, preventing cracks and ensuring a silky smooth, evenly baked cheesecake.

Can I use lemon zest instead of lemon juice?

Lemon zest adds wonderful aroma and flavor, but the lemon juice brings essential acidity for the tangy profile and setting properties in the cheesecake and curd, so it’s best to use both for optimal balance.

How long can I prepare this Lemon Meringue Cheesecake Recipe ahead of time?

This cheesecake can be made up to 2 days in advance. Keep it covered in the fridge and add the toasted meringue topping fresh on the day you plan to serve for best texture and flavor.

Final Thoughts

This Lemon Meringue Cheesecake Recipe is truly a celebration of vibrant flavors, textures, and classic techniques, all rolled into one stunning dessert. It’s a brilliant way to impress family and friends or treat yourself to something decadent yet refreshingly light. Genuine citrus lovers will find themselves coming back for more, so don’t hesitate—grab those ingredients and start baking your new favorite dessert today!