There’s something magical about the combination of creamy cheesecake, tangy lemon curd, and fluffy meringue. If you’re looking for a show-stopping dessert that’s as delicious as it is stunning, this Best Lemon Meringue Cheesecake Recipe is exactly what you need. With its perfect balance of textures and flavors, this dessert is bound to impress your family, friends, or guests at any gathering.

Why You’ll Love This Recipe

• Perfect Combination: The creamy cheesecake filling pairs beautifully with the tart lemon curd and sweet meringue topping.
• Show-Stopping Dessert: This recipe is as visually appealing as it is tasty, making it ideal for special occasions.
• Simple Ingredients: You can create this masterpiece using pantry staples and fresh lemons.
• Customizable: Add your own twists, like a graham cracker crust or extra lemon zest for an extra citrusy kick.

Ingredients You’ll Need

Here’s a quick breakdown of the ingredients required for the crust, filling, and meringue topping:

Crust

Ingredient	Quantity
Shortbread cookie crumbs	2 cups
Melted butter	¼ cup

Filling

Ingredient	Quantity
Cream cheese (softened)	3 (8-ounce) packages
Sour cream	1 cup
White sugar	1 cup
Eggs	4 large
Fresh lemon juice	¼ cup
Lemon zest	1 medium lemon
Vanilla extract	1 teaspoon

Meringue Topping

Ingredient	Quantity
Egg whites	4 large
White sugar	¼ cup
Cream of tartar (optional)	¼ teaspoon
Lemon curd	1 ½ cups

Step-by-Step Instructions

1. Prepare the Crust

1. Preheat your oven to 325°F (165°C).
2. In a bowl, mix together the shortbread cookie crumbs and melted butter until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer.
4. Set the crust aside while you prepare the filling.

2. Make the Cheesecake Filling

1. Using an electric mixer, beat the cream cheese, sour cream, and sugar in a large bowl until smooth and creamy.
2. Add the eggs one at a time, beating well after each addition.
3. Mix in the lemon juice, lemon zest, and vanilla extract. Scrape down the sides of the bowl to ensure everything is well combined.

3. Bake the Cheesecake

1. Pour the cheesecake mixture over the prepared crust in the springform pan.
2. Bake for about 1 hour, or until the center is almost set but still slightly jiggly.
3. Let the cheesecake cool to room temperature, then refrigerate for 3-4 hours to firm up completely.

4. Prepare the Meringue Topping

1. Preheat the oven to 375°F (190°C).
2. In a clean bowl, beat the egg whites with an electric mixer until soft peaks form.
3. Gradually add the sugar and cream of tartar (if using) and continue beating until the mixture is glossy and stiff peaks form.

5. Assemble the Cheesecake

1. Spread the lemon curd evenly over the chilled cheesecake.
2. Spoon the whipped meringue over the lemon curd, spreading it to cover the entire surface.

6. Toast the Meringue

1. Bake the cheesecake in the preheated oven for 10 minutes, or until the meringue is golden brown.
2. Remove the cheesecake from the oven and cool it uncovered in the refrigerator for at least 1 hour before serving.

Tips for the Perfect Lemon Meringue Cheesecake

1. Use Room Temperature Ingredients

• Softened cream cheese and room-temperature eggs ensure a smooth and creamy filling.

2. Don’t Overbake

• The cheesecake is ready when the center is slightly wobbly—it will firm up as it cools.

3. Keep the Meringue Stable

• Adding cream of tartar helps stabilize the egg whites, giving you a fluffy and stable meringue.

4. Chill Overnight

• Allowing the cheesecake to chill overnight enhances the flavors and texture.

5. Serve with Style

• Garnish with thin lemon slices, fresh mint, or edible flowers for a stunning presentation.

Nutritional Information

Nutrient	Per Serving (Approx.)
Calories	380
Total Fat	22g
Saturated Fat	13g
Carbohydrates	40g
Sugar	30g
Protein	7g

(Note: Nutritional values may vary based on ingredient brands and portion sizes.)

FAQs About Lemon Meringue Cheesecake

1. Can I make this recipe ahead of time?

Yes! This cheesecake can be made a day in advance and stored in the refrigerator until ready to serve.

2. How do I prevent cracks in my cheesecake?

Bake the cheesecake in a water bath or place a pan of water on the oven rack below the cheesecake to create steam.

3. Can I use store-bought lemon curd?

Absolutely! Store-bought lemon curd saves time and works perfectly in this recipe.

4. How do I store leftovers?

Cover the cheesecake loosely with plastic wrap and refrigerate for up to 3 days.

5. Can I freeze lemon meringue cheesecake?

Yes! Wrap the cheesecake (without meringue) tightly in plastic wrap and foil, and freeze for up to 3 months. Add the meringue topping fresh before serving.

6. What’s the best way to slice this cheesecake?

Use a sharp knife dipped in hot water, wiping it clean between each slice for clean, even cuts.

Why You’ll Love This Recipe

The Best Lemon Meringue Cheesecake Recipe combines the rich creaminess of cheesecake with the bright, tangy flavor of lemon curd and the light, fluffy texture of meringue. It’s a dessert that’s both comforting and elegant, perfect for special occasions or simply treating yourself to something extraordinary.

Ready to Try This Decadent Dessert?

Gather your ingredients and start baking! This lemon meringue cheesecake is sure to become a favorite in your recipe collection. Discover More Cheesecake Recipes for even more inspiration!

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