Slice of lemon meringue cheesecake on a white plate with a fork full of cheesecake with a half a lemon as garnish
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Lemon Meringue Cheesecake

Course Dessert
Keyword Lemon Meringue Cheesecake
Author Jessica


Graham Crust

  • 2 ¼ cups Honey Graham Cracker Crumbs
  • 1/3 cup Butter Melted
  • 2 Tablespoons Sugar
  • Kosher Salt pinch


  • 2- 8 oz packages Cream Cheese
  • 2 Large Eggs
  • ¾ cup Sugar
  • 1 teaspoon Vanilla Extract
  • Zest of one Lemon approx. 1 Tablespoon

Zesty Lemon Curd

  • 1 ½ cups Sugar
  • Zest of 2 Lemons
  • 3 Lemons juiced approx. ¾ cup
  • ½ cup Butter melted
  • 1 Large Egg
  • 3 Egg Yolks whites reserved


  • 3 Egg Whites
  • ¼ cup Sugar


What you will need

  • - 9” Spring form Pan or deep Pie Plate *NOTE- If you are using a spring form pan, I highly recommend cutting a thin strip of parchment paper and placing it on the inside edges of the pan, this will ensure that none of the lemon curd, cheesecake, or meringue will stick to the edges of the spring form pan.
  • - Glass with a flat bottom
  • - Stand Mixer or Hand Mixer
  • - Whisk
  • - Saucepan, mixing bowls, baking sheet

Graham Cracker Crust

  • Preheat oven to 350°F
  • In a medium sized bowl, combine graham cracker crumbs, butter, sugar, and salt. Mix with a fork until the mixture resembles kind of like a wet sand texture.
  • Pour the mixture into your spring form pan or deep pie plate. Use the bottom of a glass to evenly flatten out the graham cracker crust.
  • * if you are using a spring form pan, place it on a baking sheet prior to baking. This will catch any of the butter that may leak out.
  • Bake for 5 minutes and set aside to cool


  • Preheat oven to 350°F
  • In a large bowl or in the bowl of a stand mixer, add both bricks of cream cheese. Beat on medium/high until cream cheese is softened. Add in eggs, one at a time, beating well to fully incorporate after each addition.
  • Once the eggs are fully combined add the sugar, vanilla extract, and lemon zest. Beat the batter on high speed until smooth and no clumps remain.
  • Pour cheesecake batter into prebaked crust and bake for 30 – 35 minutes. The center should be slightly wobbly, but still sturdy, and the top should be just beginning to brown. Remove cheesecake from the oven and set aside to cool completely.

Zesty Lemon Curd

  • In a medium sized sauce pan combine the sugar and the lemon zest. Using a whisk, stir to fully combine the sugar and lemon zest. Add the lemon juice, butter, egg, and egg yolks. Whisk lemon curd until all ingredients are fully incorporated.
  • Over medium – low heat, stirring consistently with the whisk, bring the mixture to a boil. It is very important that you do not stop whisking/stirring during this time. If you do, the eggs could separate, and you might end up with scrambled eggs inside lemon juice.
  • Once the lemon curd is boiling STOP WHISKING. Let the lemon curd boil untouched for 8 minutes. You will notice the mixture getting thicker the longer it boils. The mixture will also thicken as it cools.
  • After 8 minutes of uninterrupted boiling, remove the mixture from the heat and let it cool slightly before pouring it over your cheesecake layer.
  • Very carefully and gently pour all of the lemon curd mixture over the top of your cheesecake.
  • Chill for a minimum of 2 hours before moving onto the next steps.

Meringue Topping

  • Preheat oven to 375°F
  • In the bowl of a stand mixer fitted with a whisk attachment or using a hand mixer, in a large bowl, add all of the egg whites. Whisk on high speed until eggs are frothy, white, and soft peaks begin to form.
  • Turn the mixer down to medium speed and slowly add the sugar. Once all the sugar is added, return the mixer to high speed for a few minutes until firm peaks form.
  • Scoop the meringue over top of the lemon curd and use the back of a spoon to create the iconic peaks.
  • Bake for 10 minutes until the peaks turn a nice golden-brown colour.
  • Chill the Lemon Meringue Cheesecake for a minimum of 1 ½ hours before releasing the spring form pan, or serving.