Lemon Meringue Cheesecake Recipe

 

Here’s a Lemon Meringue Cheesecake that combines creamy cheesecake with bright lemon and fluffy toasted meringue 🍋✨

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🍋 Lemon Meringue Cheesecake

Serves: 10–12

Pan: 9-inch (23 cm) springform

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🧈 Crust

Ingredients:

• 2 cups digestive biscuits or graham crackers, crushed
• ½ cup melted butter
• 2 tbsp sugar (optional)

Instructions:

1. Preheat oven to 180°C (350°F).
2. Mix biscuits with butter (and sugar).
3. Press into the bottom of pan.
4. Bake 10 minutes, let cool.

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🧀 Cheesecake Filling

Ingredients:

• 500 g cream cheese (softened)
• ¾ cup sugar
• 2 large eggs
• 1 cup heavy cream or sour cream
• Zest of 2 lemons
• ½ cup fresh lemon juice
• 1 tsp vanilla
• 2 tbsp cornstarch or flour

Instructions:

1. Beat cream cheese + sugar until smooth.
2. Add eggs one by one.
3. Mix in cream, lemon zest, juice, vanilla, cornstarch.
4. Pour over crust.
5. Bake at 160°C (320°F) for 45–50 min (center slightly jiggly).
6. Cool completely, then refrigerate 4 hours or overnight.

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🍋 Lemon Curd Layer (Optional but Amazing)

Ingredients:

• 3 egg yolks
• ½ cup sugar
• ½ cup lemon juice
• 1 tbsp lemon zest
• 3 tbsp butter

Instructions:

1. Cook all on low heat, stirring until thick.
2. Cool and spread over cheesecake.

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☁️ Meringue Topping

Ingredients:

• 3 egg whites
• ¾ cup sugar
• ¼ tsp cream of tartar or lemon juice

Instructions:

1. Beat whites until foamy.
2. Add sugar gradually, beat to stiff peaks.
3. Spread or pipe on top.
4. Torch or bake at 220°C (430°F) for 5–7 min until golden.

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💡 Tips

• Use room temperature cream cheese (no lumps).
• For Moroccan twist: add a little orange blossom water in meringue 🌸
• Even better next day!

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