Description
A dazzling dessert marrying silky cheesecake, bold lemon curd, and a lofty meringue topping — elegant, bright, and irresistibly good.
Ingredients:
For the Crust
2¼ cups graham cracker crumbs (or digestive biscuits)
10 Tbsp unsalted butter, melted
3 Tbsp granulated sugar
For the Cheesecake Layer
24–32 oz (3 to 4 blocks) cream cheese, softened
1 cup sugar
3 Tbsp all-purpose flour
1 cup sour cream, room temperature
1½ Tbsp vanilla extract
1 Tbsp freshly grated lemon zest
4 eggs, at room temperature
For the Lemon Curd
8 Tbsp (½ cup) lemon juice (from about 3–4 lemons)
4 tsp lemon zest
½ cup sugar
8 large egg yolks
¼ cup unsalted butter, cubed
For the Meringue Topping
1 cup granulated sugar
½ tsp cream of tartar
1 tsp vanilla extract
4 egg whites, room temperature
Instructions:
Preheat oven to 325 °F (163 °C). Line a 9-inch springform pan with parchment on the bottom and grease sides.
~10 minutes prep
Combine crust ingredients: mix crumbs, melted butter and sugar until it holds when pressed. Press onto bottom (and slightly up the sides) of the springform pan.
Bake crust 10 minutes, then cool.
Baking: 10 minutes
Reduce oven to 300 °F (148 °C). Wrap pan in foil to protect from water bath leakage.
In a large bowl, beat cream cheese, sugar, and flour on low until smooth and combined. Scrape bowl.
Add sour cream, vanilla, and lemon zest; mix gently until just incorporated.
Add eggs one at a time, mixing slowly after each addition.
~10 minutes mixing
Pour the cheesecake batter into the prepared crust. Place the springform pan into a larger baking pan and pour in hot water so it reaches halfway up the sides (water bath).
Bake 1 hour 15 minutes until the center is just set but still slightly jiggly.
Turn off oven and leave cheesecake inside, door closed, for 30 minutes. Then crack the door open about ½ inch and let it cool further for another 30 minutes.
Baking + gradual cooling: ~2 hours
Remove cheesecake from oven and set aside to room temperature while making lemon curd.
For the lemon curd: whisk together lemon juice, zest, sugar, and egg yolks in a saucepan over medium heat. Cook, stirring constantly, until thickened (coat the back of a spoon). Remove from heat and stir in butter until melted and smooth. Let cool slightly.
~7 minutes cooking + cooling
Pour the lemon curd over the cooled cheesecake and smooth the top. Chill until firm (several hours or overnight).
For the meringue: in a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and vanilla, then continue beating until glossy stiff peaks.
~5–7 minutes
Spread or pipe the meringue over the lemon curd layer. Use a torch to lightly brown the top or place under broiler for 1–2 minutes until golden.
Chill before serving.
Total Time: approx. 4–5 hours (including cooling & chilling)
Servings: 12 slices
A dessert that captures the brightness of lemon, the richness of cheesecake, and the airy elegance of meringue — perfect for special occasions.
Step-by-Step Guide
Follow these detailed steps for success. After baking the crust, wrap the springform pan tightly with heavy-duty foil to prevent water bath leaks. For the filling, ensure all ingredients are at room temperature to avoid lumps. Mix on low speed to minimize air bubbles, which can cause cracks. The water bath is non-negotiable for gentle, even baking. When baking, the center should jiggle like set gelatin when gently shaken. The gradual cooling in the oven is crucial to prevent sudden temperature changes. For the meringue, ensure your bowl and beaters are completely grease-free for maximum volume.
Serving Suggestions
Serve this showstopper chilled. Use a hot, clean knife dipped in water for pristine slices. Garnish with fresh berries, mint sprigs, or delicate edible flowers. A drizzle of raspberry coulis on the plate adds a beautiful color contrast and tartness that complements the lemon. Pair with a glass of late-harvest Riesling or Moscato d’Asti for a truly elegant dessert course.
How-to Summary
Create a graham cracker crust and pre-bake. Mix a smooth, lemony cheesecake batter and bake it in a water bath until just set. Cool gradually in the oven. Prepare a tangy lemon curd on the stovetop, spread over the cooled cheesecake, and chill until firm. Top with a glossy, stiff-peak meringue and toast with a kitchen torch or broiler before serving chilled.
Frequently Asked Questions
Can I make this cheesecake ahead of time? Absolutely. The entire cheesecake can be assembled (including meringue) up to a day in advance. Store it covered in the refrigerator. Toast the meringue just before serving for the best texture.
What if I don’t have a kitchen torch? Use your oven’s broiler. Place the cheesecake on a rack several inches below the broiler for just 1-2 minutes, watching constantly, until the meringue is golden brown.
Can I use bottled lemon juice? For the best bright flavor, fresh lemon juice is highly recommended. Bottled juice can impart a dull, processed taste to the curd.
Why did my cheesecake crack? Cracks are often caused by overmixing (incorporating too much air), overbaking, or cooling too quickly. The water bath and gradual cooling steps are designed specifically to prevent this.
How do I store leftovers? Cover tightly with plastic wrap or in an airtight container and refrigerate for up to 4 days. The meringue may weep slightly but will still be delicious.
Common Mistakes to Avoid
- Using cold ingredients for the cheesecake batter, which leads to a lumpy mix.
- Skipping the water bath, resulting in a dense texture and cracked surface.
- Overbeating the batter after adding the eggs, which incorporates too much air.
- Adding sugar to the meringue too quickly; a slow, steady stream ensures a stable foam.
- Spreading warm lemon curd on the cheesecake, which can cause the layers to mix and become runny.
Conclusion
This Lemon Meringue Cheesecake is a masterful fusion of textures and flavors that is worth every step. By following the detailed guide and avoiding common pitfalls, you’ll create a stunning, restaurant-quality dessert. The harmony of tangy lemon, rich cheesecake, and sweet, toasted meringue is guaranteed to impress at any gathering, making it a memorable finale for special occasions.