Lemon Meringue Cheesecake Recipe

by

Here’s a big, complete recipe write-up for your Lemon Meringue Cheesecake that includes introduction, ingredients, instructions, methods, history, formation, conclusion, and touches of “with lovers” for warmth and connection:

🍋 Lemon Meringue Cheesecake Recipe

Introduction

Lemon Meringue Cheesecake is a dessert that brings together the creamy richness of cheesecake, the tangy brightness of lemon curd, and the fluffy sweetness of meringue. Imagine a buttery graham cracker crust at the base, followed by a velvety lemon-infused cheesecake layer, crowned with a golden meringue topping. This dessert is not just a cake—it’s a piece of art meant to be shared with family, friends, and lovers of good food. Perfect for spring, summer gatherings, or anytime you want to impress, this cheesecake blends elegance with comfort.

Ingredients

For the Crust:

  • 300 g graham cracker crumbs
  • 140 g salted butter, melted
  • 40 g sugar

For the Cheesecake Filling:

  • 900 g cream cheese, softened
  • 250 g granulated sugar
  • 3 large eggs, room temperature
  • 200 g sour cream
  • 1 Tbsp lemon zest
  • 3 Tbsp fresh lemon juice
  • 1 tsp vanilla extract

For the Lemon Curd:

  • 3 large egg yolks
  • 100 g granulated sugar
  • 60 ml fresh lemon juice
  • 1 Tbsp lemon zest
  • 60 g unsalted butter, cubed

For the Meringue Topping:

  • 4 large egg whites
  • 200 g sugar
  • 1/4 tsp cream of tartar

Instructions & Methods

Step 1: Make the Crust

  1. Preheat oven to 170°C (340°F).
  2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until sandy.
  3. Press firmly into the base of a springform pan.
  4. Bake for 10 minutes, then let it cool.

Step 2: Prepare the Cheesecake Filling

  1. In a large mixing bowl, beat cream cheese and sugar until smooth and fluffy.
  2. Add eggs one at a time, mixing after each addition.
  3. Stir in sour cream, lemon zest, lemon juice, and vanilla.
  4. Pour mixture over the cooled crust.
  5. Bake in a water bath (place pan inside a larger pan filled with hot water) at 160°C (320°F) for 55–65 minutes, until edges are set but center is slightly wobbly.
  6. Turn off oven, leave cheesecake inside with the door cracked open for 1 hour. Chill overnight in the fridge.

Step 3: Make the Lemon Curd

  1. Whisk egg yolks, sugar, lemon juice, and zest in a saucepan over medium heat.
  2. Stir constantly until thickened.
  3. Remove from heat, whisk in butter until smooth.
  4. Cool completely, then spread over chilled cheesecake.

Step 4: Make the Meringue

  1. Beat egg whites with cream of tartar until soft peaks form.
  2. Gradually add sugar while beating until glossy stiff peaks form.
  3. Spoon or pipe meringue over the cheesecake and lemon curd.
  4. Use a kitchen torch or broil in oven for a few seconds to lightly brown the meringue.

History & Formation

The lemon meringue pie, a classic dessert from the 19th century, inspired this cheesecake variation. Cheesecake itself dates back to ancient Greece, but it gained worldwide fame through New York-style cheesecakes. By merging these traditions, bakers created Lemon Meringue Cheesecake—a dessert that balances the history of comfort (cheesecake) with the artistry of innovation (meringue).

Conclusion

This Lemon Meringue Cheesecake is more than a dessert—it’s a layered story of flavors: a crunchy crust, a silky citrus cheesecake, a bright lemon curd, and a cloud-like meringue topping. Every bite is sunshine on a plate, perfect for celebrations, anniversaries, and cozy nights with lovers or friends. Serve chilled, slice generously, and watch smiles light up the room. 💛

✨ Would you like me to also create a short social-media style version (with emojis, catchy hooks, and “recipe in first comment” phrasing) that matches the style of your group posts?

Leave a Comment