Few desserts can rival the dramatic beauty and irresistible flavor of an Ultimate Lemon Meringue Cheesecake. This recipe is the perfect fusion of two beloved classics: rich baked cheesecake and bright lemon meringue pie. The result is a bakery-quality dessert with layers of flavor and texture that feel luxurious yet comforting.

From the buttery graham cracker crust to the silky lemon cheesecake filling and the cloud-like toasted meringue topping, every bite delivers balance. The lemon adds freshness, the cheesecake brings indulgence, and the meringue finishes with a light sweetness that melts on your tongue.

Whether you’re preparing this dessert for a holiday table, spring gathering, summer celebration, or simply because you love lemon desserts, this cheesecake is designed to impress without being overly complicated. With careful steps and practical tips, you’ll achieve professional results right in your home kitchen.

Why This Lemon Meringue Cheesecake Works So Well

Unlike overly dense or sharply sour cheesecakes, this recipe is intentionally balanced. Fresh lemon juice and zest provide brightness without overpowering the creamy base. Baking the cheesecake low and slow ensures a smooth, crack-free texture, while the meringue topping adds visual height and a classic finishing touch.

This is not a rushed dessert — and that’s a good thing. Each stage builds flavor and structure, making the final result worth every minute.

Ingredients:

For the Graham Cracker Crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1/4 teaspoon salt

For the Lemon Cheesecake Filling:

24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream
1/3 cup fresh lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
2 tablespoons cornstarch

For the Lemon Curd Layer (Optional but Recommended):

1/2 cup fresh lemon juice
1 tablespoon lemon zest
3/4 cup granulated sugar
3 large egg yolks
4 tablespoons unsalted butter

For the Meringue Topping:

4 large egg whites, room temperature
1 cup granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract

Instructions:

Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly with foil and set aside.
In a bowl, mix graham cracker crumbs, melted butter, sugar, and salt until evenly combined. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool.
In a large mixing bowl, beat cream cheese until completely smooth. Add sugar and mix until fluffy.
Beat in eggs one at a time, mixing gently after each addition.
Add sour cream, lemon juice, lemon zest, vanilla, and cornstarch. Mix just until combined.
Pour filling over the cooled crust and smooth the top.
Place the pan in a larger roasting pan and carefully add hot water halfway up the sides.
Bake for 60–70 minutes, until edges are set and the center slightly jiggles.
Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Chill at least 4 hours or overnight.

Lemon Curd (Optional):
10. Whisk lemon juice, zest, sugar, and egg yolks in a saucepan over medium heat. Cook until thickened. Remove from heat and stir in butter. Cool completely and spread over chilled cheesecake.

Meringue:
11. Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks. Add vanilla.
12. Spread or pipe meringue over cheesecake. Toast lightly with a kitchen torch or under the broiler for 1–2 minutes.

Expert Tips for Cheesecake Success

Room-temperature ingredients prevent lumps and cracks.
Water baths ensure even baking and creamy texture.
Chill fully before slicing for clean layers.
Toast meringue just before serving for best texture.

Flavor Variations

Swap graham crackers for vanilla wafers.
Add a raspberry swirl beneath the lemon curd.
Use Italian meringue for extra stability.

Serving Suggestions

Serve chilled with fresh berries, mint leaves, or a dusting of lemon zest. This cheesecake pairs beautifully with tea, espresso, or champagne.

Fun Fact:

Lemon desserts became wildly popular in American baking during the mid-20th century, symbolizing freshness and optimism — and this cheesecake is a modern tribute to that legacy.