"This lemon meringue cheesecake is the best of both worlds if you love lemon meringue pie and cheesecake! It's great any time of the year and will surely impress your guests. I think it tastes even better the day after it's made, like most cheesecakes."
"This Lemon Meringue Cheesecake recipe has the perfect balance of tangy lemon and creamy cheesecake all crowned with a sweet meringue that’s simply irresistible. This heavenly dessert features a sweet and creamy lemon cheesecake, refreshing lemon curd all topped with an easy meringue – an impressive dessert that’s both refreshing and indulgent!"
Lemon Meringue Cheese Cake
Servings: 16 servings
Time: 20 minutes
Cook Time: 1 Hour and 10 minutes
Chill Time: 4 Hours or overnight is best
Ingredients:
Crust
2 cups shortbread cookie crumbs
1/4 cup melted butter
Filling:
1 1/2 cups jarred lemon curd, you can use your favorite, I like to use Bonne Maman if I choose a jarred brand it's the closest to homemade!
OR
Cheesecake:
3-8oz packages cream cheese, softened
1 cup sour cream
1 cup white sugar
4 large eggs
1/4 cup fresh lemon juice
1 medium lemon, zested
1 teaspoon vanilla extract
Meringue Topping:
4 large egg whites
1/4 cup white sugar
1/4 teaspoon cream of tartar
Directions:
Cookie Crust:
Mix cookie crumbs and melted butter together in a bowl until evenly combined.
Press into the bottom of a 9-inch springform pan.
Cheese Cake Filling:
Beat cream cheese, sour cream, and sugar together in a bowl with an electric mixer until smooth and creamy.
Add eggs, one at a time, beating well after each addition. Mix in lemon juice, lemon zest, and vanilla until smooth, scraping the bottom and sides of the bowl as needed.
Spread mixture over crust in the springform pan.
Bake in the preheated oven until almost set in the center, about 1 hour.
Let cool to room temperature, about 1 hour, then refrigerate until completely cooled, at least 3 to 4 hours.
Preheat the oven to 375 degrees.
Meringue:
Beat egg whites in a bowl with an electric mixer until soft peaks form.
Beat in sugar and cream of tartar until mixture is glossy and stiff peaks form.
Spread lemon curd over chilled cheesecake.
Mound whipped egg whites over top and spread until curd is completely covered.
Bake in the preheated oven until meringue is golden brown, about 10 minutes.
Remove from the oven and chill, uncovered, in the refrigerator for at least 1 hour or up to 1 day before serving.
Notes:
Do not cover the meringue as it will collapse in on itself. Trust me I have done this in the past!
Nutrition:
Calories: 483 | Carbohydrates: 52g | Protein: 8g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 130mg | Sodium: 305mg | Potassium: 138mg | Fiber: 0g | Sugar: 33g | Calcium: 67mg | Iron: 1mg
"This recipe is amazing! I have made it 3 times and made it as minis in muffin tins as well. It’s incredible and so easy!"
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.