lemon meringue cheesecake

Lemon Meringue Cheesecake is a delightful twist on a classic dessert. The creamy and tangy cheesecake filling is perfectly balanced by the light and airy meringue topping. The graham cracker crust adds a crunchy texture and complements the flavors of the filling and topping. This recipe may seem a little time-consuming, but it is well worth the effort. It is a show-stopping dessert that is perfect for any occasion. Give this recipe a try and impress your family and friends with this delicious and beautiful dessert!


For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the cheesecake:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 tablespoon grated lemon zest
  • 1/4 cup fresh lemon juice

For the meringue:

  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Preparation time: 20 minutes Baking time: 1 hour 10 minutes Total time: 1 hour 30 minutes


  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
  3. Press the mixture into the bottom and up the sides of a 9-inch springform pan.
  4. Bake for 8-10 minutes or until golden brown.
  5. In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth.
  6. Add the eggs one at a time, beating well after each addition.
  7. Mix in the sour cream, all-purpose flour, lemon zest, and lemon juice until well combined.
  8. Pour the cheesecake mixture into the prepared crust.
  9. Bake for 50-60 minutes or until the center is almost set.
  10. Meanwhile, in a large mixing bowl, beat the egg whites and cream of tartar together until soft peaks form.
  11. Gradually add the granulated sugar, beating until stiff peaks form.
  12. Spread the meringue over the hot cheesecake, sealing the edges to the crust.
  13. Bake for an additional 10-15 minutes or until the meringue is golden brown.
  14. Cool the cheesecake on a wire rack for 1 hour.
  15. Cover and refrigerate for at least 4 hours or overnight.
  16. Serve and enjoy!