Lemon Meringue Cheesecake
A bright, tangy lemon cheesecake crowned with silky lemon curd and a cloud of golden meringue. The creamy filling balances citrus zest, while the airy topping adds a delightful contrast—perfect for a spring celebration or any special occasion.
Maker: Richanddelish.com
From: Instagram(view original)
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ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
1 hr 30 min estimated total time for 8 servings.
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Ingredients
No main ingredients listed.
Crust
- 7 1/10 oz graham cracker crumbs
- 3 1/2 oz unsalted butter
- 1 4/5 oz granulated sugar
Filling
- 1 1/10 lb cream cheese
- 5 3/10 oz granulated sugar
- 3 egg yolks
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 0.51 cup heavy cream
Lemon Curd Layer
- 7 1/10 oz lemon curd
Meringue
- 4 egg whites
- 3 1/2 oz granulated sugar
- 1/4 tsp cream of tartar
Instructions
- 1Preheat the oven to 325°F (320°F).
- 2In a mixing bowl, combine the graham cracker crumbs, melted butter, and 50 g of granulated sugar; stir until the mixture resembles wet sand.
- 3Press the crumb mixture firmly into the bottom of a 9‑inch springform pan, creating an even crust, then bake for 8 minutes. Remove from the oven and let the crust cool completely on a wire rack.
- 4While the crust cools, beat the softened cream cheese with 150 g of granulated sugar in a large bowl until smooth and creamy.
- 5Add the egg yolks one at a time, mixing well after each addition, then stir in the freshly squeezed lemon juice and grated lemon zest until just combined.
- 6Gently fold the whipped heavy cream into the cheesecake batter, preserving as much air as possible.
- 7Pour the filling over the cooled crust, smooth the top, and bake for 45 minutes, or until the center is set but still slightly wobbly. Cool the cheesecake to room temperature, then refrigerate for at least 4 hours (or overnight for best texture).
- 8Spread the lemon curd evenly over the chilled cheesecake layer.
- 9In a clean, dry bowl, whisk the egg whites with the optional cream of tartar until soft peaks form; gradually add 100 g of granulated sugar and continue whisking until stiff, glossy peaks develop.
- 10Spoon the meringue over the lemon curd, spreading it to the edges so it seals against the crust. Bake again at 325°F (320°F) for 10–12 minutes, or until the meringue is lightly golden.
- 11Allow the cheesecake to cool completely at room temperature, then refrigerate for an additional hour before removing the springform pan and serving.
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Frequently asked questions
- How long does it take to make Lemon Meringue Cheesecake?
- About 1 hour 30 minutes in total: 30 minutes of prep and 1 hour of cooking.
- How many servings does this Lemon Meringue Cheesecake recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this Lemon Meringue Cheesecake recipe come from?
- It was shared by Richanddelish.com on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.