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a partially eaten slice of lemon meringue cheesecake on a white plate with a fork.

Lemon Meringue Cheesecake Recipe

Course: cake, Dessert
Cuisine: American
Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Cool/Chill Time: 6 hours
Total Time: 8 hours 30 minutes
Servings: 10 slices
Calories: 656kcal
Author: Becky Hardin
This bright cheesecake is made with lemon curd and meringue topping for a delicious Spring-time dessert!
Print Recipe

Ingredients

For the Crust

  • 3 cups vanilla wafer cookies 225 grams (about 60 cookies)
  • cup salted butter 75 grams, melted (⅔ stick)

For the Lemon Cheesecake

  • ¾ cup granulated sugar 150 grams
  • tablespoons lemon zest 3 grams, from about 2 lemons
  • 24 ounces cream cheese 680 grams, room temperature (3 bricks)
  • 1 cup honey vanilla Greek yogurt 227 grams, room temperature
  • ¼ cup lemon juice 57 grams, from about 2 lemons
  • 1 teaspoon lemon extract 4 grams
  • 4 large eggs 200 grams, room temperature
  • ½ cup lemon curd 170 grams, store-bought or homemade

For the Meringue

  • 3 large egg whites 105 grams, room temperature
  • teaspoons lemon juice 7 grams
  • cups powdered sugar 140 grams

Instructions

  • Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and spray the bottom and sides with nonstick spray. Set aside.
    overhead view of ingredients for lemon meringue cheesecake.
  • Use a food processor to crush the vanilla wafer cookies to crumbs, about 1 minute.
    3 cups vanilla wafer cookies
    vanilla wafer cookies in the bowl of a food processor.
  • Add in the salted butter and pulse to combine. You should have a mixture with the consistency of wet sand.
    ⅓ cup salted butter
  • Press the crust into the springform pan.
    vanilla wafer crust pressed into a springform pan.
  • Bake the crust for 10-12 minutes, or until it just begins to brown.
  • Reduce the oven to 300°F, remove the crust from the oven, and allow the crust to cool completely.
  • While the crust is cooling, prepare a water bath by placing a lint free towel, folded, in the bottom of a roasting or large baking pan. You want a pan large enough for the springform pan to fit comfortably with a little space on all sides.
  • Heat 4 cups of water in a kettle until boiling, turn off heat and allow it to set while you assemble the cheesecake.
  • To make the cheesecake, beat together the sugar and lemon zest in a large mixing bowl with a hand or stand mixer until the sugar is fragrant, about 1 minute.
    ¾ cup granulated sugar, 1½ tablespoons lemon zest
    sugar and lemon zest in a glass bowl.
  • Add in the cream cheese and beat on medium, just until light and fluffy, about 5-7 minutes, depending on the temperature of the cream cheese.
    24 ounces cream cheese
    cream cheese added to lemon sugar in a glass bowl.
  • Mix in the greek yogurt, lemon juice, and lemon extract until completely combined, about 2-3 minutes.
    1 cup honey vanilla Greek yogurt, ¼ cup lemon juice, 1 teaspoon lemon extract
  • Beat in the eggs, 1 at a time, on low speed, just until combined. Do not overbeat.
    4 large eggs
    egg added to lemon meringue cheesecake batter in a glass bowl.
  • Wrap the cooled springform pan in aluminum foil and a baking bag, if possible.
  • Pour the cheesecake mixture into the prepared crust and gently spread into an even layer. Tap the pan gently several times on the counter to pop any air bubbles.
  • Put the cheesecake pan on the folded towel in the roasting or large baking pan and place it all in the oven.
    lemon meringue cheesecake batter in a springform pan wrapped in foil in a water bath.
  • Carefully pour the hot water into the baking pan, outside the springform pan, until it reaches the middle of the springform pan, at least 1-2 inches. This creates a water bath so that the cheesecake cooks more evenly.
  • Bake for 75-90 minutes, or until the cheesecake has just a slight wiggle in the middle when the springform pan is moved.
  • Shut the oven and turn it off, allowing the cheesecake to continue cooking as it cools for 30 minutes.
  • Crack the oven and allow the cheesecake to cool for another 30-45 minutes or until you can comfortably touch the pan without being burnt, before removing it from the oven.
    baked lemon meringue cheesecake in a springform pan.
  • Allow the cheesecake to set for 30-45 minutes at room temperature and then spread the lemon curd gently over the top, leaving a ¼-½ inch of space around the edge of the cake for the meringue to seal it in and then cover with plastic wrap and place in the for at least 4 hours or up to overnight.
    ½ cup lemon curd
    lemon curd spread over baked lemon meringue cheesecake in a springform pan.
  • Once the cheesecake has refrigerated until set, at least 4 hours, prepare the meringue and preheat the oven to 425°F.
  • Prepare the meringue by beating the egg whites and lemon juice together in a large mixing bowl using a hand or stand mixer, until soft peaks form, about 3-4 minutes.
    3 large egg whites, 1½ teaspoons lemon juice
    egg whites in a white bowl.
  • Gradually add in the sugar, ½ cup at a time, beating on high until all the sugar has been added.
    1¼ cups powdered sugar
    sugar added to whipped egg whites in a white bowl.
  • Once all the sugar has been added, continue beating until stiff peaks form. This can take another 5-10 minutes. You want a meringue that is stiff enough to hold its shape and stick to the bowl without sliding.
  • Pipe or spread the meringue onto the cheesecake, being sure to place it around the edge of the top so that the curd won’t drip off when heating.
    whipped meringue spread over lemon meringue cheesecake in a springform pan.
  • Bake for 3-5 minutes or until golden brown.
  • Allow to cool for at least 10 minutes before cutting and serving.

Notes

  • When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
  • Do not overmix the cheesecake batter, as it will add air and result in uneven baking and can cause it to crack at the end.
  • Be sure to leave the cheesecake in the oven for the hour after baking to rest. This allows the cheesecake to set, thus preventing or at least lowering the chances that the cheesecake top cracks.
  • Once the cheesecake is baked, placing it onto a cooling rack allows all of the cheesecake to be exposed to the air to cool more quickly. However, you can place the cheesecake onto a hot pad to cool, it may just take a little longer.
  • This Italian meringue holds its shape for several hours at room temperature. I would not recommend, however, taking it outside for something like a garden party unless it is being served as the meringue may fall and “melt”.
  • Be sure the mixing bowl is extremely dry and does not have a trace of oil before starting the meringue. If the bowl is oily after washing and drying it, wipe it down with a paper towel and some white vinegar.
  • Do not increase the mixing bowl speed when whipping the egg whites. This will add too much air to the meringue and can cause an inconsistent final product.
Storage: Store lemon meringue cheesecake in an airtight container in the refrigerator for up to 3 days or in the freezer (without the curd and meringue) for up to 1 month.

Nutrition

Serving: 1slice | Calories: 656kcal | Carbohydrates: 68g | Protein: 12g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 161mg | Sodium: 481mg | Potassium: 172mg | Fiber: 1g | Sugar: 52g | Vitamin A: 1227IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 0.5mg