With lemon curd in the batter and topped with more curd and torched meringue, this lemon cheesecake is a sweet-tart delight.
I’ve been dreaming of making this lemon meringue cheesecake for months. Months. I was inspired to make it when I saw some dreamy lemony something on a magazine cover while at a bookstore. I didn’t get a chance to see what it was exactly, but I was taken aback by how happy the bright yellow color made me. I decided to star concocting this dessert in my head right away. 
Lemon cheesecake was the very first cheesecake I ever made on my own. It was of course, in college. And my boyfriend at the time had never heard of a cheesecake that went in the oven because apparently they didn’t make them that way in England. He didn’t even consider what I made a true cheesecake. But it was good and lemony and we devoured it along with his flatmates. This time, I decide to up the lemon (and also not overbake it like I did back then) by adding extra lemon zest and a healthy dose of lemon curd right in the batter. To finish, I topped it with more lemon curd and all the meringue I could fit on it.
I had an idea of how this lemon meringue cheesecake would taste, but the reality is so much better. The lemon is bright and tangy and sweet. It is like your tastebuds dance when you take a bite. And the billowy meringue is like a soft cloud that melts in your mouth. And who doesn’t love a graham cracker crust? It’s always the best part of a cheesecake. There is no way to resist.
Click here for the lemon curd recipe.
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Lemon Cheesecake
- Yield: 10–12 servings 1x
Description
With lemon curd in the batter and topped with more curd and torched meringue, this lemon cheesecake is a sweet-tart delight.
Ingredients
Lemon Curd (make ahead):
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice (about 3-4 lemons)
- Zest of 2 lemons
- 1/4 cup (4 tablespoons) unsalted butter, cut into cubes
Cheesecake:
- 2 cups graham cracker crumbs
- 1/2 cup (8 tablespoons) unsalted butter, melted
- 16 oz full-fat cream cheese, room temperature
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- 2 cups sour cream, room temperature
For the Meringue:
- 3 large egg whites, room temperature
- 3/4 cup granulated sugar
- 1/4 cup water
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 1 teaspoon vanilla extract
Instructions
- Make the lemon curd (best done the day before or at least 4 hours ahead): Whisk the eggs and sugar together in a small saucepan. Stir in the lemon juice and zest. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, 8–10 minutes. Remove from heat and whisk in the butter, one cube at a time. Strain through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface and refrigerate until cold and thick.
- Preheat the oven to 325°F (165°C). Cover the outside of an 8-inch springform pan with aluminum foil.
- Pulse the graham cracker crumbs and melted butter in a food processor until it resembles wet sand. Press into the bottom and up the sides of the prepared pan. Refrigerate until needed.
- Beat the cream cheese in a mixing bowl with a paddle attachment until smooth and creamy, scraping down as needed. Add the eggs one at a time, beating fully after each. Add the sugar, lemon zest, and vanilla; mix until smooth. Slowly mix in the sour cream, one cup at a time. Do not overmix.
- Fold in 1/2 cup of the cold lemon curd — you can leave swirls or combine fully. Pour the batter into the crust. Bake for 45 minutes; edges should look mostly set and center will still jiggle. Turn off the oven and crack the door; leave the cheesecake inside for 1 hour. Cool completely to room temperature.
- While the cheesecake cools, make the meringue: clean a mixing bowl, dry thoroughly, and rub the inside with lemon juice. Beat the egg whites. Meanwhile, heat the sugar and water in a small saucepan until the sugar dissolves. Add cream of tartar and salt to the egg whites at soft peaks, then increase mixer speed and drizzle in the hot sugar syrup. Beat to stiff, glossy peaks. Beat in the vanilla.
- Once the cheesecake is fully cooled (chill in the fridge for 30 minutes if desired), spread the remaining lemon curd over the top. Pipe or spoon the meringue over the curd and torch lightly with a kitchen torch until golden.
- Serve immediately. If not serving right away, hold the meringue separately and top just before serving.
Notes
Make the lemon curd at least four hours ahead — overnight is ideal — so it has time to chill and thicken properly. The cheesecake is best served the same day the meringue is applied; the meringue will weep if left overnight.
- Category: Baking, Dessert
Frequently Asked Questions
How do I ensure my lemon cheesecake doesn’t overbake?
To prevent overbaking, keep an eye on the cheesecake as it bakes and remove it when the edges are set but the center is slightly jiggly; it will continue to set as it cools.
What type of lemon curd should I use in the batter and for the topping?
You can use store-bought or homemade lemon curd for both the batter and the topping; just make sure it’s smooth and not too thick for easy spreading.
What’s the best way to torch the meringue on top of the cheesecake?
Use a kitchen torch to evenly brown the meringue, holding the torch about 2-3 inches away and moving it in a circular motion to achieve a uniform golden color.
