Lemon Meringue Pie Cheesecake Recipe

Imagine the perfect blend of two beloved desserts: the tangy and refreshing lemon meringue pie and the rich, creamy texture of cheesecake. That’s exactly what you’ll get with this Lemon Meringue Pie Cheesecake. It’s the ultimate indulgence for those who crave both the citrusy zing of lemon and the smooth, velvety consistency of cheesecake, all in one glorious slice. The base is a crisp graham cracker crust, topped with a silky lemon cheesecake filling, and crowned with fluffy, golden meringue. This dessert is sure to impress at any gathering, from family dinners to holiday celebrations.

Whether you’re a fan of classic cheesecake or you have a soft spot for lemon meringue pie, this recipe combines the best of both worlds in a way that’s easy to make and even easier to love. It’s a stunning, yet surprisingly simple dessert that’s guaranteed to be a crowd-pleaser. So, roll up your sleeves and get ready to make this dreamy dessert that’s both tart and sweet, with a melt-in-your-mouth texture that will leave everyone asking for seconds.

What You’ll Need for Lemon Meringue Pie Cheesecake

Before we dive into the steps of making this Lemon Meringue Pie Cheesecake, let’s go over the ingredients you’ll need. Some of these may be pantry staples, while others are specific to this cheesecake, but they all come together to create a dessert that’s worth every bit of effort. Don’t worry — it’s not difficult, and once you try it, you’ll agree it’s completely worth it!

For the Crust:

• 1 ½ cups graham cracker crumbs (about 12-14 graham crackers)
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted
• A pinch of salt

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tbsp all-purpose flour
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream, softened
• ¼ cup lemon juice (freshly squeezed)
• 1 tbsp lemon zest
• ¼ tsp salt

For the Meringue Topping:

• 3 large egg whites (room temperature)
• 1 tsp vanilla extract
• ¼ tsp cream of tartar
• ½ cup granulated sugar

How to Make for Lemon Meringue Pie Cheesecake

Creating this Lemon Meringue Pie Cheesecake may sound like a complex task, but it’s actually fairly simple when broken down into three main components: the crust, the cheesecake filling, and the meringue topping. Follow these steps to make a dessert that’s both tangy and indulgent, with the perfect balance of flavors and textures.

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs with granulated sugar and a pinch of salt. Pour in the melted butter and stir until the crumbs are evenly coated, and the mixture starts to clump together. Press this mixture firmly into the bottom of a 9-inch springform pan, using the back of a spoon or your hands to create an even, compact layer.

Once the crust is in place, bake it for 8-10 minutes or until lightly golden brown. Set it aside to cool while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the cream cheese until smooth and creamy. Add granulated sugar and flour, and beat until fully incorporated, ensuring the mixture is light and fluffy. Next, add the eggs one at a time, beating well after each addition. Be careful not to overbeat at this stage to avoid adding too much air to the batter. Stir in the vanilla extract, lemon juice, lemon zest, and salt.

Once the filling is well mixed, pour it over the cooled graham cracker crust. Smooth the top with a spatula for an even layer. Bake the cheesecake at 325°F (163°C) for 45-50 minutes, or until the edges are set but the center is still slightly jiggly. Allow the cheesecake to cool in the pan for 10-15 minutes, then refrigerate it for at least 4 hours, or overnight for the best results.

Step 3: Prepare the Meringue Topping

While the cheesecake is chilling, make the meringue. In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat the mixture until stiff peaks form and the meringue is glossy. This process usually takes about 5-7 minutes.

Once the cheesecake has fully cooled, spread the meringue evenly over the top, creating peaks with the back of a spoon or spatula. Be sure to spread the meringue all the way to the edges of the crust to seal the cheesecake completely.

Step 4: Bake the Meringue

Bake the meringue-topped cheesecake at 350°F (175°C) for 8-10 minutes, or until the meringue is golden brown and slightly crisp on top. Keep a close eye on it to prevent burning. Once done, remove it from the oven and let it cool completely.

Serving and Storage Tips for Lemon Meringue Pie Cheesecake

This Lemon Meringue Pie Cheesecake is a showstopper, perfect for serving at dinner parties, family gatherings, or any special occasion. Here are some tips to make sure it’s served at its best, along with some storage recommendations:

Serving Tips for Lemon Meringue Pie Cheesecake:

• Let It Cool: Be sure to allow the cheesecake to cool completely in the fridge before serving. This gives the filling time to firm up, making it easier to slice and serve. If possible, refrigerate overnight for the best texture.
• Slice Carefully: Use a sharp knife that has been dipped in hot water to make clean, smooth cuts. This will prevent the meringue from being squished and help maintain the crisp edges.
• Garnish: For an extra touch, garnish the cheesecake with a few additional curls of lemon zest or some fresh lemon slices. You can also add a light dusting of powdered sugar for a beautiful, finished look.

Storage Tips for Lemon Meringue Pie Cheesecake:

• Refrigeration: This cheesecake must be stored in the refrigerator to keep it fresh. Since the meringue can soften over time, it’s best to eat the cheesecake within 3-4 days for the best texture and flavor.
• Covering: To prevent the meringue from becoming too soft, cover the cheesecake loosely with plastic wrap or a cake dome. If you need to store individual slices, wrap them tightly in plastic wrap or place them in an airtight container.
• Freezing: While cheesecake freezes well, the meringue topping doesn’t always maintain its best texture once frozen and thawed. If you want to freeze the cheesecake, it’s best to freeze the cheesecake filling (without the meringue) in an airtight container for up to 2-3 months. When ready to serve, simply thaw in the fridge overnight, top with fresh meringue, and bake as directed.

Mistakes to Avoid for Lemon Meringue Pie Cheesecake

While this Lemon Meringue Pie Cheesecake is relatively simple to make, there are a few common pitfalls that can lead to less-than-perfect results. Avoid these mistakes to ensure that your cheesecake comes out beautifully every time!

1. Overmixing the Cheesecake Filling

One of the biggest mistakes you can make when preparing a cheesecake filling is overmixing the batter. Overmixing can incorporate too much air into the mixture, which can cause cracks in the cheesecake during baking. To avoid this, mix the ingredients just until they are fully incorporated, and avoid over-beating the eggs once they’re added. This will help you achieve that creamy, dense cheesecake texture that everyone loves.

2. Not Letting the Cheesecake Cool Completely

After baking, it’s crucial to allow the cheesecake to cool gradually at room temperature before refrigerating. If you place it directly into the fridge while it’s still warm, it may cause condensation to form on the surface, leading to a soggy texture. Additionally, cooling the cheesecake at room temperature allows the flavors to meld and improves the overall texture.

3. Forgetting to Seal the Meringue Edges

When spreading the meringue on top of the cheesecake, make sure to spread it all the way to the edges of the crust. Leaving gaps between the meringue and the edge of the crust can cause the meringue to shrink during baking, resulting in a less attractive appearance and an uneven texture.

4. Not Using Room Temperature Ingredients

For both the cheesecake filling and meringue, using room temperature ingredients is crucial for achieving the right texture and consistency. Cold cream cheese or eggs will be harder to incorporate and can result in lumpy filling or a less stable meringue. Allow these ingredients to come to room temperature before you begin.

5. Baking the Meringue for Too Long

When baking the meringue, keep an eye on it, as it can go from perfectly golden to overdone very quickly. If left in the oven too long, the meringue can turn overly brown or even burn. It’s better to err on the side of underbaking the meringue slightly, as it will firm up as it cools.

Tips and Tricks for Lemon Meringue Pie Cheesecake

To make your Lemon Meringue Pie Cheesecake extra special, here are a few tips and tricks to elevate both the flavor and presentation of your dessert.

1. Use Fresh Lemons for Maximum Flavor

While store-bought lemon juice can be convenient, using fresh lemons for both the juice and zest will provide a brighter, more vibrant flavor. Freshly squeezed lemon juice has a tangier, more aromatic flavor compared to the bottled version, which can be more subdued and overly sweet.

2. Add a Touch of Almond Extract

For a subtle, nutty flavor that complements the lemon, consider adding ½ teaspoon of almond extract to the cheesecake filling. It pairs wonderfully with the lemon and enhances the overall flavor profile. Just be careful not to add too much, as almond extract can be quite potent.

3. Make the Crust Even Crispier

To ensure your graham cracker crust is extra crispy, try baking it a little longer than the recommended time. Bake it for an extra 2-3 minutes, or until it’s golden brown and slightly firm to the touch. This helps create a sturdy base that holds up well under the cheesecake filling.

4. Top with Fresh Whipped Cream

While the meringue topping is certainly the star of this dessert, a little extra indulgence never hurts! Just before serving, pipe or dollop a bit of freshly whipped cream on top of each slice for an added layer of richness. A small sprig of mint or some lemon zest curls can also add a pop of color and freshness.

5. Don’t Skip the Chill Time

Though it’s tempting to dig in right after baking, the cheesecake needs time to chill to set properly. The chilling process not only helps the flavors develop but also makes slicing the cheesecake much easier. Ideally, you should let it chill in the fridge for at least 4 hours, though overnight is preferable for the best results.

No-Bake Strawberry Cream Pie: Easy & Delicious

Suggestions for Lemon Meringue Pie Cheesecake

Looking to make your Lemon Meringue Pie Cheesecake even more special? Here are a few variations and ideas to customize your dessert and take it to the next level:

1. Add Fruit Layers for Lemon Meringue Pie Cheesecake

For a fruity twist, consider adding a layer of fresh fruit beneath the cheesecake filling. Thinly sliced strawberries, raspberries, or even blueberries make a beautiful and flavorful addition to the cheesecake. They can be arranged in a decorative pattern on top of the graham cracker crust before pouring in the cheesecake filling. Not only does this add color, but it also provides an extra burst of fruit flavor.

2. Switch Up the Crust for Lemon Meringue Pie Cheesecake

While graham cracker crust is traditional, you can switch things up by using crushed shortbread cookies, digestive biscuits, or even vanilla wafer cookies for a different texture and flavor. If you prefer a gluten-free option, you can use gluten-free graham cracker crumbs or another gluten-free cookie base.

3. Try a Lime Version for Lemon Meringue Pie Cheesecake

If you’re in the mood for a different citrusy flavor, try making a key lime cheesecake version instead. Simply replace the lemon juice and zest with fresh lime juice and zest for a tart and tangy alternative. This will give the cheesecake a slightly different flavor profile, but the same refreshing appeal.

4. Experiment with Meringue Flavors

While the classic meringue is made with vanilla extract, you can play around with different flavorings. Coconut extract, lemon extract, or even a small splash of orange blossom water could be fun ways to introduce subtle undertones to the meringue topping. You could also sprinkle some shredded coconut over the meringue before baking for a tropical flair.

Tropical Baked Mango Meringue Cheesecake

FAQ for Lemon Meringue Pie Cheesecake

Can I make this cheesecake ahead of time?

Yes! In fact, this cheesecake benefits from resting in the fridge for several hours or overnight. It allows the flavors to meld and helps the cheesecake firm up, making it easier to slice. You can make the crust and cheesecake filling a day ahead, and just top it with the meringue right before baking.

Can I use store-bought meringue instead of making my own?

It’s best to make your own meringue for this cheesecake to ensure the perfect texture and flavor. Store-bought meringue can lack the stability and gloss that homemade meringue provides. Plus, freshly made meringue adds that light, airy texture that’s a hallmark of a great cheesecake.

How do I prevent cracks in my cheesecake?

Cracks can happen when the cheesecake is overbaked or baked at too high of a temperature. To avoid cracks, bake your cheesecake at a low temperature (around 325°F (163°C)) and don’t overmix the filling. Also, allow the cheesecake to cool slowly at room temperature before refrigerating it.

Can I freeze this cheesecake?

While you can freeze the cheesecake filling itself (without the meringue topping), the meringue doesn’t freeze as well and can lose its texture. If you do decide to freeze the cheesecake, be sure to freeze the cheesecake in an airtight container for up to 2-3 months. When ready to serve, thaw it in the fridge overnight, then top it with fresh meringue and bake.

Mini Lemon Meringue Delights

Conclusion for Lemon Meringue Pie Cheesecake

The Lemon Meringue Pie Cheesecake is a showstopping dessert that combines the creamy richness of cheesecake with the bright, tart flavor of lemon meringue pie. It’s a perfect dessert for special occasions, but it’s simple enough to make whenever you’re craving something indulgent and refreshing. With a buttery graham cracker crust, velvety lemon cheesecake filling, and golden, billowy meringue topping, this dessert is sure to impress everyone at your table.

Whether you’re making it for a birthday, a family gathering, or just because, this cheesecake is guaranteed to leave a lasting impression. The balance of sweet, tart, and creamy flavors is irresistible, and with a little practice, you’ll be able to master this delicious dessert every time. So, grab your ingredients, preheat your oven, and get ready to wow your friends and family with the best of both worlds in one dessert!

Print