lemon meringue pie cheesecake recipe

Written BySheba G Updated On
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The Best lemon meringue pie cheesecake recipe

I’ve always been a fan of combining classic flavors to create something entirely new, and that’s exactly what I did with this lemon meringue pie cheesecake recipe. The idea of merging the creamy texture of cheesecake with the tangy, citrusy taste of lemon meringue pie was a no-brainer for me.

I’ve had this recipe in my repertoire for years, and it never fails to impress my family and friends. Whether we’re having a casual dinner at home or hosting a big gathering, this cheesecake is always a hit.

The best part is that it’s incredibly easy to make, requiring only basic kitchen skills and a few simple ingredients. I love how the lemon meringue topping adds a nice textural element to the smooth cheesecake beneath, making each bite a delightful experience.

My kids adore helping me with the meringue topping, as it’s like making a big ol’ cloud of fluffy goodness. As for me, I just love how this dish comes together – it’s like a symphony of flavors and textures that never gets old.

This cheesecake is perfect for any occasion, whether you’re looking for a show-stopping dessert for your holiday party or just want something special to serve at your weekly family dinner.

Lemon Meringue Pie Cheesecake

Lemon Meringue Pie Cheesecake

4.6 from 1381 votes

This delightful dessert combines the tangy goodness of lemon meringue pie with the creamy richness of cheesecake. It features a buttery graham cracker crust, a velvety lemon cheesecake filling, and a toasted meringue topping.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 8Cuisine: InternationalCalories: 500 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup granulated sugar

For the Lemon Cheesecake Filling

2 8oz packages cream cheese, softened
1 cup granulated sugar
1/4 cup lemon juice
1 tsp lemon zest
2 large eggs
1 tsp vanilla extract
1/4 cup all-purpose flour

For the Lemon Meringue Topping

1/2 cup granulated sugar
1/2 cup water
1/2 cup lemon juice
1 tbsp cornstarch
2 large egg whites
1/4 tsp cream of tartar

👨‍🍳Directions

1Preheat oven to 350°F.
2In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar.
3Press the mixture evenly into the bottom of an 8-inch springform pan.
4Bake for 7 minutes, then set aside to cool.
5The crust should be lightly golden and firm to the touch.
6For the lemon cheesecake filling, beat cream cheese and sugar in a food processor until smooth and creamy.
7Add lemon juice, lemon zest, eggs, vanilla extract, and flour.
8Mix until well combined.
9The mixture should be smooth and free of lumps.
10Pour the filling over the cooled crust and bake for 30 minutes at 350°F.
11The cheesecake is ready when the edges are set but the center still jiggles slightly.
12While the cheesecake bakes, prepare the lemon meringue topping.
13In a double boiler, combine sugar, water, and lemon juice.
14Heat over medium heat until the sugar dissolves.
15In a separate bowl, whisk together cornstarch and a small amount of water.
16Gradually add the cornstarch mixture to the sugar mixture, stirring constantly.
17Cook until the mixture thickens and becomes clear.
18Remove the cheesecake from the oven and let it cool to room temperature.
19Once cooled, spread the lemon meringue topping evenly over the cheesecake.
20In a separate bowl, beat egg whites and cream of tartar until soft peaks form.
21Gradually add the remaining sugar and beat until stiff peaks form.
22Spread the meringue over the lemon topping, ensuring it touches the edges of the crust to prevent shrinking.
23Use a kitchen torch to lightly brown the meringue, creating a golden, toasted finish.
24Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, to allow the flavors to meld and the texture to set.
25The cheesecake should be firm to the touch and have a smooth, creamy texture.

🔧Equipment

Mixing bowl
Food processor
8-inch springform pan
Double boiler
Electric mixer
Oven

📊Nutrition Facts (per serving)

🔥Calories: 500 kcal🧈Total Fat: 30g💛Saturated Fat: 18g❤️Cholesterol: 125mg🧂Sodium: 450mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 40g🥩Protein: 8g

📝Notes

Tips: Ensure the cream cheese is at room temperature before mixing to avoid lumps. For a smoother texture, allow the cheesecake to chill completely before serving.

This lemon meringue pie cheesecake is always a good idea for any occasion – whether you’re hosting a big gathering or just want something special for your family dinner.

One of my favorite things about this recipe is how well it stores in the fridge – it’s perfect for meal prep or last-minute dessert needs.

When reheating leftovers, simply place them in the oven at 350°F (175°C) for about 10-15 minutes until warm and gooey.

❓ Frequently Asked Questions About Lemon Meringue Pie Cheesecake

Q: What is the origin of lemon meringue pie cheesecake?

This recipe is actually an American twist on the classic British dessert, lemon meringue pie. By combining the creamy texture of cheesecake with the tangy flavor of lemon meringue pie, we’ve created something entirely new and exciting.

Q: How long does it take to make this cheesecake?

Don’t worry, this cheesecake is relatively quick to make – about 20-25 minutes to prepare and 45-50 minutes to bake. Of course, the most time-consuming part is making the meringue topping, but trust me, it’s worth it!

Q: Can I use fresh lemons instead of bottled lemon juice?

Absolutely! Fresh lemons will give your cheesecake an even more vibrant flavor. Just be sure to juice them carefully so you don’t get any seeds in there.

Q: Is this recipe suitable for vegetarians?

This recipe is vegetarian-friendly, but please note that some brands of graham cracker crumbs may contain animal products. Always check the ingredient label before purchasing.

Q: Can I freeze this cheesecake?

Yes, you can definitely freeze this cheesecake for up to 2 months. Just be sure to thaw it in the fridge overnight before serving.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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