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Slice of Lemon Meringue Cheesecake on a purple plate with rest of cheesecake in background

Lemon Meringue Cheesecake

Lemon Meringue Cheesecake is a lighter than air dessert that will tantalize your tastebuds! This yummy delight is easy to make following the simple step-by-step instructions and a sure crowd pleaser!
Prep Time 20 mins
Cook Time 1 hr 20 mins
Refrigerator time 1 d
Total Time 1 d 1 hr 40 mins
Course Dessert
Cuisine American
Servings 12 servings


  • Stand Mixer
  • Parchment paper
  • 9 inch spring form pan
  • Spatula's
  • spoons
  • juicer
  • bowls



  • 2 cups graham cracker crumbs
  • 2 tbsp sugar
  • 1 stick butter melted


  • 3 8 oz pkgs Cream Cheese softened
  • 1 cup sour cream
  • 2 cups sugar
  • 4 eggs room temperature
  • 1/4 cup fresh squeezed lemon juice about 3 lemons
  • 1 tbsp GOODMAN's lemon extract
  • 1 tbsp vanilla

Filling on top

  • 2 cups lemon curd store-bought jar


  • 4 egg whites
  • 1/3 cup sugar
  • 1/4 tsp cream of tartar



  • Using a food processer, blend graham crackers until they are fine crumbs. For 2 cups of crumbs, 2 sleeves should be enough. As an alternative, you can also use boxed crumbs if preferred.
  • Add sugar to the graham cracker crumbs and stir to combine. Then, add the melted butter and stir until thoroughly blended.
  • Prepare a Spring-form pan by lining the bottom with parchment paper. Add the crumb mixture to the pan and press evenly over the bottom on the pan to form the crust. Set aside.


  • Turn on and preheat oven to 350 degrees.
  • Using a stand mixer or food processer, mix together the cream cheese, sour cream, sugar, and lemon juice. Scrape down the sides of the mixing bowl and continue blending until smooth.
  • Add the eggs to the mixture and mix until blended. Then, add the lemon juice and Vanilla, mixing until smooth and creamy. Scrape down the sides of the mixing bowl and continue blending until all ingredients are well blended and smooth.
  • Once blended, pour the cheesecake filling over crust and place in the oven on the center rack. You should also place a small dish of water on the bottom rack of the oven.
  • Bake the cheesecake for 1 hour. The Cheesecake may still be a little wiggly in the center, but go ahead and turn off the oven and let it stand in oven for 20 minutes.
  • Once done, remove the cheesecake from the oven and place on a wire rack. Allow to cool completely. Once the cheesecake has cooled, spread the Lemon Curd over the top of the cheesecake and wrap Spring-form pan in foil. Place the cheesecake in the refrigerator overnight to set.


  • A couple of hours before you are ready to serve the cheesecake, make the meringue.
  • Using a stand mixer or hand mixer, whip the egg whites and cream of tartar on medium low until soft peaks form.
  • Add the sugar in a steady stream (not all at once) and whip the egg whites on medium high until stiff peaks form. Then, switch the mixer to high speed and whip about 45 seconds to 1 minute or until the egg whites are stiff and glossy (judge by the gloss and stiff peaks).
  • Remove the cheesecake from the refrigerator and spoon the egg whites onto the top of the cheesecake. Mound the whipped egg whites on top of the cheesecake. Then, using the back of a spoon, form small peaks/curls on top of the egg whites by gently pulling the top of the egg whites into peaks. Finally, seal the edges of the cheesecake with the egg whites.
  • Turn on and set the oven to 400 degrees. Place the cheesecake in the oven on the center rack for a few minutes or until golden brown. YOU MUST WATCH THE CHEESECAKE CLOSELY, OR THE EGG WHITES/MERINGUE WILL BURN!
  • Remove the cheesecake from the oven and place on a wire rack to allow the meringue to cool - approximately 5 minutes.
  • Place the cheesecake back into the refrigerator and keep chilled until time to serve.
  • Before serving, cut the cheesecake in 2 inch pieces and add a sugared lemon slice on the side.


**This cheesecake should be made the day before, as it really needs hours in the refrigerator to make sure it sets correctly. If you can leave it for 24 hours, before putting the Meringue on, that's even better, as this just gets better the longer it chills. DO NOT cover the Meringue when you put the cheesecake back in the refrigerator to chill, because you will cause it to fall. Make sure you have a designated space in the fridge to allow this to chill before serving.
***To make a foil tent: You simply fold a large piece of foil in half and then place it over the pan in the oven. This will allow the cheesecake to bake but will keep the foil from touching the cheesecake.
Keyword cheesecake, lemon cheesecake