Impress your guests with a stunning Lemon Curd Meringue Cheesecake, blending rich cream cheese and tangy lemon curd. This elegant dessert features a creamy citrus filling and is topped with a cloud of lightly toasted meringue, making it ideal for any holiday celebration or special weekend gathering.
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Ingredients for Lemon Curd Meringue Cheesecake
For the crust
- Graham cracker crumbs – They create that classic, slightly sweet base everyone loves.
- Granulated sugar – Adds just the right amount of sweetness to balance the tangy lemon curd.
- Unsalted butter – Melted and mixed in for that perfect, crumbly texture.
For the filling
- Cream cheese – Make sure it’s at room temperature for a smooth and creamy consistency.
- Granulated sugar – This sweetens the filling without overpowering the tanginess of the cream cheese.
- Eggs – Room temperature is key for even mixing and a silky texture.
- Vanilla extract – A hint of vanilla enhances all the flavors beautifully.
For the topping
- Prepared lemon curd – Tangy, bright, and the star of the show.
- Egg whites – Room temperature ensures they whip up perfectly.
- Cream of tartar – Helps stabilize the meringue for those glorious peaks.
- Granulated sugar – Gradually added to the egg whites for a sweet, glossy meringue.
Cook Time for Lemon Meringue Cheesecake
In my kitchen, timing is everything, and this gorgeous Lemon Curd Meringue Cheesecake is no exception. It’s an easy chilled dessert with vanilla and eggs that rewards a little patience with incredible flavor.
Here’s what you can expect for your timeline, perfect for planning a special weekend treat.
| Step | Time |
|---|---|
| Prep Time | 30 minutes |
| Bake Time | 60 minutes |
| Chill Time | 4 hours (or overnight) |
| Total Time | About 5.5 hours |
While you wait for it to set, why not whip up a refreshing lemon chia fresca? It’s the perfect tangy sip to enjoy while your masterpiece chills.
How to Make a No-Bake Lemon Curd Cheesecake
This recipe is simpler than it looks, I promise! We’re building layers of flavor for the ultimate creamy lemon dessert with graham cracker crust. Let’s walk through it together.
Step 1: Prepare the Crust
Preheat your oven to 325°F. In a medium mixing bowl, combine the graham cracker crumbs and 1/3 cup granulated sugar. Add the melted butter and stir with a fork until the crumbs are uniformly moistened and the mixture clumps together when pressed.
Transfer the mixture to a 9-inch springform pan and press firmly into an even layer across the bottom and 1 inch up the sides using the bottom of a measuring cup or your fingers.
Step 2: Make the Filling
In a large bowl, beat the room-temperature cream cheese and 1 cup granulated sugar with an electric mixer on medium speed for 2–3 minutes, scraping down the sides as needed, until completely smooth and free of lumps.
Add the eggs one at a time, mixing just until each egg is fully incorporated before adding the next. Stir in the vanilla extract until blended, being careful not to overmix the batter.
Step 3: First Bake
Pour the cream cheese filling over the prepared crust and smooth the top with an offset spatula. Bake for 45–50 minutes, or until the edges are set but the center still jiggles slightly when the pan is gently shaken.
Remove the cheesecake from the oven and let it cool on a wire rack for 10 minutes. Keep the oven on at 325°F for the meringue.
Step 4: Add Lemon Curd & Make Meringue
Gently spread the lemon curd in an even layer over the slightly cooled cheesecake using a spatula. This creates that signature homemade lemon curd and cream cheese filling we all love.
In a clean, dry mixing bowl, beat the egg whites and cream of tartar with an electric mixer fitted with a whisk attachment on medium-high speed until soft peaks form.
Gradually add the remaining 1/2 cup sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
Step 5: Top & Brown the Meringue
Spoon the meringue over the lemon curd layer, spreading it to the edges and creating swirls or peaks with the back of a spoon. This is your chance to get artistic with your fluffy meringue topped cheesecake recipe!
Bake for 10–12 minutes, or until the meringue is lightly golden. Transfer the cheesecake to a wire rack to cool completely, then refrigerate for at least 4 hours or overnight to set before removing the springform ring and slicing.
Pro Tips & Tasty Tweaks
After making this Lemon Curd Meringue Cheesecake more times than I can count, I’ve picked up a few tricks to ensure it turns out perfectly every single time. Here’s my best advice straight from my kitchen to yours.
- Flavor Swap: For a different citrus twist, try substituting the lemon curd with a homemade blood orange or passionfruit curd. It completely transforms the Lemon Curd Meringue dessert into something new and exciting.
- Diet Tweaks: You can successfully use a 1:1 sugar substitute in both the filling and the meringue for a lower-carb version. Just be sure to use a brand that is designed for baking.
- Prep Fix: To prevent a soggy crust, make sure your melted butter has cooled slightly before mixing it with the crumbs, and really press it firmly into the pan. A solid base is key for a no-bake chilled cheesecake with meringue that holds its shape.
- Storage Tip: This cheesecake stores beautifully covered in the fridge for up to 3 days. The meringue may weep a tiny bit after the first day, but it’s still delicious. For more summer dessert recipes that keep well, check out my lemon cherry sorbet or this creamy lemon blueberry cheesecake.
Lemon Curd Meringue Cheesecake
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter melted
- 24 ounces cream cheese at room temperature
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 1 tsp vanilla extract
- 1 cup prepared lemon curd
- 3 large egg whites at room temperature
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
Method
- Preheat your oven to 325°F. In a medium bowl, mix the graham cracker crumbs and 1/3 cup sugar. Stir in the melted butter until the crumbs are evenly moistened and the mixture holds together when pressed. Firmly press this mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan to form an even crust.
- In a large bowl, beat the softened cream cheese and 1 cup sugar with an electric mixer on medium speed until completely smooth and creamy, about 2-3 minutes. Beat in the eggs one at a time, just until each is incorporated, then mix in the vanilla extract. Be careful not to overmix after adding the eggs.
- Pour the cream cheese filling into the prepared crust and spread it into an even layer. Bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle when the pan is gently shaken. Remove the cheesecake from the oven and let it cool on a wire rack for 10 minutes. Leave the oven on.
- Carefully spread the lemon curd in an even layer over the top of the warm cheesecake. In a very clean, grease-free bowl, use an electric mixer with a whisk attachment to beat the egg whites and cream of tartar on medium-high speed until soft peaks form. Gradually add the 1/2 cup sugar, a tablespoon at a time, and continue beating until stiff, glossy peaks form.
- Spoon the meringue over the lemon curd layer, spreading it to the edges and creating decorative peaks with the back of your spoon. Bake for 10-12 minutes, or just until the meringue is lightly golden brown. Let the cheesecake cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before serving.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
While this Lemon Curd Meringue Cheesecake is certainly a special occasion treat, it does offer some delightful nutritional bright spots, especially from its star ingredient.
Lemons are packed with vitamin C and antioxidants, which can help support your immune system. The eggs in both the filling and meringue provide high-quality protein, and using real ingredients means you’re avoiding processed additives.
| Nutrient | Benefit |
|---|---|
| Vitamin C | Supports immunity & skin health |
| Protein | From eggs & cream cheese for satiety |
| Antioxidants | From lemon curd to fight oxidative stress |
For those watching their intake, remember that even our most indulgent desserts can be part of a balanced approach when enjoyed mindfully. If you’re looking for lighter options, my lemon chia fresca offers refreshing hydration, while this lemon ginger tonic provides digestive benefits without the sweetness. For more on balancing treats within a healthy lifestyle, I often参考 balanced dessert approaches from trusted culinary sources.
A Lighter Version of Lemon Meringue Cheesecake
I know many of you love treating your families to special desserts while keeping things on the lighter side, so I’ve perfected some simple swaps for this Lemon Curd Meringue dessert that don’t sacrifice flavor.
You can easily reduce the sugar by one-third in both the crust and filling without affecting the texture significantly. For an even lighter option, try using low-fat cream cheese—it still creates that creamy lemon dessert with graham cracker crust we all adore. I sometimes substitute Greek yogurt for half the cream cheese when I want a tangier, protein-packed version that feels a bit lighter.
If you enjoy these tweaks, you might also love my lemon cherry sorbet for another refreshing option, or this lemon blueberry cheesecake which incorporates antioxidant-rich berries for added nutrition.
Thoughtful Tips for Special Diets
Over the years, I’ve had many friends and family members with different dietary needs around my table, and I’ve learned that with a few thoughtful adjustments, everyone can enjoy a slice of something special. For those who are sugar conscious or managing blood sugar levels, this Lemon Curd Meringue Cheesecake can be adapted beautifully.
For a diabetic-friendly version, I recommend using a natural sweetener like stevia or xylitol in place of granulated sugar—just be sure to use a brand formulated for baking to maintain the proper texture. You can also reduce the sugar content in the lemon curd layer by opting for a no-sugar-added variety or making your own with alternative sweeteners. Portion control is another simple approach—smaller slices allow everyone to enjoy the celebration without overindulging.
How to Serve Lemon Curd Meringue Cheesecake
I’ll never forget the first time I served this cheesecake at one of our family gatherings. My aunt, who claims to dislike “fancy desserts,” took one bite and immediately asked for the recipe. There’s something about that combination of creamy, tangy, and sweet that wins over even the most skeptical dessert eaters.
For special occasions, I love garnishing each slice with fresh raspberries or blueberries and a sprig of mint—the colors against the white meringue create such a beautiful presentation. A light dusting of lemon zest over the top adds both visual appeal and an extra burst of citrus aroma. If you’re serving this as part of a larger meal, it pairs wonderfully with my lemon chicken for a thematic citrus-inspired dinner, followed by this stunning fluffy meringue topped cheesecake recipe. For a refreshing drink pairing, try my lemon ginger tonic drink—the ginger notes complement the lemon beautifully without overpowering the dessert.
Mistakes to Avoid
After sharing this Lemon Curd Meringue Cheesecake recipe with so many friends over the years, I’ve learned about the common pitfalls that can happen when making this fluffy meringue topped cheesecake recipe. Let me share what to watch for so your dessert turns out perfectly every time.
One mistake I see often is overmixing the cream cheese filling. When you beat it too vigorously, you incorporate extra air that can cause cracks during setting. Always mix on low speed just until smooth and creamy. Another common issue is not letting the cheesecake chill long enough before adding the meringue—this causes the layers to separate. I always recommend at least 4 hours in the refrigerator, though overnight is even better.
For the meringue itself, the biggest mistake is adding sugar too quickly to the egg whites. This can deflate your beautiful peaks and create a runny topping. Gradually incorporate the sugar while beating at medium speed for the perfect stable meringue. If you’re new to meringue techniques, I often参考 perfect meringue topping techniques from trusted baking resources to refresh my memory.
I’ll never forget the time I rushed the chilling process for a last-minute dinner party—the layers slid apart right as I was serving it to guests! Now I always plan ahead, and if I need a quicker option, I make my lemon cherry sorbet instead. For those who prefer a no-bake approach, this no-bake chilled cheesecake with meringue can also be made with pre-made meringue cookies crushed over the top if you’re short on time.
How to Store Lemon Curd Meringue Cheesecake
I remember taking this cheesecake to a family reunion last summer—we had leftovers that needed to travel home, and I learned exactly how to keep it fresh for days afterward. Proper storage makes all the difference with this delicate dessert.
For short-term storage, keep your Lemon Curd Meringue Cheesecake covered in the refrigerator for up to 5 days. I always use a cake carrier with a tight-fitting lid or press plastic wrap directly against the cut sides to prevent the meringue from drying out. If you need to freeze it, I recommend doing so without the meringue topping—the cream cheese filling and lemon curd layers freeze beautifully for up to 3 months.
When freezing, wrap individual slices tightly in plastic wrap followed by aluminum foil. Thaw overnight in the refrigerator and add fresh meringue just before serving. This method preserves that wonderful texture of our creamy lemon dessert with graham cracker crust perfectly. For another freezer-friendly option, my lemon coconut gelato stores beautifully for months, and this lemon rhubarb loaf also freezes wonderfully for future treats.
Try This Lemon Curd Meringue Cheesecake Yourself
There’s something truly special about serving a dessert that makes people’s eyes light up, and this Lemon Curd Meringue Cheesecake never fails to create those moments around my table. I first made it for my daughter’s graduation party, and now it’s requested at every family celebration.
Whether you’re hosting a summer gathering or simply want to treat yourself to something extraordinary, this homemade lemon curd and cream cheese filling topped with cloud-like meringue is worth every minute of preparation. The combination of tangy, sweet, and creamy textures creates what I believe is the perfect Lemon Curd Meringue dessert for any occasion.
If you love this recipe, you might also enjoy my other citrus-inspired creations like lemon blueberry cheesecake for a berry twist, or lemon chicken tray bake for a savory main course. For warmer days, try lemon cherry gelato or lemon cherry ice cream as refreshing alternatives. And if you’re looking for more summer dessert recipes, don’t miss my lemon cherry sherbet or lemon cherry sherbet ice cream for cooler treats.
Frequently Asked Questions
Can I make lemon curd meringue cheesecake ahead of time?
Absolutely! This cheesecake actually improves with a little time. You can prepare the crust and filling up to two days in advance, but I recommend adding the meringue topping on the day you plan to serve it for the best texture and appearance. The no-bake Lemon Curd Cheesecake base keeps beautifully in the refrigerator.
How do I prevent my meringue from weeping?
The key is making sure your meringue touches the crust edges completely—this seals it and prevents moisture from escaping. Also, always spread meringue on a completely cooled cheesecake and serve within a few hours of topping it. For more expert tips, I often参考 perfect meringue topping techniques.
Can I use store-bought lemon curd?
Yes, you certainly can! While homemade lemon curd has that special fresh flavor, a good quality store-bought version works well when you’re short on time. Just look for one with real lemon juice and butter in the ingredients for the best flavor in your Lemon Meringue Cheesecake.
Why did my cheesecake crack?
Cracks usually happen from overmixing or temperature changes. Remember to mix your filling just until combined—not until it’s full of air bubbles. Also, let your cheesecake cool gradually at room temperature before refrigerating. Don’t worry though—the meringue topping will cover any cracks beautifully!
More Lemon Lover’s Recipes to Try
If you enjoyed this creamy citrus delight, here are more bright and sunny recipes that always bring smiles to my table.
Lemon Chia Fresca – A refreshing hydrating drink with bursting citrus notes and fun chia texture.
Lemon Ginger Tonic – Zesty and warming digestive-friendly beverage perfect after meals.
Lemon Coconut Gelato – Creamy tropical frozen treat with bright lemon swirls throughout.
Lemon Herb Roasted Chicken – Juicy baked chicken with crispy lemon-herb skin everyone loves.
