Lemon Meringue Cheesecake – If you’re looking for the ultimate lemon dessert, look no further! This luscious lemon cheesecake is made with a tart and creamy lemon cheesecake base, topped with a luscious homemade lemon curd and light, fluffy meringue making this the ultimate sweet and tart easy cheesecake recipe.
Turn any sour day into a celebration with this amazing Lemon Meringue Cheesecake recipe. It’s a simple yet decadent celebration of cheesecake and lemon meringue pie. This is the perfect easy dessert for lemon lovers.
This post is about how to make Lemon Meringue Cheesecake.
EASY LEMON CHEESECAKE
If you love making cheesecakes, you just have to try out our Lemon Meringue Cheesecake. It is the cheesecake of the cheesecakes, in my opinion. Sweet, tart, creamy, topped with a homemade lemon curd (yum!) and a light and airy meringue – the definition of pure perfection.
WHY YOU WILL LOVE THIS RECIPE
Perfect for Lemon Lovers. Lemon lovers out there, this cheesecake recipe is a must!
The Ultimate Cheesecake Recipe. After making this recipe, you’ll quickly learn that this is THE CHEESECAKE of the cheesecakes. You’ll love it!
The Crowd Will Be Amazed. Serve it on spring brunch, summertime, special occasions and whenever you want to use up lemons.
INGREDIENTS NOTES
Here’s everything you need to make this amazing lemon meringue cheesecake –
HOW TO MAKE LEMON MERINGUE CHEESECAKE
Prepare the Pan and Crust:
Preheat the oven to 325°F (160°C).
Line the bottom and sides of a 9-inch springform pan with parchment paper. Wrap the outside tightly with aluminum foil.
Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan and bake for 10 minutes. Cool.
Make the Cheesecake Filling:
In a large bowl, beat cream cheese with the granulated sugar until smooth.
Add eggs one at a time, then mix in vanilla extract and flour. Beat until creamy.
Pour the filling over the cooled crust.
Bake in a Water Bath:
Place the springform pan in a large roasting pan.
Add hot water to the roasting pan to come halfway up the sides of the springform pan.
Bake for 50-60 minutes, or until edges are set and the center is slightly jiggly.
Turn off the oven, open the oven a crack, and let the cheesecake cool in the oven for 1 hour.
Chill the Cheesecake:
Remove the cheesecake from the water bath and foil. Let it cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
Make the Lemon Curd:
Combine egg yolks, sugar, lemon juice, corn starch and zest in a saucepan over medium heat. Stir constantly until thickened, about 5-7 minutes.
Remove from heat, stir in clubbed butter until melted, and strain through fine mesh sieve.
Cool completely and spread over the chilled cheesecake.
Prepare the Meringue:
In a small saucepan, mix water, 2 tablespoons sugar, and cornstarch. Cook over low heat, stirring constantly, until clear and thickened. Remove from heat and cool slightly.
In a clean large glass or metal bowl, beat egg whites, cream of tartar, and salt until foamy. Add vanilla, then gradually beat in the 6 tablespoons sugar until soft peaks form.
Slowly pour in the cooled cornstarch mixture, beating constantly, until stiff peaks form. Spread the meringue over the lemon curd, sealing it to the edges.
Brown the Meringue:
Use a kitchen torch to lightly brown the meringue, or bake at 425°F for 6-8 minutes until golden.
Chill and Serve:
Chill the cheesecake for at least 2 more hours after browning the meringue before slicing and serving.
Tips for Success:
Use room temperature ingredients to prevent lumps in the batter.
Wrap the springform pan tightly to avoid water seeping in during the water bath.
Allow the cheesecake to cool slowly to prevent cracks.
Make sure the cornstarch mixture cools slightly before adding it to the meringue.
Use a hot knife for clean slices.
RECIPE FAQ’S
Q: Can I make this cheesecake without a water bath?
A: While a water bath helps prevent cracks and ensures even baking, you can bake without it. Just keep an eye on the cheesecake to avoid overbaking.
Q: Why do I need to line the pan with parchment paper?
A: Parchment paper prevents sticking and helps release the cheesecake easily from the springform pan.
Q: Can I use a pre-made graham cracker crust?
A: Yes, but ensure it’s large enough to hold the filling and crust. A homemade crust provides better structure for this recipe.
Q: What’s the purpose of the aluminum foil?
A: The foil prevents water from the water bath from seeping into the cheesecake.
Q: Can I use regular sugar instead of granulated sugar?
A: Granulated sugar is best for this recipe. Substituting may alter the texture and consistency.
Q: Do I have to use fresh lemon juice?
A: Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can work in a pinch.
Q: Why did my LEMON MERINGUE cheesecake crack?
A: Cracking can occur if the cheesecake is overbaked, cooled too quickly, or not baked in a water bath.
Q: How long should I let the LEMON MERINGUE cheesecake set before slicing?
A: At least 6 hours, but overnight is ideal for the best texture.
Q: What if my cheesecake batter is lumpy?
A: Ensure all ingredients are at room temperature before mixing to avoid lumps.
Q: Can I skip the lemon curd layer?
A: Yes, but the lemon curd adds extra flavor and complements the meringue.
Q: Why is my meringue not forming peaks?
A: Ensure the bowl and beaters are clean, and there’s no yolk in the egg whites. Gradually add sugar while beating.
Q: Do I need a kitchen torch for the meringue?
A: A kitchen torch gives the best results, but you can use your oven to brown the meringue instead.
Q: Can I substitute cream of tartar in the meringue?
A: Yes, use 1/2 teaspoon of lemon juice or vinegar for every 1/4 teaspoon of cream of tartar.
Q: What’s the purpose of the cornstarch mixture in the meringue?
A: It stabilizes the meringue and prevents weeping or shrinking.
Q: Can I make this cheesecake ahead of time?
A: Yes, the cheesecake can be made 1-2 days in advance. Add the meringue the day you plan to serve it.
Q: How do I prevent my meringue from shrinking?
A: Spread the meringue to the edges of the cheesecake to seal it completely before browning.
Q: What’s the best way to cut clean slices of cheesecake?
A: Use a sharp knife dipped in hot water and wiped clean between cuts.
Q: Can I freeze the cheesecake?
A: Yes, freeze the cheesecake without the meringue. Add the meringue after thawing and just before serving.
Q: Why is my meringue weeping?
A: Overbaking, underbaking, or not sealing the meringue properly can cause weeping. The cornstarch mixture helps minimize this issue.
Q: What can I use instead of graham crackers for the crust?
A: Try crushed digestive biscuits, vanilla wafers, or even Oreos for a different flavor.
Q: Can I use a different citrus fruit for the curd?
A: Yes, lime or orange juice can be substituted for a different flavor profile.
Q: What’s the best way to store leftovers?
A: Cover and refrigerate leftovers for up to 3-4 days.
Q: Why is my LEMON MERINGUE cheesecake too soft?
A: The cheesecake may not have baked long enough or hasn’t chilled sufficiently to set.
Lemon Meringue Cheesecake
Lemon Meringue Cheesecake - A sweet and tart lemon cheesecake base is topped with a luscious lemon curd and fluffy meringue for the perfect lemon cheesecake recipe.
Equipment
- 9-inch springform pan
- Large roasting pan
- parchment paper
- metal or glass bowl
- fine mesh seive
- high power mixer
- kitchen torch (optional)
Ingredients
Crust
- 2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
Cheesecake Filling
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
Lemon Curd
- 4 large egg yolks
- 1 cup granulated sugar
- 1/3 cup fresh lemon juice
- 2 tbsp lemon zest
- 1 tbsp corn starch
- 1/4 cup unsalted butter, cubed
Meringue
- 1/2 cup water
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 4 egg whites
- 1/4 tsp cream of tartar
- 1 pinch salt
- 1/2 tsp vanilla extract
- 6 tbsp granulated sugar
Instructions
1. Prepare the Pan and Crust:
- • Preheat the oven to 325°F (160°C).
- • Line the bottom and sides of a 9-inch springform pan with parchment paper. Wrap the outside tightly with aluminum foil.
- • Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan and bake for 10 minutes. Cool.
2. Make the Cheesecake Filling:
- • In a large bowl, beat cream cheese with the granulated sugar until smooth.
- • Add eggs one at a time, then mix in vanilla extract and flour. Beat until creamy.
- • Pour the filling over the cooled crust.
3. Bake in a Water Bath:
- • Place the springform pan in a large roasting pan.
- • Add hot water to the roasting pan to come halfway up the sides of the springform pan.
- • Bake for 50-60 minutes, or until edges are set and the center is slightly jiggly.
- • Turn off the oven, open the oven a crack, and let the cheesecake cool in the oven for 1 hour.
4. Chill the Cheesecake:
- • Remove the cheesecake from the water bath and foil. Let it cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
5. Make the Lemon Curd:
- • Combine egg yolks, sugar, lemon juice, corn starch and zest in a saucepan over medium heat. Stir constantly until thickened, about 5-7 minutes.
- • Remove from heat, stir in clubbed butter until melted, and strain through fine mesh sieve.
- • Cool completely and spread over the chilled cheesecake.
6. Prepare the Meringue:
- • In a small saucepan, mix water, 2 tablespoons sugar, and cornstarch. Cook over low heat, stirring constantly, until clear and thickened. Remove from heat and cool slightly.
- • In a clean large glass or metal bowl, beat egg whites, cream of tartar, and salt until foamy. Add vanilla, then gradually beat in the 6 tablespoons sugar until soft peaks form.
- • Slowly pour in the cooled cornstarch mixture, beating constantly, until stiff peaks form. Spread the meringue over the lemon curd, sealing it to the edges.
7. Brown the Meringue:
- • Use a kitchen torch to lightly brown the meringue, or bake at 425°F for 6-8 minutes until golden.
8. Chill and Serve:
- • Chill the cheesecake for at least 2 more hours after browning the meringue before slicing and serving.
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