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    Home » Recipes » Cakes and Cupcakes

    Baked Lemon Meringue Cheesecake {with Lemon Curd}

    Published: Apr 5, 2020 Modified: September 7, 2021 by Nina

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    This baked lemon meringue cheesecake is rich and spring like. It has a buttery graham cracker crust, a lemon cheesecake, a tart lemon curd and a fluffy toasted meringue. Every bite is amazing!

    A slice of cheesecake on a white plate.  You can partially see a fork beside the plate.
    Jump straight to the recipe!
    • 🍋A lemon meringue pie/cheesecake combo
    • 🥘Ingredients
    • 🔪Instructions
    • ✔️Expert tips
    • 💭FAQs
    • 📖Related recipes
    • 📋 Recipe

    🍋A lemon meringue pie/cheesecake combo

    I am so excited to share this recipe! I love both lemon meringue pie and cheesecake so it made total sense to put them together. This baked lemon meringue cheesecake is so good and makes a perfect spring dessert.

    I used a graham cracker crust for this cheesecake, as I do for most cheesecakes. The graham cracker pairs perfectly with such a light lemon taste of the cheesecake.

    The cheesecake gets it's lemon flavour from both lemon juice and lemon zest. Also the full one cup of sour cream adds tons of flavour. The lemon curd has the perfect tart flavour to break up the sweetness of the cheesecake. It also gets it's lemon flavour from both juice and zest.

    The meringue topping is perfectly fluffy. I decided not to pipe it on top and spooned it on instead. I used the back of a spoon to make the peaks in the meringue. Lastly I used a kitchen torch to lightly toast it.

    If you like lemon desserts, try my Italian lemon cream cake, lemon pound cake loaf, or lemon lovers trifle.

    🥘Ingredients

    Ingredients for lemon meringue cheesecake.

    Ingredient notes

    • Cream cheese - I use full fat cream cheese for my cheesecakes. Low fat cream cheese would work too, but the cheesecake would be less rich.
    • All purpose flour - A bit of flour in the cheesecakes helps it to not crack.
    • Sour cream - I use full fat sour cream, but a lower fat sour cream would work well too.

    🔪Instructions

    Make the crust by mixing the graham cracker crumbs with the melted butter. Pour it into a 9-inch springform pan that is greased and lined with parchment paper. Press the crust mixture into the bottom and up the sides of the pan and then bake it.

    Graham cracker crust pressed into the bottom and up the sides of a 9-inch springform pan.

    While the crust is cooling, make the cheesecake filling. Mix the cream cheese and sugar together until it is smooth. Add in the flour, sour cream, vanilla, lemon zest and lemon juice. Mix until well combined, and then mix in the eggs one at a time. Pour the cheesecake batter into the springform pan.

    Place the cheesecake into a water bath. I know! Many of you will want to skip this step. Your cheesecake will be way better if you don't though! The water bath will ensure your cheesecake bakes evenly, and helps against cracks and browned edges.

    Cheesecake batter in a 9-inch springform pan.  The pan is in a larger rectangular clear baking dish that is filled with water.

    How to make a water bath

    Place aluminum foil around the base of the springform pan and up the sides. Place a crock pot liner bag over top of the aluminum foil. Water can seep into the little crevices of the aluminum foil, so I like to add the crock pot liner bag over it for extra caution. No one likes a soggy crust! Place the springform pan into a larger pan and pour water into the larger pan to go halfway up the sides of the springform pan.

    Lemon curd

    After the cheesecake is baked and has chilled in the refrigerator, make the lemon curd. Place 8 egg yolks into a medium sized bowl and set it aside. Add lemon juice, lemon zest and sugar to a medium saucepan, and bring it to a boil over medium heat. Pour the boiled mixture into the egg yolks, whisking quickly to temper them.

    Lemon curd in a small clear bowl. Plastic wrap is placed directly on the lemon curd.

    Pour everything back into the saucepan and cook until it thickens and coats the back of a spoon. Place the lemon curd into a fresh bowl and mix in the cold butter. Place plastic wrap over the surface of the curd and refrigerate until chilled.

    Meringue topping

    Combine the sugar, cream of tartar, vanilla, and egg whites into a large bowl and set it over a saucepan of simmering water. Whisk until the sugar has dissolved and reaches a temperature between 120°F - 140°F on a thermometer. Remove it from the heat and use an electric whisk to beat the mixture to stiff peaks.

    Assemble the cheesecake

    Lemon meringue cheesecake assembly steps

    Place the cheesecake onto a cake stand and spoon the lemon curd on top in an even layer. Spoon the meringue on top of the lemon curd. I piled it on in spoon fulls and then used the back of a spoon to make some peaks all over. You could also use a piping bag to pipe the meringue on the cheesecake.

    Use a kitchen torch to lightly brown the meringue. Refrigerate the cheesecake until it is ready to serve. The cheesecake will last between 3-4 days refrigerated.

    For more step by step photos, see my web story for lemon meringue cheesecake!

    A partial view of a lemon meringue cheesecake on a white cake stand.

    ✔️Expert tips

    • Make sure the cheesecake filling ingredients are at room temperature. This is key for a smooth texture.
    • Bake the cheesecake in a water bath. This will help bake the cheesecake evenly (no brown edges), and will help against cracking.
    • Cook the lemon curd until it thickens like pudding. If you take it off the heat too early, it will be too watery.
    • You can put the lemon curd back over heat after adding butter and you think it's not thick enough.

    💭FAQs

    Can I make this ahead?

    You can make the cheesecake the day before. It needs to be refrigerated for at least 8 hours before serving anyways.

    Can this be frozen?

    Yes, the whole cake can be frozen, or individual slices. Put the cake onto a freezer safe plate until the cake is frozen solid, about 2 hours. Transfer the cake into a freezer safe bag and store in the freezer for up to 2 months. Thaw the cake in the refrigerator overnight.

    Do I have to heat treat the meringue?

    I recommend it because it cooks the egg whites to a safe temperature for consumption. Heating the meringue also melts the sugar so you get a smooth meringue.

    Why is my lemon curd weeping?

    This is because water is pooled between the curd and meringue. To prevent this, add the meringue on top of still warm lemon curd

    A slice of cheesecake on a white plate.

    📖Related recipes

    • Toffifee Cheesecake
    • Gingerbread Trifle
    • Chocolate Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting
    • No Bake Chocolate Kahlua Cheesecake

    Let's Bake Together!

    Step-by-step instructions are all written in my recipe below. If you liked it, please rate me 5 ⭐⭐⭐⭐⭐!

    If you tried this recipe, be sure to tag me on Instagram. You can also find me on Facebook and Pinterest.

    📋 Recipe

    A slice of cheesecake on a white plate.

    Lemon Meringue Cheesecake

    Nina
    This baked lemon meringue cheesecake is rich and spring like. It has a buttery graham cracker crust, a lemon cheesecake, a tart lemon curd and a fluffy toasted meringue. Every bite is amazing!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 30 mins
    Cook Time 1 hr 30 mins
    Total Time 2 hrs
    Course Dessert
    Cuisine North American
    Servings 14 servings
    Calories 540 kcal

    Equipment

    • 1 9 inch Springform pan

    Ingredients
     
     

    Crust

    • 2 ¼ cups graham cracker crumbs
    • 10 tablespoons salted butter melted

    Cheesecake Filling

    • 24 ounces cream cheese room temperature
    • 1 cup granulated sugar
    • 3 tablespoons all purpose flour
    • 1 cup sour cream room temperature
    • 2 teaspoons vanilla extract
    • 1 tablespoon grated lemon zest about 2 medium lemons
    • 2 tablespoons lemon juice
    • 4 large eggs room temperature

    Lemon Curd

    • 8 large egg yolks
    • ⅓ cup lemon juice about 3 medium lemons
    • 2 tablespoons grated lemon zest
    • ½ cup granulated sugar
    • ¼ cup salted butter

    Meringue Topping

    • ½ cup granulated sugar
    • ½ teaspoon cream of tartar
    • 1 teaspoon vanilla extract
    • 4 large egg whites room temperature

    Instructions
     

    Crust

    • Preheat the oven to 325°F. Grease and line a 9-inch springform pan with parchment paper and set aside. Mix the graham cracker crumbs and melted butter together in a small bowl. Press the crust mixture evenly into the bottom and up the sides of the springform pan.
    • Bake for 10 minutes and then let it cool on a wire rack while you make the filling.

    Lemon Cheesecake Filling

    • Turn the oven down to 300°F. Beat the cream cheese and sugar together until well combined. Add flour, sour cream, vanilla, lemon zest and lemon juice and beat until combined. Add the eggs, one at a time, and mixing well after each one.
    • Pour the cheesecake into the springform pan. Wrap aluminum foil around the base and up the sides of the sprinform pan. Make sure it goes more then half way up the sides because the water bath will be halfway up the pan. Wrap a crockpot liner around the springform pan and tie it. Place the springform pan into a larger pan and fill t he larger pan with water until it is halfway up the sprinform pan.
    • Bake for 1 hour and 15 minutes at 300°F. Do not open the oven door while the cheesecake is baking as the cheesecake could crack. After 1 hour and 15 minutes, check the cheesecake. It should be slightly jiggly in the center. Turn off the oven and leave the cheesecake in the oven with the oven door closed for 30 minutes. Crack the oven door open and let the cheesecake sit in the oven for another 30 minutes. This allows the cheesecake to cool slowly. Again, this is to avoid cracks.
    • Remove the cheesecake from the oven and store it in the refrigerator while you make the lemon curd and meringue topping.

    Lemon Curd

    • Place 8 egg yolks into a medium sized bowl and set it aside. Add lemon juice, lemon zest and sugar to a medium saucepan, and bring it to a boil over medium heat. Pour the boiled mixture into the eggs, whisking the eggs quickly to temper them. Pour everything back into the saucepan and cook until it thickens and coats the back of a spoon.
    • Pour the curd into a fresh bowl and mix in the cold butter. Place plastic wrap over the surface of the curd. This is to prevent it from forming a crust. Let it cool while you make the meringue topping.

    Meringue Topping

    • Combine the sugar, cream of tartar, vanilla and egg whites into a large bowl and set it over a saucepan of simmering water. Whisk until the sugar has dissolved and reaches a temperature between 120°F - 140°F on a thermometer.
    • Remove it from the heat and use an electric whisk to beat the mixture to stiff peaks.

    Assemble the Cheesecake

    • Place the cheesecake onto a cake stand and spoon the lemon curd on top of it in an even layer.
    • Spoon the meringue on top of the lemon curd. I piled it on in spoonfuls and then used the back of a spoon to make some peaks all over. Use a kitchen torch to lightly brown the meringue.
    • Refrigerate the cheesecake until it is ready to serve. The cheesecake will last between 3-4 days.

    Notes

    • Make sure the cheesecake filling ingredients are at room temperature. This is key for a smooth texture.
    • Bake the cheesecake in a water bath. This will help bake the cheesecake evenly (no brown edges), and will help against cracking.
    • Cook the lemon curd until it thickens like pudding. If you take it off the heat too early, it will be too watery.
    • You can put the lemon curd back over heat after adding butter and you think it's not thick enough.
    • Keep the cheesecake refrigerated and it will last between 3-4 days.

    YOUR OWN NOTES

    Click here to add your own private notes

    Nutrition

    Serving: 14gCalories: 540kcalCarbohydrates: 45gProtein: 9gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 247mgSodium: 376mgPotassium: 187mgFiber: 1gSugar: 35gVitamin A: 1327IUVitamin C: 5mgCalcium: 102mgIron: 1mg
    Tried this recipe? Follow me on Instagram!Mention @ninakneadstobake or tag #ninakneadstobake!

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    Reader Interactions

    Comments

    1. Chantal

      November 20, 2022 at 9:25 am

      5 stars
      This cheesecake was the best one I've ever made and ever tasted! Yes, it's a lot of work, but in my experience the best recipes take time and effort. It's a labour of love.

      Reply
      • Nina

        November 21, 2022 at 11:36 am

        Hi Chantal! I'm so glad you loved it!

        Reply
    2. Kathy

      May 20, 2022 at 2:02 am

      4 stars
      I would have given it a 5 but, it's a lot of work! Delicious for sure.

      Reply
      • Nina

        May 24, 2022 at 9:24 am

        I'm glad you enjoyed it Kathy! It can also be made over several days to make it easier 🙂

        Reply

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    Hi, I'm Nina! I am a self-taught baker and have a love for baking and trying new techniques. Here you will find easy step-by-step sweet and savoury recipes, with lots of tips.

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