Lemon Curd Meringue Cheesecake Bliss

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If you’re like me and live for desserts that strike the perfect balance between tart and sweet, then this Lemon Curd Meringue Cheesecake Bliss will absolutely steal your heart. I’ve made this recipe for spring brunches, birthdays, and even as a show-stopping holiday dessert—and each time, it gets rave reviews. The creamy lemon cheesecake base, layered with luscious homemade lemon curd and topped with swirls of toasted meringue, is a trio of textures and flavors that’s simply irresistible.

There’s something nostalgic about the combination of lemon and meringue, and blending that into a rich, silky cheesecake just feels luxurious. I love that it looks bakery-worthy, yet it’s surprisingly simple to make. If you want a dessert that wows both visually and on the palate, this is the one to bookmark.

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Why You’ll Love This Lemon Curd Meringue Cheesecake Bliss

• Bright, tangy, and creamy – It’s a citrus lover’s dream, with the perfect zing.
• Stunning presentation – That toasted meringue topping looks like a floral crown.
• Make-ahead friendly – Cheesecake is best chilled, so you can prep it in advance.
• A multi-textured bite – Crunchy crust, creamy filling, and fluffy topping.
• Ideal for celebrations – Whether for a birthday or brunch, it steals the show.

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What Kind of Crust Works Best for Lemon Curd Meringue Cheesecake Bliss?

I love using a classic graham cracker crust for this cheesecake—it brings a familiar buttery crunch that grounds the brightness of the lemon. However, you can easily swap in digestive biscuits, gingersnaps for a spicy twist, or even vanilla wafers for a softer flavor. The key is making sure your crust is compact and baked just enough to hold up to the creamy filling.

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Options for Substitutions

• Dairy-free? Use vegan cream cheese and coconut cream in place of dairy ingredients.
• No fresh lemons? Bottled lemon juice can work in a pinch, though zest is non-negotiable for flavor.
• No torch for meringue? Pop it under the broiler for a few seconds, watching closely.
• Crust alternatives? Try almond flour mixed with melted butter for a gluten-free version.
• No time for homemade curd? A good-quality store-bought lemon curd will still be delicious.

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Ingredients for Lemon Curd Meringue Cheesecake Bliss

Graham cracker crumbs – They form the buttery, crisp base that gives the cheesecake structure and a pleasant crunch.

Unsalted butter (melted) – Binds the crust ingredients together and adds rich flavor.

Cream cheese (full-fat, room temperature) – The heart of the cheesecake; it must be smooth and creamy.

Granulated sugar – Sweetens both the filling and meringue layers.

Eggs – Help set the cheesecake and provide structure; also used for the glossy meringue topping.

Lemon zest – Infuses the filling with bright, aromatic citrus notes.

Fresh lemon juice – Gives the cheesecake its signature tart flavor.

Sour cream – Balances the richness of the cream cheese and adds tanginess.

Vanilla extract – Adds depth and warmth to both the filling and meringue.

Cornstarch – Used in the lemon curd to thicken it without making it overly gelatinous.

Butter (for lemon curd) – Makes the curd silky smooth and adds luxurious mouthfeel.

Egg whites – The base of your fluffy, glossy meringue.

Cream of tartar – Stabilizes the egg whites during whipping for a voluminous meringue.

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Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). Mix graham cracker crumbs and melted butter in a bowl until the texture resembles wet sand. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.

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Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat cream cheese and sugar until smooth and fluffy. Add eggs one at a time, mixing thoroughly after each. Stir in lemon zest, lemon juice, sour cream, and vanilla extract until just combined. Pour over the cooled crust.

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Step 3: Bake the Cheesecake

Place the pan in a water bath (wrap the bottom with foil if using a springform) and bake for 55-65 minutes until the center is just slightly jiggly. Turn off the oven and crack the door; let it cool gradually for an hour.

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Step 4: Prepare the Lemon Curd

In a saucepan, whisk together egg yolks, lemon juice, zest, sugar, and cornstarch. Cook over medium heat, stirring constantly until thickened (about 5–7 minutes). Remove from heat, stir in butter until melted and smooth. Chill before spreading.

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Step 5: Chill and Assemble

Spread cooled lemon curd evenly over the cooled cheesecake. Cover and refrigerate for at least 4 hours, preferably overnight, to fully set.

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Step 6: Make the Meringue

In a clean mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and vanilla, beating until stiff, glossy peaks develop. Pipe or spoon the meringue over the lemon curd.

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Step 7: Torch the Meringue

Use a kitchen torch to gently brown the meringue until it’s beautifully golden in swirls and peaks. Alternatively, place under a broiler for 30–60 seconds while watching closely.

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How Long to Prepare Lemon Curd Meringue Cheesecake Bliss

Prep Time: The hands-on prep, including crust, filling, curd, and meringue, takes about 45–60 minutes. It’s a multi-layered dessert, so each component adds a bit of time, but the results are worth every second.

Chill & Bake Time: Baking the cheesecake takes about 1 hour, with an additional hour in the turned-off oven. After that, you’ll need at least 4 hours (or preferably overnight) to chill completely before adding lemon curd and meringue. Final meringue topping and toasting adds just 10–15 minutes.

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Tips for Perfect Lemon Curd Meringue Cheesecake Bliss

• Room temperature ingredients make a smoother cheesecake filling.
• Don’t overmix once the eggs are added; this avoids cracks.
• Use a water bath to bake the cheesecake evenly and prevent the top from splitting.
• Cool gradually in the oven with the door cracked open.
• Torch meringue just before serving for best texture and visual appeal.

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Watch Out for These Mistakes While Cooking

• Skipping the foil wrap on your springform pan—this can lead to a soggy crust in the water bath.
• Overbaking the cheesecake—it should still wobble slightly in the center when done.
• Adding lemon curd too soon—wait until the cheesecake is fully chilled.
• Using plastic bowls for meringue—always use glass or metal for optimal egg white volume.
• Burning the meringue—a torch can turn golden to black quickly, so keep it moving.

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What to Serve With Lemon Curd Meringue Cheesecake Bliss?

1. Fresh Berries

Their natural sweetness and slight tartness complement the lemon beautifully.

2. Mint-Infused Whipped Cream

A light, herbal contrast to the rich cheesecake.

3. Sparkling Wine or Prosecco

The bubbles cut through the richness and enhance citrus notes.

4. Lavender Tea

Floral tea adds a delicate, calming pairing to the dessert’s brightness.

5. Vanilla Bean Ice Cream

If you want to go all-out indulgent, this makes a perfect companion.

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Storage Instructions

Refrigeration: Store the cheesecake covered in the refrigerator for up to 4 days. It’s best to add the meringue the day you plan to serve it, as meringue can weep over time.

Freezing: You can freeze the cheesecake (without meringue) for up to 2 months. Wrap it tightly in plastic wrap and foil. Thaw overnight in the fridge and add fresh meringue just before serving.

Leftovers: If meringue has already been added, store slices in airtight containers and eat within 2 days for the best texture.

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Estimated Nutrition

Per slice (based on 12 slices)

• Calories: ~410
• Total Fat: 26g
• Saturated Fat: 15g
• Carbohydrates: 36g
• Sugar: 28g
• Protein: 6g
• Fiber: 0g
• Sodium: 220mg

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Frequently Asked Questions

How do I prevent cracks in my cheesecake?

Avoid overmixing the batter after adding eggs, use a water bath, and let it cool slowly inside the oven.

Can I make this cheesecake ahead of time?

Yes! In fact, it’s better if made a day in advance so it can chill fully. Just hold off on the meringue until just before serving.

Do I need a torch to brown the meringue?

No, you can broil it briefly, but a kitchen torch gives better control and an even golden finish.

Can I use bottled lemon juice?

Fresh lemon juice is best for brightness, but bottled can work in a pinch. Just don’t skip the zest.

Can I make this gluten-free?

Absolutely. Swap the graham crackers for gluten-free cookies or almond flour for the crust.

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Conclusion

Lemon Curd Meringue Cheesecake Bliss is everything you want in a special-occasion dessert: stunning, vibrant, and layered with flavor. It takes a bit of time, but the process is straightforward, and the results are absolutely breathtaking. Whether you’re baking it for a birthday, brunch, or just a citrusy pick-me-up, this cheesecake brings sunshine to every bite.

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