Description

This Lemon Curd Meringue Cheesecake Bliss is the ultimate citrus dessert—creamy, tangy, and topped with a cloud of toasted meringue. It’s perfect for impressing at brunches, birthdays, or holiday gatherings. With a buttery graham crust, a smooth lemon-infused cheesecake layer, silky lemon curd, and golden peaks of meringue, this showstopper is a celebration of flavor and texture. Whether you’re looking for a quick breakfast idea turned elegant, a standout for easy dinner parties, or a refreshing take on sweet food ideas, this easy recipe is bound to become a favorite.

Ingredients

1 and 1/2 cups graham cracker crumbs

1/3 cup unsalted butter, melted

24 oz cream cheese, room temperature

1 cup granulated sugar

3 large eggs

1 tablespoon lemon zest

1/3 cup fresh lemon juice

1/2 cup sour cream

1 teaspoon vanilla extract

3 large egg yolks (for curd)

1/2 cup granulated sugar (for curd)

1/4 cup fresh lemon juice (for curd)

1 teaspoon lemon zest (for curd)

1 tablespoon cornstarch

1/4 cup unsalted butter (for curd)

3 large egg whites

1/4 teaspoon cream of tartar

1/2 cup granulated sugar (for meringue)

1/2 teaspoon vanilla extract (for meringue)

Instructions

1. Preheat oven to 325°F (163°C). Mix graham cracker crumbs and melted butter until combined. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.

2. In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Add lemon zest, lemon juice, sour cream, and vanilla. Mix until combined.

3. Pour filling over crust. Place springform pan in a water bath. Bake for 55–65 minutes. Turn off oven, crack door, and let sit 1 hour.

4. In a saucepan, whisk egg yolks, lemon juice, zest, sugar, and cornstarch. Cook over medium heat, stirring until thick. Remove from heat, stir in butter. Cool completely.

5. Spread cooled lemon curd over cheesecake. Chill at least 4 hours or overnight.

6. Beat egg whites and cream of tartar to soft peaks. Add sugar and vanilla. Beat to stiff, glossy peaks.

7. Pipe or spoon meringue on top of curd. Torch until golden or broil for 30–60 seconds carefully.

Notes

Use room temperature cream cheese for a smooth batter.

Always cool the cheesecake before adding lemon curd.

Torch the meringue just before serving for best texture and appearance.

Prep Time: 60 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 28g
Sodium: 220mg
Fat: 26g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 0g
Protein: 6g
Cholesterol: 115mg

Keywords: lemon cheesecake, lemon meringue dessert, easy cheesecake recipe, brunch dessert, citrus dessert