Lemon Meringue Cheesecake

Lemon Meringue Cheesecake

This Lemon Meringue Cheesecake is the dreamiest thing I’ve made in a long while. It’s one of those recipes that makes you do a little dance after eating the first bite…so so good!

On my quest to lose weight, I find myself craving the most indulgent desserts.

Isn’t that the way?

And believe me, I don’t deny myself a bite or 15.

Maybe that’s why the scale isn’t working for me? It’s a vicious cycle I’ve created and perpetuated.

But I will say that while cutting back a bit has helped my waistline, it it has also sparked a creativity that I had been lacking recently.

In other words, the less I eat dessert, the more I think about it.

Which has pushed me into creating some over the top stuff lately.

Good for you, not for me.


I mean, take a look at this Lemon Meringue Cheesecake. It’s heaven times infinity.

Lemon Meringue Cheesecake..a light lemon chessecake topped with creamy meringue!

Not only do you have a lightly lemon flavored cheesecake..you have a giant pile of the creamiest meringue topping ever to exist in history.

And it’s all on a graham cracker crust. Winning fo life.


First make your crust…

Graham Cracker Crust

Then make your filling. It’s easy, I swear it. This is coming from a true cheesecake reformant.

Also, if your family doesn’t like lemon stuff, use only a bit of the lemon zest…or if you love lemon you can up the zest. Totally up to you!

Making the lemon cheesecake

When it bakes it will look like this…

My Mother In Law bakes her cheesecake, turns the oven off and leaves the cheesecake in the warm, closed oven for a few hours after. I tried that technique here and it worked perfectly!

Lemon Cheesecake

I let mine cool completely and chill in the fridge overnight before making the meringue.

Another good thing about this recipe is that the cheesecake uses egg yolks, but I saved the whites to use on the topping. No waste!

Just whisk your white and some sugar together…

Making the Meringue

Then heat it over a double boiler until it reaches 140°.

Then pop it into your stand mixer bowl and using the whisk attachment, mix it on high for 10 minutes. The meringue will be super glossy and stiff.

Whipping the meringue

Just spread it all over your cheesecake…

Spreading the meringue

Make little peaks when you spread the meringue…

Fluffy Meringue ready to be torched!

And then using a kitchen torch or lighter lightly toast the meringue…

LIghtly torching the meringue

Like, how totally gorgeous?

Toasted Meringue on the Lemon Meringue Cheesecake

And you must try a slice.

A Perfect Slice of Lemon Meringue Cheesecake

Make this asap!




serves 12



  • 2 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 6 Tbsp butter, melted


  • 4 (8 oz) packages cream cheese, room temperature
  • 1 1/2 cups granulated sugar
  • 6 egg yolks (reserve whites for meringue)
  • 2 Tbsp flour
  • 1 cup sour cream
  • 2 Tbsp lemon zest (2 large lemons)

Meringue Topping

  • 6 egg whites
  • 1 1/2 cups granulated sugar


  1. Preheat oven to 300°


  1. Combine all ingredients for crust in a bowl evenly. Press mixture into a 9″ springform pan and up the sides, about one inch.
  2. Bake for 10 minutes and allow to cool.


  1. In bowl fitted with paddle attachment beat cream cheese and sugar together until combined and smooth. Add in egg yolks and beat until mixture is just combined, scraping sides as necessary.
  2. Add in flour, sour cream and lemon zest and mix until smooth.
  3. Pour mixture over prepared crust. Bake for 75 minutes. Then turn off oven and leave cheesecake in the warm oven with the door closed for 4 hours.
  4. Finally, remove it from oven, run a knife along the edges to loosen from pan and chill for 6 hours, or overnight.

Meringue Topping

  1. Whisk 6 reserved egg whites with sugar. Place over a double boiler and stirring constantly heat mixture until it reaches 140° on candy thermometer. Pour mixture immediately into bowl of stand mixer, fitted with whisk attachment and beat for 10 minutes, until glossy and stiff peaks form.
  2. Spread the meringue over chilled cheesecake and with kitchen torch lightly brown the tops of the meringue.


if you would like to amp up the flavor of lemon in this recipe, you can add another tablespoon of lemon zest.

Store covered in refrigerator for up to 3 days.

recipe adapted from Amazing Cakes Magazine.


If you like cheesecake, here are some more from my archives….

Chocolate Covered Strawberry Cheesecake is a super easy one and SO good!

Chocolate Covered Strawberry CheesecakeOr this S’mores Cheesecake, omg so good!

S'mores Cheesecake | www.cookiesandcups.com #cheesecake #smores #hershey

68 Responses

  1. Total diet food, love it 🙂 Seriously though, yes, the less you eat of it, the more you think up and dream up some over-the-top stuff. Happens to me when I’m marathon running training. I’ll be on like mile 14 and all I can think of is some total garbage food dessert that isn’t the kind of fuel that I need to be having. Like I should have a protein bar but that’s way too boring. This is gorgeous – pinned!

  2. Cherise

    I’m so going to make this oh my goshness cheesecake. One question, I have no blowtorch can I add onto cake and grill the topping?

  3. Dad

    Shelly, for the record your Mother made the best Lemon Meringue pie in the world, were I took one to work, every week when we were in Baltimore. My afternoon shift were in love!!!

  4. Carol Cooke


  5. This looks amazing! I love that you cooked the meringue – it makes a MUCH nicer texture and I bet the lemon cheesecake layer is just perfect with it. I think I’m going to make this for Father’s Day – thanks so much for sharing the recipe!

  6. I’m trying to lose weight,too, and all I can think about is bacon, cheese and sugar. Oh, and how much I hate working out. This cheesecake is absolutely gorgeous.I better get myself to the park for a preparatory dance walk.

  7. I made this for dessert for our Fathers Day celebrations and I just wanted to thank you for the fantastic recipe! It was met with universal accolades and was a stunning finish to our feast. Great recipe – the taste was rich and delicious and I loved the meringue on top.

  8. Michele

    I just made this for my niece’s Baptism and it turned out perfect! I will never make a cheesecake again without using your mother-in-law’s baking technique. The cheesecake looks amazing and tastes even better!

  9. Megan S

    I made this for Father’s Day and it was a HUGE hit! I am totally doing this again for Dad’s Birthday only I am replacing the Meringue part for the blueberry mousse!

    I’m drooling just thinking about it!! I had this desire to include rosemary in the mix, but that might be pushing things a little too far!

  10. Laura Beth

    Dear Shelly-

    I was so enticed to make this cheesecake, after finding a photo on Pinterest. I decided to make it for Thanksgiving dessert this year. It turned out perfectly! Thank you so much for making this year’s dinner a hit 🙂 My family really enjoyed it. I was very surprised that it came out so well on my first try. Keep doing what you are doing, I’ll be following.


  11. Eric Ford

    I just made this cheesecake for Thanksgiving… Incredible!!! My wife and mom loved it. They said it was better than the Cheesecake Factory’s Lemon Meringue Cheesecake. And I must agree. Thank you so much for this excellent recipe. My only alteration was adding a slightly tart lemon glaze (sugar, water, lemon juice and corn starch) between the cheesecake and the meringue topping. Thanks again. I look forward to trying another one of your recipes.

  12. My husband & I made this cheesecake for our 17th wedding anniversary yesterday. It was not only one of the prettiest desserts I’ve ever made, it was one of the best! The only “mishap” was when I totally didn’t read to leave it in the oven for 4 hours and I started it at 7:30…PM! My wonderful husband stayed up till almost 2am to make sure it turned out perfect!! Wonderful dessert. Wonderful husband. Thank you.

  13. Tetrisa

    Aaaaaaaa Shelly, this cheesecake looks amazing! I’ll def make it for my bday next month!!! <3
    Do you think it'd be possible to leave out the 2 tablespoons of flour in the cheesecake filling or does flour absolutely need to be there?))) Thank you for this awesome recipe! Tetrisa.

  14. Monique

    I made this today and topped it with fresh raspberries and figs. Was my first baked cheesecake attempt and it was devoured by all. Thankyou for the beautiful recipe

  15. tara

    made this for easter and it was a hit ! i cant have gluten so i used GF graham crackers and they were good. i made a bit more than the crust called for cuz i like a thick crust. i subbed corn starch for the flour and added extra lemon zest and lemon extract. i also added a tad bit of salt.
    The meringue made a TON. way more than the picture mine was piled so high and i didnt even use it all ! i followed the directions exactly and used a thermometer and beat in my mixer for 11 mins exactly and it was perfect. used a blow torch thing to brown it up. everyone loved this. we kept it in the fridge then let it sit out for ~ 30+ mins to soften and it cut like butter ! it was so rich but i couldnt stop eating it. thank you for a great recipe !

  16. Mariah

    I made this cheesecake and brought it to my family’s Easter celebration, it looked beautiful, tasted great, and was a huge hit! It was devoured in a matter of minutes and a week later it is still the talk of the town. This cheesecake is a super fun dessert for spring, even though it is not quite Spring yet here in Fairbanks, Alaska! I would recommend it to anyone looking for something a little different that is still super easy to make and sure to be a crowd pleaser!

    Also, FYI we don’t have a double boiler so for the meringue I used superfine baker’s sugar instead of granulated sugar and just whisked the eggs and the sugar in the beater without heating them first and the meringue still turned out how it was supposed to.

    Thank you for this great recipe!

  17. MJH

    I used 3 tablespoons of zest, could have even used 4 tablespoons. The cheesecake turned out really well, however, mine didn’t have the concave top like yours where the meringue sits. The meringue itself was good– more of a marshmallow flavor than a traditional meringue. I used a MAPP soldering torch to brown the meringue and it worked well. Lots of compliments on appearance and flavor overall.

  18. Marie

    I have made this fabulous cheesecake twice and it is the most delicious food I have ever put in my mouth! I make a homemade lemon curd and swirl it in the batter. I also brown my meringue under the broiler, since I don’t have the mini-flame-thrower apparatus.

  19. I’m thinking that you could make a lemon type brownie for the first layer, then add the cheesecake then another layer of lemon white chocolate cheesecake, then the rest of the cheesecake then bake it, then add the meringue.yummy!!

  20. Shirley

    Love lemon. Love cheesecake. Love meringue. I am in serious trouble after seeing this recipe. Can’t put off buying a torch any longer. Thank you!

  21. DNoble

    Made this yesterday for today. Mine actually looks almost identical to yours, except my crust was almost an inch thick and I had way more “meringue”. I may not have mixed the crumbs and butter well enough. The cheesecake itself was perfect, even though the top cracked in two spots. I used Chobani Plain Nonfat Greek Yogurt instead of sour cream, but you’d never know. The only thing I would change next time is the meringue. It’s not meringue; it’s marshmallow fluff. Big difference that changes the flavor of the whole thing. That’s why I didn’t rate it 5.

  22. Ayla

    OMG! This turned out PHENOMINAL! My mom requested this cake for her birthday, and I am so impressed with how amazing it turned out.

    Thank you!

  23. Kim

    Outstanding! I used the extra tablespoon of lemon zest and it is wonderful! And, I don’t usually like meringue, too spongey, but this meringue is fabulous, more like marshmallow cream or icing. All in all, this is a keeper and I’ll definitely be making it again!

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  25. Amy

    Delicious!!! I found that I had excess crust and meringue but the recipe was easy to follow and the finished product was a family favorite at Thanksgiving. Will definitely be making again!

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