🍋 Lemon Meringue Cheesecakes
These Lemon Meringue Cheesecakes are the perfect trifecta of tangy, creamy, and sweet. With a buttery graham cracker crust, velvety lemon cheesecake filling, homemade lemon curd, and cloud-like meringue topping, they’re a stunning dessert for spring, summer, or any celebration.
Equipment
- Muffin pan with liners or springform pan
- electric mixer
- Saucepan & whisk
- Mixing bowls
- Piping bag or spoon (for meringue)
- Kitchen torch (optional, for toasting)
Ingredients
For the Crust:
- 1 cup 100g graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons 60g unsalted butter, melted
For the Cheesecake Filling:
- 16 oz 450g cream cheese, softened
- 1/2 cup 100g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- Pinch of salt
For the Lemon Curd:
- 3 large egg yolks
- 1/2 cup 100g granulated sugar
- 1/4 cup 60ml fresh lemon juice
- 1 tablespoon lemon zest
- 4 tablespoons 60g unsalted butter, cubed
For the Meringue Topping:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons 75g granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
Make the Crust
- Preheat oven to 325°F (163°C). Combine graham cracker crumbs, sugar, and melted butter. Press into lined muffin cups or bottom of a springform pan. Bake for 5–6 minutes, then cool.
Prepare Cheesecake Filling
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, lemon juice, lemon zest, and salt. Mix until just combined. Pour over crust and bake for 18–20 minutes (or 30–35 minutes for a full cheesecake), until centers are set.
- Cool at room temp, then chill for at least 3 hours.
Make Lemon Curd
- In a saucepan, whisk together yolks, sugar, lemon juice, and zest. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes). Remove from heat and stir in butter until smooth. Chill completely.
Make Meringue
- Beat egg whites and cream of tartar on medium speed until foamy. Increase speed and gradually add sugar. Beat until stiff glossy peaks form. Beat in vanilla.
Assemble
- Top each cheesecake with a spoonful of lemon curd. Pipe or spoon meringue over the curd. Toast with a kitchen torch if desired, or broil for 30 seconds (watch carefully!).
Notes
💡 Tips for Success
Use room temperature ingredients for a smooth cheesecake batter Make lemon curd and meringue while cheesecake chills to save time
Use room temperature ingredients for a smooth cheesecake batter Make lemon curd and meringue while cheesecake chills to save time