Brighten your day with this stunning Lemon Meringue Cheesecake, a delightful twist on classic cheesecake recipes. You’ll love the tangy lemon custard filling, creamy cheesecake, and fluffy meringue topping.
Key Ingredients & Substitutions
- Graham Cracker Crumbs: You can use crushed digestive biscuits or vanilla wafers for the crust.
- Cream Cheese: Full-fat cream cheese is best for a rich texture; do not use low-fat.
- Lemons: Fresh lemon juice and zest are crucial for vibrant flavor; bottled juice will not yield the same results.
- Eggs: Essential for the cheesecake and meringue; no direct substitutions recommended.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Lemon Cheesecake Layer:
- 2 (8-ounce) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
For the Lemon Custard Layer:
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- ½ cup fresh lemon juice
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest
For the Meringue Topping:
- 3 large egg whites, at room temperature
- ½ teaspoon cream of tartar (optional, for stability)
- 6 tablespoons granulated sugar
How Much Time Will You Need?
- Total Time: 4 hours 30 minutes (includes chilling)
- Prep Time: 45 minutes
- Cook Time: 60-70 minutes
- Servings: 10-12
- Calories per serving: Approximately 450 calories
- Tools Needed: 9-inch springform pan, stand mixer or hand mixer, mixing bowls, saucepan, whisk.
Step-by-Step Instructions
1. Prepare the Crust
Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes at 350°F (175°C) until lightly golden. Let it cool completely.
2. Make the Cheesecake Layer
Beat softened cream cheese and sugar together until smooth and creamy. Mix in eggs one at a time, then add vanilla, lemon juice, and lemon zest. Pour this mixture over the cooled crust and bake for 35-45 minutes at 325°F (160°C), or until the edges are set but the center still jiggles slightly. Cool to room temperature.
3. Cook the Lemon Custard
In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in lemon juice and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat, stir in butter and lemon zest, then cool completely.
4. Assemble the Layers
Once the cheesecake is cooled, spread the cooled lemon custard evenly over the cheesecake layer. Refrigerate the cheesecake for at least 3 hours to allow it to set firmly. This ensures a clean slice of your delicious cheesecake.
5. Prepare and Add the Meringue
In a clean bowl, beat egg whites until foamy. Add cream of tartar (if using) and gradually beat in sugar until stiff, glossy peaks form. Spread or pipe the meringue over the chilled cheesecake.
6. Brown the Meringue
You can brown the meringue using a kitchen torch for a beautiful golden finish. Alternatively, bake in a 350°F (175°C) oven for 8-10 minutes, watching carefully, until the meringue is lightly browned. Serve your fantastic lemon meringue cheesecake chilled.
Variation Ideas
- Lime Meringue Cheesecake: Use lime juice and zest instead of lemon for a zesty twist.
- Berry Swirl: Swirl a simple berry compote into the cheesecake batter before baking for a fruity addition to these cheesecake recipes.
- Gluten-Free Crust: Use gluten-free graham crackers or a nut-based crust.
Storage Instructions
Store leftover Lemon Meringue Cheesecake tightly covered in the refrigerator for up to 3-4 days. For best results, consume within two days, as the meringue can soften over time. This preserves the texture of your cheesecake.
Frequently Asked Questions (FAQ)
Can I make this Lemon Meringue Cheesecake ahead of time?
Yes, you can prepare the cheesecake and lemon custard layers a day in advance. Add the meringue topping just before serving for the best texture.
Why did my meringue weep or get watery?
This often happens if the sugar wasn’t fully dissolved or if the meringue was exposed to high humidity. Ensure your egg whites are at room temperature and your bowls are grease-free.
Can I freeze Lemon Meringue Cheesecake?
You can freeze the cheesecake layer without the meringue for up to 1 month. Thaw in the refrigerator, then add fresh meringue before serving. Freezing the meringue isn’t recommended as it can alter its texture.
What if my cheesecake cracks?
Cracks usually indicate overbaking or too rapid a temperature change. Don’t worry, the lemon custard and meringue will cover any imperfections, and it will still taste amazing.
Do I have to use a springform pan?
A springform pan is highly recommended for easy removal and presentation of cheesecake recipes. If you don’t have one, you can use a regular pie dish, but it will be harder to unmold.
Can I use bottled lemon juice?
Fresh lemon juice and zest are crucial for the bright, authentic flavor in this lemon meringue cheesecake. Bottled juice often contains preservatives that can alter the taste.