The best of two desserts in this Lemon Meringue Cheesecake ! Tart, sweet and always on request for dessert – perfect for Spring and Summer

Lemon Meringue Cheesecake is a creamy, tart, delectable dessert.  Perfect to serve for dessert, tea time treats and especially great when you have to take with a dessert to a family gathering.

A simple crust, easy filling, homemade Lemon Curd and all topped with a thin Meringue layer – what’s not to love !

Lemon Cheesecake is one of my family’s favorites and just about always a first request when I am out of ideas.

But, as a food blogger, I also like to try out new (or sometimes decades old!) recipes for Lemon Cheesecakes.

I found this recipe for a Lemon Meringue Cheesecake in a leaflet from one of the Cheese brands I absolutely love.  And knew immediately it will be a good one ! And it was .. is !

Not sure whether I have a favorite part of the Cheesecake, as one, especially myself, usually would say the Cheesecake filling, or oh the Curd makes all the difference !

This Lemon Meringue Cheesecake just works with all the flavors combined in one bite – another reason I like lower Cheesecakes (see more below)

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I baked this particular Cheesecake in a round pie dish (I have an unusual size dish, which is much bigger than the popular 20cm ( 8 inch ) dish).

Why ? Because I prefer Cheesecakes a little lower than the usual baked Cheesecakes where a springform pan is used.

As I know my non-standard dish is not easily available. I therefore recommend using a springform pan.

Unless you have a pie dish which is around 30cm ( 14 inch ) in diameter. The recipe and baking times remain the same.

Now, this Cheesecake might look like a lot of work but once you get started you will see it is not all that much. Only the layers which are prepared (and cooked / baked) in various stages take a little time.

As with all baked Cheesecakes the cooling down period is always the worst, don’t you agree ? It is pure agonizing having smelled the Cheesecake baking and then you have to wait for it to cool.

That being said, if you want to treat your family and friends with a decadent treat, this Lemon Meringue Cheesecake is just the sweet treat you are after !

NOTE: Decrease the Lemon Zest in the Filling and/or the Curd for a less tart Cheesecake if that is your preference. You could also use store-bought Lemon Curd, instead of the Homemade version below, of which you will need about one cup.

More Cheesecake recipes you might like:

• Apple Carrot Caramel Cheesecake
• Tiramisu Cheesecake (No-Bake)
• Light Lemon Cheesecake Bars
• Easy Berry Cheesecake (No-Bake)
• Cheesecake Swirled Pumpkin Brownies

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Lemon Meringue Cheesecake

Lemon Meringue Cheesecake

Linda Nortje

The best of two desserts in this Lemon Meringue Cheesecake ! Tart, sweet and always on request for dessert - perfect for Spring and Summer

5 from 1 vote

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Prep Time 15 minutes mins

Cook Time 1 hour hr

Chilling Time 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Cook ModePrevent your screen from going dark

Servings 12 Servings

Calories 595 kcal

Ingredients

  

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CRUST:

• 200 g Digestive Biscuits finely crushed ( 7 oz )
• ½ cup Unsalted Butter melted

FILLING:

• 500 g Cream Cheese plain, softened ( 16 oz )
• 1 cup Caster Sugar Superfine Sugar
• 2 TB Flour
• 3 Extra-Large Eggs
• 1 cup Sour Cream room temperature
• ½ cup Lemon Juice freshly squeezed
• 2 Lemons zest only – finely grated

LEMON CURD:

• 1 cup Caster Sugar Superfine Sugar
• ½ cup Lemon Juice freshly squeezed
• 1 Lemon zest only, finely grated
• ¼ cup Unsalted Butter
• 1 Extra-Large Egg PLUS 2 Egg-Yolks, beaten together in a small bowl

MERINGUE:

• 2 Egg Whites (use leftover from Curd)
• 1 cup Caster Sugar Superfine Sugar

Instructions

 

• Pre-heat the oven to 180 deg c (350 deg F) – spray a 20cm ( 8 inch ) springform pan with cooking oil

CRUST:

• Combine the crushed Biscuits and melted Butter – press onto base and up the sides of the prepared pan – bake 10 minutes, remove from oven and leave to cool

FILLING:

• Increase the oven heat to 230 deg C (440 deg F) – Beat the Cream Cheese and Caster Sugar until creamy – Sift in the Flour and mix through – Add the Eggs one at a time, beating after each addition – Add the Sour Cream, Lemon Juice and Zest – beat until smooth
• Pour Filling into the baked, cooled crust – Bake 10 minutes – turn temperature down to 110 deg C (230 deg F) – bake a further 30 minutes – switch off the oven and let cool in oven for at least 2 hours

LEMON CURD:

• Combine the Caster Sugar, Lemon Juice, Zest and Butter in a small saucepan over medium heat – once the Sugar and Butter has dissolved – add tablespoonfuls of the warm mixture to the beaten Eggs – stir after each addition (about 3 – 4 spoonfuls) – pour the heated Egg mixture into the saucepan and return to the stove plate (low heat) – stir until Curd thickens and sticks to the back of the spoon ( Do not let the Curd boil) – remove from heat and leave to cool completely
• As soon as the baked Cheesecake and the Curd have cooled completely, (turn the Cheesecake out onto a serving plate), spread the Curd over the Cheesecake filling

MERINGUE:

• Whip together the Egg Whites and the Caster Sugar until stiff – spread over the Curd – place under the oven roasting grill (or brown with a kitchen blow torch), until nicely browned

Notes

Refrigerate at least 30 minutes before serving

Nutrition Facts

Lemon Meringue Cheesecake

Serving Size

 

1 Slice

Amount per Serving

Calories

595

% Daily Value*

Fat

 

34

g

52

%

Saturated Fat

 

19

g

119

%

Polyunsaturated Fat

 

12

g

Carbohydrates

 

68

g

23

%

Fiber

 

1

g

4

%

Sugar

 

59

g

66

%

Protein

 

7

g

14

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.