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Lemon Meringue Cheesecake

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


Tart, sweet, decadent Lemon Meringue Cheesecake ! So good - everyone will want the recipe !

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 !

Tart, sweet, decadent Lemon Meringue Cheesecake ! So good - everyone will want the recipe !

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.

Tart, sweet, decadent Lemon Meringue Cheesecake ! So good - everyone will want the recipe !

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:

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Lemon Meringue Cheesecake

Yield: 12 Servings

Lemon Meringue Cheesecake

Lemon Meringue Cheesecake

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

Prep Time 15 minutes
Cook Time 1 hour
Chilling Time 30 minutes
Total Time 1 hour 45 minutes

Ingredients

CRUST:

  • 200 g Digestive Biscuits, finely crushed ( 7 oz )
  • 1/2 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
  • 1/2 cup Lemon Juice, freshly squeezed
  • 2 Lemons, zest only – finely grated

LEMON CURD:

  • 1 cup Caster Sugar (Superfine Sugar)
  • 1/2 cup Lemon Juice, freshly squeezed
  • 1 Lemon, zest only, finely grated
  • 1/4 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

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

CRUST:

  1. 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:

  1. 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
  2. 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:

  1. 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
  2. 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:

  1. 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 Information

Yield

12

Serving Size

1 Slice

Amount Per Serving Calories 595Total Fat 34gSaturated Fat 19gUnsaturated Fat 12gCarbohydrates 68gFiber 1gSugar 59gProtein 7g

Nutrition value is not always accurate

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest and tag us at @withablast

Tart, sweet, decadent Lemon Meringue Cheesecake ! So good - everyone will want the recipe !

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Swathi Iyer/ Zesty South Indian Kitchen

Wednesday 9th of August 2017

These are delicious summery with lemon and meringue. I would like to have a slice perfect for get together.

Adrianas Best Recipes

Tuesday 8th of August 2017

the combination of the best in the two worlds, cheese cale and lemon meringue. Love this idea I wish I coudl have a slice.

Whitney - WhittyPaleo

Tuesday 8th of August 2017

I seriously feel like I could lick the meringue off the screen every time I see the pictures! I've always thought cheesecakes were super long to make to but I'm seeing your results and it's pushing me to try! Thanks for the recipe!

Amy

Monday 7th of August 2017

So I have had lemon meringue cheesecake at the Cheesecake Factory and it is delicious but when I tried making it at home I totally failed! I'm abysmal at making cheesecakes but your recipe looks so perfect and straightforward that I think I need to give it another try!

Joanna Brittain

Monday 7th of August 2017

OMG...you just combined two of my daughters favorite desserts into one delicious heaven!

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