This Lemon Curd Meringue Cheesecake is where citrus meets decadence in the most delightful way. With a buttery graham cracker crust, a rich and tangy lemon cheesecake center, a glossy homemade lemon curd layer, and a torched meringue crown, each slice is like a bite of sunshine. It’s the perfect showstopper for spring brunches, summer celebrations, or anytime your taste buds crave something bright yet indulgent.

The layers come together in harmony—crunchy base, creamy middle, zesty curd, and pillowy meringue. If you’ve never combined cheesecake and meringue before, get ready to fall in love with this elevated twist on classic desserts. This beauty not only tastes incredible but is also a stunner on any dessert table.

What Kind of Lemon Curd Should I Use?

You can use store-bought lemon curd in a pinch, but homemade lemon curd brings unbeatable freshness and zing to this dessert. It’s simple to make with just lemon juice, zest, eggs, sugar, and butter. The extra step is worth it for that tangy-sweet flavor that perfectly balances the creamy cheesecake.

Ingredients for the Lemon Curd Meringue Cheesecake Bliss

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons sugar
24 oz cream cheese, softened
1 cup sugar (for cheesecake)
1/2 cup sour cream
3 large eggs
2 teaspoons vanilla extract
Zest of 1 lemon
1/4 cup fresh lemon juice
1 cup lemon curd (homemade or store-bought)
4 large egg whites (for meringue)
1/4 teaspoon cream of tartar
1/2 cup sugar (for meringue)

How To Make the Lemon Curd Meringue Cheesecake Bliss

Step 1: Prepare the Crust

Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan. Bake for 10 minutes and let cool.

Step 2: Make the Cheesecake Filling

Beat cream cheese and sugar until smooth. Add sour cream, lemon zest, and juice. Mix in eggs one at a time, then add vanilla. Pour over the crust.

Step 3: Bake the Cheesecake

Bake for 55-65 minutes or until the center is slightly jiggly. Turn off oven and let the cheesecake sit inside for 1 hour. Then chill for at least 4 hours or overnight.

Step 4: Add the Lemon Curd

Once chilled, spread a thick layer of lemon curd over the cheesecake. Return to the fridge while making the meringue.

Step 5: Whip the Meringue

In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until glossy, stiff peaks form.

Step 6: Top and Torch

Spoon or pipe meringue on top of lemon curd. Use a kitchen torch to lightly brown the meringue or bake at 425°F (218°C) for 5-7 minutes until golden.

How to Serve and Store This Cheesecake

Serve chilled for the ultimate creamy texture. Slice with a hot, dry knife for clean edges. It pairs beautifully with a cup of tea or a glass of bubbly.

Store in the refrigerator, covered, for up to 4 days. Avoid freezing due to the meringue topping, which can become weepy.

Frequently Asked Questions

How do I prevent cracks in my cheesecake?

Use a water bath or place a pan of hot water on the oven rack below the cheesecake to add moisture.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled works in a pinch.

What if I don’t have a kitchen torch?

Use the broiler on your oven for a few minutes—watch closely to avoid burning.

Is this recipe gluten-free?

Use gluten-free graham crackers for the crust to make it gluten-free.

Can I make this ahead of time?

Yes! Make the cheesecake and curd a day ahead. Add meringue the day of serving for best texture.

Want More Cheesecake Ideas?

If this Lemon Curd Meringue Cheesecake Bliss made you swoon, here are more cheesecake delights to try next:

Cherry Chocolate Cheesecake for a rich fruity twist.
Sopapilla Cheesecake Bars with a flaky, cinnamon-sugar crust.
Pistachio Cheesecake Brownies if you love bold flavor combos.
Lemon Loaf Recipe if you’re craving more lemony goodness.
Peanut Butter Balls with Chocolate Rice Krispies for an easy no-bake treat.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go with homemade curd? Torch or broiler for the meringue?

I love seeing your results and creative twists. Want more delicious ideas? Check out my daily recipes on Pinterest @NinaDishes.

Lemon Curd Meringue Cheesecake Bliss

Author: Nina Klatten
Total Time: 6 hours (includes chilling)
Yield: 12 slices
Diet: Vegetarian

Print Recipe

Description

This Lemon Curd Meringue Cheesecake Bliss is a layered dessert dream. With a buttery graham cracker crust, a creamy lemon cheesecake filling, a silky lemon curd layer, and a fluffy toasted meringue topping, this showstopper is tangy, sweet, and elegant. Perfect for spring and summer entertaining or anytime you want to impress.

Instructions

1. Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan. Bake for 10 minutes and let cool.

2. Beat cream cheese and sugar until smooth. Add sour cream, lemon zest, and lemon juice. Mix in eggs one at a time, then add vanilla. Pour over the crust.

3. Bake for 55-65 minutes until the center is slightly jiggly. Turn off oven and let cheesecake sit inside for 1 hour. Chill for at least 4 hours or overnight.

4. Spread lemon curd over the cooled cheesecake. Refrigerate while preparing the meringue.

5. In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat to stiff, glossy peaks.

6. Spoon or pipe meringue on top. Torch it or bake at 425°F (218°C) for 5-7 minutes until golden.