When life hands you lemons, make a Lemon Meringue Cheesecake! This delightful treat combines the zesty brightness of lemons with the creamy goodness of cheesecake, topped with a cloud-like meringue that is just begging for a torching. no bake lemon blueberry pie Imagine biting into a slice and experiencing that perfect harmony of tart and sweet, all while the light and airy meringue dances on your palate. baked lemon salmon It’s like summer in a bite, even if it’s snowing outside!
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I make Lemon Meringue Cheesecake ahead of time?
- What can I use instead of cream cheese?
- How do I prevent my meringue from weeping?
- 📖 Recipe Card
I remember the first time I attempted this masterpiece. My family gathered around, eyes wide with anticipation and stomachs rumbling like thunder. As I placed the finished cheesecake on the table, my brother’s jaw dropped so low I thought it might touch the floor. Let’s just say there were no leftovers that night!
[info_box title=”Why You’ll Love This Recipe”] The Lemon Meringue Cheesecake is surprisingly easy to prepare, making it perfect for both novice and experienced bakers. Its flavor profile is a refreshing balance of tartness from the lemons and sweetness from the cheesecake. Visually stunning with its golden meringue topping, it’s sure to impress at any gathering. This dessert is versatile enough for celebrations or casual weeknight indulgences. [/info_box]
I once made this Lemon Meringue Cheesecake for a potluck, and let’s just say it was gone faster than my New Year’s resolutions. lemon raspberry cookies.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Graham Cracker Crumbs: These form the base of your cheesecake crust; use store-bought or crush your own for freshness.
- Unsalted Butter: Melted butter binds the crumbs together beautifully; be sure to let it cool slightly before mixing. For more inspiration, check out this apple butter cookies recipe.
- Cream Cheese: Use full-fat cream cheese for richness; bring it to room temperature for easy blending.
- Sugar: Granulated sugar sweetens the filling; adjust according to your taste preference.
- Fresh Lemons: Freshly squeezed lemon juice enhances flavor immensely; avoid bottled juice if possible.
- Eggs: Eggs provide structure; separate them carefully to ensure perfect meringue later on.
- Cornstarch: This helps stabilize your meringue; don’t skip it if you want that lovely texture.
- Vanilla Extract: A splash of vanilla adds depth to both cheesecake and meringue flavors.
- Powdered Sugar: Used in meringue; its fine texture creates that fluffy topping we all love.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
- Preheat your oven to 325°F (160°C). Grab a 9-inch springform pan and lightly grease it. Combine graham cracker crumbs with melted butter until well mixed. Press this mixture firmly into the bottom of your pan to create an even crust.
- In a large mixing bowl, beat softened cream cheese until smooth and creamy. Gradually mix in granulated sugar until combined fully—this should take about one minute. Now add fresh lemon juice and vanilla extract, ensuring everything blends seamlessly.
- Next, crack in two egg yolks—save those whites for later! Mix until smooth again, but don’t overbeat; we want our cheesecake filling light yet firm. Pour this luscious filling into your pre-baked crust and smooth out any bumps or lumps. For more inspiration, check out this white chocolate strawberry truffles recipe.
- Bake in the preheated oven for about 45 minutes or until set around the edges but still slightly jiggly in the middle—this means perfection awaits! Turn off your oven but leave the cheesecake inside with the door ajar for about an hour to cool slowly.
- While cooling, let’s whip up some meringue magic! In another bowl, beat egg whites using an electric mixer until foamy. Gradually add cornstarch and powdered sugar while continuing to beat until stiff peaks form—glossy clouds of delight!
Spread this fluffy meringue over your cooled cheesecake, ensuring you reach every corner like frosting on a birthday cake. Use a spatula or knife to create swoops and peaks because who doesn’t love a little drama?
Finally, torch that beautiful meringue lightly until golden brown—watching it caramelize is oddly satisfying! If you don’t have a torch, broil it briefly in your oven while keeping an eye on it (trust me: burnt meringue isn’t cute).
Let your Lemon Meringue Cheesecake cool completely before slicing into it—the wait will be worth every second!
Enjoy every tangy bite topped with that heavenly meringue—it’s pure bliss!
[info_box title=”You Must Know”] A Lemon Meringue Cheesecake is a delightful fusion of flavors, combining zesty lemon with creamy cheesecake and fluffy meringue. The combination creates a spectacular dessert that impresses at any gathering. Remember, patience is key; let the cheesecake cool completely before adding the meringue layer for best results. [/info_box]
Perfecting the Cooking Process
Start by preparing the crust, then mix the cheesecake filling while it bakes. Once baked and cooled, create the meringue topping and bake again briefly to achieve that beautiful golden hue.
Add Your Touch
Feel free to substitute graham crackers with digestive biscuits for the crust. You can also add a hint of vanilla extract in the filling for an extra depth of flavor.
Storing & Reheating
Store leftover Lemon Meringue Cheesecake in an airtight container in the fridge for up to three days. gooey butter cake Reheat gently if needed, but it’s best served chilled.
[info_box title=”Chef’s Helpful Tips”] Use fresh lemons for juice and zest to enhance flavor. Avoid over-beating the meringue; it should be glossy but not dry. Chill your cheesecake overnight for best texture and flavor before serving. [/info_box]
Creating this Lemon Meringue Cheesecake was a game-changer at my last family gathering; everyone raved about it!
FAQ
Can I make Lemon Meringue Cheesecake ahead of time?
Yes, you can prepare it a day in advance; just store it in the fridge.
What can I use instead of cream cheese?
Mascarpone cheese works well as a smooth alternative to cream cheese.
How do I prevent my meringue from weeping?
Ensure your mixing bowl is grease-free and use cornstarch in your meringue recipe to stabilize it.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Lemon Meringue Cheesecake
- Total Time: 1 hour 5 minutes
- Yield: Approximately 8 servings 1x
Description
Lemon Meringue Cheesecake is a delightful fusion of tart lemon and creamy cheesecake, all crowned with a fluffy meringue topping. This easy-to-make dessert captures the essence of summer in every bite, making it perfect for gatherings or a special treat at home. The balance of sweet and tangy flavors, combined with the light meringue texture, will leave your taste buds dancing with joy.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar (adjust to taste)
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 3 large eggs (2 yolks for filling, 1 white for meringue)
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.
- Mix graham cracker crumbs and melted butter; press into the pan to form the crust.
- Beat cream cheese until smooth; gradually add granulated sugar, lemon juice, and vanilla extract.
- Mix in egg yolks until just combined. Pour filling over crust.
- Bake for about 45 minutes until edges are set but center is slightly jiggly. Cool in the oven with door ajar for an hour.
- Whip egg whites until foamy, then add cornstarch and powdered sugar until stiff peaks form. Spread meringue over cooled cheesecake.
- Lightly torch meringue until golden or broil briefly in the oven while monitoring closely.
- Cool completely before slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 115g)
- Calories: 330
- Sugar: 24g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
