Lemon Meringue Cheesecake – Tangy, Creamy & Irresistible!

1. Preheat oven to 350°F (175°C). Lightly grease a 9‑inch springform pan.
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter until evenly moistened.
3. Press the mixture into the bottom of the springform pan. Bake 8–10 minutes, then cool completely.

Prepare the Cheesecake Filling:

1. Reduce oven temperature to 325°F (163°C).
2. In a large bowl, beat softened cream cheese with sugar until smooth and creamy.
3. Add eggs one at a time, mixing after each addition. Stir in vanilla, sour cream, lemon zest, and lemon juice until just combined.
4. Pour the filling over the cooled crust and smooth the top.
5. Bake 45–55 minutes, until center is almost set (slightly jiggly but not liquid).
6. Turn oven off, crack oven door, and let cheesecake cool inside for 1 hour.
7. Chill in the refrigerator at least 4 hours or overnight.

Make the Meringue:

1. Preheat oven to 400°F (204°C).
2. In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form.
3. Gradually add sugar while continuing to beat until glossy and stiff peaks form. Stir in lemon zest if using.
4. Spread meringue over chilled cheesecake, sealing to the edges to prevent shrinking.
5. Bake 3–5 minutes, until meringue is lightly golden.
6. Cool completely, then chill before serving for best texture.

Serving and Storage

Serving

• Serve chilled slices with a dollop of fresh whipped cream or lemon curd.
• Garnish with lemon slices or candied lemon peel for extra citrus flair.
• This cheesecake makes a stunning centerpiece for holidays, showers, or summer gatherings.

Storage

• Refrigerator: Cover loosely with plastic wrap and store up to 4–5 days.
• Freezer: Freeze un‑topped cheesecake (without meringue) up to 2 months; thaw in the refrigerator overnight and top with fresh meringue before serving.
• Note: Meringue is best added the day you plan to serve for fluffiest texture.

Tips

• Room temperature eggs: Warm egg whites whip better and create a fluffier meringue.
• Don’t overmix: When adding lemon juice and zest to the cheesecake, mix just until combined to avoid over‑aerating.
• Seal edges: Press the meringue to the edges of the cheesecake to avoid shrinking away from the sides.
• Fresh lemon juice: Always use fresh lemon juice for the brightest, clean citrus flavor.

Variations

• Lime Meringue Cheesecake: Substitute lime zest and juice instead of lemon for a tropical twist.
• Lemon Curd Swirl: Gently swirl lemon curd into the cheesecake filling before baking.
• Berry Topping: Add fresh blueberries or raspberries on top of the meringue for added color and flavor.
• Graham Ginger Crust: Use ginger snap crumbs in the crust for a spicy, aromatic variation.

FAQ

• Can I make this ahead?
  Yes — bake the cheesecake and chill overnight; add the meringue just before serving for best texture.
• Why is my meringue weeping?
  Weeping can happen if the meringue isn’t sealed to the edges or if humidity is high — press firmly at the edges and serve soon after baking.
• Can I use bottled lemon juice?
  Fresh lemon juice delivers brighter, cleaner flavor — bottled juice works if needed, but flavor may be muted.
• Is this dessert too sweet?
  The tartness of the lemon balances the sweetness — adjust sugar in the filling or meringue to taste if desired.

Conclusion

**Lemon Meringue Cheesecake** is a delightful fusion of creamy, tangy lemon cheesecake and cloud‑like meringue, creating a dessert that’s elegant, refreshing, and sure to impress. Whether for celebrations, dinner parties, or special occasions, this bright and beautiful dessert is a true winner!