Lemon Meringue Pie Cheesecake is a show-stopping dessert that fuses the best of two classics—silky lemon meringue pie and ultra-creamy cheesecake. It features a crisp graham cracker crust, swirled layers of lemon and lemon curd cheesecake, a layer of bright lemon curd, and a dramatic toasted Swiss meringue topping. This recipe is perfect for special occasions, holidays, or when you want to seriously impress with your baking skills.

Full Recipe:

Ingredients

For the Lemon Curd

Zest of 2 large lemons
¾ cup + 2 tablespoons granulated sugar
¾ cup + 1 tablespoon fresh lemon juice (about 4–5 lemons)
4 large eggs, room temperature
Pinch of salt
½ teaspoon vanilla extract
6 tablespoons salted butter, cubed

For the Crust

3 cups graham cracker crumbs
½ cup + 2 tablespoons salted butter, melted

For the Cheesecake Batter

32 oz full-fat cream cheese, softened
Zest of 2 large lemons
1½ cups granulated sugar
4 large eggs, room temperature
¾ cup full-fat sour cream
2 teaspoons vanilla extract
⅓ cup + 1 tablespoon fresh lemon juice
1 cup lemon curd (from above)

For the Meringue

4 large egg whites, room temperature
1 cup granulated sugar
½ teaspoon cream of tartar
⅛ teaspoon salt
2 teaspoons vanilla bean paste or vanilla extract

Directions

Make the Lemon Curd
Rub zest into sugar with fingers. Whisk in eggs, juice, and salt. Cook over low heat, stirring constantly, until it reaches 175°F and coats a spoon. Strain and stir in butter and vanilla. Chill at least 3 hours.
Make the Crust
Preheat oven to 350°F. Mix graham crumbs and butter. Press into a 9-inch springform pan and bake for 10 minutes. Let cool and wrap pan bottom in foil.
Make the Cheesecake Batter
Rub lemon zest into sugar. Beat cream cheese until creamy. Mix in lemon sugar, then eggs one at a time. Add sour cream, vanilla, and lemon juice.
Swirl Batters and Assemble
Remove 2½ cups of the batter and fold in 1 cup lemon curd. Alternately dollop plain and lemon curd batters into crust. Swirl with a butter knife.
Bake in Water Bath
Place the foil-wrapped pan into a 10-inch cake pan, then into a roasting pan. Pour boiling water into roasting pan. Bake at 350°F for 1 hour 40 minutes to 2 hours 12 minutes. Turn off oven, crack door, and let sit 1 hour. Cool to room temp, then chill overnight.
Make the Meringue
Whisk egg whites, sugar, cream of tartar, and salt over a simmering pot of water until it reaches 175°F. Transfer to a stand mixer and beat on high until stiff peaks form.
Finish the Cheesecake
Spread lemon curd on top of the chilled cheesecake. Pile on meringue, swirl with a spoon, and toast with a kitchen torch. Serve immediately or store in the fridge up to 4 days.

Nutrients (Per slice, approx.)

Calories: 836 kcal
Carbohydrates: 89g
Protein: 13g
Fat: 49g
Saturated Fat: 28g
Cholesterol: 244mg
Sodium: 633mg
Sugar: 75g
Fiber: 1g
Vitamin A: 1697 IU
Vitamin C: 9mg
Calcium: 130mg
Iron: 2mg

A Celebration of Flavor and Texture

Every bite of this Lemon Meringue Pie Cheesecake offers a complex symphony of textures and flavors. The creamy cheesecake is balanced with the bright tartness of lemon, which cuts through the richness and keeps the overall dessert feeling light and refreshing. The lemon curd layer, with its smooth, buttery consistency and vibrant citrus notes, adds depth and a punch of sunshiney flavor.

The final flourish—the Swiss meringue topping—is what takes this dessert from delicious to unforgettable. Silky, light, and gently toasted for a hint of caramelization, it’s a modern twist on the classic meringue topping from a lemon meringue pie. Its contrast with the dense cheesecake beneath it is pure genius.

The Secret Is in the Lemon Curd

Homemade lemon curd is the true hero of this dessert. Unlike store-bought versions that can be overly sweet or dull in flavor, the curd here is made from scratch using egg yolks, fresh lemon juice, zest, sugar, and butter. The inclusion of a touch of vanilla and a pinch of salt rounds out the tartness, creating a curd that’s both flavorful and well-balanced.

This lemon curd is used in multiple ways: it’s folded into half the cheesecake batter to create the swirl, it forms a glossy topping for the cooled cheesecake, and it enhances the citrus profile without overwhelming the creamy base. What’s more, lemon curd is a make-ahead component that holds up well in the refrigerator, allowing you to prep in stages and assemble at your convenience.

The Cheesecake Filling: Creamy, Balanced, and Full of Citrus

The cheesecake base uses full-fat cream cheese and sour cream for a smooth, dense texture that’s perfectly creamy without being too heavy. The batter is infused with freshly grated lemon zest and real lemon juice, ensuring the flavor is bright and natural, not artificial or overpowering. Vanilla extract and a touch of sugar balance out the tartness and bring that signature cheesecake warmth.

By separating a portion of the batter and combining it with lemon curd, you get beautiful layers of flavor and color. The swirling technique not only looks stunning when sliced but also ensures that every bite contains a little bit of each component.

The Perfect Crust

The graham cracker crust provides a textural anchor and adds a buttery, slightly sweet crunch that complements the creamy filling. It’s pressed firmly into the bottom of a springform pan and pre-baked to maintain its structure through the water bath baking process. The saltiness from the butter also acts as a subtle contrast to the sweet and tart flavors above it, making each layer more distinct and satisfying.

Swiss Meringue Topping: The Dramatic Finishing Touch

Unlike traditional meringue, Swiss meringue is cooked gently over a double boiler before being whipped into glossy peaks. This process results in a silky texture with more stability, making it ideal for topping chilled desserts like cheesecake. Once piled high and shaped into swoops and curls, the meringue is lightly torched for color and added complexity.

The caramelized exterior adds a touch of toasted marshmallow flavor, while the interior remains fluffy and smooth. This layer is not only visually stunning—it also contributes a delicate sweetness and airiness that balances the dense, tangy cheesecake beneath it.

Why This Dessert Works

This recipe is a masterclass in balancing flavors and textures. The tang of lemon curd and the richness of cheesecake might seem like they’d compete, but they harmonize beautifully. The meringue topping, while sweet, adds lightness and visual appeal. The crust offers a necessary crunch, giving the fork something to bite into before sinking into the creamy core.

What sets this apart from other cheesecakes or lemon desserts is how well integrated the components are. Each element is essential—not just for flavor, but for structure and mouthfeel. It’s a dessert designed to impress, but it’s also deeply comforting in its familiarity. Everyone recognizes cheesecake. Everyone loves lemon meringue pie. This recipe delivers the best of both worlds.

Perfect for Special Occasions

Whether you’re celebrating Easter, Mother’s Day, a bridal shower, or just a sunny weekend gathering, Lemon Meringue Pie Cheesecake is an unbeatable choice. It’s elegant enough for a fancy celebration, but still carries the warmth and familiarity of a homemade dessert. Guests will be wowed by its appearance and delighted by its flavor.

Because it requires chilling overnight, it’s also ideal for making ahead—no last-minute stress, just a stunning dessert ready to go when you need it. You can also customize the look with edible flowers, lemon slices, or even berries to match the theme of your event.

Storage and Serving Tips

This cheesecake is best served chilled but not icy cold. Let it sit at room temperature for about 15 minutes before slicing to ensure clean cuts and optimal texture. Use a sharp knife dipped in hot water and wiped clean between slices for bakery-worthy presentation.

The meringue topping holds its shape well and can be added up to a day in advance. Store leftovers in an airtight container in the refrigerator for up to 4 days. The crust remains crisp, and the flavors deepen over time, making the leftovers just as irresistible as the first slice.

Conclusion

Lemon Meringue Pie Cheesecake is a dazzling, multi-layered dessert that combines the citrusy brilliance of lemon curd, the creamy decadence of cheesecake, and the whimsical elegance of Swiss meringue. It’s a dessert designed to delight—from its contrasting textures to its bold flavors and show-stopping appearance.

If you’re looking to elevate your baking game or simply want a dessert that feels both nostalgic and elevated, this recipe is a must. It delivers the satisfaction of two iconic treats in one stunning package and leaves a lasting impression on anyone lucky enough to try it.

Whether you’re a seasoned baker or a passionate home cook, this cheesecake offers a rewarding experience and a spectacular payoff. For celebrations big and small, Lemon Meringue Pie Cheesecake will always rise to the occasion—layer by glorious layer.