Love lemon meringue pie and cheesecake? Well this is the best of both worlds. Great any time of year and sure to impress your guests.

Michelle Berger
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Mix cookie crumbs and melted butter together in a bowl until evenly combined; press into the bottom of a 9-inch springform pan.

  • Beat cream cheese, sour cream, and 1 cup sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix lemon juice, vanilla extract, and lemon zest into cream cheese mixture, scraping bottom and sides of the bowl. Spread mixture over cookie crust in the springform pan.

  • Bake in the preheated oven until almost set in the center, about 1 hour. Cool to room temperature and refrigerate until completely cooled, at least 3 to 4 hours.

  • Preheat oven to 375 degrees F (190 degrees C).

  • Beat egg whites in a bowl using an electric mixer until soft peaks form; add 1/4 cup sugar and cream of tartar and beat until stiff, but not dry, peaks form.

  • Spread lemon curd over cheesecake. Mound whipped egg whites over the curd, sealing around all the edges.

  • Bake in the preheated oven until meringue is golden brown, about 10 minutes. Chill uncovered in refrigerator, about 1 hour.

Cook's Notes:

This can be made the day before and kept in the fridge. In fact, I think it tastes even better the day after like most cheesecakes. Make sure not to cover it or your meringue may collapse.

You can also make 2 of these in one shot and freeze one without the meringue for later use. I make my own lemon curd using the leftover egg yolks from the meringue.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

483 calories; 28.5 g total fat; 130 mg cholesterol; 305 mg sodium. 51.6 g carbohydrates; 7.5 g protein; Full Nutrition

Reviews (89)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/16/2018
I needed a new lemon cheesecake idea and this one ticks all my boxes! Just a note for those saying the recipe is wrong because it doesn't tell you to separate the egg yolks from the egg whites... I'm quite certain the cheesecake batter takes 4 WHOLE eggs. The meringue topping takes 4 OTHER egg whites. 8 eggs total will get cracked. Wondering how that one reviewer's cake came out that only used the yolks in her batter... Read More
(33)

Most helpful critical review

Rating: 2 stars
08/25/2019
It forgets step by step, about how to make everything. Lemon curd for instances. It needs to be explained how to make it . Better directions, would be a lot of help. Cups per every step to making cheesecake. Read More
105 Ratings
  • 5 star values: 82
  • 4 star values: 18
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
03/16/2018
I needed a new lemon cheesecake idea and this one ticks all my boxes! Just a note for those saying the recipe is wrong because it doesn't tell you to separate the egg yolks from the egg whites... I'm quite certain the cheesecake batter takes 4 WHOLE eggs. The meringue topping takes 4 OTHER egg whites. 8 eggs total will get cracked. Wondering how that one reviewer's cake came out that only used the yolks in her batter... Read More
(33)
Rating: 5 stars
03/16/2018
I needed a new lemon cheesecake idea and this one ticks all my boxes! Just a note for those saying the recipe is wrong because it doesn't tell you to separate the egg yolks from the egg whites... I'm quite certain the cheesecake batter takes 4 WHOLE eggs. The meringue topping takes 4 OTHER egg whites. 8 eggs total will get cracked. Wondering how that one reviewer's cake came out that only used the yolks in her batter... Read More
(33)
Rating: 4 stars
02/23/2018
This is a good cheesecake if somewhat time consuming to make. The cheesecake itself is probably the best part for me and I might just make the cheesecake portion in the future and leave off the curd and meringue. (Just a tip--if you make homemade curd don't use a metal bowl! It will leave the curd with metallic taste---use a glass bowl. No plastic either!) I'm really fond of the fact that this cheesecake wasn't baked with a water bath. It gives it a nicer denser texture--which I really prefer. I baked the meringue for about 12 minutes and it was browned but the middle was still kind of soft. It could of probably baked a little longer but I was afraid of the peaks burning. Overall I would make it again with a few minor changes. It was a learning experience for me lol. Read More
(29)
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Rating: 4 stars
03/01/2018
I don't make cheesecakes that often but I have to say this one is near perfect. I love that it didn't need a waterbath too. Mine did take longer to bake and I think I may have jiggled it too much when trying to figure out if it was done and it fell a bit. With the lemon curd and meringue you would never know though;) I did use a jar lemon curd but in the future I would make my own instead of being lazy. My meringue was perfectly cooked I took it out at 9-10 minutes. I did have crust issues but I was attempting a gluten free crust and sometimes cookie crusts can be tricky. In the future I would use my go-to graham cracker crust. Read More
(11)
Rating: 5 stars
03/20/2016
made just like the recipe was very good will make again Read More
(7)
Rating: 5 stars
05/07/2016
This was delicious. I'm glad I made it. It seemed to me that the directions weren't correct concerning the egg whites. I didn't put the egg whites in the cheese cake Read More
(7)
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Rating: 4 stars
04/05/2018
First time making this cheesecake. I didn t let the center fully cook. I would leave in the oven another 20 mins then what it says if you follow by book. When applying the meringue don t let touch the springform pan rim or else it will cook to it and fall apart when removing the rim. But other than that taste amazing!!! Definitely making it again!!!! Read More
(5)
Rating: 5 stars
06/24/2018
Made the cheesecake twice already big hit with family and friends. The third one is going to be popped in the oven to bake the meringue in a few minutes. A few changes - used a graham crumb crust and also find that making the batter in the food processor makes it much smoother than using the hand mixer. The lemon curd recipe used the 4 yolks left over from the separated eggs for the meringue and it does tend to 'weep' a bit down the sides of the cake after baking the meringue. This time I've frozen the cheesecake and curd and will try baking the meringue on the frozen cake. Read More
(5)
Rating: 5 stars
03/14/2018
Light and tangy in a perfect mix. Note: don't take a shortcut and use packaged 'egg whites' for the meringue. A day later and the meringue has disintegrated about 50% Everything else is PERFECT! Read More
(4)
Rating: 5 stars
04/07/2018
Delicious! I made it for Easter and it was well liked by everyone. Will certainly make again! Read More
(4)
Rating: 2 stars
08/25/2019
It forgets step by step, about how to make everything. Lemon curd for instances. It needs to be explained how to make it . Better directions, would be a lot of help. Cups per every step to making cheesecake. Read More