Dessert

Lemon Meringue Cheesecake Recipe

ByMariam Harutyunyan October 30, 2025October 30, 2025

Introduction

Lemon Meringue Cheesecake combines the creamy richness of cheesecake with a zesty lemon flavor and a light, fluffy meringue topping. This refreshing dessert is perfect for special occasions or a delightful treat any time of year.

Ingredients

300 g digestives
150 g unsalted butter

500 g full-fat soft cream cheese
100 g icing sugar

300 ml double cream
Juice of 2 lemons (or 2 tsp lemon extract)

Yellow food colouring (optional)
185 g white granulated sugar
85 ml water

100 g egg whites

Instructions

Step 1: Blitz the digestives in a food processor to a fine crumb. Add the melted butter and pulse a few times until well combined.
Step 2: Tip the biscuit mixture into a 9″ (23 cm) tart tin and press firmly into the base and sides to form the crust.

Step 3: In a bowl, whisk the cream cheese, icing sugar, and lemon juice until smooth.
Step 4: Slowly pour in the double cream while whisking. Continue whipping on medium-high speed until the mixture starts to thicken. Alternatively, whip the cream separately and fold it in.
Step 5: Add yellow food colouring if using, then spread the cheesecake filling evenly over the biscuit base.

Step 6: Cover and refrigerate the cheesecake for 5–6 hours or preferably overnight to set.
Step 7: For the meringue, combine the sugar and water in a heavy-based saucepan. Bring to a boil, stirring occasionally.
Step 8: Monitor the temperature until it reaches 120°C (firm ball stage) using a sugar thermometer. If sugar crystallizes on the pan sides, brush with cold water to dissolve it.

Step 9: Meanwhile, whisk the egg whites in a stand mixer until stiff peaks form.
Step 10: Slowly pour the hot sugar syrup into the egg whites in a thin, steady stream while whisking continuously to keep the mixture smooth.
Step 11: Continue whisking at high speed for 5–7 minutes, until the meringue is smooth and has cooled down.

Step 12: Remove the cheesecake from the tin, dollop the meringue on top, and lightly brown the edges using a blowtorch or a hot grill.

Tips & Variations

For an extra lemon kick, add finely grated lemon zest to the cheesecake filling.
If you don’t have a blowtorch, grill the meringue briefly but watch carefully to avoid burning.

Use gluten-free biscuits to make the crust suitable for gluten-sensitive diets.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Because of the meringue topping, avoid freezing as it may become watery upon thawing. To reheat, gently warm under a grill to refresh the meringue’s texture if needed.

How to Serve

A slice of lemon meringue pie sits on a white round plate with a smooth glossy finish, showing three layers: a crumbly light brown crust base, a thick pastel yellow lemon filling in the middle, and a high fluffy white meringue peak layer on top with toasted golden brown tips. The meringue has textured peaks and swirls. A gold fork with a white handle rests at the edge of the plate. In the background on the white marbled surface, the rest of the pie is partly visible on another white round plate, along with a whole yellow lemon nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon extract instead of fresh lemon juice?

Yes, lemon extract can be used as a substitute. Use about 2 teaspoons of lemon extract to replace the juice of 2 lemons for a similar flavor.

How can I tell when the sugar syrup is at the firm ball stage?

Using a sugar thermometer is the most accurate method. When it reaches 120°C (248°F), the syrup will form a firm but pliable ball when dropped into cold water.