Lemon Meringue Pie is a classic dessert… Graham crust, creamy tart lemon filling with a fluffy meringue topping. This recipe combines all of those amazing flavors with a rich and lush cheesecake for a dessert that will top your list! Fresh lemons and lemon zest make the filling extra lemony!!
Don’t be afraid to give this a try, it’s not difficult to make although there are a few steps. I make the cheesecake portion one day (or even a couple of days in advance) and the remainder the next day.
Making meringue is really quite easy! A few simple tips for a perfect meringue in this recipes:
- Be sure the lemon filling is hot when you put the meringue on top. This will keep the layers from separating.
- When spreading your meringue, be sure it hangs over the edge of your pan just slightly. Don’t remove it until the cheesecake is completely cooled.
- Do not underbake. This can cause weeping.
- When removing the meringue from the edge of the pan don’t cut it, instead just gently pull it back from the edge of the pan.
While cooling this recipe, it does weep just a little bit so I put mine on a plate in the fridge to catch any stick drippings.
Items You’ll Need For This Recipe
* Cream of Tartar * Large Saucepan * 9″ Springform Pan * A huge fork to dig in :)
Lemon Meringue Pie Cheesecake
- 1 ½ cups graham crumbs
- ¼ cup melted butter
- 3 packages 8oz each cream cheese
- ⅔ cup sugar
- 3 eggs
- 1 cup sugar
- ⅓ cup corn starch
- 6 egg yolks
- 1 ½ cups water
- 2 lemons zested & juiced
- 1 tablespoon butter
- 4 egg whites
- ½ teaspoon cream of tartar
- ⅓ cup sugar
- Preheat oven to 350°F.
- Combine melted butter & graham crumbs. Press into a 9″ springform pan.
- With mixer on medium, beat cream cheese & sugar until blended. Mix in eggs.
- Pour cream cheese mixture over crust and bake for 35-40 minutes or just until center is set.
- Cool 5 minutes, run a butter knife around the edge to loosen. Cool on the counter 1 hour. Refrigerate 4 hours or overnight.
- Preheat oven to 350°F.
- Combine sugar, cornstarch, egg yolks and water in a large saucepan. Whisk constantly over medium heat until mixture reaches a boil. Stir in ½ cup lemon juice & zest from 2 lemons. Let boil 1 minute while stirring.
- Remove from heat and stir in butter, keep warm.
- Beat egg whites & cream of tartar on medium-high until soft peaks form (ends of peaks will curl when the beaters are lifted out). Continue mixing on medium-high adding in sugar a little bit at a time until stiff and glossy peaks form (about 5 minutes).
- Spread lemon filling over cheesecake layer. Immediately spread meringue over hot lemon filling. Be sure the meringue overlaps the edges of the pan slightly to avoid it shrinking.
- Bake 10-15 minutes or until browned. Cool at room temperature 1 hour. Refrigerate 4 hours or overnight before serving.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Like our recipes?
Follow us on Pinterest!
More Recipes You’ll Love
* Millionaire Pie (No bake and only 5 Minutes to Prep!) * Lemon Blueberry Loaf * Fresh Strawberry Lemonade! *
I am making this for Easter. If you use the extra 2 egg whites, would you increase the amount of sugar and cream of tartar?
You’d want to increase the sugar and cream of tartar. You may need to bake it longer with the additional meringue.
Can you use jarred lemon curd in lieu of making the filling
A jarred lemon curd is a bit softer and while it would taste great it might not hold up to slicing.
Love lemon recipes – thank you so much for this.
Can’t wait to try the some of theses recipes.
Disappointing, but the flavor is still good.
Once I was cooking cheesecake, it was supposed to be firm and smooth. I got all of the ingredients right. Unfortunately, this cheesecake did not meet it’s cooking expectations. It was too loose, and it fallen apart. Other than that, it still meets it’s flavor profile, and it more like lemon meringue cheesecake pudding. The flavor is rich, but the cooking technique is poor.
I am glad you still enjoyed the recipe, Edward. Did you let is cool as recommended?
Love everything lemon. Please send recipes.
We have so many delicious recipes with lemons for you to try out Barb! Enjoy.
Hope to see some good cooking receipes
There are so many tasty recipes Linda! Let us know which one is your favorite.
I do not a have springform pan, any suggestions on using something else?
You could try a 9×9 pan, it may be a bit more tricky to remove.
Do you remove the ring from the pan before adding curd and meringue and putting it into the oven. One comment suggested that if meringue touched pan it would break off from the cake.
I do not remove the ring before adding the curd/meringue. I have included tips for meringue in the post. Enjoy!
I made this last month and it was a hit alot of people loved it could only eat small portions because of how sweet it was but very delicious so recommend making it.
So happy everyone loved this dessert Brittany!
I just made this cake for what must be the tenth time. It’s so easy to put together, and always a crowd pleaser! Each time I followed the directions as written and have had perfect results. It has become one of my go-to recipe for potlucks or hosting company. Thanks for sharing!
I’m so glad you love this recipe as much as we do Dee!
Loved this receipe. I did alter the lemon curd slightly used my homemade lemon curd. My husband and friends were really impressed. It was so light and fluffy. Not dry at all like other baked cheesecakes we have tried a real favourite now. Thanks
I’m so glad you loved it Christine!
Hi Holly, I’m anxious to try this, loving the combination of lemon and cheesecake. However, I’ve never had good luck with making a graham cracker crust. It either comes out hard from pressing it too much in the pan, or too crumbly from not pressing enough. Any suggestions?
I suggest that you press it with your fingers to get it in place, then using the back of a spoon, or a measuring cup, press it firmly, enough so that it doesn’t move around easily when you touch it, but is not completely solid. Hope that helps Sherry :)
Hi Holly, I’m strongly considering making this for my birthday for the office, this looks amazing. Problem is I’m not a baker and have never even attempted a normal lemon meringue! I’m considering making it Saturday already for the Monday – will the meringue hold or should I make the lemon and meringue part Sunday morning? Going out for lunch Sunday and scared I’m not in a state to bake after if you know what I mean :) What would you recommend? And do I store it in the fridge once the meringue is done or will the meringue hold if its kept in the fridge?
Also, going to buy a springform for this – any specific type you would recommend to ensure easy removal before serving?
Thanks so much!
I make the cheesecake portion one day (or even a couple of days in advance) and the remainder the next day. Meringue will last for 2-3 days, so making it in advance should be no problem. I suggest you store the pie in the fridge covered loosely with plastic wrap. You’ll want to make sure you read over the tips for meringue just above the recipe to make sure it works well for you! Enjoy Hester!