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
Ingredients
Cheesecake
- 1 ½ cups graham crumbs
- ¼ cup melted butter
- 3 packages 8oz each cream cheese
- ⅔ cup sugar
- 3 eggs
Lemon Filling
- 1 cup sugar
- ⅓ cup corn starch
- 6 egg yolks
- 1 ½ cups water
- 2 lemons zested & juiced
- 1 tablespoon butter
Meringue
- 4 egg whites
- ½ teaspoon cream of tartar
- ⅓ cup sugar
Instructions
Cheesecake
- 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.
Lemon Filling
- 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.
Meringue
- 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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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Made this today and it was a big hit! Easy to make. Yummy!
Thanks for stopping back to let us know! I am glad that you enjoyed the recipe!
this is looks so good.. I love anything with lemon….could you do a video on this…I have never used a pan like that….
Using a springform pan is really great!! Yes, I will certainly keep this in mind for an upcoming video, it’s a delicious recipe!
I made this last weekend and it is fabulous!! Followed the comments for using a 9 x 13 pan instead of the springform pan. Worked great, no changes to the ingredients or the baking time. The thing I might have changed was to use the last 2 egg whites for extra meringue. Thanks for posting :)
So glad you enjoyed it SallyJojo! Thanks for the tip on the extra eggs!
Just awesome!! My new favorite recipe!! It was a huge hit at Easter brunch.
Yummy! Two desserts in one! My husband loves cheesecake and I love lemon!
I am making this for the first time and it is going to be fabulous! The best of all worlds lemon meringue and cheesecake yum!
Enjoy Nancy! We LOVE this one!
Thanks so much for sharing this recipe! I made it exactly as written and it turned out perfectly. The recipe was simple and the results were beautiful and delicious. My only challenge came when I went to remove the cake from the pan. My meringue was stuck in some places, and when i attempted to gently pull as you suggested some of it cracked. I ended up taking a very sharp pointed knife and cutting it away from the pan. Any other tips for this? Aside from that very minor detail, this recipe is perfection and I will definitely be making it again and again.
I’m so glad you enjoyed this. My meringue didn’t crack when I pulled it away from the pan so I’m not exactly sure why yours cracked. Did you cool the meringue before removing it from the pan or was it still warm?
I let it cool for an hour.
I wish I had a better answer for you. I’m going to keep on searching or hopefully someone else has an idea for you!
Made it again today and didn’t seem to have this problem…weird!
I’m so glad it worked out for you this time, thank you for letting us know! :)
So I did this, or tried to, but after making the cheesecake exactly as directed (including 24 oz of cream cheese, as the other poster noted… quite a bit), it filled the 9″ springform pan completely. It also took much MUCH longer than 40 minutes to bake. It’s also not as sweet as most cheesecakes because of the ratio of sugar to cream cheese.
I didn’t even get to try the lemon step, which was super disappointing. I might do this again, but with less cream cheese or, like another commenter, in a 9X13 pan.
This looks fantastic! Two of my favourites. And I have everything here that I need…except one more package of cream cheese! Will make tomorrow. Yum! :)
Do you think the packaged “fake” lemon filling (all powder, add hot water, etc let set) would work? (Just in case I get busy with my 3month old!)
I do think that it would work just fine Sarah! Just be sure to read the tips about the meringue to make sure it doesn’t shrink too much!
Just had my first piece. It is my new favourite dessert. Amazing!!!
I let me cheesecake cool and it pulled away from the sides of the springform pan. Then when I added the lemon it ran down the sides a little. Any tips to prevent that?
Thanks for the recipe!!
I am so glad you loved it Sarah! :)
The cheesecake should pull away from the sides very slightly (which is why you run the knife around the edge, this helps prevent cracking). My filling was thick enough that it didn’t run down the sides.
I love, love, love lemon meringue pie. I’m dieing to try this!
Thank you Gail! It’s one of our favorites!
I’ve never used a springform pan before. when do I remove the sides? once the entire thing has chilled??
Yes, once it’s all chilled.
Holly, yep, same amount of baking time. I think my next project with this recipe is to make a “cookies and cream” version – Oreo cookie crumbs instead of graham, cheesecake, and then a layer of chocolate pudding topped with Cool Whip. The possibilities are endless :) Thanks again for the recipe. This was definitely a keeper!
Ok, well that just sounds fantastic Denise! LOL, I just might have to try that version too!
Question – could this be made in a 9×13 pan? I know the amounts would have to be increased but I need to make a larger size for my husband’s birthday :)
I have only made it in the pan suggested in the recipe. If you have a typical cheesecake you bake in your 9×13 I think it might work. I would suggest that you still ensure the lemon filling is hot to keep the meringue from separating and be sure you have ample meringue to cover the very edges of your pan. I’d love to hear how it works out for you!
Thank you so much! I’ve looked at some recipes for cheesecake in a 9×13 pan, and it looks like your ingredient list should work well (though I may increase it and make this in cupcake form too). Here’s to hoping I can get the meringue to work… my luck with it has always been hit or miss. I’ll be making this the weekend of October 10th, so I’ll post the results after that!
Can’t wait to hear Denise. :) Happy Birthday to your Husband!
It was a success :) I didn’t have to change the recipe – ingredients or cooking time – at all, so if you either don’t have a springform pan or just hate using them (like me haha) just use a 9×13 pan. Now that I know how easy this was, adapting this to make different types of layered cheesecake desserts is going to be simple. I do have pictures to show the size of the layering so if you’re curious let me know. Everyone raved about how great it tasted and thought the idea was so creative – I did give you credit, Holly :) My husband thanks you not only for the bday wish but also for the recipe combining his 2 favorite desserts!
Thank you so much for taking the time to let us know! I’m inspired to try it that way! :) Did you bake it the same amount of time? Thanks so much for sharing!
Will the cheesecake work without the meringue? Will the filling “gel”?
Thanks!
Yes it will still work without the meringue. :)
Its 2 wonderful desserts in 1 serving.
Wow, this is a fantastic looking dessert! I’ve never seen cheesecake + lemon meringue. Perfect for summer.
Dear Holly, you have combine two of my favorite desserts. This looks absolutely beautiful! I can’t wait to give this one a try. xo, Catherine
Enjoy Catherine! This was one of our favorites!
you say 3 (8oz) packages of cream cheese……seems alot…24 oz, just to make sure before i commence with this delectible looking dish
Yes thats correct. :)
I am obsessed with this! Cheesecake is my favorite dessert…but I can also never resist lemon meringue pie…so this! Pinned!
This looks absolutely fabulous!!!!! xo
Thank you Danielle! :) I can assure you it is one of my favorites!!