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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I made this recently for my birthday treat at work. It was a huge hit. I used Nilla wafers for the crust. I also added a little lemon zest to the cheesecake layer. Next time I may do a double batch of meringue to hang over the sides more? As it cooled in the fridge, it did shrink from the edges. Do you think this would help?
So glad you loved it Deb, adding a little extra meringue may help as it cools.
I have made the cheesecake part and put in the fridge over night. Can I make the lemon meringue part and put in the fridge over night after it is completely cooled? If so, when would I remove the tin? Thank you. Can’t wait to try it.
Pam
Yes, it can set in the fridge overnight, 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. I’d remove the tin before serving.
Can you use lemon pie filling instead of making the crud?
I haven’t tried it that way but as long as the pie filling sets up firm it should work.
This dessert is the best of both worlds.I made it today, and it was a massive hit! My family is not a big fan of meringue, so I substituted it for homemade whipped cream. Thanks for the recipe.
So happy to hear your family loved this recipe Catherine!
OMG the combination of this dessert is perfect. It is light lemony and delicious and so easy to make. Just follow instructions as is.Made this for a dinner with friends. They wowed over it. Everyone got a piece to take home.
Yay! Glad it was perfect!
Just made this cake. Every layer so far came out exactly as described. 6 more mins in the oven and taking to a girls get together this evening. Will let you know the reactions and reviews later. Excited.
Look forward to hearing, Willow!
I have made this cheesecake several times for dinner guests and EVERYONE loved it. After a big dinner, it says a lot when guests ask for a second piece of pie! Thank you for a wonderful recipe. I would give this a 10 plus if it were possible since you have combined two favourites…lemon meringue pie and cheesecake!
Just a quick question…Do I need to press the graham cracker crumb mixture up the sides of the springform pan or just on the bottom of it? If yes, like an inch or two? Any info greatly appreciated. Thanks!
I just do them in the bottom.
We make a pie very similar to this, but we leave off the meringue. ( nobody eats it at our house) Then on top of the lemon, add raspberries/ or raspberry pie filling and top all around the edges with a generous amount of Stabilized Whip Cream. Guaranteed to be gone in minutes! LEMON RASPBERRY CHEESE, *** Guaranteed to please!***
That sounds yummy!
I had a question….do I remove this from the tin just before serving?
Yes, you’ll remove this just before serving once completely cooled.
I prepared it a week ago for my daughter and family whom were visiting, all I can say is that it is now No. 1 favorite from all the cheesecakes we’ve made at home, and we consider ourselves cheesecake connoisseurs. I will be making it tomorrow for my son and his GF.
I love anything with lemon, and your cheesecake looks absolutely amazing!.. Mine is chilling right now, i chilled the cheesecake for a couple of hours then continued the layers and will be serving it tomorrow.. hopefully that’ll work ..
Enjoy Sarah!
Do you have to let the first layer cool for 4 hours or overnight? I’m in a time crunch :(
Sorry for the late reply. You just want to make sure it’s chilly to the touch and completely set.
I don’t have a 9″ springform – only an 8″ and 10″ – would you recommend going up or down in size? Looks like a perfect spring/Easter dessert! Thanks!
I would size up to a 10″. You may need to adjust baking time very slightly.
Could ricotta cheese be substituted for cream cheese. I make my own ricotta. This recipe looks amazing.i will be making it just don’t know when
I think that sounds like a delicious spin on this recipe Christine!
I have made this twice now and it so good – we love it -thank you!!
I’m so glad you loved it!
Can I halve the recipe?
I haven’t tried halfing this recipe.
Just finished making this for my husbands birthday tomorrow. His two favorites in
one, and it was really easy… bonus for sure!! Looks great, can hardly wait to try it.
Happy Birthday to your Husband! I hope he enjoys it.
This looks SO awesome! MUST try!
Do you cool the cheesecake in the fridge overnight and then do the lemon and meringue topping
Yes, cool the cheesecake completely and then make the topping.