Cheesecake Lemon Meringue Pie: The Perfect Sweet and Tangy Dessert

Introduction

If you love desserts that strike the perfect balance between creamy, tangy, and sweet, this cheesecake lemon meringue pie is for you. Imagine the best of both worlds: the rich, velvety smoothness of cheesecake paired with the bright, citrusy zing of lemon meringue pie, all topped with a fluffy, golden-browned meringue. This recipe creates an indulgent and refreshing dessert—perfect for any occasion.

This pie is a showstopper with a crisp graham cracker crust, a luscious lemon-infused cheesecake layer, and a cloud-like meringue on top. Whether you’re baking for a family gathering, a holiday, or just a sweet craving, this dessert is sure to impress. Let’s dive into what makes this recipe special and how to recreate it at home.

Why You’ll Love This Recipe

There are plenty of reasons to love this cheesecake lemon meringue pie. Whether you’re a fan of tangy citrus flavors, creamy cheesecake, or light and airy meringue, this dessert delivers the best of all worlds.

A Perfect Balance of Flavors

Lemon lovers will adore the bright and refreshing citrus notes, while cheesecake enthusiasts will appreciate the rich, creamy texture. The sweetness of the meringue balances the tartness of the lemon curd beautifully.

A Stunning Dessert for Any Occasion

This pie is a showstopper, perfect for holidays, birthdays, or special dinners. The golden-browned meringue on top creates an elegant presentation that looks as good as it tastes.

Make-Ahead Friendly

One of the best things about this pie is that it can be prepared in advance. The cheesecake and lemon curd layers set beautifully in the fridge, allowing flavors to meld together for an even better taste.

Detailed Ingredients and Instructions

To make the perfect cheesecake lemon meringue pie, it’s important to follow each step carefully. Let’s break down the process to achieve every bite’s ideal texture, flavor, and balance.

Step 1: Making the Graham Cracker Crust

The crust is the foundation for this dessert, offering a buttery crunch that complements the creamy cheesecake layer.

Ingredients:

• 1 ½ cups crushed graham crackers
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

Instructions:

1. Preheat your oven to 325°F (163°C).
2. In a mixing bowl, combine crushed graham crackers and sugar.
3. Pour in the melted butter and mix until the crumbs are evenly coated.
4. Press the mixture firmly into the bottom of a 9-inch pie dish, creating an even layer.
5. Bake for 10 minutes, then remove from the oven and cool while preparing the cheesecake filling.

Step 2: Preparing the Cheesecake Filling

The cheesecake layer contrasts the tangy lemon curd with a creamy and rich contrast.

Ingredients:

• 16 ounces (2 blocks) cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Instructions:

1. Using a hand or stand mixer, beat the cream cheese until smooth.
2. Add sugar and continue beating until fully combined.
3. Mix in the eggs, one at a time, ensuring each is fully incorporated.
4. Add lemon juice, zest, and vanilla extract, mixing until smooth and creamy.
5. Pour the cheesecake mixture over the pre-baked graham cracker crust.
6. Bake for 25–30 minutes or until the center is set but slightly jiggly.
7. Let the cheesecake cool to room temperature before moving on to the next step.

Step 3: Making the Lemon Curd

Lemon curd is the key to this pie’s bright, citrusy flavor.

Ingredients:

• 3 large egg yolks
• ½ cup granulated sugar
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• 3 tablespoons unsalted butter, cut into small pieces

Instructions:

1. Whisk together egg yolks, sugar, lemon juice, and zest in a saucepan over low heat.
2. Continue whisking constantly until the mixture thickens, about 5–7 minutes.
3. Remove from heat and stir in butter until melted and smooth.
4. Let the curd cool slightly before spreading it evenly over the cheesecake layer.
5. Refrigerate the pie while preparing the meringue.

Step 4: Making the Fluffy Meringue

The meringue provides the perfect light and airy finish.

Ingredients:

• 3 large egg whites
• ¼ cup granulated sugar
• ¼ teaspoon cream of tartar
• ½ teaspoon vanilla extract

Instructions:

1. In a clean mixing bowl, beat the egg whites quickly until frothy.
2. Add cream of tartar and continue beating until soft peaks form.
3. Gradually add sugar, one tablespoon, beating until stiff peaks form.
4. Mix in vanilla extract.
5. Spread the meringue over the lemon curd, spreading it to the edges to prevent shrinking.
6. Use a spoon to create decorative swirls and peaks.

Step 5: Baking the Meringue

1. Preheat your oven to 375°F (190°C).
2. Bake for 8–10 minutes until the meringue is golden brown.
3. Remove from the oven and let the pie cool completely.
4. Refrigerate for at least 4 hours before serving.

Tips, Variations, and Storage Options

Tips for the Best Cheesecake Lemon Meringue Pie

• Use room-temperature ingredients – This helps create a smooth, lump-free cheesecake filling.
• Avoid overbaking – The cheesecake should still be slightly jiggly in the center when removed from the oven.
• Spread the meringue properly – Make sure it touches the edges of the crust to prevent it from shrinking.
• Use fresh lemons – Fresh lemon juice and zest give the best flavor compared to bottled lemon juice.

Variations to Try

• Gingersnap Crust: Swap graham crackers for crushed gingersnap cookies for a spicy, warm contrast.
• Torched Meringue: Instead of baking the meringue, use a kitchen torch for a caramelized, toasted flavor.
• Coconut Lemon Meringue Pie: Add shredded coconut to the graham cracker crust for extra texture.
• No-Bake Version: Skip baking the cheesecake layer and chill the pie overnight for a softer, mousse-like texture.

Storage and Make-Ahead Options

• Refrigeration: Store leftover pie in the fridge for up to 3 days in an airtight container.
• Freezing: Cheesecake lemon meringue pie can be frozen (without the meringue) for up to 1 month. Add fresh meringue before serving.
• Make-Ahead Tip: Prepare the cheesecake and lemon curd a day before serving, then make the meringue fresh.

Equipment Needed

To make this pie, you’ll need a few essential tools:

1. 9-inch pie dish – For baking the crust and assembling the layers.
2. Electric mixer – To whip the cheesecake filling and meringue.
3. Saucepan – For cooking the lemon curd.
4. Whisk and spatula – Essential for mixing ingredients smoothly.
5. Oven and broiler – For baking and toasting the meringue.

Related Recipes

If you love the flavors and textures in this cheesecake lemon meringue pie, you might also enjoy these similar recipes:

1. Classic Lemon Meringue Pie

A traditional lemon meringue pie made with a flaky pastry crust, silky lemon curd, and a beautifully toasted meringue topping. Perfect for those who enjoy a more tart and citrus-forward dessert.

2. No-Bake Lemon Cheesecake

For a simpler and quicker dessert, try a no-bake lemon cheesecake. This creamy, zesty treat is made with a graham cracker crust and a whipped cream cheese filling infused with fresh lemon flavor.

3. Key Lime Pie

A cousin to the lemon meringue pie, key lime pie has a creamy texture similar to cheesecake but with a sharper, tangy key lime flavor. It’s refreshing and light and pairs wonderfully with a buttery graham cracker crust.

4. Lemon Bars

If you want a portable, bite-sized lemon treat, lemon bars are an excellent choice. With a rich shortbread crust and a tangy lemon filling, these bars are easy to make and great for sharing.

5. Lemon Ricotta Cheesecake

A twist on traditional cheesecake, this ricotta-based version is lighter but still full of creamy richness. Adding lemon zest and juice adds a fresh and citrusy note that pairs beautifully with the airy texture.

Pairing/Serving Suggestions

To enhance the flavors of this cheesecake lemon meringue pie, try pairing it with the following:

Best Drinks to Serve with This Pie

• Hot Tea – A cup of chamomile, Earl Grey, or green tea pairs well with the tartness of the lemon.
• Iced Coffee – The bitterness of coffee complements the sweet and tangy layers of the pie.
• Sparkling Lemonade – A bubbly, refreshing lemonade enhances the citrusy notes in the pie.
• Dessert Wine – A sweet Riesling or Moscato balances the tartness beautifully.

Perfect Sides to Serve with This Dessert

• Vanilla Ice Cream – A scoop of vanilla ice cream makes a creamy contrast to the citrusy pie.
• Whipped Cream – Light and airy whipped cream adds an extra layer of sweetness.
• Fresh Berries – Strawberries, blueberries, or raspberries add freshness and color to the plate.

How to Present This Dessert

• Individual Servings: Cut the pie into neat slices and serve on decorative dessert plates.
• Garnish with Lemon Zest: A sprinkle of lemon zest over the meringue enhances the visual appeal.
• Dust with Powdered Sugar: A light dusting adds a delicate touch and extra sweetness.

Frequently Asked Questions

1. Can I make this cheesecake lemon meringue pie in advance?

Yes! The cheesecake and lemon curd layers can be made a day ahead. However, preparing the meringue fresh before serving is best to maintain its light and airy texture.

2. Why did my meringue weep?

Meringue can weep (release liquid) due to undercooking, humidity, or cooling too quickly. To prevent this, spread the meringue to the edges of the crust and bake it until fully set.

3. Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the best flavor. Bottled lemon juice can be used in a pinch, but it lacks the brightness and freshness of real lemons.

4. How do I prevent the cheesecake layer from cracking?

To avoid cracks, do not overmix the batter and bake the cheesecake in a slightly humid environment. You can place a small water dish in the oven while baking to help prevent cracks.

5. Can I make this pie gluten-free?

Yes! Simply substitute the graham crackers with gluten-free alternatives or use a gluten-free cookie crust.

6. How long does this pie last in the fridge?

It will stay fresh for up to three days when stored in an airtight container in the refrigerator.

Troubleshooting Guide

Even the most experienced bakers run into issues sometimes. If you encounter any problems while making this cheesecake lemon meringue pie, here’s how to fix them.

1. My Cheesecake Cracked—What Happened?

Possible Causes:

• Overbaking
• Sudden temperature changes
• Overmixing the batter

How to Fix It:

• Avoid overbaking; the cheesecake should still have a slight jiggle in the center when removed from the oven.
• Let the cheesecake cool gradually by turning off the oven and opening the door.
• Use a water bath to add moisture to the baking environment, reducing the risk of cracks.

2. My Lemon Curd Didn’t Thicken Properly

Possible Causes:

• Not cooking the curd long enough.
• Heat too high or too low
• Not whisking constantly

How to Fix It:

• Keep cooking the curd over low heat until it coats the back of a spoon.
• Whisk continuously to prevent the eggs from scrambling.
• If the curd is still too thin after cooling, return it to the heat and cook for 2–3 minutes.

3. My Meringue Weeped or Turned Watery

Possible Causes:

• Underbaking the meringue
• Cooling the pie too quickly
• Not sealing the meringue to the crust.

How to Fix It:

• Bake the meringue until golden brown, ensuring it’s fully cooked.
• Allow the pie to cool gradually at room temperature before refrigerating.
• Spread the meringue to the crust to form a tight seal and prevent moisture from leaking.

4. My Meringue Didn’t Get Fluffy

Possible Causes:

• Egg whites weren’t at room temperature.
• Grease or moisture in the bowl
• Overheating the egg whites

How to Fix It:

• Use room-temperature egg whites for the best volume.
• Ensure the mixing bowl and beaters are completely clean and dry before whipping.
• Stop beating as soon as stiff peaks form—overbeating can make the meringue grainy.

5. My Crust Is Too Soggy

Possible Causes:

• Not pre-baking the crust
• The cheesecake filling is too warm when added.
• Excess moisture from the meringue

How to Fix It:

• Always pre-bake the crust for at least 10 minutes before adding the filling.
• Let the cheesecake layer cool completely before adding lemon curd and meringue.
• Store the pie uncovered in the fridge to prevent condensation from softening the crust.

This troubleshooting guide should help you avoid common mistakes and achieve the perfect cheesecake lemon meringue pie every time!

Nutrition Information

Here is an approximate nutritional breakdown per slice (based on a 9-inch pie divided into 8 servings):

Nutrient Amount per Slice

Calories: 420 kcal

Total Fat: 22g

Saturated Fat: 12g

Cholesterol: 120mg

Sodium: 250mg

Carbohydrates: 45g

Sugar: 32g

Protein: 6g

Fiber: 1g

Note: These values may vary based on ingredient brands and portion sizes.

Seasonal and Occasion Variations

This cheesecake lemon meringue pie is versatile and can be adapted for different seasons and special occasions:

Spring & Summer

• Add fresh berries (raspberries, blueberries, or strawberries) on top for a fruity twist.
• Serve chilled for a refreshing, cool dessert on warm days.

Fall & Winter

• Add a touch of spice to the crust by mixing in a teaspoon of cinnamon or ginger.
• Garnish with candied lemon slices for a festive presentation.

Holiday Celebrations

• For Thanksgiving or Christmas, serve with a dollop of whipped cream and a sprinkle of powdered sugar.
• Use pastel-colored garnishes for Easter, such as sugared flowers or white chocolate curls.

My Recipe Tips

• Let the cheesecake cool before adding lemon curd – This prevents the layers from mixing and ensures a neat presentation.
• Use superfine sugar for the meringue – It dissolves more easily, creating a smoother texture.
• Bake the crust before filling – This step helps prevent sogginess and keeps the crust firm.
• Avoid overbeating the egg whites – Stiff peaks are ideal, but overbeating can make the meringue grainy.
• Mix a little lemon zest into the cheesecake batter for extra lemon flavor.

Conclusion

This cheesecake lemon meringue pie is the ultimate dessert for anyone who loves the combination of creamy, tangy, and sweet flavors. With its crisp graham cracker crust, rich cheesecake filling, zesty lemon curd, and light-air meringue, this pie delivers a delightful contrast in every bite.

Whether you’re making it for a family gathering, a holiday dessert, or just to satisfy a sweet tooth, this pie will surely impress. Follow the step-by-step instructions and tips for the best results, and don’t forget to experiment with variations to make it your own!

Now that you’ve mastered this recipe, why not explore more citrusy delights? Try making lemon bars, key lime pie, or a classic lemon tart for bright, refreshing desserts.

Happy baking! 🍋🥧

🍰 Cheesecake Lemon Meringue Pie 🍰

Serves: 8 Prep Time: 20 Min Cooking Time: 45 Min 45 Min

Nutrition facts: 350 calories 20 grams fat

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Ingredients

For the crust: • 1 1/2 cups graham cracker crumbs • 1/4 cup sugar • 1/2 cup unsalted butter, melted For the cheesecake filling: • 2 packages (8 oz each) cream cheese, softened • 1 cup granulated sugar • 1 teaspoon vanilla extract • 2 large eggs • 1/4 cup sour cream • 1/4 cup lemon juice (freshly squeezed) For the lemon meringue topping: • 3 large egg whites • 1/4 teaspoon cream of tartar • 1/2 cup granulated sugar • 1/2 teaspoon vanilla extract • 2 tablespoons lemon zest (optional for extra flavor)

Instructions

1- Preheat the oven to 325°F (165°C). Grease a 9-inch pie dish. 2- For the crust, combine the graham cracker crumbs, sugar, and melted butter in a medium bowl. Press the mixture into the bottom and sides of the pie dish. 3- Bake the crust for 8-10 minutes, then remove from the oven and set aside to cool. 4- For the cheesecake filling, beat the softened cream cheese and sugar together in a large bowl until smooth. Add the vanilla extract, eggs, sour cream, and lemon juice, mixing until fully combined. 5- Pour the cheesecake filling into the cooled crust. Bake for 25-30 minutes, or until the center is set and slightly firm to the touch. Let it cool completely. 6- For the meringue topping, beat the egg whites and cream of tartar together in a clean bowl until soft peaks form. Gradually add the sugar, a tablespoon at a time, and continue beating until stiff peaks form. Stir in the vanilla extract and lemon zest (if using). 7- Spread the meringue evenly over the cooled cheesecake, making sure to seal the edges. 8- Bake the pie in the oven for an additional 10-15 minutes, or until the meringue is golden brown. 9- Let the pie cool for at least 2 hours before serving to allow the layers to set. 10- Slice and enjoy your delicious Cheesecake Lemon Meringue Pie!