Lemon Meringue Pie Cheesecake
User Reviews
4.9
Lemon Meringue Pie Cheesecake
Description
This recipe layers three main components: a graham cracker crust made with melted butter pressed into a springform pan; a creamy cheesecake filling of cream cheese, sugar, and eggs baked until just set; and a cooked lemon filling made from sugar, cornstarch, egg yolks, water, lemon zest, and juice thickened on the stove. The lemon filling is poured over the cooled cheesecake and kept warm.
The meringue topping is prepared by whipping egg whites with cream of tartar until soft peaks form, then gradually adding sugar until stiff glossy peaks develop. The meringue is spread over the lemon filling to create a light, airy topping that contrasts the creamy base. This dessert achieves a balance of tangy lemon, rich cheesecake, and sweet meringue textures.
Serving this chilled dessert offers a layered experience reminiscent of traditional lemon meringue pie but enriched with cheesecake’s density and smoothness. It’s suitable for occasions that call for an elegant, multi-textured citrus dessert.
Ingredients
Cheesecake
- 1 ½ cups graham cracker crumbs
- ¼ cup butter melted
- 3 packages 8oz each cream cheese
- ⅔ cup granulated sugar
- 3 egg
Lemon Filling
- 1 cup granulated sugar
- ⅓ cup cornstarch
- 6 egg yolk
- 1 ½ cups water
- 2 lemon zested & juiced, plural
- 1 tablespoon butter
Meringue
- 4 egg white
- ½ teaspoon cream of tartar
- ⅓ cup granulated 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
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428 | 21% |
| Carbohydrates | 70g | 23% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 227mg | 76% |
| Sodium | 226mg | 9% |
| Potassium | 158mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 54g | 108% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 14.3mg | 16% |
| Calcium | 49mg | 5% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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