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Lemon Meringue Cheesecake

  • 35 m
  • 7 h 45 m
Carolyn Casner
“This light and tangy lemon meringue cheesecake gets tons of citrus flavor from lemon juice and zest, as well as a layer of lemon curd between the cake and the fluffy meringue topping. It would be the perfect dessert for any spring or summer party, though we'd happily eat this treat year-round.”


    • 1½ cups graham cracker crumbs (10 whole crackers)
    • ¼ cup canola oil
    • 2 (8 ounce) packages reduced-fat cream cheese, softened
    • 1 cup low-fat plain Greek yogurt
    • ⅔ cup sugar plus 2 tablespoons, divided
    • 4 large eggs
    • Zest of 1 lemon
    • ⅓ cup lemon juice
    • 1 teaspoon vanilla extract
    • ¾ cup prepared lemon curd
    • 3 large egg whites, at room temperature


  • 1 Preheat oven to 325°F.
  • 2 Stir graham cracker crumbs and oil together in a medium bowl. Press evenly into the bottom of a 9-inch springform pan.
  • 3 Using a hand-held electric mixer, beat cream cheese, yogurt and ⅔ cup sugar together until smooth. Add eggs, one at a time, beating well after each addition. Add lemon zest, lemon juice and vanilla and beat well. Spread the mixture evenly over the crust.
  • 4 Bake the cheesecake until almost set in the middle, about 1 hour. Transfer to a wire rack and let cool to room temperature, about 1 hour. Refrigerate until cold, about 4 hours.
  • 5 Preheat oven to 375°F.
  • 6 Spread lemon curd evenly over the cheesecake.
  • 7 Beat egg whites in a large bowl with the electric mixer (make sure beaters are clean) until soft peaks form. Add the remaining 2 tablespoons sugar and beat until stiff peaks form. Mound the egg whites over the lemon curd. Bake until golden, 8 to 10 minutes. Chill, uncovered, until cold, about 1 hour.
  • Equipment: 9-inch springform pan
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