This zesty cheesecake layers a buttery graham cracker crust, velvety lemon cheesecake, tangy lemon curd, and toasted meringue clouds.

this recipe

You know that feeling when you make something and it just… clicks? Like, you pull it out of the fridge, slice into it, take one bite, and boom—you’re no longer stressed about your messy inbox or the weird text your ex sent you at midnight? That’s exactly what happened the first time I made this Lemon Curd Meringue Cheesecake Bliss.

It was a rainy weekend. I was still wearing last night’s oversized sweatshirt (and no plans to change it, thank you very much), scrolling through my saved recipes looking for something I hadn’t made before. I needed to bake. Not just wanted to. There’s a difference, right? I wanted something bright. Something that felt like sunshine. And lemon just… speaks to me that way. I don’t know why. It’s nostalgic and new at the same time.

So I whipped this up, layer by layer, one bowl at a time. And somewhere between zesting lemons and torching meringue swirls, I felt this weird little peace settle in. It was the kind of afternoon that reminded me baking isn’t about perfection—it’s about care. And lemon curd.

Why You’ll Love This Lemon Curd Meringue Cheesecake Bliss Recipe?

Look, I know we all love a no-bake cheesecake, and there’s a time and place for those. But this? This is a showstopper. It’s a slice of brightness. It’s a conversation starter. It’s that dish that makes your friends say, “Wait… you made this?”

It’s got four layers that each do their own thing but somehow come together like the best kind of group project:

• The crust: Buttery and a little sweet, with just enough crunch to balance all the creamy.

• The cheesecake layer: Lemony but not overwhelming. Creamy without being too heavy.

• The lemon curd: Bright. Tangy. Smooth as heck. Like a citrusy mic drop.

• The meringue topping: Sweet, soft peaks, lightly torched to give you that café-dessert look without actually being in a café.

It’s equal parts comforting and extra. And I don’t care what anyone says—dessert can absolutely be both.

Ingredient Notes:

There’s nothing fancy here, just thoughtful flavor stacking.

Crust:

• Graham cracker crumbs (2 c): The base of any cheesecake worth its salt (or sugar).

• Butter (1 stick, melted): I always end up melting a bit more than I need because I always want a richer crust.

• Sugar (1 tbsp): Not too much. Just to round it out.

Cheesecake:

• Cream cheese (550g): Go full-fat. Please. This is not the time for diet swaps.

• Sugar (1 c): Because we’re not making lemon soup.

• Lemon zest (3 tsp): Adds that sparkle. Like confetti, but edible.

• Vanilla extract (1 tsp): Grounds all that citrus.

• Sour cream (100g): Adds a subtle tang and smooths it out like a dream.

• Eggs (3): Room temp is ideal, but I forget that half the time and it still works.

• Lemon juice (¼ c): Don’t sub this with bottled juice. Just don’t.

• Cornstarch (2 tbsp): Keeps the structure from falling apart when you cut into it like a savage (me).

Lemon curd:

• Lemon juice + zest: The heart and soul.

• Sugar (⅔ c): You’ll want this, trust me.

• Butter (80g): Unsalted. Softened. Stirred with love.

• Salt (¼ tsp): This makes the sweetness pop.

• 1 egg + 3 yolks: Makes it silky and lush. You’ll be licking the spoon.

Meringue:

• Egg whites (3): Again, room temp if you remember.

• Sugar (¾ c): The gloss-maker.

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• Cream of tartar (½ tsp): Keeps your peaks perky. (That sounds wrong. But it’s true.)

How To Make Lemon Curd Meringue Cheesecake Bliss?

Step 1: Crust First, Always

Preheat to 350°F. Mix your crumbs, butter, and sugar. Press into a springform pan like you mean it. Bake for 8 minutes. Let it cool while you snack on the leftover graham bits.

Step 2: Cheesecake Time

Drop the temp to 280°F. Beat your cream cheese, sugar, lemon zest, and vanilla until you feel like a cheesecake wizard. Add sour cream and lemon juice. Mix in eggs one at a time, then fold in the cornstarch. Pour it into the crust. Bake for 60 minutes until set but still jiggly (like me dancing in the kitchen). Let it cool in the oven with the door cracked, then chill in the fridge at least 5 hours.

Step 3: Make That Lemon Curd

Whisk everything over low heat. Don’t walk away. Keep stirring until it thickens and your kitchen smells like lemon heaven. Strain it if you want. Cool it, then spread it lovingly over your cheesecake.

Step 4: Meringue, Baby

Beat those egg whites with sugar and cream of tartar. Keep going until you’ve got stiff, glossy peaks. Spoon or pipe it over the lemon curd. Have fun with the swirls. Then torch it or broil it (with extreme caution because meringue is drama and will burn if you look away).

Step 5: Chill Out

Chill the whole thing again until set. If you can wait overnight, even better. If not, no judgment.

Storage Options:

• Fridge: 3 days max. The meringue can start to get weepy, but it still tastes like a dream.

• Freezer: You can freeze the cheesecake before adding meringue. Add the curd + meringue fresh when ready to serve.

Variations and Substitutions:

• Try a cookie crust: Lemon Oreos or vanilla wafers work beautifully.

• Add berries: Fresh blueberries on top = chef’s kiss.

• Skip the meringue: Totally fine. A dollop of whipped cream works just as well.

• Use orange zest instead of lemon: A little sweeter, still amazing.

• Mini cheesecakes in jars: For when you’re baking for a crowd (or just yourself… three times).

What to Serve with Lemon Curd Meringue Cheesecake Bliss?

• Hot tea or coffee: Especially black tea with lemon. You’ll feel very British and very refined.

• A dry white wine or Prosecco: Why not turn dessert into an event?

• A quiet moment to yourself: Honestly, this is dessert best eaten in silence. Just you and a fork.

Frequently Asked Questions:

What if I don’t have a torch?
Broil it carefully. Watch it like it owes you money.

Can I make it ahead?
Absolutely. Chill it overnight and torch the meringue before serving.

Can I use bottled lemon juice?
Technically, yes. But I won’t lie—it’s not the same. Fresh is so worth it here.

This Lemon Curd Meringue Cheesecake Bliss isn’t just dessert—it’s a mood. It’s what I make when I want to feel something (besides stressed and scrolling). It’s layers of care, citrus, and joy. It’s a reminder that you can make something beautiful with your own two hands—even on a Tuesday. Even in pajama pants. Even when your sink is full of dishes.

So bake it. Torch it. Eat it standing up at the counter with a spoon if you have to. Just promise me you’ll enjoy every dang bite.

If you make it, tell me! Did you tweak the curd? Add berries? Torch the whole top too much and love it anyway? I want the whole story. Let’s talk cheesecake.

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Lemon Curd Meringue Cheesecake Bliss

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 6 hours hrs 30 minutes mins

Imagine the joy of biting into a slice of Lemon Curd Meringue Cheesecake Bliss. Where each layer. Tells its own story of texture. And taste. This isn't just a dessert. It's a symphony of zesty lemon curd. Harmonizing with velvety cheesecake. All resting on a buttery crumb. That whispers tales of comfort. The meringue floats like a cloud. A sweet finish. That lingers like a soft echo. It's the kind of treat. That turns a simple gathering. Into a celebration. A bite that brings smiles. And a moment where everything else fades away. Leaving just you. And this blissful creation. This cheesecake isn't just made. It's crafted with love. Were every spoonful. Is a hug for the soul.

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10 Servings

Ingredients

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For the crust:

• 2 c graham cracker crumbs
• 1 stick 113 grams butter, melted
• 1 tbsp granulated sugar

For the cheesecake:

• 19.4 oz 550 grams cream cheese
• 1 c granulated sugar
• 3 tsp lemon zest
• 1 tsp vanilla extract
• 3.53 oz 100 grams sour cream
• 3 eggs
• ¼ c lemon juice
• 2 tbsp cornstarch

For the lemon curd:

• ⅓ c lemon juice
• 1 tbsp lemon zest
• ⅔ c granulated sugar
• 80 g 80 grams butter, unsalted
• ¼ tsp kosher salt
• 1 egg
• 3 egg yolks

For the meringue:

• 3 egg whites
• ¾ c granulated sugar
• ½ tsp cream of tartar

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Instructions

 

Crust Preparation:

1. Preheat oven to 350°F (180°C).
2. Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan.
3. Bake for 7-8 minutes. Then cool.

Cheesecake Layer:

1. Lower oven to 280°F (140°C).
2. Beat room-temperature cream cheese with sugar, lemon zest, and vanilla. Until creamy.
3. Mix in sour cream and lemon juice. Then eggs one at a time. And finally the cornstarch. Until smooth.
4. Pour over the crust. And bake for about 60 minutes. Until set. But slightly jiggly in the center.
5. Let cool in the oven. With the door ajar. Then chill in the fridge. For at least 5 hours.

Lemon Curd:

1. While the cheesecake cools. Prepare the lemon curd (use your favorite recipe or the one provided).
2. Spread the curd evenly over the cooled cheesecake.

Meringue Topping:

1. Beat egg whites, sugar, and cream of tartar. Until stiff peaks form.
2. Spread over the lemon curd layer. And use a blowtorch. To lightly brown the meringue.

Serving:

1. Once assembled. Refrigerate until ready to serve. Can be stored in the fridge for up to 3 days.
2. Enjoy your Lemon Curd Meringue Cheesecake Bliss!

Notes

For those looking to savor the Lemon Curd Meringue Cheesecake Bliss without gluten. Don't fret. Transforming this delightful dessert. Into a gluten-free masterpiece. Is simpler than you might think. Swap the traditional graham cracker crumbs in the crust. For a gluten-free alternative. Many brands offer delicious options. That mimics the taste. And the texture of the original. Ensure all your ingredients. Including the vanilla extract and cornstarch. Are certified gluten-free. To avoid any cross-contamination concerns. With these minor adjustments. You can indulge in the same zesty, creamy, and fluffy layers of bliss. Ensuring everyone can enjoy a slice of this heavenly treat. Without worry.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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