J Dub’s Lemon Meringue Cheesecake

1 cheesecake
2 hr 30 min

J Dub’s Lemon Meringue Cheesecake is the perfect combination of lemon icebox pie and cheesecake.

David does not eat sweets, but when I saw the man going back for thirds, YES thirds, I knew I had hit a home run.

Guests love it, the kids love it, I love it..…there is rarely a single piece left.

Don’t let this intimidate you with all the steps.

I promise J Dub’s Lemon Meringue Cheesecake is anything but difficult.

Many of the steps can be completed ahead of time.

Try it out for a summer barbecue. It is also fabulous for Easter, Mother’ Day, even New Year’s Day!

You will not be sorry.

Homemade lemon curd

Aged room temperature egg whites and a spotless bowl give you a mile high meringue.

Ingredients for lemon meringue cheesecake

J Dub’s Lemon Meringue Cheesecake
Recipe details
  • 1  cheesecake
  • Prep time: 90 Minutes Cook time: 1 Hours Total time: 2 hr 30 min
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Ingredients – Crust
  • 2 cups shortbread cookie crumbs (I use 2 boxes of Central Market
  • Pure Butter Shortbread Cookies).
  • 1/4 cup melted butter
Ingredients – Filling
  • 3 (8 ounce) packages of cream cheese, softened
  • 1 cup sour cream
  • 1 cup white sugar
  • 4 eggs, room temperature
  • a little more than 1/4 cup fresh squeezed lemon juice (usually the juice of two large lemons)
  • 1 teaspoon vanilla extract
  • 1 lemon, zested
Lemon Curd
  • You can purchase the store bought version, however homemade lemon curd is super simple and is worth a try before you pick up ready made. You can get that recipe under the photo.
Ingredients – Meringue
  • 4 egg whites (allow to stand at room temperature so that you get a big, fluffy meringue)
  • 1/4 cup white sugar
  • 1/4 teaspoon cream of tartar1 completely clean glass or metal bowl
Directions – Crust
Preheat oven to 325 degrees Fahrenheit (165 Celsius). 
Place cookies in a ziplock bag and crush. They are so buttery and they crush easily.
Pour crumbs in bowl and mix with butter until combined.
Press this mixture into the bottom of a 9 inch springform pan. 
Directions – Filling
Beat cream cheese, sour cream, and 1 cup sugar together in a bowl using a stand or electric mixture until smooth and creamy.
Add eggs one at a time, beating well after each addition (but do not over beat as this can cause your cheesecake to crack).
Mix lemon juice, vanilla extract, and lemon zest into cream cheese mixture, scraping the bottom and sides of the bowl.
Pour mixture over cookie crust in springform pan.
Bake in the preheated oven until almost set in the center. My cheesecake takes exactly 1 hour to bake. However, I set my kitchen time at 55 minutes to make sure that I have not overcooked it before finishing the last 5 minutes of cooking time.
Remove cheesecake from oven and allow to cool completely to room temperature.
Place in refrigerator to chill at least 3 to 4 hours. I chill mine until the next day. That is completely up to you.
Directions – Lemon Curd
After cheesecake has thoroughly chilled, remove sides of springform pan.
Spread 1/2 to 3/4 cup lemon curd over cheesecake. The springform pan I use allows the cheesecake to form a border around the outside and a well on the inside. I keep my lemon curd within those borders in the well as this makes for a prettier cheesecake, but that is up to you.
Place cheesecake back in fridge to chill while you make your meringue.
Directions – Meringue
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Beat egg whites at medium speed in glass bowl using an electric mixture or metal bowl using a stand mixer. Beat until soft peaks form (This means the egg whites will curl over the beaters when lifted).
Add sugar gradually while beating at high speed. If you add the sugar too quickly, your meringue will collapse because it will lose the air you are trying to create.
Continue beating on high speed until the sugar dissolves and beautiful, glossy, stiff peaks form. You will know you have achieved perfection when you lift the beater(s) out and the tips of the meringue stand at attention (straight up) when you turn the beater(s) upside down.
Add the cream of tartar and continue beating.
Place a drop of meringue between your index finger and thumb to test whether you can feel any sugar granules. If you can still feel sugar, continue beating until sugar dissolves.
Spread the meringue over the lemon curd. 
Make sure that the meringue touches the sides of the cheesecake (meaning you can not see any lemon curd). This will prevent your meringue from shrinking.
Bake the meringue topped cheesecake in the oven until tips over meringue are a golden brown, approximately 10 minutes. Watch closely to keep from burning.
Chill cheesecake in refrigerator at least one hour. (Do not cover as this will cause your meringue to collapse.) 
  • Meringue Tip: Even though you make think your bowl is completely clean from dishwasher and free of any residual fats, run a slice of lemon around the entire bowl and wipe clean to make sure.
  • After serving J Dub’s Lemon Meringue Cheesecake, whatever remains can be sliced, covered, and placed in refrigerator for up to a week.
Jennifer Williams
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