Lemon meringue cheesecake

Lemon Meringue Cheesecake

This is a wonderful dessert to serve when entertaining as it can be made in advance and also the tart yet creamy combination is a perfect after addition to a heavy meal. This is more of a cheesecake than a lemon meringue pie but in my opinion is better than the pure lemon curd version, if you however want a very lemon taste like one of my friends who loves citrus, use lemon extract instead of vanilla in the recipe. As a variation you could also use limes instead of lemons.

Serves 8 – 12| Baking time 50 minutes to 1 hour| Good for entertaining


200 grams coconut biscuits
80 grams unsalted butter – melted

Lemon cheesecake:

500 grams cream cheese
2/3 cup (145 grams) castor sugar
1 tablespoon lemon zest
1/3 cup (85 mls) freshly squeezed lemon juice (about 3 lemons)
2 large eggs
2 egg yolks  (reserve egg whites for topping)
2 tablespoons flour
1 teaspoon vanilla extract (or 1/2 teaspoon lemon extract for a very lemon taste)

Meringue topping:

2 egg whites
1/2 cup (110 grams) castor sugar


  • Preheat oven to 180 degrees C
  • Line the base of a 20 cm springform tin and grease the sides and base
  • Crush biscuits and add to melted butter
  • Press into base of the tin and up the sides using the back of a spoon and bake for 10 mins, leave to cool
  • Reduce oven to 140 degrees C
  • Put all the cheesecake ingredients (cream cheese, castor sugar, lemon zest, lemon juice, eggs, egg yolks, flour and extract) in a food processor and process until smooth and combined
  • Pour into the cooled base and bake for 40 – 45 minutes
  • While baking, make the topping by beating eggs whites until frothy and then slowly adding the sugar (a spoon at a time)
  • Spread meringue topping over the baked cheesecake and return to the oven for a further 10 – 15 minutes until lightly browned
  • Turn off the oven and leave the cheesecake in the oven for another 40 minutes before removing and leaving to cool completely
  • Refrigerate for a minimum of 8 hours before serving