Lemon Meringue Cheesecake

A rich, yet citrusy-sweet, lemon cheesecake topped with a fluffy, lemon-infused meringue.


  • For the crust
  • 1 (16-ounce box) vanilla wafer cookies, ground
  • 1 lemon, zested
  • 1 stick unsalted butter, melted
  • For the filling
  • 2 (8-ounce) packages cream cheese
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 5 tablespoons sour cream
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • For the curd
  • 1/2 cup fresh lemon juice
  • 1/2 cup honey
  • 3 large eggs
  • 3/4 stick unsalted butter, cubed
  • For the lemon slices
  • 1 cup sugar
  • 2 tablespoons fresh lemon juice
  • 3/4 cup water
  • 2 small lemons, thinly sliced
  • For the meringue
  • 2 cups granulated sugar, divided
  • 1/2 teaspoon cream of tartar
  • 1/2 cup water
  • 4 large egg whites


  1. Make the cheesecake: Preheat oven to 350 degrees, and line a 7 or 8-inch springform pan with parchment paper.
  2. In a medium bowl, mix together ground wafers, zest and butter. Press crust into the bottom and sides of the prepared pan.
  3. In a large bowl, using a hand mixer, cream together cream cheese with sugar until smooth. Beat in the eggs one at a time, mixing until just incorporated. Mix in sour cream, lemon juice, vanilla and salt until smooth. Pour filling into the prepared crust. Bake for 45 minutes. Allow cake to cool at room temperature for 1 hour. Refrigerate and allow to set, covered, in fridge for at least 4 hours.
  4. Make the lemon curd: In a 2-quart heavy saucepan set to low heat, whisk together juice, honey and eggs until smooth. Add butter 1 tablespoon at a time, whisking constantly until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 4 to 6 minutes. Transfer to a bowl, cover the surface with plastic wrap and chill at least 1 hour.
  5. Make the candied lemons: In a small saucepan over medium heat, combine sugar, lemon juice and water, stirring until sugar has dissolved. Place lemon slices in pan and simmer about 15 minutes or until rinds are soft and translucent, flipping them occasionally. Remove slices to a piece of parchment paper.
  6. Make the meringue: About 20 minutes before ready to serve, in a small saucepan set over high heat, stir together 1 1/2 cups sugar, cream of tartar and water. Bring to a boil, then turn heat to medium-low and let reduce slightly without stirring for 4 to 5 minutes.
  7. Meanwhile, place egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high until soft peaks form. Turn mixer to high and gradually add in remaining 1/2 cup sugar. Once combined, very carefully pour hot sugar syrup into egg whites. Beat for 5 to 10 minutes until the bowl of the mixer has cooled to the touch and the meringue is thick and glossy.
  8. Assemble the cake: Remove cheesecake from fridge and remove from springform pan.
  9. Spread the lemon curd over the surface of the cheesecake, arrange candied lemon slices over top and then spoon the marshmallow mixture on top of the pie. Use a kitchen torch to lightly toast the marshmallow topping to create golden peaks before serving.