Lemon Meringue Cheesecake

Lemon Meringue Cheesecake

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This recipe is completely adaptable to make, more or less, smaller or larger. Using homemade from scratch or using shop bought, adapt to your budget, your needs and play around with flavours ( see end of recipe on how to adapt and personalise)


  • Pie/Cake tin or small mini muffin tin
  • Rolling Pin
  • Plastic Bag (freezer bag) or Tea Towel
  • Whisk or electric blender/food processor
  • Oven
  • Piping bag (optional)


  • 100g-150g Digestive Biscuits
  • 50g-75g butter- melted
  • Lemon Curd 100g (or make your own see personalisation)
  • 320g Cream Cheese
  • 2 x Fresh Lemons Juiced and zested
  • 1 x Lime (optional 1 x juice and zest)
  • 75g Icing Sugar (sieved)
  • 4 Egg Whites (weigh them)
  • Caster Sugar ( double the weight of the egg whites)

How to Make

  • Bash the biscuits up in the bag or between a tea towel , or in your food processer until breadcrumb texture, add to melted butter
  • Put the combined biscuit mixture into your cake tin, or mini muffin tin, push down to create a base
  • Add a layer of lemon curd and chill base and lemon curd in fridge while you make the rest of the cake
  • Whisk the cream cheese with icing sugar, lemon juice and lemon zest tighter until very smooth –put aside and chill
  • Put the caster sugar in the oven on 100 and allow to warm, whisk the egg whites until soft peaks , remove the warmed sugar and pour into whisked egg whites and whisk for another 5-8 minutes until thick peaks and glossy.
  • Now layer the cake, on top of the base, lemon curd, add a thick layer of the lemon cheese cream , and either pipe the meringue into peaks or pile up on top of your cheese cake- you can use either a cooks torch or pop under the grill for 5 minutes to brown
  • Chill for 15 minutes and serve grate some extra zest over the top when serving


  • Change the base from digestives to any of your favourite biscuits, ginger nuts, chocolate chip, rich tea, or a buttery shortbread for rich base most biscuits work
  • For a richer Lemon cream use a mix of Ricotta 80g-100g , Mascarpone 80g -100g and Cream Cheese 160g Cream Cheese
  • Lemon Curd recipe: 4 medium eggs, plus extra yolk, 4 lemons (juiced and zested), 150g butter, 250 grams sugar. Melt the butter in the microwave or in a pan. Whisk eggs, sugar, juice & zest .Add butter and keep stirring until thickens. Jar and keeps for about 4 weeks, Or use for recipe.
  • You can change the cream topping to just using limes and then use chocolate cookies for the base
  • Use almond cookies for the base and add chocolate to your cream cheese mix without the lemons for a rich nutty chocolate meringue add chopped nuts
  • You can add flavouring to your meringue, lemon zest for an extra lemony kick

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