Lemon Meringue Cheesecake

What do I do when life gives me lemons?

I make my Lemon Meringue Cheesecake of course!ย 

With a zingy lemon centre and a coconut biscuit base all topped off with luxurious meringue, this dessert will blow your mind!Lemon Meringue CheesecakeThis will have your guests oohing and ahhing and licking their bowls clean. Trust me this has already happened at a recent dinner party!

Lemon Meringue CheesecakeThe other week I was trying to come up with a way to give a simple lemon cheesecake a bit more pizzazz and I think I cracked it!

Now I think lemon cheesecake is glorious on its own, but add some meringue and it turns into a Showstopper! Oh and it means you get to use a blow torch too!


for the biscuit base

200g coconut rings

80g butter

for the creamy middle layer

300g cream cheese

100g icing sugar

juice and finely chopped zest of 1 lemon

200mls double cream

for the meringue topping

2 egg whites

140g caster sugar


To start with blitz the biscuits in a food processor until they resemble crumbs.

Melt the butter in a separate bowl then toss in the biscuit crumbs. Mix them together.

Lemon Meringue Cheesecake Divide the biscuit mixture between 5-6 ramekins or ringsย and press down firmly. Pop in the fridge for 10 minutes to firm up.

Meanwhile make the creamy lemony middle layer…..

Mix the cream cheese, icing sugar, lemon zest and juice together in a bowl until combined.Lemon Meringue Cheesecake Lemon Meringue Cheesecake Lightly whip up the double cream in a separate bowl, then stir into the lemon cream cheese mixture.Lemon Meringue Cheesecake Take the biscuit bases out of the fridge then plop the cream cheese mixture on top, dividing it equally between the 5-6 ramekins or rings. Level out with a knife.

Pop back into the fridge to chill for at least an hour. This can be done the night before and left in the fridge overnight.Lemon Meringue Cheesecake Prepare the meringue mixture by whisking the egg whites to stiff peaks. Then gradually add the sugar a tablespoon at a time. Continue to whisk the eggs until all the sugar has been added and the mixture is glossy white.

Just before you’re ready to serve take the cheesecakes out of the fridge. If you’ve used rings, take them off by gently heating the outside of the ring and then sliding it off. A pair of warm hands wrapped around the ring should do the trick!

Pipe the meringue onto the top of the cheesecakes. Lemon Meringue Cheesecake Then get ready for some serious blow torch action!

Gently heat the meringue until golden brown on the outside.Lemon Meringue Cheesecake Lemon Meringue CheesecakeWhen I bought my blow torch I took a tip from James Martin and went for a proper blow torch, not a kitchen one and I’ve not looked back since!Lemon Meringue Cheesecake Your little showstoppers are ready to serve.Lemon Meringue Cheesecake TIP: To make one large cheesecake simply double the above ingredients and use a 23cm springform tin.Lemon Meringue Cheesecake The extra layer of meringue is beyond worth it! Lemon Meringue Cheesecake This is such a luxurious summery dessert. It would be perfect for a glamorous dinner date or a relaxed BBQ.Lemon Meringue Cheesecake In either scenario this dessert is a creamy lemon explosion!

So lets get the blow torches ready……..Lemon Meringue Cheesecake And get toasting that meringue.Lemon Meringue Cheesecake

Safely of course, we don’t want any actual explosions!


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