Easy Lemon Meringue Cheesecake<br />
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Easy Lemon Meringue Cheesecake

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Prep Time:
Baking Time:
Makes:16 servings
Freezing:cheesecake without the meringue



1 ½ cups 375 mL Robin Hood® Original All Purpose Flour
1/2 cup 125 mL icing sugar
1/4 tsp 1 mL salt
½ cup 125 mL butter, cut into ½” (1.3 cm) cubes


4 pkgs 250g each cream cheese, softened
1 can 300 mL Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
6 egg yolks
1/3 cup 75 mL Robin Hood Original All Purpose Flour 
1/3 cup 75 mL lemon juice 
3 tbsp 45 mL lemon zest


6 egg whites
1 cup 250 mL sugar


  1. Preheat oven to 300°F (150°C).  Grease 10” (25 cm) springform pan.
  2. CRUST: Combine flour, icing sugar and salt in a large bowl. Cut in butter with your clean hands, pastry blender or 2 knives until mixture is combined. Press firmly onto bottom of prepared pan.
  3. CHEESECAKE: Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg yolks, flour, lemon juice and zest. Mix well. Pour into prepared pan.
  4. Bake in preheated oven 45 - 50 minutes or until set. Cool thoroughly and chill 4 hours or overnight.
  5. MERINGUE: Preheat oven to 375°F (190°C).
  6. Place egg whites in bowl of electric mixer. Beat until soft peaks form. Gradually beat in sugar and continue beating until glossy and stiff peaks form. Spread meringue over chilled cheesecake.
  7. Bake in preheated oven 8 - 10 minutes or until tips of meringue are lightly brown.


  • For easy slicing dip your sharp knife into warm water.

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