Gordon Ramsay’s Lemon Meringue Cheesecake Was the Sweet Reset I Didn’t Know I Needed

Let me set the scene: I had a craving, zero patience, and just enough ingredients to make something either iconic or catastrophic. Lemon meringue cheesecake sounded ambitious, but also kinda dreamy. Like… could I pull it off? Should I?

Reader, I did. But not without drama.

What Gordon Ramsay Would Do

Gordon would go full pastry whisperer on this. Perfectly blitzed shortbread crust. Smooth AF cream cheese filling. Homemade lemon curd that tastes like sunshine and childhood. Then that final flourish—fluffy, glossy meringue, piped or swirled, and torched to golden perfection.

He’d yell “IT’S BLOODY COLLAPSING” the moment the meringue deflated, but also serve it like a champ. Because even messy meringue tastes like heaven.

What I Changed (And Why)

• Used store-bought lemon curd. Because I wasn’t about to make curd AND meringue in one session. I’m not Gordon. I’m me.
• Swapped shortbread for digestive biscuits. Still buttery. Still worked.
• Accidentally over-whipped the egg whites once. Had to start over. My arm is still recovering.
• Forgot to check my meringue in the oven. She toasted a bit more than planned. But honestly? Kinda iconic.

Also, I didn’t wait the full hour to chill before eating. And you know what? Still phenomenal.

How It Turned Out

Lemon lovers, this one’s for YOU.
The cheesecake was creamy and tangy with just the right hit of vanilla. The lemon curd added brightness. The meringue? Toasty on top, like the marshmallow part of a lemon pie had a glow-up. And the crust was buttery, crunchy, and held it all like a supportive best friend.

Was it neat? No.
Did I care? Also no.
It was joy on a fork. Fluffy, messy, citrusy joy.

So, Was It Worth It?

Absolutely—this dessert took over my kitchen and my mood in the best way.
Was it a little dramatic? Yes. Was I licking lemon curd off a spatula while the meringue peaked in the oven? Also yes.

It’s not an “everyday” bake. But it’s the one you make when you want to impress yourself. Or when you just need a sugar-powered distraction from being a person for a bit.

How to Make Gordon Ramsay’s Lemon Meringue Cheesecake (When Life Needs a Bit of Drama)

This isn’t your calm, gentle dessert. It’s creamy, golden, tangy chaos with a toasted top and main-character energy.

Smart Tips

• Use room temp cream cheese. It’ll mix smoother and won’t clump.
• Don’t skip the chill. (Unless you’re like me and literally can’t wait.)
• Buy the lemon curd if needed. No one will know. Or care.
• Whip your egg whites with intention. Stop at stiff peaks. Not foam, not broken. Just right.
• Watch the oven like it owes you money. That meringue browns FAST.

FAQs

Can I skip the meringue?
Sure, but it’s the drama queen of the dish. And we love her.

Can I use bottled lemon juice?
You can, but fresh really makes a difference here.

How do I keep the meringue from collapsing?
Let it cool uncovered. Covered = weepy meringue sadness.