Triple Lemon Meringue Cheesecake

Why You’ll Love This Recipe

If you’re a fan of lemon desserts, this Triple Lemon Meringue Cheesecake is a dream come true! It brings together three layers of lemony goodness: a rich and creamy cheesecake filling, a tangy and refreshing lemon curd, and a light, airy meringue topping. Each layer complements the others perfectly, giving you a full spectrum of sweet, tart, and creamy flavors. The graham cracker crust offers a satisfying crunch that balances the smooth, fluffy layers above. This dessert is not only a treat for your taste buds but also a stunning centerpiece for any gathering.

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted

For the lemon cheesecake filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup fresh lemon juice
• Zest of 2 lemons
• ½ cup sour cream

For the lemon curd:

• 3 large eggs
• 1 cup granulated sugar
• ⅓ cup fresh lemon juice
• Zest of 2 lemons
• 6 tbsp unsalted butter, softened

For the meringue:

• 4 large egg whites
• ½ tsp cream of tartar
• ¾ cup granulated sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well-coated and the mixture is moist. Press the mixture firmly into the bottom of a 9-inch springform pan to form a solid crust. Bake for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.
2. Make the lemon cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, fresh lemon juice, lemon zest, and sour cream until combined. Pour the cheesecake filling over the cooled crust.
3. Bake the cheesecake: Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is just set (it should still have a slight jiggle when shaken). Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. Afterward, refrigerate for at least 4 hours, or preferably overnight.
4. Make the lemon curd: In a medium saucepan, whisk together the eggs, granulated sugar, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Remove from heat and stir in the softened butter until smooth. Allow the lemon curd to cool before spreading it over the chilled cheesecake.
5. Prepare the meringue: In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium-high speed until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, and continue beating until stiff, glossy peaks form.
6. Assemble the cheesecake: Spread the cooled lemon curd evenly over the chilled cheesecake. Spoon the meringue on top, spreading it carefully to cover the lemon curd. Use the back of a spoon to create peaks and swirls in the meringue.
7. Bake the meringue: Bake the assembled cheesecake at 325°F (163°C) for 8-10 minutes, or until the meringue is golden brown. Keep a close eye on it to avoid over-browning.
8. Serve and enjoy: Allow the cheesecake to cool slightly before slicing. Serve chilled and enjoy the tangy, creamy, and fluffy layers!

Servings and Timing

This recipe makes about 12 servings.

• Prep time: 30 minutes
• Bake time: 70-80 minutes (for cheesecake and meringue)
• Cooling time: 5-6 hours (includes time to chill)
• Total time: 6 hours 30 minutes

Storage/Reheating

Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days. It’s best served chilled, and the meringue will hold its texture for a day or two. If you have leftovers, it’s a great make-ahead dessert for later enjoyment.

FAQs

Can I make this cheesecake in advance?

Yes! This cheesecake is perfect for making in advance. The cheesecake needs to be refrigerated for several hours or overnight to set, and the lemon curd and meringue can be made ahead as well. Assemble the layers the day you plan to serve it.

Can I use a store-bought graham cracker crust?

You can certainly use a store-bought graham cracker crust, but the homemade version adds an extra level of flavor and texture. The homemade crust is easy to make and gives the cheesecake a fresh, buttery base.

How can I make this cheesecake less sweet?

To reduce the sweetness, you can adjust the amount of sugar in the cheesecake filling or the meringue. You can also reduce the amount of sugar in the lemon curd, but be aware that it may affect the texture.

Can I make this cheesecake without a springform pan?

Yes, you can use a regular round cake pan, but be sure to line the bottom and sides with parchment paper to make removing the cheesecake easier. A springform pan, however, is ideal for this recipe.

Can I freeze this cheesecake?

Yes, you can freeze the cheesecake before adding the meringue topping. Wrap it tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the fridge before adding the lemon curd and meringue and finishing the recipe.

How do I prevent the meringue from weeping?

To prevent weeping (the release of liquid from the meringue), make sure to beat the meringue to stiff peaks and bake it until it is fully set and golden brown. Also, avoid over-beating the meringue as it can cause it to become too dry and fragile.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the best flavor, but if you’re in a pinch, bottled lemon juice can be used. Fresh zest, however, is crucial for the lemon curd and cheesecake filling.

Can I add extra lemon zest for a stronger flavor?

Yes, feel free to adjust the amount of lemon zest to suit your taste! Adding more zest will intensify the lemon flavor, but be careful not to overdo it, as too much zest can make the dessert too bitter.

Can I make the lemon curd without eggs?

Yes, you can make egg-free lemon curd using a cornstarch-based recipe. Substitute the eggs with cornstarch and follow a similar process for thickening the curd.

Can I add berries to this cheesecake?

For a fun twist, you can top your Triple Lemon Meringue Cheesecake with fresh berries like raspberries or blueberries for added flavor and a pop of color.

Conclusion

The Triple Lemon Meringue Cheesecake is the ultimate indulgence for lemon lovers, offering a perfect balance of tart lemon flavors, creamy cheesecake, and fluffy meringue. It’s a showstopper dessert that will impress guests at any occasion, whether you’re celebrating a special event or just treating yourself to something extraordinary. The layers of flavor and texture make this cheesecake an unforgettable experience that will leave everyone coming back for more!

Print