Triple Lemon Meringue Cheesecake Recipe
Introduction
Bright, tangy, and wonderfully creamy, this Triple Lemon Meringue Cheesecake is a citrus lover’s dream. Combining a graham cracker crust, zesty lemon cheesecake, vibrant lemon curd, and a fluffy meringue topping, it’s a show-stopping dessert perfect for any occasion.
Ingredients
- For The Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
- For The Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ¼ cup sour cream
- Zest of 2 lemons
- ½ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- For The Lemon Curd Layer:
- 3 large egg yolks
- ½ cup granulated sugar
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 4 tablespoons unsalted butter
- For The Meringue Topping:
- 4 large egg whites
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- A pinch of cream of tartar
Instructions
- Step 1: Preheat your oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes until lightly golden. Let cool.
- Step 2: In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, beating after each. Mix in sour cream, lemon zest, lemon juice, and vanilla until smooth. Pour over the cooled crust evenly.
- Step 3: Place the springform pan in a larger dish filled with water (water bath). Bake for 50-60 minutes until the center is set but slightly jiggly. Turn off oven and cool cheesecake inside for 1 hour. Then chill for at least 4 hours or overnight.
- Step 4: Prepare lemon curd by whisking egg yolks, sugar, lemon juice, and zest in a saucepan over low heat. Stir continuously for 8-10 minutes until thickened. Remove from heat; stir in butter until melted. Let cool, then spread over chilled cheesecake. Refrigerate until set.
- Step 5: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks form. Fold in vanilla extract gently.
- Step 6: Preheat oven to 350°F (175°C). Spread meringue over lemon curd layer, creating peaks with a spatula. Bake 10-15 minutes until golden brown.
- Step 7: Cool at room temperature, then refrigerate at least 1 hour. Slice and serve cold, garnished with lemon slices or berries if desired.
Tips & Variations
- For a crisper crust, chill it in the fridge for 30 minutes before baking.
- Use fresh lemons for the brightest flavor; bottled juice can lack acidity and brightness.
- To avoid cracks, bake the cheesecake in a water bath and let it cool gradually inside the oven.
- Try substituting lime juice and zest to create a lime variation of this dessert.
Storage
Store any leftovers covered in the refrigerator for up to 3 days. The cheesecake is best enjoyed chilled. To serve, allow it to sit at room temperature for 10-15 minutes for creamier texture. Avoid freezing, as the meringue topping may lose its texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake benefits from resting overnight to fully develop its flavors and set properly, especially after adding the lemon curd and meringue layers.
What if I don’t have a springform pan?
A springform pan is ideal for easy removal, but you can use a regular 9-inch cake pan lined with parchment paper. Just be gentle when removing the cheesecake to avoid damage.
Print
Triple Lemon Meringue Cheesecake Recipe
- Total Time: 6 hours 45 minutes
- Yield: 10–12 servings 1x
Description
This Triple Lemon Meringue Cheesecake is a delightful dessert featuring a crisp graham cracker crust, creamy lemon-infused cheesecake filling, tangy lemon curd layer, and a fluffy golden meringue topping. Baked to perfection and chilled for refreshing zest, it’s a perfect treat for lemon lovers seeking a rich yet light finish.
Ingredients
Scale
For The Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
For The Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ¼ cup sour cream
- Zest of 2 lemons
- ½ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
For The Lemon Curd Layer:
- 3 large egg yolks
- ½ cup granulated sugar
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 4 tablespoons unsalted butter
For The Meringue Topping:
- 4 large egg whites
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- A pinch of cream of tartar
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). Combine graham cracker crumbs, melted butter, and sugar in a medium bowl until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes or until slightly golden. Remove from oven and let cool.
- Make the Cheesecake Filling: In a large bowl, beat softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream, lemon zest, lemon juice, and vanilla extract until fully combined. Pour this filling evenly over the cooled crust.
- Bake the Cheesecake: Place the springform pan into a larger baking dish filled with water for a water bath to ensure even cooking. Bake in the preheated oven for 50-60 minutes until the center is set but still slightly jiggly. Turn off the oven and let cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Prepare the Lemon Curd: In a medium saucepan over low heat, whisk together egg yolks, sugar, lemon juice, and lemon zest. Continuously whisk for 8-10 minutes until thickened. Remove from heat and stir in butter until melted. Allow to cool slightly, then pour over the chilled cheesecake layer and refrigerate to set.
- Make the Meringue Topping: In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks form. Fold in vanilla extract gently.
- Assemble the Cheesecake: Preheat oven to 350°F (175°C). Spread the meringue evenly over the lemon curd topping, creating peaks and swirls with a spatula. Bake for 10-15 minutes until meringue is golden brown.
- Cool and Serve: Let the cheesecake cool at room temperature briefly, then refrigerate for at least 1 hour before serving. Garnish with lemon slices or berries if desired. Slice and enjoy chilled for the best flavor.
Notes
- Use a water bath during cheesecake baking to prevent cracking and ensure a smooth texture.
- Make sure the cream cheese is softened for a smooth filling without lumps.
- Beat egg whites in a clean bowl to achieve the best meringue peaks.
- Refrigerate the cheesecake thoroughly for the best sliceability and flavor.
- Optional: garnish with fresh lemon slices or berries for presentation.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon cheesecake, lemon meringue, dessert, baked cheesecake, lemon curd, graham cracker crust, meringue topping
