Few desserts can rival the elegance and bright, zesty flavor of a Triple Lemon Meringue Cheesecake. This luscious dessert is a dream come true for lemon lovers, bringing together the creamy decadence of cheesecake, the tangy punch of lemon curd, and the light, fluffy sweetness of meringue.
This cheesecake is the ultimate celebration of citrus, perfect for spring and summer gatherings, holidays, or any special occasion when you want to impress your guests with something truly spectacular. The combination of textures—from the crisp graham cracker crust to the silky cheesecake filling and the airy toasted meringue—creates a balance that keeps you coming back for another bite.
This recipe is inspired by the classic lemon meringue pie but with a creamy, rich twist. If you’re someone who loves a good balance between tart and sweet, this dessert is bound to be your new favorite. Plus, it’s a showstopper on any dessert table!
Why You’ll Love This Recipe
- Triple the lemon flavor – A perfect blend of lemon zest, lemon juice, and lemon curd creates an unforgettable citrusy experience.
- Creamy meets fluffy – The rich cheesecake base contrasts beautifully with the airy, lightly toasted meringue topping.
- Perfect for celebrations – Whether it’s a summer picnic, a holiday feast, or a birthday, this cheesecake is a guaranteed crowd-pleaser.
- A fun twist on a classic – If you love lemon meringue pie but crave the indulgence of cheesecake, this is the best of both worlds.
Ingredients You’ll Need
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup sour cream
For the Lemon Curd Layer:
- 3 large egg yolks
- ½ cup granulated sugar
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 tablespoons unsalted butter, cubed
For the Meringue Topping:
- 3 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
How to Make Triple Lemon Meringue Cheesecake
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan with butter or non-stick spray.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer. Bake for 8-10 minutes, then remove from the oven and set aside to cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, lemon zest, and sour cream, mixing until fully incorporated.
Pour the cheesecake batter over the cooled crust, spreading it evenly. Tap the pan lightly on the counter to remove any air bubbles.
Step 3: Bake the Cheesecake
Place the cheesecake in the oven and bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and crack the door slightly, allowing the cheesecake to cool gradually for about an hour. This helps prevent cracks.
After an hour, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for the best texture.
Step 4: Prepare the Lemon Curd
While the cheesecake is chilling, make the lemon curd. In a small saucepan, whisk together the egg yolks, sugar, lemon juice, and lemon zest over low heat. Stir constantly for about 8-10 minutes, or until the mixture thickens enough to coat the back of a spoon.
Remove from heat and stir in the butter, one piece at a time, until smooth. Let the curd cool to room temperature, then spread it over the chilled cheesecake in an even layer. Refrigerate for another 30 minutes to set.
Step 5: Make the Meringue Topping
In a clean mixing bowl, beat the egg whites and cream of tartar on high speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
Spoon the meringue over the lemon curd layer, spreading it to the edges to completely cover the cheesecake.
Step 6: Toast the Meringue
For a beautiful golden finish, you can use a kitchen torch to toast the meringue lightly. If you don’t have a torch, place the cheesecake under the broiler for 1-2 minutes, watching closely to avoid burning.
Chill the cheesecake for another 30 minutes before serving.
Helpful Tips
- Use room temperature ingredients – This helps the cheesecake batter blend smoothly, preventing lumps.
- Avoid overmixing the eggs – Beating the eggs too much can incorporate too much air, leading to cracks in your cheesecake.
- Chill thoroughly – Cheesecake needs time to set properly, so don’t rush the chilling process.
- Use a water bath if desired – If you want an extra creamy texture and fewer cracks, bake your cheesecake in a water bath by placing the springform pan in a larger pan filled with hot water.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Chill Time: 4-6 hours
- Total Time: About 6 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- The lemon curd can be made a day ahead and stored in the refrigerator.
- If you prefer a more intense lemon flavor, increase the lemon zest slightly.
- This cheesecake is best enjoyed within 2-3 days for optimal freshness.
Nutritional Information (Per Serving)
- Calories: ~320
- Carbohydrates: 40g
- Protein: 5g
- Fat: 16g
- Saturated Fat: 9g
- Sugar: 32g
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Absolutely! In fact, cheesecake tastes even better the next day. You can make it up to two days in advance and store it in the fridge until ready to serve.
Can I freeze this cheesecake?
Yes! Freeze the cheesecake (without the meringue) for up to 2 months. When ready to serve, thaw in the fridge overnight, then add the meringue topping before serving.
What can I use instead of graham crackers for the crust?
You can use crushed vanilla wafers, shortbread cookies, or even a lemon-flavored cookie for a twist.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months.
Related Recipes
If you love this cheesecake, you might also enjoy:
- Fluffy Japanese Cheesecake – The Dreamiest Dessert You’ll Ever Make
- Hot Fudge Sundae Brownie
- Strawberry Whipped Cream Cake: A Timeless Dessert for Every Occasion
- Decadent Espresso Cheesecake – A Coffee Lover’s Dream
Conclusion
This Triple Lemon Meringue Cheesecake is a delightful balance of sweet and tangy, rich and airy, creamy and crunchy. Whether you’re celebrating a special occasion or simply craving a refreshing dessert, this cheesecake is sure to impress. Try it out, and let the lemon magic take over!
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Triple Lemon Meringue Cheesecake
Description
Few desserts can rival the elegance and bright, zesty flavor of a Triple Lemon Meringue Cheesecake. This luscious dessert is a dream come true for lemon lovers, bringing together the creamy decadence of cheesecake, the tangy punch of lemon curd, and the light, fluffy sweetness of meringue.
This cheesecake is the ultimate celebration of citrus, perfect for spring and summer gatherings, holidays, or any special occasion when you want to impress your guests with something truly spectacular. The combination of textures—from the crisp graham cracker crust to the silky cheesecake filling and the airy toasted meringue—creates a balance that keeps you coming back for another bite.
This recipe is inspired by the classic lemon meringue pie but with a creamy, rich twist. If you’re someone who loves a good balance between tart and sweet, this dessert is bound to be your new favorite. Plus, it’s a showstopper on any dessert table!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup sour cream
For the Lemon Curd Layer:
- 3 large egg yolks
- ½ cup granulated sugar
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 tablespoons unsalted butter, cubed
For the Meringue Topping:
- 3 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar
Instructions
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan with butter or non-stick spray.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer. Bake for 8-10 minutes, then remove from the oven and set aside to cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, lemon zest, and sour cream, mixing until fully incorporated.
Pour the cheesecake batter over the cooled crust, spreading it evenly. Tap the pan lightly on the counter to remove any air bubbles.
Place the cheesecake in the oven and bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and crack the door slightly, allowing the cheesecake to cool gradually for about an hour. This helps prevent cracks.
After an hour, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for the best texture.
While the cheesecake is chilling, make the lemon curd. In a small saucepan, whisk together the egg yolks, sugar, lemon juice, and lemon zest over low heat. Stir constantly for about 8-10 minutes, or until the mixture thickens enough to coat the back of a spoon.
Remove from heat and stir in the butter, one piece at a time, until smooth. Let the curd cool to room temperature, then spread it over the chilled cheesecake in an even layer. Refrigerate for another 30 minutes to set.
In a clean mixing bowl, beat the egg whites and cream of tartar on high speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
Spoon the meringue over the lemon curd layer, spreading it to the edges to completely cover the cheesecake.
For a beautiful golden finish, you can use a kitchen torch to toast the meringue lightly. If you don’t have a torch, place the cheesecake under the broiler for 1-2 minutes, watching closely to avoid burning.
Chill the cheesecake for another 30 minutes before serving.
Notes
- The lemon curd can be made a day ahead and stored in the refrigerator.
- If you prefer a more intense lemon flavor, increase the lemon zest slightly.
- This cheesecake is best enjoyed within 2-3 days for optimal freshness.