Introduction

Bright, creamy, and decadently layered, this Triple Lemon Meringue Cheesecake is the perfect dessert for lemon lovers. Combining tangy lemon curd, a smooth cheesecake base, and fluffy meringue topping, it’s sure to impress at any gathering.

A slice of layered dessert sits on a white plate with a gold rim, placed on a white marbled surface. The bottom layer is a golden-brown crumbly crust. Above it is a smooth, light yellow creamy layer. On top of that is a thick, translucent yellow jelly-like fruit layer. Above this is a generous layer of white cream. The dessert is topped with several peaks of toasted, light brown meringue with darker burnt tips. The background is softly blurred with natural light. Photo taken with an iphone --ar 4:5 --v 7

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 the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes until lightly golden. Remove and let cool.
Step 2: In a large bowl, beat softened cream cheese with sugar until smooth. Add eggs one at a time, beating well after each. Blend in sour cream, lemon zest, lemon juice, and vanilla extract. Pour this cheesecake filling evenly over the cooled crust.
Step 3: Place the springform pan into a larger baking dish filled with water (water bath). Bake for 50-60 minutes until the center is set but slightly jiggly. Turn off oven and let cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
Step 4: To make the lemon curd, whisk egg yolks, sugar, lemon juice, and lemon zest in a saucepan over low heat. Cook, whisking constantly for 8-10 minutes until thickened. Remove from heat, stir in butter until melted. Cool slightly, then pour over the chilled cheesecake. Refrigerate to set.
Step 5: Beat egg whites with cream of tartar in a clean bowl until soft peaks form. Gradually add sugar, continuing to beat until stiff and glossy peaks form. Fold in vanilla extract gently.
Step 6: Preheat oven to 350°F (175°C). Spread the meringue evenly over the lemon curd layer, creating peaks with a spatula. Bake 10-15 minutes or until golden brown.
Step 7: Let cheesecake cool at room temperature, then refrigerate for at least 1 hour before serving. Garnish with lemon slices or berries if desired. Enjoy chilled.

Tips & Variations

Use a water bath to prevent cracks and ensure even baking for your cheesecake.
For an extra citrus punch, add a teaspoon of lemon zest to the meringue before baking.
If you prefer a less sweet dessert, reduce sugar slightly in the lemon curd and meringue layers.
Make sure all eggs are at room temperature for better meringue volume.

Storage

Store the cheesecake in the refrigerator, covered tightly, for up to 3 days. Keep it chilled to maintain the meringue texture. Reheat is not recommended; serve it cold for the best flavor and texture.

How to Serve

The image shows a round cake with three clear layers: the bottom layer is a crumbly brown crust, the middle layer is a thick, smooth white cream, and the top layer is a shiny, pale yellow glaze. On top of the cake are fluffy white meringue peaks that are browned on the tips. There is a piece cut out of the cake, showing the creamy middle and crumbly bottom clearly. The cake sits on a silver tray on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight to let all layers set properly and flavors develop fully.

What if I don’t have a springform pan?

A springform pan is best for easy removal, but you can use a regular cake pan lined with parchment paper. Just be careful when removing the cheesecake to avoid damage.

Triple Lemon Meringue Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 132 reviews

This Triple Lemon Meringue Cheesecake is a refreshing and tangy dessert that combines a crisp graham cracker crust, a creamy lemon-infused cheesecake filling, a vibrant layer of homemade lemon curd, and a fluffy, golden-baked meringue topping. Perfect for lemon lovers, this elegant treat balances sweet and tart flavors with a smooth texture and a beautiful presentation.

Author: Elias
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 6 hours 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar, mixing well. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes or until slightly golden. Remove 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 blended. Pour filling over cooled crust and spread evenly.
Bake the Cheesecake: Place the springform pan into a larger baking dish filled with water to create a water bath. Bake in preheated oven for 50-60 minutes until the center is set but slightly jiggly. Turn off oven and let cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours or overnight.
Prepare the Lemon Curd: In a medium saucepan over low heat, whisk egg yolks, sugar, lemon juice, and lemon zest continuously for 8-10 minutes until thickened. Remove from heat and stir in butter until melted. Allow to cool slightly, then pour over chilled cheesecake layer and refrigerate until 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 meringue evenly over lemon curd layer, creating peaks and swirls with a spatula. Bake for 10-15 minutes until meringue is golden brown.
Cool and Serve: Let cheesecake cool at room temperature, then refrigerate for at least 1 hour before serving. Garnish with lemon slices or berries if desired. Serve chilled.