Print

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

  • Use a water bath to prevent cracks and ensure even baking.
  • Ensure the cream cheese is softened for smooth filling.
  • Beat egg whites in a clean, grease-free bowl for perfect meringue.
  • Allow sufficient chilling time for best texture and flavor.
  • Use fresh lemons for the brightest flavor.
  • Store leftovers refrigerated and consume within 3-4 days.

Keywords: lemon cheesecake, lemon meringue, cheesecake recipe, lemon dessert, layered cheesecake, meringue topping, lemon curd cheesecake

Find it online: https://tastygenius.com/triple-lemon-meringue-cheesecake-recipe/