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Triple Lemon Meringue Cheesecake Recipe

Triple Lemon Meringue Cheesecake is the ultimate citrus lover’s dessert that combines three layers of luscious lemony goodness. It starts with a zesty lemon cheesecake filling on a buttery graham cracker crust, topped with a bright and tangy lemon curd, and finished with a fluffy meringue topping toasted to perfection. This cheesecake is the perfect blend of creamy, tart, and sweet, making it a delightful treat for special occasions or whenever you want to indulge in something extraordinary.

Table of Contents

Ingredients

For the Crust

  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Lemon Cheesecake Filling

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • Zest of 2 lemons
  • 1/4 cup fresh lemon juice
  • 1 tsp vanilla extract

For the Lemon Curd

  • 1/2 cup fresh lemon juice
  • Zest of 2 lemons
  • 1/2 cup granulated sugar
  • 3 large egg yolks
  • 1/4 cup unsalted butter, cubed

For the Meringue Topping

  • 3 large egg whites
  • 1/2 cup granulated sugar
  • 1/4 tsp cream of tartar

Instructions

Prepare the Crust

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
  2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and let cool while you prepare the filling.

Make the Lemon Cheesecake Filling

  1. Beat the Cream Cheese: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar and mix until well combined.
  2. Add the Remaining Ingredients: Add the eggs, one at a time, mixing well after each addition. Stir in the sour cream, lemon zest, lemon juice, and vanilla extract until everything is smooth and well combined.
  3. Bake the Cheesecake: Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. Place the springform pan on a baking sheet and bake in the preheated oven for 50-55 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the oven door open slightly, allowing the cheesecake to cool in the oven for 1 hour.

Make the Lemon Curd

  1. Prepare the Lemon Curd: In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Remove from heat and stir in the butter, one piece at a time, until smooth. Let the lemon curd cool to room temperature, then spread it evenly over the cooled cheesecake. Refrigerate for at least 4 hours, or preferably overnight.

Make the Meringue Topping

  1. Beat the Egg Whites: In a large mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form.
  2. Top the Cheesecake: Spread or pipe the meringue over the chilled lemon curd layer, making sure to cover the entire top of the cheesecake.
  3. Toast the Meringue: Use a kitchen torch to toast the meringue until golden brown, or place the cheesecake under the broiler for 1-2 minutes, watching closely to avoid burning.

Tips for Perfect Lemon Meringue Cheesecake

  • Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature for a smooth filling.
  • Use Fresh Lemon Juice: Freshly squeezed lemon juice gives the best flavor for both the cheesecake and lemon curd.
  • Chill Thoroughly: Allow the cheesecake to chill for at least 4 hours (preferably overnight) for the best texture and flavor.

Recipe Variations

  • Berry Lemon Cheesecake: Add a layer of fresh berries between the lemon curd and meringue for a fruity twist.
  • Graham Cracker-Almond Crust: Replace half of the graham cracker crumbs with finely chopped almonds for extra texture and flavor.
  • Coconut Meringue: Fold 1/2 cup of shredded coconut into the meringue before toasting for a tropical touch.

FAQs

Q: Can I make this cheesecake ahead of time?
A: Yes! This cheesecake is perfect for making ahead. You can prepare it up to 2 days in advance and store it in the refrigerator until ready to serve.

Q: How do I store leftover cheesecake?
A: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

Q: Can I use bottled lemon juice?
A: Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used if needed.

Serving Suggestions

  • With Fresh Berries: Serve slices with a few fresh raspberries or blueberries for a burst of color and flavor.
  • With Whipped Cream: Add a dollop of whipped cream on the side for an extra creamy touch.
  • With Coffee: Pair with a cup of coffee or tea for a delightful dessert experience.

Triple Lemon Meringue Cheesecake is the ultimate dessert for lemon lovers. With its tangy lemon cheesecake, luscious lemon curd, and fluffy meringue topping, each bite is a burst of citrusy delight. This cheesecake is sure to impress and satisfy at any gathering, making it a perfect choice for special occasions or a luxurious treat. Try this recipe, and enjoy the perfect balance of creamy, tart, and sweet flavors in every bite!

 

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