Introduction

Triple Lemon Meringue Cheesecake is a zesty and creamy dessert that combines a buttery graham cracker crust, tangy lemon cheesecake filling, smooth lemon curd, and a light, golden meringue topping. This show-stopping treat is perfect for lemon lovers and sure to impress at any gathering.

A slice of cake on a white plate with a gold edge shows five clear layers: at the bottom is a brown crumbly crust, followed by a thick pale yellow creamy layer, then a white fluffy layer, topped with a shiny yellow jelly-like layer, and finished with a thick white fluffy layer decorated with brown toasted peaks, all against a white marbled surface with a blurred outdoor background. 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, combine the graham cracker crumbs, melted butter, and sugar. Mix well, then press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes until slightly golden. Remove and let cool.
Step 2: In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, beating well after each. Mix in sour cream, lemon zest, lemon juice, and vanilla extract until fully blended. Pour over the cooled crust and spread evenly.
Step 3: Place the springform pan in a larger baking dish filled with water to create a water bath. Bake in the 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. Then refrigerate for at least 4 hours or overnight.
Step 4: To prepare the lemon curd, whisk egg yolks, sugar, lemon juice, and lemon zest in a saucepan over low heat. Stir constantly for 8-10 minutes until thickened. Remove from heat and stir in butter until melted. Let cool slightly, then pour over chilled cheesecake. Refrigerate until set.
Step 5: In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, 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 and swirls with a spatula. Bake for 10-15 minutes until meringue is golden brown.
Step 7: Allow cheesecake to cool to room temperature, then refrigerate for at least 1 hour before serving. Garnish with lemon slices or berries if desired. Enjoy chilled.

Tips & Variations

Use fresh lemons for the best zest and juice to ensure a bright, tangy flavor.
For a gluten-free option, substitute graham cracker crumbs with gluten-free cookies or crushed nuts.
Ensure your mixing bowl and beaters are clean and dry before beating egg whites to achieve perfect meringue peaks.
Chilling the cheesecake overnight enhances its texture and flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To reheat the meringue slightly and restore its softness, you can briefly warm individual slices in the microwave for about 10 seconds, but it’s best enjoyed cold. Avoid freezing as meringue texture may degrade.

How to Serve

A round three-layer lemon meringue pie is shown with a thick, crumbly brown crust as the bottom layer, a smooth, creamy white middle layer, and a shiny, pale yellow lemon curd layer on top. Large peaks of white meringue with toasted golden-brown tips decoratively cover the top edge of the pie, creating a textured and cloud-like appearance. A few small bites have been taken from the pie, revealing the creamy middle and crumbly base inside. The pie sits on a silver tray placed 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 the cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight to allow all layers to set and flavors to meld perfectly.

What if I don’t have a springform pan?

A removable-bottom pan works best, but if you don’t have one, you can use a regular cake pan lined with parchment paper for easier removal. Just be careful when unmolding the cheesecake.