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Triple Lemon Meringue Cheesecake Recipe

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★★★★★

4.5 from 102 reviews

This Triple Lemon Meringue Cheesecake is a luscious dessert combining a buttery graham cracker crust, a creamy lemon-infused cheesecake filling, a tangy homemade lemon curd layer, and a light, fluffy golden meringue topping. Perfectly balanced with three layers of lemon flavor, this show-stopper cheesecake is baked to perfection and chilled to achieve a rich yet refreshing texture, ideal for lemon lovers seeking a zesty and elegant treat.

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 the oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, and sugar in a medium bowl until combined. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes or until lightly golden. Remove and let cool.
  2. Make the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, beating well after each. Then blend in sour cream, lemon zest, lemon juice, and vanilla extract until smooth. Pour evenly over cooled crust.
  3. Bake the Cheesecake: Place springform pan in a larger baking dish with water to create a water bath. Bake in preheated oven for 50-60 minutes until 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 zest continuously for 8-10 minutes until thickened. Remove from heat and stir in butter until melted. Cool slightly, then pour over chilled cheesecake layer. 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 to stiff, glossy peaks. 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: Cool cheesecake at room temperature briefly, then chill again for at least 1 hour. Slice and serve cold, garnished with lemon slices or berries if desired. Enjoy your refreshing triple lemon meringue cheesecake!

Notes

  • Use room temperature cream cheese for a smooth filling without lumps.
  • Be careful not to overbake the cheesecake to keep the creamy texture.
  • The water bath prevents cracks by providing gentle, even heat.
  • Ensure the mixing bowl and beaters for meringue are completely clean and dry to achieve stiff peaks.
  • Allow the lemon curd to cool before pouring to avoid melting the cheesecake layer.
  • For best flavor, chill the cheesecake overnight before serving.
  • Optional garnishes include fresh lemon slices, raspberries, or blueberries.

Keywords: lemon cheesecake, lemon meringue cheesecake, lemon curd, cheesecake recipe, layered cheesecake, lemon dessert, springform pan cheesecake

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