Introduction

Triple Lemon Meringue Cheesecake is a bright, tangy dessert layered with creamy cheesecake, zesty lemon curd, and a fluffy golden meringue topping. This show-stopping treat combines rich textures with refreshing citrus flavors perfect for any occasion.

A close-up view of a slice of layered lemon meringue pie on a white plate with gold trim, resting on a white marbled surface. The bottom layer is a crunchy, golden brown crumb crust. Above that is a thick, smooth pale yellow cheesecake-like layer. Next is a bright yellow translucent lemon jelly layer with visible chunks. On top is a thick layer of white fluffy whipped cream, decorated with toasted meringue peaks that have light brown tips. The background is softly blurred with natural light giving a fresh look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons sugar
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
3 large egg yolks (for lemon curd)
½ cup granulated sugar (for lemon curd)
¼ cup freshly squeezed lemon juice (for lemon curd)
1 tablespoon lemon zest (for lemon curd)
4 tablespoons unsalted butter (for lemon curd)
4 large egg whites (for meringue)
1 cup granulated sugar (for meringue)
½ teaspoon vanilla extract (for meringue)
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 firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes until slightly golden, then 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. Stir in sour cream, lemon zest, lemon juice, and vanilla until blended. Pour over 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 for 50-60 minutes until the center is set but slightly jiggly. Turn off oven and cool inside for 1 hour, then chill in the fridge at least 4 hours or overnight.
Step 4: To make lemon curd, whisk egg yolks, sugar, lemon juice, and 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 chilled cheesecake. Refrigerate until set.
Step 5: For meringue, 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.
Step 6: Preheat oven to 350°F (175°C). Spread meringue over lemon curd layer, creating peaks and swirls. Bake 10-15 minutes until golden brown.
Step 7: Cool cheesecake at room temperature, then refrigerate at least 1 hour. Slice and serve chilled, optionally garnished with lemon slices or berries. Enjoy!

Tips & Variations

Use a water bath to prevent cracks and ensure even baking of the cheesecake.
For extra flavor, add a teaspoon of lemon extract to the cheesecake filling.
To avoid weeping meringue, make sure the mixing bowl and beaters are completely clean and dry before beating egg whites.
Swap graham cracker crust for a digestive biscuit crust if preferred.

Storage

Store the cheesecake in the refrigerator, covered loosely with foil or plastic wrap, for up to 3 days. Reheat is not recommended as it may affect the texture of the meringue and filling. Serve chilled for the best flavor and consistency.

How to Serve

A round lemon meringue cheesecake with three clear layers, sitting on a white marbled surface. The bottom layer is a crumbly brown crust made of crushed cookies, the middle layer is thick and creamy off-white cheesecake, and the top layer is a shiny, smooth lemon glaze with a pale yellow color. On top of the lemon glaze, there are large dollops of toasted meringue, white with golden brown edges, arranged evenly around the cake's edge, with a cut piece showing the soft inside layers. The cake is on a silver cake board. 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 actually benefits from overnight chilling as it allows the flavors to develop and the layers to set properly.

Why is the water bath necessary when baking the cheesecake?

The water bath helps regulate the temperature and adds moisture, preventing the cheesecake from cracking and ensuring a creamy texture.