What makes Triple Lemon Meringue Cheesecake unique?

The beauty of a Triple Lemon Meringue Cheesecake lies in its vibrant layers of flavor. Combining zesty lemon cheesecake, fluffy meringue, and a tart lemon curd creates a delightful balance that excites the palate.

Can I prepare the lemon curd in advance?

Absolutely! The lemon curd for your cheesecake can be made ahead of time. Just store it in an airtight container in the fridge until you're ready to assemble your dessert for optimal freshness.

How can I avoid soggy crust in my cheesecake?

To prevent a soggy base in your Triple Lemon Meringue Cheesecake, briefly bake the crust before adding the filling. This pre-baking step helps maintain its crunchiness throughout.

What’s the best way to serve this cheesecake?

This citrusy delight is best served chilled. Garnish individual slices with additional lemon zest or fresh fruit for an elegant presentation.

Triple Lemon Meringue Cheesecake: A Delightful Citrus Treat

Description

This Triple Lemon Meringue Cheesecake layers zesty lemon cheesecake, tart lemon curd, and fluffy meringue for a stunning citrus dessert. Perfect for summer parties or special occasions.

Ingredients

Scale

For the Crust:

1½ 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

Prepare the Crust
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, melted butter, and sugar. Press into a springform pan.
- Bake for 10 minutes, then cool completely.
Make the Cheesecake Filling
- Beat cream cheese and sugar until smooth. Gradually add eggs, sour cream, lemon zest, lemon juice, and vanilla extract.
- Pour over cooled crust and bake for 50 minutes. Let cool slightly.
Prepare the Lemon Curd
- Whisk egg yolks, sugar, lemon juice, and lemon zest in a saucepan.
- Cook over low heat, stirring constantly until thickened.
- Remove from heat and stir in butter until smooth.
- Pour over baked cheesecake and chill in the fridge.

Make the Meringue Topping
- Beat egg whites until soft peaks form, then gradually add sugar, vanilla extract, and cream of tartar until stiff peaks form.
- Spread evenly over chilled cheesecake.
- Broil 1–2 minutes until lightly browned, watching carefully.

Notes

Use only the yellow part of the lemon zest to avoid bitterness.

Ingredients should be at room temperature for smooth cheesecake filling.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 35 g
Sodium: 220 mg
Fat: 28 g
Saturated Fat: 16 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 135 mg

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