Description
This Triple Lemon Meringue Cheesecake is a luscious dessert combining a creamy, tangy lemon cheesecake with a zesty lemon curd topping and a light, fluffy meringue crown. Perfectly balanced with a crisp graham cracker crust and layered with triple elements of lemon flavor, it delivers a refreshing yet rich treat ideal for spring or summer gatherings.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1 tablespoon granulated sugar
- Pinch of lemon zest
- 1/4 cup unsalted butter, melted
Cheesecake Filling
- 24 oz full-fat cream cheese, at room temperature
- 1 cup granulated sugar
- 1 cup sour cream or full-fat Greek yogurt, at room temperature
- Zest of 2 fresh lemons
- 1/2 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
Lemon Curd
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- 2 tablespoons fresh lemon zest
- 4 tablespoons unsalted butter, cut into small pieces
Meringue
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- Make the Crust: In a medium bowl, mix graham cracker crumbs, 1 tablespoon sugar, a pinch of lemon zest, and melted butter until fully combined. Press firmly into the bottom of the prepared pan and bake for 8-10 minutes until lightly golden. Allow to cool completely.
- Lower Oven Temperature: Reduce the oven setting to 300°F (150°C) for the cheesecake baking process.
- Prepare Cheesecake Batter: In a large bowl, beat the cream cheese on medium speed until smooth. Gradually add 1 cup sugar and continue beating until light and fluffy. Mix in sour cream or Greek yogurt, lemon zest, lemon juice, and vanilla extract until just combined.
- Add Eggs: Add eggs one at a time, beating on low speed just until incorporated after each addition. Pour the cheesecake batter evenly over the cooled crust.
- Setup Water Bath: Wrap the springform pan securely in heavy-duty aluminum foil to prevent leaks. Place it in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake the Cheesecake: Bake for 60-75 minutes until the edges are set and the center jiggles slightly when nudged. Turn off the oven, crack the oven door open, and let the cheesecake cool in the water bath for an additional hour to prevent cracking.
- Cool and Chill: Remove cheesecake from water bath, unwrap foil carefully, and transfer to a wire rack to cool fully. Refrigerate for at least 6 hours or preferably overnight for best texture.
- Make Lemon Curd: In a medium saucepan, whisk together egg yolks, 1/2 cup sugar, lemon juice, and lemon zest. Cook over medium-low heat, whisking constantly until thickened, about 5-7 minutes. Remove from heat, stir in butter until melted, strain through a fine mesh sieve into a bowl, cover, and chill for at least 2 hours.
- Release Cheesecake: Once chilled, run a knife around the edges of the cheesecake to loosen it from the pan. Remove the sides of the springform pan and spread the chilled lemon curd evenly over the cheesecake top.
- Prepare Meringue: In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add 1/2 cup sugar while continuing to beat until stiff and glossy peaks form.
- Top with Meringue: Spoon or pipe the meringue over the lemon curd, forming swirls and peaks. Brown the meringue gently using a kitchen torch or by placing briefly under a broiler until golden.
- Final Chill: Refrigerate the finished cheesecake for at least 30 minutes before serving to set the meringue and allow flavors to meld.
Notes
- Use room temperature ingredients for a smoother cheesecake batter.
- Wrapping the springform pan in foil is essential to prevent water from seeping into the crust during the water bath bake.
- If you don’t have a kitchen torch, broiling the meringue works well—watch carefully to avoid burning.
- For a tangier flavor, increase the lemon zest or lemon juice slightly in the filling or curd.
- Make sure to chill the lemon curd thoroughly before spreading to help it set properly.
- Leftovers keep well refrigerated for up to 3 days.
