Triple Lemon Meringue Cheesecake

If you’re a lemon lover, get ready for a dessert that will make your taste buds dance—Triple Lemon Meringue Cheesecake! This showstopping dessert combines the rich, creamy texture of classic cheesecake with the bright, citrusy zing of lemon in three layers: a velvety lemon-infused cheesecake, a luscious lemon curd topping, and a fluffy, toasted meringue that melts in your mouth. Each bite is a perfect balance of tangy, sweet, and creamy goodness, all resting on a buttery graham cracker crust.

This cheesecake isn’t just a dessert; it’s a masterpiece. The combination of flavors and textures creates an unforgettable experience, whether you’re serving it at a dinner party, holiday gathering, or just treating yourself to something special. While it may look fancy, don’t worry—it’s totally achievable with the right step-by-step guidance. Plus, the stunning toasted meringue topping makes it look like something straight out of a bakery display. So, if you love citrusy desserts with a touch of elegance, this Triple Lemon Meringue Cheesecake is for you!

Why You’ll Love This Triple Lemon Meringue Cheesecake

• Triple the Lemon Flavor – Lemon is infused into the crust, cheesecake filling, and lemon curd topping for a bold citrus punch.
• Perfectly Creamy & Tangy – The smooth cheesecake filling melts in your mouth, balanced by the tartness of fresh lemon.
• Light, Fluffy Meringue Topping – A cloud-like toasted meringue adds a dramatic and delicious finish.
• Impressive Yet Achievable – While it looks fancy, this cheesecake is easy to follow with the right steps.
• Great for Special Occasions – Whether it’s a holiday, birthday, or dinner party, this cheesecake steals the show.
• Make-Ahead Friendly – You can prepare it in advance, making it stress-free for entertaining.

Preparation Time and Yield

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Chilling Time: 6 hours (or overnight)
• Total Time: 7 hours 30 minutes
• Yield: 10-12 servings

Nutritional Information (Per Serving)

• Calories: 450
• Carbohydrates: 52g
• Protein: 7g
• Fat: 25g
• Fiber: 1g
• Sugar: 38g

Ingredients for Triple Lemon Meringue Cheesecake

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• Zest of 1 lemon
• 6 tablespoons unsalted butter, melted

For the Lemon Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• 1 tablespoon lemon zest
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract
• ½ cup sour cream

For the Lemon Curd Topping:

• 3 large egg yolks
• ½ cup granulated sugar
• ¼ cup fresh lemon juice
• 2 tablespoons unsalted butter
• 1 teaspoon lemon zest

For the Meringue Topping:

• 3 large egg whites
• ¼ teaspoon cream of tartar
• ½ cup granulated sugar
• ½ teaspoon vanilla extract

Step-by-Step Instructions for Triple Lemon Meringue Cheesecake

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
2. In a bowl, mix the graham cracker crumbs, sugar, and lemon zest. Stir in the melted butter until the mixture resembles damp sand.
3. Press the mixture firmly into the bottom of the springform pan, ensuring an even layer. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Lemon Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add the eggs one at a time, mixing on low speed to avoid overbeating.
3. Stir in the lemon zest, lemon juice, vanilla extract, and sour cream, mixing just until combined.
4. Pour the filling over the cooled crust and smooth the top with a spatula.

Step 3: Bake the Cheesecake

1. Wrap the bottom of the springform pan with foil and place it in a larger baking dish. Pour hot water into the dish until it reaches halfway up the sides of the cheesecake pan (this prevents cracks).
2. Bake at 325°F (163°C) for 55-60 minutes, or until the center is set but slightly jiggly.
3. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
4. Refrigerate for at least 6 hours or overnight to allow the flavors to develop.

Step 4: Prepare the Lemon Curd

1. In a saucepan over medium heat, whisk together the egg yolks, sugar, and lemon juice.
2. Cook, stirring constantly, until the mixture thickens (about 5 minutes).
3. Remove from heat and stir in the butter and lemon zest until smooth.
4. Let cool slightly, then spread evenly over the chilled cheesecake. Refrigerate while preparing the meringue.

Step 5: Make the Meringue Topping

1. In a clean, dry mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
2. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Stir in vanilla extract.
3. Spread or pipe the meringue over the lemon curd layer, creating decorative swirls.

Step 6: Toast the Meringue

1. Use a kitchen torch to lightly toast the meringue until golden brown, or place under the broiler for 1-2 minutes, watching closely to avoid burning.
2. Chill for 30 minutes before slicing and serving

Ingredient Background

Each layer of this cheesecake is built with carefully chosen ingredients that work together to create the perfect balance of flavors and textures.

Lemons are the heart of this dessert. Using fresh lemon juice and zest ensures a bright, zesty flavor that cuts through the richness of the cheesecake. The zest contains essential oils that enhance the citrus aroma, making the lemon flavor pop even more.

Cream cheese provides the signature creamy and tangy texture. It’s the base of the cheesecake, giving it a smooth, rich consistency. Full-fat cream cheese works best because it holds up well during baking and delivers a luscious, velvety bite.

Eggs play multiple roles in this dessert. In the cheesecake filling, they act as a binding agent, helping the mixture set properly. In the lemon curd, egg yolks create a silky, pudding-like texture. And in the meringue, egg whites whip into soft, airy peaks that toast beautifully for the final layer.

Graham crackers form the classic cheesecake crust. Their slightly sweet, nutty flavor pairs beautifully with the tart lemon filling. Adding a little lemon zest to the crust gives an extra boost of citrus.

Finally, sugar is essential to balance the tartness of the lemons. It sweetens the cheesecake, enhances the lemon curd, and stabilizes the meringue, ensuring it holds its shape when toasted.

Technique Tips for Triple Lemon Meringue Cheesecake

Achieving the perfect cheesecake requires attention to detail, but these tips will help ensure success.

When making the cheesecake filling, always use room-temperature ingredients. Cold cream cheese doesn’t blend smoothly, leading to a lumpy batter. Mixing on low speed prevents incorporating too much air, which can cause the cheesecake to crack while baking.

A water bath (bain-marie) is crucial for even baking. By placing the springform pan in a larger dish with hot water, you create gentle, even heat that prevents the cheesecake from overcooking or developing cracks. To avoid leaks, wrap the bottom of the springform pan in heavy-duty foil before adding water.

For the lemon curd, constant stirring is key. Cooking it over medium heat ensures that the eggs don’t scramble. If the curd looks slightly lumpy after cooking, strain it through a fine-mesh sieve for a silky-smooth texture.

When whipping the meringue, make sure your mixing bowl is completely clean and dry. Any grease or moisture can prevent the egg whites from whipping properly. Adding sugar gradually helps stabilize the meringue, creating a glossy, stiff mixture that holds its shape when toasted.

Alternative Presentation Ideas

Looking to change things up? There are plenty of creative ways to serve this cheesecake.

For an individual dessert twist, make mini cheesecakes by using a muffin tin lined with cupcake liners. Follow the same layering process, but reduce the baking time to 20-25 minutes. These bite-sized treats are perfect for parties or portion control.

Another elegant option is to serve this cheesecake in a deconstructed style. Instead of baking the cheesecake in a pan, layer crushed graham crackers, lemon cheesecake mousse, and lemon curd in dessert glasses, then top with toasted meringue. This no-bake version is light, fresh, and ideal for warm weather.

For a refreshing, summery presentation, consider a lemon meringue cheesecake tart. Instead of using a deep springform pan, bake the cheesecake in a shallow tart shell. This variation delivers a crisp, buttery crust with a thinner, creamier filling, making it perfect for afternoon tea or brunch.

Freezing and Storing Triple Lemon Meringue Cheesecake

This cheesecake is perfect for making ahead of time, but proper storage ensures it stays fresh and delicious.

Refrigerating

Once the cheesecake has fully cooled and the meringue is toasted, store it in the refrigerator for up to 4 days. Cover it loosely with plastic wrap or an inverted cake dome to prevent the meringue from absorbing moisture.

Freezing the Cheesecake Without the Meringue

For longer storage, freeze the cheesecake before adding the meringue. Wrap the cooled cheesecake tightly in plastic wrap and aluminum foil, then place it in an airtight container. Freeze for up to 3 months. When ready to serve, thaw overnight in the fridge, then add the lemon curd and freshly made meringue before serving.

Freezing Individual Slices

To freeze leftovers, cut the cheesecake into slices and place parchment paper between them to prevent sticking. Store in an airtight container and freeze for up to 2 months. Thaw in the fridge before serving.

Healthier Twist Ideas

If you want to enjoy this cheesecake with a lighter touch, here are some modifications that keep the flavor while reducing calories and fat.

For a lighter cheesecake filling, swap half of the cream cheese for Greek yogurt or low-fat ricotta. This keeps the texture creamy while cutting down on fat and adding extra protein.

Instead of a graham cracker crust, try a nut-based crust made from blended almonds and dates. This alternative is naturally gluten-free and adds a rich, nutty depth of flavor.

For a refined sugar-free version, replace granulated sugar with honey or maple syrup in the cheesecake and lemon curd. You can also use monk fruit sweetener for a lower-calorie option.

Serving Suggestions for Events

This Triple Lemon Meringue Cheesecake is a perfect centerpiece for special occasions, and it fits beautifully into various events.

For a summer brunch, serve it with fresh berries and a glass of iced tea or lemonade. The tartness of the cheesecake pairs wonderfully with light, fruity accompaniments.

At holiday gatherings, dress it up with candied lemon slices and edible flowers. A dusting of powdered sugar adds an elegant finishing touch.

For a romantic dessert, pair it with a drizzle of raspberry sauce and dark chocolate shavings. The contrast of tangy lemon and sweet berries makes it a perfect after-dinner treat.

Frequently Asked Questions (FAQs)

1. Can I make this cheesecake ahead of time?

Yes! It actually tastes better after chilling overnight, making it a great make-ahead dessert.

2. How do I keep my cheesecake from cracking?

Use a water bath, avoid over-mixing the batter, and let it cool gradually in the oven.

3. Can I use store-bought lemon curd?

Absolutely! If you’re short on time, store-bought lemon curd works just fine.

4. What can I use instead of graham crackers?

Try vanilla wafers, shortbread cookies, or digestive biscuits for a different crust flavor.

5. My meringue isn’t stiff—what went wrong?

Make sure your bowl and beaters are grease-free, and add sugar gradually to stabilize the peaks.

6. Can I skip the meringue?

Yes! If you prefer, dust the cheesecake with powdered sugar or add a whipped cream topping instead.

7. Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled juice works in a pinch.

8. How do I prevent my crust from getting soggy?

Bake the crust for 10 minutes before adding the filling to help it stay crisp.

9. Can I use an electric hand mixer instead of a stand mixer?

Yes! A hand mixer works just as well for making the filling and meringue.

10. What’s the best way to toast the meringue?

A kitchen torch gives the best control, but you can also use your oven’s broiler—just watch closely!

Conclusion

This Triple Lemon Meringue Cheesecake is an unforgettable dessert, packed with bright citrus flavors, a creamy texture, and a showstopping toasted meringue. Whether you’re celebrating a special occasion or just treating yourself, this recipe is sure to impress. With make-ahead options, creative presentation ideas, and tips for perfection, you’ll master this cheesecake in no time.

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