Go Back
–+ servings
Triple Lemon Meringue Cheesecake

Triple Lemon Meringue Cheesecake: A Zesty Slice of Heaven

This Triple Lemon Meringue Cheesecake is a vibrant celebration of lemon flavors that wows at any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 1 hour
Total Time 2 hours 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Cracker Crumbs Substitute with crushed digestive biscuits or vanilla wafers for variety.
  • 1/2 cup Butter Melted.
  • 1/4 cup Granulated Sugar Brown sugar can enhance flavor.
For the Filling
  • 16 oz Cream Cheese Full-fat is best for richness.
  • 1 cup Granulated Sugar Balances the tanginess of the lemon.
  • 1/2 cup Sour Cream Plain yogurt is a lighter substitute.
  • 1/2 cup Lemon Juice Always use fresh lemons.
  • 2 tbsp Lemon Zest Zest lemons before juicing.
  • 3 large Eggs Room temperature.
  • 1 tsp Vanilla Extract Opt for pure extract if possible.
For the Meringue
  • 4 large Egg Whites Ensure freshness.
  • 1/4 tsp Cream of Tartar Crucial for forming stiff peaks.
  • 1 cup Granulated Sugar Add gradually for texture control.
For the Lemon Curd
  • 4 large Egg Yolks Use fresh yolks.
  • 1/4 cup Butter Unsalted is recommended.
  • 1/2 cup Granulated Sugar Reduce for a tart profile.

Equipment

  • Springform pan
  • Mixing Bowl
  • saucepan
  • Mixer
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (160°C) and prepare a springform pan lined with parchment paper.
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press into the prepared springform pan and bake for 10 minutes. Let it cool.
  3. Beat cream cheese and granulated sugar until smooth. Gradually add eggs, mixing well. Fold in sour cream, lemon juice, lemon zest, and vanilla extract.
  4. Pour the filling into the cooled crust. Place the pan in a larger dish filled with hot water and bake for 50-60 minutes until set. Turn off the oven and let the cheesecake cool inside.
  5. Combine egg yolks, granulated sugar, lemon juice, and zest in a saucepan. Whisk over low heat until thickened. Stir in butter until melted.
  6. Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
  7. Spread lemon curd over the cheesecake and top with meringue, making decorative peaks.
  8. Bake at 350°F (175°C) for 10-15 minutes until meringue is golden brown.
  9. Cool at room temperature for 1 hour, then refrigerate for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 70mgIron: 1mg

Notes

Use room temperature ingredients for best results. Keep an eye on the meringue to prevent burning.

Tried this recipe?

Let us know how it was!