Introduction

Triple Lemon Meringue Cheesecake is a luscious dessert combining creamy cheesecake, tangy lemon curd, and fluffy meringue topping. This refreshing treat balances sweet and tart flavors for a perfect finish to any meal. It’s sure to impress your guests with its vibrant layers and delightful texture.

A slice of layered pie is shown on a white plate with a thin gold edge, placed on a white marbled surface. The bottom layer is a crumbly, light brown crust. Above this is a creamy, pale yellow cheesecake layer with smooth texture. Next lies a bright yellow, translucent lemon jelly layer mixed with bits of lemon pulp. On top is a thick layer of fluffy, white meringue, with peaks that are toasted golden brown, giving a slightly crispy look. The background is softly blurred with natural light highlighting the cake’s textures. 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 (divided)
3 large eggs
¼ cup sour cream
3 large egg yolks
¼ cup freshly squeezed lemon juice
1 tablespoon lemon zest
4 tablespoons unsalted butter
4 large egg whites
½ teaspoon vanilla extract
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 2 tablespoons sugar until combined. Press the mixture 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 the softened cream cheese with 1 cup granulated sugar until smooth. Add eggs one at a time, beating well after each. Mix in sour cream until blended. Pour the filling evenly over the cooled crust.
Step 3: Place the springform pan into a larger baking dish with water for a water bath. Bake for 50-60 minutes until the center is set but slightly jiggly. Turn off oven and let cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours or overnight.
Step 4: To make lemon curd, whisk egg yolks, ½ cup sugar, lemon juice, and lemon zest in a saucepan over low heat. Cook while whisking for 8-10 minutes until thickened. Remove from heat; stir in butter until melted. Let cool slightly, then pour over chilled cheesecake. Refrigerate until set.
Step 5: In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks develop. Fold in vanilla extract gently.
Step 6: Preheat oven to 350°F (175°C). Spread meringue over the lemon curd layer. Create peaks and swirls with a spatula. Bake for 10-15 minutes until meringue is golden brown.
Step 7: Let cheesecake cool at room temperature, then refrigerate for at least 1 hour. Slice and serve chilled, garnished with lemon slices or berries if desired.

Tips & Variations

Use fresh lemons for the best flavor in both the curd and zest to keep the dessert bright and tangy.
For a gluten-free option, substitute graham cracker crumbs with gluten-free cookies or almond flour for the crust.
Ensure egg whites are at room temperature before whipping for a more stable meringue.
Chill the cheesecake overnight for cleaner slices and enhanced flavor melding.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To reheat, allow slices to come to room temperature for about 15 minutes before serving to restore creaminess. Avoid freezing as it can affect the texture of the meringue.

How to Serve

This image shows a round cake with three clear layers. The bottom layer is a crumbly, light brown crust. Above that is a thick, creamy white layer that looks smooth and soft. The top layer is a shiny, pale yellow glaze. On top of the cake are large swirls of white meringue with golden-brown toasted tips all around the edge. One part of the cake has a section missing, revealing the inside layers. The cake sits on a silver base placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon curd ahead of time?

Yes, lemon curd can be prepared up to three days in advance and kept refrigerated. Bring it to room temperature before spreading on the cheesecake for easy layering.

What if I don’t have a springform pan?

A springform pan is ideal for cheesecakes to easily release the delicate dessert. If unavailable, use a regular cake pan lined with parchment paper on the bottom and sides for easier removal.