Jump to Recipe Print RecipeAs I stood in my kitchen, the inviting aroma of warm lemon zest wafted through the air, instantly transporting me to sunlit orchards. This Triple Lemon Meringue Cheesecake is not just a dessert; it’s a delightful symphony of flavors, featuring layers of tangy lemon curd, velvety cheesecake, and billowy meringue. Perfect for both novice and experienced bakers, this recipe is a true crowd-pleaser, offering an impressive presentation that will have your friends and family clamoring for seconds. Its wonderful balance of sweet and tart is complemented by a luscious texture that feels like a celebration in each bite. Plus, it’s a fantastic way to elevate your baking skills while creating a dessert that’s sure to impress! Intrigued about how to whip up this zesty delight? Let’s dive into the recipe! Why Is This Cheesecake So Special? Tangy Bliss: The vibrant layers of lemon curd and smooth cheesecake provide a perfect tart-sweet balance that indulgently tantalizes your palate. Crowd-Pleasing Appeal: With its stunning presentation and rich flavors, this Triple Lemon Meringue Cheesecake is sure to steal the show at any gathering. Textural Harmony: Enjoy the delightful contrast of the buttery crumb crust, silky filling, and fluffy meringue topping—a true work of art! Perfect for All Skill Levels: Whether you’re a beginner or a seasoned chef, this recipe is straightforward, making baking fun and rewarding. Versatile Choices: Feel free to personalize it! Try different citrus curds or add a fresh berry compote for added color and flavor. And if you love vibrant desserts, don’t miss out on my Strawberry Cheesecake Sandwiches for another delightful option! Triple Lemon Meringue Cheesecake Ingredients For the Crust Graham Cracker Crumbs – A flaky base for your crust; digestive biscuits or shortbread make great substitutes. Granulated Sugar – Sweetens the crust and cheesecake; try using less or a natural sweetener if preferred. Unsalted Butter – Binds the crust together beautifully; coconut oil serves as a lovely dairy-free alternative. For the Cheesecake Filling Cream Cheese – Offers that sinfully creamy texture; Neufchâtel cheese is a lighter option if you’re looking to cut calories. Sour Cream – Adds tanginess and smooth richness; Greek yogurt or buttermilk can work just as well. Eggs – The backbone of your cheesecake for stability; always ensure they are large eggs. Vanilla Extract – Boosts overall flavor; opting for pure vanilla gives the best results. Lemon Zest – Infuses vibrant citrus notes; always go for fresh zest for the strongest flavor. Fresh Lemon Juice – Balances sweetness with its tartness; bottled lemon juice can be used if you’re in a pinch. Heavy Cream – Provides richness to your lemon curd; coconut cream is a great dairy-free alternative. Cornstarch – Thickens the lemon curd nicely; arrowroot powder serves as a gluten-free option. Salt – Enhances the flavors of your cheesecake; use it in small quantities for the best effect. For the Meringue Topping Egg Whites – The fluffy foundation of your meringue; ensure they are free from any yolk for the best outcome. Cream of Tartar – Stabilizes the meringue; you can substitute it with vinegar or additional lemon juice if necessary. Granulated Sugar – Sweetens and strengthens the meringue; the sparkling crystals help achieve stiff peaks. With these ingredients, you’ll be on your way to creating a stunning Triple Lemon Meringue Cheesecake that will wow anyone fortunate enough to take a bite! Step‑by‑Step Instructions for Triple Lemon Meringue Cheesecake Step 1: Preheat the Oven Begin by preheating your oven to 325°F (163°C). This is crucial for achieving the perfect texture for your Triple Lemon Meringue Cheesecake. Ensure your oven is fully heated before moving to the next step so your cheesecake can bake evenly and thoroughly. Step 2: Prepare the Crust In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix well until the crumbs are fully coated and the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust for 10 minutes, then allow it to cool completely. Step 3: Beat the Cream Cheese In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy. Gradually add the granulated sugar, continuing to beat until fully incorporated. Once smooth, blend in the sour cream, mixing until the texture is velvety and homogeneous, ensuring no lumps remain. Step 4: Add the Eggs and Flavor Incorporate the eggs one at a time into the cream cheese mixture, allowing each egg to blend well before adding the next. After the eggs, stir in vanilla extract, fresh lemon zest, and lemon juice to enhance the flavor profile of your cheesecake. This mixture should be silky and well combined. Step 5: Combine with Heavy Cream In a small bowl, mix the heavy cream with cornstarch and salt until smooth. Slowly add this to your cream cheese filling, blending until everything is well integrated. This step is key to ensuring a luscious and stable filling for your Triple Lemon Meringue Cheesecake, so blend thoroughly. Step 6: Pour and Bake the Cheesecake Carefully pour the cheesecake batter over the cooled crust in the springform pan. Use a rubber spatula to smooth the top for an even finish. Place the pan in the preheated oven and bake for 55-60 minutes. The cheesecake is done when it is set with a slight jiggle in the center. Step 7: Cool and Refrigerate Once baked, remove the cheesecake from the oven and allow it to cool at room temperature for about 1 hour. After it cools, transfer the cheesecake to the refrigerator and let it chill for at least 4 hours. This helps it to firm up and develop deeper flavors. Step 8: Prepare the Meringue Topping In a clean mixing bowl, beat the egg whites at room temperature until soft peaks begin to form. Gradually add granulated sugar, continuing to beat until stiff peaks form. For the best results, sprinkle in the cream of tartar while mixing for stabilized meringue. Step 9: Infuse Lemon Flavor Gently warm the fresh lemon juice in a saucepan until just warm. With the mixer running on low, slowly drizzle the lemon juice into the meringue to add a bright flavor. Continue to mix until everything is well incorporated and the meringue is glossy and holds stiff peaks. Step 10: Spread Meringue and Bake Spread the meringue evenly over the chilled cheesecake, creating peaks with a spatula for visual appeal. Place the cheesecake back in the oven and bake at 350°F (177°C) for 8-10 minutes or until the meringue is light golden brown. Watch closely to prevent over-browning. Step 11: Cool Again and Serve After baking the meringue, remove the cheesecake from the oven and allow it to cool slightly. For the best texture, refrigerate it again for another hour before slicing. Once chilled, your Triple Lemon Meringue Cheesecake is ready to be sliced and enjoyed by all! Storage Tips for Triple Lemon Meringue Cheesecake Fridge: Keep the cheesecake tightly covered in plastic wrap for up to 3-4 days. This ensures it stays fresh and delicious, ready to impress whenever cravings strike. Freezer: It’s best to avoid freezing the entire cheesecake, as the meringue topping can lose its texture. If needed, individual slices can be wrapped tightly for up to a month. Thawing: If you’ve frozen slices, thaw them in the fridge overnight for the best texture before enjoying. Avoid using the microwave as it can affect the meringue. Reheating: This cheesecake is best served chilled, so no reheating is necessary. Simply slice and serve to savor the delightful flavors of your Triple Lemon Meringue Cheesecake! Triple Lemon Meringue Cheesecake Variations Feel free to make this delightful cheesecake truly your own with these creative spins that will tantalize your taste buds! Citrus Twist: Swap out the lemons for limes or oranges for a refreshing change in flavor. Both options bring a unique zest that stands out beautifully! Chocolate Crust: Use chocolate wafer crumbs instead of graham crackers for a decadent chocolatey flavor. This adds a rich, sweet contrast to the tangy filling. Berry Compote: Top your cheesecake with a homemade berry compote for added sweetness and vibrant color. A mix of strawberries and blueberries can create a visually stunning platter. Lemon Ginger: Incorporate finely grated ginger into the lemon curd for a spicy kick that complements the tartness beautifully. The combination is sure to delight adventurous palates. Nutty Crunch: Add finely chopped nuts, such as pecans or walnuts, to the crust for added texture and a delightful nutty flavor that complements the creamy filling. Dairy-Free Version: Substitute coconut cream for heavy cream and use dairy-free cream cheese for a deliciously creamy take that everyone’s hearts (and stomachs) will adore. Maple Sweetener: Replace granulated sugar with maple syrup in the filling for a unique depth of flavor. It introduces a wonderful warmth and whimsy to this lovely dessert. Don’t forget to pair this decadent cheesecake with a side of fresh berries like raspberries for the perfect pop of color and flavor contrast. For something equally delightful yet different, check out my Lemon Arugula Pasta Salad for a refreshing twist on lemon flavor! Expert Tips for Triple Lemon Meringue Cheesecake Room Temperature Eggs: Use eggs at room temperature for the best meringue results; cold eggs do not whip as well. Avoid Yolk Contamination: Ensure no egg yolk gets into the egg whites; even a tiny bit can prevent your meringue from achieving its lofty peaks. Watch the Meringue: Keep a close eye on your meringue while it’s baking; remove it as soon as it turns a light golden brown to avoid burning. Chill Between Layers: Make sure your cheesecake cools fully before adding the meringue; this helps maintain the integrity of the layers and prevents melting. Storage Savvy: Store your Triple Lemon Meringue Cheesecake covered in plastic wrap in the fridge for up to 3-4 days to keep it fresh and delightful! What to Serve with Triple Lemon Meringue Cheesecake? Indulging in a slice of this creamy delight opens the door to a vibrant symphony of flavors, making it the centerpiece of a memorable meal. Fresh Berries: Raspberries or blueberries add a pop of color and a tart contrast that beautifully balances the cheesecake’s sweetness. They can also serve as a refreshing palate cleanser between bites. Lemon Sorbet: The light, icy texture of lemon sorbet complements the creamy cheesecake, enhancing its citrus flavors and providing a cool contrast to the rich meringue. Mint Tea: A warm cup of soothing mint tea elevates the dining experience, its fresh aroma acting as a wonderful counterpoint to the zesty cheesecake, creating a harmonious finish. Chocolate Drizzle: A rich chocolate sauce drizzled over the cheesecake adds a decadent touch, embracing the tanginess with a sweet, velvety finish that’s simply irresistible. Whipped Cream: A dollop of lightly sweetened whipped cream not only enhances the richness of the cheesecake but also adds a fluffy texture that complements the airy meringue. Almond Biscotti: Crunchy almond biscotti on the side offers a sweet crunch that contrasts delightfully with the creamy and smooth textures of the cheesecake, providing an enjoyable textural variety. Sparkling Wine: A crisp glass of sparkling wine can invigorate the senses, making every bite of the cheesecake feel like a celebration, while the bubbles cleanse the palate. Make Ahead Options Planning ahead with this Triple Lemon Meringue Cheesecake is a fabulous way to save time and reduce stress in the kitchen! You can prepare the crust and cheesecake filling up to 24 hours in advance; simply refrigerate them separately to maintain their fresh flavors. The meringue topping is best made on the day you plan to serve, as it can lose its texture if prepped too early. When ready to serve, bake the already-prepared cheesecake topped with freshly made meringue for just 8-10 minutes at 350°F (177°C) until golden brown. This way, you’ll achieve a stunning dessert with minimal last-minute effort, ensuring it tastes just as delightful as fresh! Triple Lemon Meringue Cheesecake Recipe FAQs How do I select ripe lemons for the lemon curd? Absolutely! Look for lemons that are firm, bright yellow, and slightly heavy for their size. Avoid any that have dark spots or are too soft, as these may have started to spoil. Fresh, ripe lemons will provide the best flavor for your lemon curd. What is the best way to store leftover cheesecake? Very! To keep your Triple Lemon Meringue Cheesecake fresh, wrap it tightly in plastic wrap and store it in the fridge for up to 3-4 days. If you want to save individual slices, you can wrap those separately for added freshness. Can I freeze my cheesecake for later? The more the merrier! While whole cheesecakes don’t freeze well due to the delicate meringue, you can freeze individual slices. Just wrap each slice tightly in plastic wrap followed by aluminum foil, and they will last up to a month in the freezer. To enjoy, thaw the slices in the fridge overnight before serving. My meringue didn’t hold its shape; what went wrong? No worries! This can happen if there is any egg yolk mixed in with the whites or if the eggs are cold. Always ensure your egg whites are at room temperature, and separate them carefully to avoid any yolk contamination. If your meringue starts to weep or collapse, it could also be overbeaten; soft peaks should hold their shape but remain glossy. Is this cheesecake safe for people with egg allergies? It’s essential to note that this Triple Lemon Meringue Cheesecake contains eggs, which can trigger allergies in some individuals. For an alternative, you could explore egg replacers for the cheesecake filling, but there isn’t a direct substitute for meringue that achieves the same airy texture. Always check for any allergies in your guests before serving. Can I use bottled lemon juice instead of fresh? Certainly! While fresh lemon juice delivers the brightest flavor, bottled lemon juice works in a pinch. However, I recommend adding a bit of extra lemon zest for a more vibrant lemon profile if you’re using bottled juice. This can help enhance the overall taste of your cheesecake. Triple Lemon Meringue Cheesecake: Tangy Bliss in Every Slice This Triple Lemon Meringue Cheesecake is a delightful symphony of flavors, featuring layers of tangy lemon curd, velvety cheesecake, and billowy meringue. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hr 10 minutes minsChilling Time 4 hours hrsTotal Time 5 hours hrs 40 minutes mins Servings: 12 slicesCourse: DessertCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Crust1.5 cups Graham Cracker Crumbs Digestive biscuits or shortbread can be substituted.1/4 cup Granulated Sugar Use less or a natural sweetener if preferred.1/2 cup Unsalted Butter Melted; coconut oil serves as a dairy-free alternative.For the Cheesecake Filling16 oz Cream Cheese Softened; Neufchâtel cheese is a lighter option.1 cup Sour Cream Greek yogurt or buttermilk can also work.3 large Eggs Ensure they are large eggs.1 tbsp Vanilla Extract Opt for pure vanilla for best results.2 tbsp Lemon Zest Use fresh zest for the strongest flavor.1/2 cup Fresh Lemon Juice Bottled can be used in a pinch.1 cup Heavy Cream Coconut cream is a great dairy-free alternative.3 tbsp Cornstarch Arrowroot powder serves as a gluten-free option.1/4 tsp Salt Use in small quantities for the best effect.For the Meringue Topping4 large Egg Whites Ensure they are free from any yolk.1/4 tsp Cream of Tartar Can be substituted with vinegar or lemon juice.1 cup Granulated Sugar Helps achieve stiff peaks. Equipment Mixing BowlElectric Mixer9-inch springform panRubber spatulaSaucepan Method Preparation StepsPreheat your oven to 325°F (163°C).In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and allow to cool.In a large bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and mix until fully incorporated. Blend in sour cream until velvety.Incorporate the eggs one at a time into the cream cheese mixture. Stir in vanilla extract, lemon zest, and lemon juice.In a small bowl, mix heavy cream with cornstarch and salt until smooth. Slowly blend into the cream cheese filling.Pour the cheesecake batter over the cooled crust. Bake for 55-60 minutes until set with a slight jiggle in the center.Allow the cheesecake to cool at room temperature for about 1 hour, then refrigerate for at least 4 hours.Beat egg whites until soft peaks form, gradually adding sugar until stiff peaks form. Add cream of tartar while mixing.Warm fresh lemon juice, then slowly drizzle into meringue with mixer running on low.Spread meringue over the chilled cheesecake. Bake at 350°F (177°C) for 8-10 minutes until light golden brown.After baking, cool slightly and refrigerate again for 1 hour before slicing and serving. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg NotesFor optimal results, use room temperature eggs and ensure no yolk contamination for the meringue. Monitor meringue closely while baking for the perfect golden finish. Tried this recipe?Let us know how it was!
