Introduction

Triple Lemon Meringue Cheesecake is a bright and tangy dessert layered with creamy cheesecake, zesty lemon curd, and a fluffy golden meringue topping. This elegant treat combines rich textures and vibrant citrus flavors that are perfect for any occasion.

A round lemon meringue pie with three visible layers sits on a silver base over a white marbled texture. The bottom layer is a crumbly light brown crust, uneven in texture. Above it is a thick, smooth pale yellow filling layer, looking creamy. The top layer features a glossy, bright yellow lemon glaze. On top, mounds of white meringue are swirled and browned in spots, giving a toasted effect with soft peaks and some areas showing a golden brown. One section of the pie has a scoop taken out, revealing the soft interior. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For The Crust:

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons sugar

For The Cheesecake Filling:

24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs

For The Lemon Curd Layer:

3 large egg yolks
½ cup granulated sugar
¼ cup freshly squeezed lemon juice
1 tablespoon lemon zest
4 tablespoons unsalted butter

For The Meringue Topping:

4 large egg whites
1 cup granulated sugar
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, combine graham cracker crumbs, melted butter, and sugar. Mix well and press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes until slightly golden, then cool.
Step 2: In a large bowl, beat softened cream cheese with sugar until smooth. Add eggs one at a time, beating well after each. Mix in sour cream, lemon zest, lemon juice, and vanilla extract until smooth. Pour over cooled crust and spread evenly.
Step 3: Place the springform pan inside a larger baking dish filled with water to create a water bath. Bake for 50-60 minutes, until the center is set yet slightly jiggly. Turn off oven and let cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours or overnight.
Step 4: For the lemon curd, whisk egg yolks, sugar, lemon juice, and zest in a saucepan over low heat. Cook, whisking constantly, for 8-10 minutes until thickened. Remove from heat and stir in butter until melted. Cool slightly, then pour over chilled cheesecake. Refrigerate until set.
Step 5: Beat egg whites with cream of tartar in a clean bowl until soft peaks form. Gradually add sugar while beating to stiff, glossy peaks. Fold in vanilla extract gently.
Step 6: Preheat oven to 350°F (175°C). Spread meringue over lemon curd, creating peaks with a spatula. Bake for 10-15 minutes until golden brown.
Step 7: Cool cheesecake to room temperature, then refrigerate for at least 1 hour. Slice and serve cold, garnished with lemon slices or berries if desired.

Tips & Variations

Use fresh lemon juice and zest for the best bright flavor in the curd and cheesecake.
If you don’t have sour cream, Greek yogurt can be a good substitute in the filling.
For extra crisp meringue edges, try torching the meringue lightly instead of baking.
Make sure all bowls and beaters are clean and dry before whipping egg whites to achieve perfect peaks.

Storage

Store leftover cheesecake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the texture of the lemon curd and meringue. When ready to serve again, let it sit at room temperature for about 20 minutes, but avoid reheating the cheesecake to preserve its integrity.

How to Serve

A slice of layered dessert on a white plate with a gold rim is shown. The bottom layer is a crumbly, light brown crust. Above it is a thick, pale yellow creamy layer. On top of this is a bright yellow, jelly-like layer with a shiny texture. Above this is a thick white whipped layer. The top layer consists of white meringue peaks with a toasted, light brown surface. The plate rests 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 cheesecake ahead of time?

Yes, this cheesecake benefits from resting overnight, allowing the flavors to meld and the layers to set properly. Prepare it a day ahead for the best results.

What if I don’t have a springform pan?

A removable-bottom tart pan can work as an alternative, but baking and removing the cheesecake may be trickier. A springform pan is recommended for easy release.