Triple Lemon Meringue Cheesecake – Creamy, Tangy & Crowned with Golden Clouds of Meringue

Triple Lemon Meringue Cheesecake – Creamy, Tangy & Crowned with Golden Clouds of Meringue

This Triple Lemon Meringue Cheesecake is the ultimate citrus lover’s dream — rich, creamy cheesecake infused with bright lemon flavor, layered with silky lemon curd, and finished with a light, toasted meringue topping that’s as elegant as it is irresistible. Each bite combines the tang of lemon with the smooth decadence of cheesecake and the airy sweetness of meringue — creating a dessert that’s both refreshing and luxurious. Whether you’re hosting a spring brunch, a summer dinner party, or just want to impress guests with a show-stopping treat, this lemon masterpiece is guaranteed to dazzle.

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Prep Time 30

Cook Time 1 10

Servings: 10 Slices

Ingredients Equipment Method Notes

Ingredients

For the Crust

1½ cups graham cracker crumbs or digestive biscuits
¼ cup sugar
6 tablespoons unsalted butter melted
Zest of 1 lemon
For the Lemon Cheesecake Filling
24 oz 675 g cream cheese, softened
1 cup granulated sugar
3 large eggs
½ cup sour cream
¼ cup heavy cream
¼ cup fresh lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract

For the Lemon Curd Layer

3 large egg yolks
⅓ cup granulated sugar
¼ cup fresh lemon juice
1 tablespoon lemon zest
2 tablespoons unsalted butter

For the Meringue Topping

4 large egg whites
½ cup sugar
¼ teaspoon cream of tartar
½ teaspoon vanilla extract

Equipment

9-inch springform pan
Electric mixer or stand mixer
Mixing bowls
Spatula
Saucepan
Whisk
Kitchen torch (or broiler for toasting meringue)
Zester and juicer

Method

Step 1: Prepare the Crust

Preheat oven to 325°F (160°C).
In a bowl, combine graham cracker crumbs, sugar, melted butter, and lemon zest.
Press mixture firmly into the bottom of a greased springform pan.
Bake for 10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

Beat cream cheese and sugar together until smooth and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in sour cream, heavy cream, lemon juice, lemon zest, and vanilla extract until fully combined.
Pour filling over the prepared crust and smooth the top.
Bake for 55–65 minutes, or until the center is just set and slightly wobbly.
Turn off oven and let cheesecake cool inside with the door cracked open for 1 hour to prevent cracking.
Refrigerate for at least 4 hours or overnight to set completely.

Step 3: Prepare the Lemon Curd

In a small saucepan over medium heat, whisk together egg yolks, sugar, lemon juice, and zest.
Cook, stirring constantly, until mixture thickens and coats the back of a spoon (about 6–8 minutes).
Remove from heat and whisk in butter until smooth.
Allow curd to cool slightly, then spread evenly over the chilled cheesecake.
Refrigerate for 30 minutes to set the curd layer.
Step 4: Make the Meringue
In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar, one tablespoon at a time, beating until glossy stiff peaks form.
Mix in vanilla extract.

Step 5: Assemble & Toast

Spoon or pipe meringue over the top of the cheesecake, creating swirls or peaks.
Use a kitchen torch to gently toast the meringue until golden brown.
If you don’t have a torch, place under a broiler for 1–2 minutes, watching closely to avoid burning.

Notes

🧊 Storage & Reheating

Refrigerate: Store covered in the fridge for up to 4 days.

Do Not Freeze: The meringue will lose texture if frozen.

Tip: Add meringue topping just before serving for the freshest look.

🥄 Variations

Lemon-Blueberry Cheesecake: Add a swirl of blueberry compote between cheesecake and lemon curd layers.

Mini Lemon Meringue Cheesecakes: Bake in muffin tins for individual servings.

Shortbread Crust: Use crushed shortbread cookies instead of graham crackers.

No-Bake Version: Use a no-bake cheesecake base and chill the curd instead of baking.

Limoncello Infusion: Add a tablespoon of Limoncello to the filling for an extra citrus kick.

Coconut Twist: Fold shredded coconut into the crust or sprinkle on top of meringue.

Lavender Lemon Cheesecake: Infuse the cream with culinary lavender before mixing.

Crème Brûlée Finish: Sprinkle sugar on top of the meringue and torch it for a caramelized crust.

Vegan Option: Substitute dairy-free cream cheese, coconut cream, and aquafaba meringue.

Gluten-Free Version: Use gluten-free graham crackers or almond flour crust.

❓ 10 FAQs

Can I make it ahead of time?
Yes — prepare up to 2 days ahead and refrigerate until serving.

Can I skip the lemon curd?
You can, but it adds that signature triple-lemon flavor.

Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor and balance.

Can I use a store-bought curd?
Yes, for convenience — just choose a high-quality brand.

Why did my cheesecake crack?
It may have baked too long or cooled too quickly — next time, use a water bath or cool gradually.

Can I torch the meringue later?
Yes — torch just before serving for best texture.

Can I make the meringue without a mixer?
It’s possible by hand, but it takes much longer to achieve stiff peaks.

Can I use other citrus fruits?
Try lime or orange for a fun twist on the classic.

Why is my curd runny?
It needs to cook longer — it should coat the back of a spoon before removing from heat.

Can I skip the crust baking step?
No — baking helps set and crisp the crust to support the filling.

🏁 Conclusion

This Triple Lemon Meringue Cheesecake is pure sunshine on a plate — the perfect harmony of creamy, tangy, and sweet. The buttery crust provides a crisp foundation, the lemon cheesecake delivers smooth richness, and the lemon curd and meringue take it to a whole new level of elegance.

Light yet decadent, zesty yet comforting — this dessert is a show-stopper worthy of any celebration.