Triple Lemon Meringue Cheesecake

The tangy zip of lemon in every layer of this cheesecake is enough to make your taste buds dance with joy! The lemon curd brings a burst of citrus sunshine that pairs perfectly with the smooth, creamy richness of the cheesecake filling. It’s that perfect balance between sweet and tart that gets you every time, with each bite feeling like a celebration. And the meringue on top? It’s the finishing touch, light and airy, with just a touch of caramelization that melts into the rich lemon flavors.

As you slice through the layers, the meringue cracks ever so delicately, offering a crisp contrast to the velvety softness beneath. It’s a textural delight! I can’t help but smile every time I serve it—people’s eyes light up when they take their first bite. The beauty of this cheesecake isn’t just in how it looks but how it makes everyone feel like they’re indulging in something truly special.

This dessert is a reminder that sometimes, the simplest ingredients—lemon, sugar, eggs—can come together in the most magical way. It’s a dish that truly embodies the power of balance, with each layer adding something unique, but together creating a symphony of flavors you won’t soon forget.

Key Ingredients for Triple Lemon Meringue Cheesecake

To make this Triple Lemon Meringue Cheesecake come to life, you’ll need a few key ingredients that each contribute to the flavor, texture, and overall magic of the dish. From the buttery, crumbly crust to the bright, citrusy lemon curd and the pillowy meringue topping, every ingredient plays its part in making this dessert a showstopper. Let’s break down the essentials:

• Graham cracker crumbs

  These form the base of your cheesecake and bring that signature sweet, slightly salty crunch. They provide a sturdy foundation that complements the creamy filling.

• Granulated sugar

  This sugar sweetens both the crust and the cheesecake filling, balancing out the tanginess of the lemon and the richness of the cream cheese.

• Unsalted butter, melted

  The melted butter binds the graham cracker crumbs together, creating a smooth, firm crust that crisps up nicely during baking.

• Cream cheese, softened

  The star of the cheesecake filling, cream cheese gives the dessert its rich, creamy texture and slight tang, setting the stage for the lemon’s zesty brightness.

• Granulated sugar

  In the filling, sugar balances the tartness of the lemon juice and zest, ensuring the cheesecake is perfectly sweet without overwhelming the citrus.

• Sour cream

  Sour cream adds a subtle tang and smoothness to the filling, enhancing the creaminess while giving a little depth of flavor.

• Large eggs

  Eggs are essential for binding the ingredients in the filling and helping it set to a perfect, smooth consistency as it bakes.

• Vanilla extract

  This brings a warm, aromatic note that complements the lemon without overshadowing it, making the filling feel more well-rounded.

• Lemon zest

  Zest is the key to adding a burst of fresh citrus flavor, intensifying the lemon experience in the cheesecake filling and curd.

• Fresh lemon juice

  The lemon juice gives the dessert its signature tartness, balancing out the sweetness and adding a refreshing tang to both the curd and the filling.

• Heavy cream

  Heavy cream is used to create the luscious, velvety texture of the lemon curd. It also adds richness to the overall cheesecake.

• Cornstarch

  Cornstarch helps thicken the lemon curd to just the right consistency, ensuring it stays smooth and holds its shape on top of the cheesecake.

• Salt

  A pinch of salt brings out all the flavors in the cheesecake, enhancing the sweetness and cutting through the richness of the cream cheese.

• Cream of tartar

  This ingredient is key for stabilizing the meringue, helping it hold its shape while achieving that perfect airy texture.

• Granulated sugar (for meringue)

  Sugar sweetens the meringue and allows it to form stiff peaks, contributing to its smooth, glossy finish.

• Vanilla extract (for meringue)

  Just a splash of vanilla in the meringue enhances its flavor and ties it all together with the vanilla notes in the filling.

• Fresh lemon juice (for meringue)

  Adding lemon juice to the meringue gives it a subtle citrus tang that echoes the lemon curd and cheesecake, making sure every bite is bursting with lemony goodness.

Each of these ingredients works together to create the layers of this show-stopping cheesecake, ensuring the perfect balance of sweet, tart, creamy, and crisp textures.

How to Make Triple Lemon Meringue Cheesecake

Serving Suggestions for Triple Lemon Meringue Cheesecake

1. With a Dusting of Powdered Sugar

After that final hour in the fridge, serve your cheesecake with a light dusting of powdered sugar on top of the meringue. It adds an elegant touch and enhances the meringue’s glossy shine without taking away from the already bright, citrusy flavors.

2. Pair with Fresh Berries

Bright, juicy berries like raspberries or blueberries are a perfect contrast to the richness of the cheesecake. They add a pop of color, a burst of freshness, and just the right amount of tartness to balance out the sweetness of the meringue and cheesecake layers.

3. A Scoop of Whipped Cream on the Side

If you’re looking to take things over the top, serve your slice with a dollop of freshly whipped cream on the side. Its light, airy texture complements the cheesecake’s richness while adding an extra layer of indulgence.

Each of these little touches makes every bite feel like a special moment!

How to Store Triple Lemon Meringue Cheesecake

To keep your Triple Lemon Meringue Cheesecake as fresh and delicious as the day you made it, the key is to store it properly. After it’s cooled and set in the fridge, wrap it gently in plastic wrap or cover it with a tight-fitting lid. This will help maintain the creamy texture and prevent it from absorbing any funky fridge odors.

If you have leftover slices, you can also store them individually. Just cut each slice and wrap it in plastic wrap or place it in an airtight container. This helps preserve the delicate layers of meringue while keeping everything fresh for the next indulgent bite.

For longer storage, your cheesecake can last up to 3 days in the fridge. If you’re hoping to keep it around for a little longer, though, you can freeze it! Just be sure to cover it tightly with plastic wrap and then foil, making sure the meringue is fully protected. When you’re ready to enjoy it again, let it thaw in the fridge overnight. The meringue may soften slightly, but the flavors will still be as delightful as ever!

Conclusion

And there you have it, my friends! The journey to creating the ultimate Triple Lemon Meringue Cheesecake is now complete. From the buttery graham cracker crust to the velvety smooth cheesecake filling and the airy meringue topping, each layer brings its own magic to the table. This dessert isn’t just a treat for the taste buds—it’s a celebration of flavors, textures, and the joy of baking something truly special.

I hope you feel inspired to whip up this delightful cheesecake in your own kitchen, sharing it with loved ones or savoring every slice yourself. The bright citrusy notes, the luscious creaminess, and the delicate crunch of the meringue are sure to be a hit, making every bite a moment of pure bliss.

If you’re looking to save this recipe for later, feel free to print it out below. And remember, if you have any questions, feedback, or just want to share your experience making this cheesecake, I’m all ears! Happy baking, and may your kitchen be filled with the sweet aromas of Triple Lemon Meringue Cheesecake.

Print Recipe

Triple Lemon Meringue Cheesecake

Author: Emily Roberts Courses: Dessert

Difficulty: Advanced Prep Time 30 mins Cook Time 1 hr Rest Time 2 hrs Total Time 3 hrs 30 mins

Calories: 450

Description

A zesty fusion of tangy lemon cheesecake, smooth meringue, and a burst of citrus flavors, this Triple Lemon Meringue Cheesecake is a sweet, airy, and refreshingly bright dessert that’ll leave you craving every last bite. A perfect balance of sweet and tart!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 1/2 cups graham cracker crumbs

• ¹⁄₄ cup granulated sugar

• ¹⁄₂ cup unsalted butter, melted

• 3 packages (8 oz each) cream cheese, softened

• 1 cup granulated sugar

• ¹⁄₄ cup sour cream

• 3 large eggs

• 1 teaspoon vanilla extract

• 2 tablespoons lemon zest

• ¹⁄₄ cup fresh lemon juice

• ¹⁄₄ cup heavy cream

• ¹⁄₂ teaspoon cornstarch

• ¹⁄₄ teaspoon salt

• ¹⁄₂ teaspoon cream of tartar

• ¹⁄₄ cup granulated sugar (for meringue)

• ¹⁄₄ teaspoon vanilla extract (for meringue)

• ¹⁄₄ cup fresh lemon juice (for meringue)

Instructions

1. Preheat your oven to 325°F (163°C).
2. In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
3. Stir until the mixture is well combined and the crumbs are evenly coated with butter.
4. Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form the crust.
5. Use the back of a spoon to evenly press down the crumbs, making sure the crust is compact.
6. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
7. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
8. Gradually add 1 cup of granulated sugar and continue to beat until the mixture is fluffy and well combined.
9. Add the sour cream and mix until smooth.
10. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
11. Add the vanilla extract, lemon zest, and fresh lemon juice to the mixture, then beat until fully combined.
12. In a small bowl, mix the heavy cream, cornstarch, and salt together until the cornstarch is dissolved.
13. Slowly pour this heavy cream mixture into the cream cheese mixture while beating on low speed.
14. Continue mixing until the batter is smooth and silky.
15. Pour the cheesecake batter over the cooled graham cracker crust in the springform pan.
16. Smooth the top of the cheesecake with a spatula to ensure an even surface.
17. Bake the cheesecake in the preheated oven for 55 to 60 minutes, or until the center is set but still slightly jiggly.
18. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
19. After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature.
20. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to firm up.
21. To prepare the meringue, place the egg whites, cream of tartar, and vanilla extract in a clean mixing bowl.
22. Beat the egg whites on medium-high speed until soft peaks form.
23. Gradually add the remaining 1/4 cup of granulated sugar, a little at a time, while continuing to beat the meringue.
24. Continue to beat until stiff, glossy peaks form and the meringue holds its shape.
25. In a small saucepan, heat the fresh lemon juice over medium heat until warm, but not boiling.
26. Slowly drizzle the warm lemon juice into the meringue while beating constantly on medium speed.
27. Once the meringue is fully incorporated, spread it over the chilled cheesecake, covering the top completely.
28. Using a spatula, create soft peaks and swirls in the meringue.
29. Bake the cheesecake with the meringue topping at 350°F (177°C) for 8 to 10 minutes, or until the meringue is golden brown.
30. Carefully remove the cheesecake from the oven and let it cool at room temperature for 15 minutes.
31. Once the cheesecake has cooled slightly, carefully release the springform pan and remove the sides.
32. Place the cheesecake in the refrigerator for an additional hour before slicing and serving.

Note

• Make sure the cream cheese is softened to room temperature for a smoother batter.
• For a stronger lemon flavor, increase the lemon zest or add a bit more fresh lemon juice.
• If the meringue doesn't form stiff peaks, ensure the bowl and beaters are completely clean and free of grease.
• To avoid cracks in the cheesecake, do not overmix the batter, and bake at the recommended temperature.
• Refrigerating the cheesecake overnight allows the flavors to meld and improves texture.

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