Triple Lemon Meringue Cheesecake

Slice of triple lemon meringue cheesecake with fluffy meringue topping and lemon garnish

If you love citrus desserts, the Triple Lemon Meringue Cheesecake is a treat you must try! This dessert combines a rich and creamy cheesecake with a tangy lemon curd and fluffy meringue on top. It’s perfect for special occasions or a delightful sweet ending to any meal.

Why Make This Recipe

This recipe is a great choice for anyone who loves the bright flavor of lemons. The blend of creamy cheesecake, tart lemon curd, and light meringue creates an unforgettable flavor. Plus, it impresses your guests and family with its delicious looks and taste. Enjoying this cheesecake is like having a piece of sunshine on your plate!

How to Make Triple Lemon Meringue Cheesecake

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 16 oz cream cheese
  • 1 cup sugar
  • 3 large eggs
  • 1/4 cup lemon juice
  • Zest of 2 lemons
  • 2 cups lemon curd
  • 3 large egg whites
  • 1/4 tsp cream of tartar
  • 1/2 cup sugar

Directions

  1. Preheat the oven to 325°F (163°C).
  2. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture into the bottom of a springform pan.
  3. In a large bowl, beat the cream cheese until it is smooth. Add 1 cup sugar, eggs, lemon juice, and lemon zest; blend until everything is well combined. Pour this mixture over the crust.
  4. Bake for 50-60 minutes, or until the center is set. Allow the cheesecake to cool.
  5. Spread lemon curd over the cooled cheesecake.
  6. To make the meringue, whip the egg whites with cream of tartar until soft peaks form. Gradually add 1/2 cup sugar and continue whipping until stiff peaks form.
  7. Spread the meringue over the lemon curd. Use a spatula to create peaks.
  8. Bake for an additional 10-15 minutes or until the meringue is lightly browned.
  9. Let it cool and refrigerate before serving.

How to Serve Triple Lemon Meringue Cheesecake

This cheesecake is best served chilled. Cut it into slices and enjoy it as a sweet dessert. It pairs well with whipped cream or fresh berries for an extra treat.

How to Store Triple Lemon Meringue Cheesecake

Store any leftover cheesecake in the refrigerator. Cover it with plastic wrap or a lid to keep it fresh. It will stay delicious for up to 3 days.

Tips to Make Triple Lemon Meringue Cheesecake

  • Ensure the cream cheese is at room temperature before mixing for a smoother texture.
  • Be careful not to overbake the meringue; it should be just lightly browned.
  • If you want a thicker crust, use more graham cracker crumbs or press the mixture down harder.

Variation

You can add a layer of fresh blueberries or raspberries on top of the lemon curd before adding the meringue. This adds flavor and color to your cheesecake.

FAQs

Can I use store-bought lemon curd?

Yes, you can use store-bought lemon curd to save time. However, homemade lemon curd adds a rich flavor that enhances the cheesecake.

Can I make this cheesecake in advance?

Absolutely! This cheesecake can be made a day ahead. Just store it in the refrigerator until you’re ready to serve it.

What if I don’t have a springform pan?

If you do not have a springform pan, you can use a regular pie dish, but it might be a little harder to remove the cheesecake after baking. Consider using parchment paper to help lift it out more easily.

Print
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Triple Lemon Meringue Cheesecake

  • Author: mrrachidmohssine
  • Total Time: 95 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A rich and creamy cheesecake topped with tangy lemon curd and fluffy meringue, perfect for special occasions.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 16 oz cream cheese
  • 1 cup sugar
  • 3 large eggs
  • 1/4 cup lemon juice
  • Zest of 2 lemons
  • 2 cups lemon curd
  • 3 large egg whites
  • 1/4 tsp cream of tartar
  • 1/2 cup sugar

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture into the bottom of a springform pan.
  3. In a large bowl, beat the cream cheese until smooth. Add 1 cup sugar, eggs, lemon juice, and lemon zest; blend until well combined. Pour this mixture over the crust.
  4. Bake for 50-60 minutes, or until the center is set. Allow the cheesecake to cool.
  5. Spread lemon curd over the cooled cheesecake.
  6. To make the meringue, whip the egg whites with cream of tartar until soft peaks form. Gradually add 1/2 cup sugar and continue whipping until stiff peaks form.
  7. Spread the meringue over the lemon curd. Use a spatula to create peaks.
  8. Bake for an additional 10-15 minutes or until the meringue is lightly browned.
  9. Let it cool and refrigerate before serving.

Notes

Serve chilled and cut into slices. Pairs well with whipped cream or fresh berries.

  • Prep Time: 20 minutes
  • Cook Time: 75 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 21g
  • Sodium: 290mg
  • Fat: 23g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 85mg

Keywords: cheesecake, lemon meringue, dessert, citrus, special occasions

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