Triple Lemon Meringue Cheesecake – Creamy, Zesty & Decadent
Indulge in the bright, tangy flavors of this Triple Lemon Meringue Cheesecake! Silky smooth cheesecake is layered with luscious lemon curd and topped with fluffy, golden meringue for a show-stopping dessert. Perfect for special occasions, brunches, or when you want a decadent citrus treat, this cheesecake combines creamy texture with zesty lemon flavor in every bite.
Equipment
- Springform pan (8–9 inch)
- Mixing bowls
- Electric or stand mixer
- Whisk and spatula
- Saucepan (for lemon curd)
- Parchment paper for lining pan
- Oven and broiler
- Optional: candy thermometer, water bath setup
Ingredients
Crust (optional):
- 1 ½ cups graham cracker or digestive biscuit crumbs
- 4 tbsp unsalted butter, melted
- 2 tbsp sugar (optional)
Cheesecake Base:
- 16 oz (450 g) cream cheese, room temperature
- ¾ cup sugar
- 2 large eggs, room temperature
- 2 tsp lemon zest
- 2 tbsp fresh lemon juice
- ¼ cup heavy cream or sour cream
- 1 tsp vanilla extract (optional)
Lemon Curd Layer:
- ¼ cup fresh lemon juice
- 2 tsp lemon zest
- ¼ cup sugar
- 1 large egg + 1 large egg yolk
- 2 tbsp unsalted butter
Meringue Topping:
- 2 large egg whites
- ¼ cup sugar
- ¼ tsp cream of tartar (optional, for stability)
Instructions
- Prepare crust (if using): Mix crumbs, sugar, and butter. Press into springform pan and pre-bake 5–7 minutes. Cool.
- Make cheesecake batter: Beat cream cheese and sugar until smooth. Add eggs one at a time, then fold in lemon zest, lemon juice, cream, and vanilla. Pour over crust.
- Bake cheesecake: Bake at 325°F (160°C) for 45–55 minutes. Optional water bath prevents cracks. Cool completely.
- Prepare lemon curd: Cook lemon juice, zest, sugar, and eggs gently until thickened. Stir in butter. Cool slightly.
- Layer lemon curd: Spread over cooled cheesecake. Chill 15–20 minutes.
- Whip meringue: Beat egg whites, sugar, and cream of tartar to stiff peaks. Spread over lemon curd.
- Brown meringue: Broil briefly or use a torch until peaks are golden.
- Chill cheesecake: Refrigerate 2–4 hours before slicing.
Notes
- Use room-temperature ingredients for a smooth, lump-free batter.
- Strain grated cucumber or lemon zest for clean texture (if adapting variations).
- Chill cheesecake before topping with meringue to prevent melting.
- Optional variations: chocolate or nut crust, berry compote, alcohol infusion, mini cheesecakes, gluten-free crust, or vegan adaptations.
- Avoid overbaking or overmixing to maintain creamy texture and prevent cracks.