Triple Lemon Meringue Cheesecake Recipe | Best Lemon Dessert
Bright, tangy, and irresistibly creamy—this triple lemon meringue cheesecake combines a buttery crust, rich lemon cheesecake filling, and a cloud of toasted meringue. A show-stopping dessert that’s perfect for spring gatherings, holidays, or whenever you crave a citrusy treat.
Equipment
- 9-inch springform pan
- Stand mixer or hand mixer
- Whisk
- Saucepan (for lemon curd)
- Kitchen torch or oven broiler
- Mixing bowls
Ingredients
Crust:
- 2 cups graham cracker or digestive biscuit crumbs
- ½ cup melted butter
- 2 tbsp sugar
Cheesecake Filling:
- 24 oz (675 g) cream cheese, softened
- 1 cup sugar
- 3 large eggs
- Zest of 2 lemons
- ½ cup sour cream
Lemon Curd:
- ½ cup lemon juice (fresh)
- Zest of 1 lemon
- ½ cup sugar
- 3 egg yolks
- 4 tbsp butter
Meringue Topping:
- 4 egg whites
- ½ cup sugar
- Pinch of cream of tartar
Instructions
- Prepare Crust: Mix crumbs, butter, and sugar. Press into springform pan. Chill.
- Make Cheesecake Filling: Beat cream cheese until smooth. Add sugar, eggs (one at a time), lemon zest, and sour cream. Pour over crust. Bake at 325°F (160°C) in a water bath for 50–60 minutes until set but slightly jiggly. Cool completely.
- Cook Lemon Curd: Whisk juice, zest, sugar, and yolks over low heat until thickened. Stir in butter. Strain and cool. Spread evenly over cooled cheesecake.
- Whip Meringue: Beat egg whites with cream of tartar until foamy. Gradually add sugar. Whip to stiff peaks. Spread or pipe over cheesecake. Torch or broil until golden.
- Chill & Serve: Refrigerate at least 4 hours before slicing. Garnish with lemon zest curls or edible flowers.
Notes
- Make-Ahead: Bake cheesecake and curd a day ahead; add meringue before serving.
- Storage: Refrigerate up to 4 days.
- Freezer-Friendly: Freeze cheesecake without meringue for up to 2 months.
- Variations: Try mini cheesecakes, gluten-free crust, or raspberry swirl.
- Tip: Use fresh lemons for zest and juice — bottled juice won’t deliver the same brightness.