This Triple Lemon Meringue Cheesecake is a zesty treat that will brighten your day! With a creamy lemon filling, crunchy base, and fluffy meringue, it’s a sweet, citrusy hug on a plate.
Honestly, the meringue is like a cloud of happiness that makes you smile with every bite! I love having this cheesecake for special occasions or just to make a regular day feel extra special.
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are great for the crust, but if you can’t find them, crushed digestive biscuits or vanilla wafer cookies can be a tasty alternative.
Cream Cheese: Full-fat cream cheese delivers that rich texture, but you can use Neufchâtel cheese for a lighter option. Just remember that it might not be as creamy.
Lemon Juice & Zest: Fresh lemons work best for that bright flavor. If you’re lacking fresh lemons, bottled lemon juice can do in a pinch, but fresh is definitely more vibrant.
Egg Whites: For the meringue, fresh egg whites are recommended for stability. If you need an egg-free version, a aquafaba (the liquid from canned chickpeas) can also whip up nicely!
How Do You Get Perfectly Fluffy Meringue?
Meringue can be tricky! It’s all about achieving those stiff peaks. First, ensure your bowl and beaters are clean and dry; any grease can prevent the egg whites from whipping properly. Start by beating the egg whites with a pinch of cream of tartar for stability.
- Beat until soft peaks form before adding sugar gradually.
- Continue beating until the mixture is glossy and stiff peaks form. This should look like shiny, tight curls.
- Finally, add vanilla extract and beat until combined, but don’t overmix!
How to Make Triple Lemon Meringue Cheesecake?
Ingredients You’ll Need:
For The Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
For The Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ¼ cup sour cream
- Zest of 2 lemons
- ½ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
For The Lemon Curd Layer:
- 3 large egg yolks
- ½ cup granulated sugar
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 4 tablespoons unsalted butter
For The Meringue Topping:
- 4 large egg whites
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- A pinch of cream of tartar
How Much Time Will You Need?
This delicious dessert will take about 30 minutes of active prep time plus about 1 hour of baking time, and then you’ll need to chill it for at least 5 hours (or overnight). Your patience will be rewarded with a wonderfully zesty cheesecake!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until everything is well combined. Now, press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for about 10 minutes or until it’s slightly golden. Once done, take it out and let it cool.
2. Make the Cheesecake Filling:
Next, in a large mixing bowl, beat the softened cream cheese with granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, making sure to beat well after each addition. Then, mix in the sour cream, lemon zest, lemon juice, and vanilla extract until everything is blended smoothly. Pour the creamy filling over your cooled crust, spreading it out evenly.
3. Bake the Cheesecake:
For the baking part, place your springform pan into a larger baking dish filled with water (this is called a water bath, which helps the cheesecake cook evenly). Bake in your preheated oven for 50-60 minutes, until the center is set but still a little jiggly. After baking, turn off the oven and let the cheesecake cool inside for about 1 hour. Then, if you can resist, pop it in the fridge to chill for at least 4 hours or overnight.
4. Prepare the Lemon Curd:
Now let’s make the tangy lemon curd. In a medium saucepan over low heat, whisk together the egg yolks, sugar, lemon juice, and lemon zest. Keep whisking as it cooks for about 8-10 minutes until it thickens. Once thickened, remove it from the heat and stir in the butter until it’s all melted. After it cools down a bit, pour the lemon curd over your chilled cheesecake layer and refrigerate again until it sets.
5. Make the Meringue Topping:
In a clean and dry bowl, beat the egg whites with a pinch of cream of tartar until soft peaks begin to form. Gradually add the granulated sugar while continuing to beat until the mixture reaches stiff peaks and is glossy. Gently fold in the vanilla extract for flavor.
6. Assemble the Cheesecake:
Preheat your oven again, this time to 350°F (175°C). Spread the fluffy meringue on top of the lemon curd layer. Use a spatula to create peaks and swirls for a pretty finish. Bake it for about 10-15 minutes until the meringue is beautifully golden brown.
7. Cool and Serve:
Let the cheesecake cool at room temperature for a bit, then refrigerate again for at least 1 hour. When you’re ready to enjoy, slice it up and serve it cold. Feel free to garnish with lemon slices or berries to make it even more delightful. Enjoy your refreshing Triple Lemon Meringue Cheesecake!
Can I Substitute the Cream Cheese?
Yes, you can substitute cream cheese with mascarpone cheese for a slightly different flavor and creaminess. Just keep in mind that mascarpone is a bit sweeter, so you might want to reduce the sugar slightly for balance.
How Do I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days. If you need to store it longer, you can freeze it! Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe container for up to 2-3 months. Thaw in the fridge overnight before serving.
Can I Make the Lemon Curd Ahead of Time?
Absolutely! You can prepare the lemon curd up to a week in advance. Just store it in an airtight container in the refrigerator. Make sure it cools completely before sealing it to prevent condensation from forming inside the container.
I Don’t Have a Springform Pan; Can I Use a Regular Pan?
Yes, you can use a regular round cake pan, but ensure you line it with parchment paper for easier removal. You might have to be more careful when slicing to preserve the layers, as the edges won’t lift off as easily as in a springform pan.
