Triple Lemon Meringue Cheesecake

Here’s a recipe for a Triple Lemon Meringue Cheesecake that combines the tangy lemon flavors of a traditional lemon meringue pie with the creamy, rich texture of a cheesecake. It’s a showstopper!

Triple Lemon Meringue Cheesecake Recipe

Ingredients:

For the Crust:

1 ½ cups graham cracker crumbs (about 12 graham crackers)
¼ cup granulated sugar
1 tsp lemon zest
6 tbsp unsalted butter, melted

For the Lemon Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
2 large egg yolks (discard the whites or save for meringue)
½ cup sour cream
½ cup fresh lemon juice (about 3-4 lemons)
2 tbsp lemon zest
2 tbsp all-purpose flour (for thickening)

For the Lemon Curd:

½ cup fresh lemon juice (about 3 lemons)
1 tbsp lemon zest
⅔ cup granulated sugar
4 large egg yolks
6 tbsp unsalted butter, cubed
1 tbsp cornstarch (optional, for thicker curd)

For the Meringue Topping:

4 large egg whites
½ cup granulated sugar
1 tsp vanilla extract
Pinch of salt

Instructions:

1. Prepare the Crust:

Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and lemon zest.
Add the melted butter and mix until the crumbs are evenly coated.
Press the mixture into the bottom of a 9-inch springform pan, making sure it’s compact and even.
Bake the crust for 10 minutes, then remove it from the oven and set aside to cool while you prepare the filling.

2. Make the Lemon Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and fluffy.
Add the eggs and egg yolks one at a time, beating well after each addition.
Add the sour cream, lemon juice, lemon zest, and flour, mixing until combined.
Pour the cheesecake mixture into the cooled crust and smooth the top.
Bake at 325°F (163°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly (it will firm up as it cools).
Let the cheesecake cool completely in the pan, then refrigerate for at least 4 hours (or overnight).

3. Prepare the Lemon Curd:

In a medium saucepan, combine the lemon juice, lemon zest, sugar, and egg yolks over medium heat. Whisk constantly until the mixture thickens, about 5-7 minutes.
If you want a thicker curd, whisk in the cornstarch dissolved in a little water, then cook for another 2 minutes.
Remove from heat and stir in the cubed butter until melted and smooth.
Transfer the lemon curd to a bowl, cover with plastic wrap (press the wrap directly onto the curd to prevent a skin from forming), and let it cool to room temperature. Once cooled, refrigerate until ready to assemble.

4. Make the Meringue:

In a clean mixing bowl, beat the egg whites and salt with an electric mixer on medium speed until soft peaks form.
Gradually add the sugar, one tablespoon at a time, continuing to beat until stiff peaks form. Add the vanilla extract and mix gently.
Spoon or pipe the meringue onto the chilled cheesecake, covering the entire surface, and create decorative peaks with a spatula.

5. Assemble and Bake:

Preheat your oven to 375°F (190°C).
Place the cheesecake with meringue back into the oven for 5-7 minutes or until the meringue is golden brown. Keep an eye on it to avoid burning.
Remove the cheesecake from the oven and let it cool completely. Refrigerate again for at least 2 hours to set the meringue.

6. Serve:

Before serving, spread the cooled lemon curd over the top of the meringue layer, or serve it on the side.
Slice carefully and enjoy!

Tips:

If you don’t want to make lemon curd, you could use store-bought lemon curd, though homemade curd will make the cheesecake extra special.
For an extra pop of lemon flavor, you can drizzle a little bit of lemon glaze over the top of the cheesecake.
Make sure the cheesecake is fully cooled before adding the meringue to avoid it melting.

Enjoy your triple lemon meringue cheesecake! It’s the perfect blend of tart lemon, creamy cheesecake, and sweet meringue.