Description

This Triple Lemon Meringue Cheesecake is the ultimate citrus dessert! Featuring a creamy lemon-infused cheesecake, a tangy homemade lemon curd, and a billowy meringue topping, it’s a stunning centerpiece for any occasion. Perfect for lemon dessert lovers seeking a bold, refreshing treat.

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tbsp unsalted butter, melted

For the Cheesecake:

24 oz (675g) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
Zest of 2 lemons
1/2 cup fresh lemon juice

For the Lemon Curd:

3 large eggs
3/4 cup granulated sugar
1/3 cup fresh lemon juice
Zest of 1 lemon
6 tbsp unsalted butter

For the Meringue:

4 large egg whites
1/2 cup granulated sugar
1/4 tsp cream of tartar
1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Crust: Preheat oven to 325°F (160°C). Mix graham crumbs, sugar, and melted butter. Press into the bottom of a springform pan. Bake for 10 minutes. Let cool.
Make the Cheesecake: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, lemon zest, and juice. Pour over the crust and bake for 50–60 minutes until set. Cool completely.
Lemon Curd Layer: Whisk eggs, sugar, lemon juice, and zest in a saucepan over low heat. Stir constantly until thickened. Remove from heat and stir in butter. Let cool slightly, then spread over the cooled cheesecake. Chill until set.
Meringue Topping: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and vanilla, beating to stiff peaks. Spread or pipe onto the lemon curd layer.
Toast the Meringue: Use a kitchen torch to lightly brown the meringue or broil briefly in the oven. Chill before serving.

Notes

For clean slices, dip the knife in hot water between cuts.
The cheesecake can be made a day in advance and topped with meringue just before serving.
Store leftovers in the fridge for up to 3 days.