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Triple Lemon Meringue Cheesecake

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  • Author: Olivia
  • Prep Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 5 hours 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Triple Lemon Meringue Cheesecake is a luscious, layered dessert featuring a buttery graham cracker crust, creamy lemon-infused cheesecake, tangy lemon curd, and a fluffy torched meringue topping. This show-stopping treat delivers bold citrus flavor in every bite—perfect for spring and summer gatherings.

Ingredients

Crust:

  • 1 1/2 cups graham cracker crumbs

  • 1/4 cup granulated sugar

  • 6 tbsp melted butter

Cheesecake Layer:

  • 24 oz cream cheese, softened

  • 1 cup granulated sugar

  • 3 large eggs

  • 1/2 cup sour cream

  • 1/4 cup fresh lemon juice

  • 1 tbsp lemon zest

  • 1 tsp vanilla extract

Lemon Curd Layer:

  • 4 large egg yolks

  • 1/2 cup granulated sugar

  • 1/4 cup fresh lemon juice

  • 1 tbsp lemon zest

  • 4 tbsp butter

Meringue Topping:

  • 4 large egg whites

  • 1/2 cup granulated sugar

  • 1/4 tsp cream of tartar

  • 1 tsp vanilla extract

Instructions

  • Preheat Oven: Preheat to 325°F (163°C). Line the bottom of a springform pan with parchment paper and lightly grease the sides.

  • Make Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then cool.

  • Cheesecake Layer: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, lemon juice, zest, and vanilla. Pour over crust. Bake for 50–60 minutes, or until center is just set. Cool completely.

  • Lemon Curd: Whisk egg yolks, sugar, lemon juice, and zest in a saucepan over medium heat until thickened. Stir in butter until melted. Let cool, then spread over cheesecake layer. Refrigerate for 2 hours.

  • Meringue: Beat egg whites and cream of tartar until foamy. Gradually add sugar, then vanilla, and beat until stiff peaks form.

  • Top and Torch: Spread meringue over chilled cheesecake. Use a kitchen torch to toast the meringue or bake at 425°F (218°C) for 5–7 minutes until golden.

  • Chill and Serve: Chill for at least 2 more hours or overnight before slicing.

Notes

  • Use a water bath during baking for a crack-free cheesecake.

  • Homemade lemon curd can be made ahead and stored in the fridge.

  • For a lighter flavor, reduce the lemon zest slightly.

Find it online: https://yumlyhub.com/triple-lemon-meringue-cheesecake/