This lovely Triple Lemon Meringue Cheesecake is packed with zesty lemon flavor, creamy cheesecake, and a fluffy meringue topping. It’s a tangy treat that brightens up any day!
I always find myself going back for seconds (and thirds) because it’s just that good! 😋 Pair it with a cup of tea, and you’ve got a perfect dessert moment. Trust me, you’ll love making it!
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base for your crust. If you’re out of graham crackers, you can use digestive biscuits or even crushed vanilla wafers for a different flavor.
Cream Cheese: The main ingredient for your filling, providing that creamy texture. If you can’t have dairy, look for dairy-free cream cheese alternatives, which work surprisingly well.
Sour Cream: It adds tanginess and richness. If you’re dairy-free, substitute with coconut cream or a vegan sour cream alternative for a similar effect.
Lemon Juice and Zest: Fresh lemons brighten the dish. If you don’t have fresh lemons, bottled lemon juice can work, but fresh provides a better flavor. The zest is also crucial for an intense lemon flavor.
Egg Whites: For the meringue. If you have an egg allergy, aquafaba (the liquid from canned chickpeas) can be whipped up as a great egg white substitute.
How Do You Make the Perfect Lemon Curd?
Making lemon curd can be a bit tricky, but it’s all about gentle heat and constant whisking to ensure a smooth texture. Here’s how to do it right!
- Start by whisking together the eggs, sugar, lemon juice, and zest in a heatproof bowl.
- Place this bowl over a pot of simmering water (the bottom should not touch the water). This creates a gentle heat.
- Keep whisking constantly to prevent the eggs from scrambling and to help thicken the curd for about 8-10 minutes.
- Once thick, stir in the butter gradually until it melts completely.
- Don’t forget to strain the mixture through a sieve to remove zest bits for a smooth finish!
What’s the Best Way to Get Stiff Peaks in Your Meringue?
Getting your meringue to the right consistency can be a little tricky, but here’s how to achieve those stiff peaks:
- Ensure your mixing bowl and beaters are completely clean and dry. Any fat will prevent the egg whites from whipping properly.
- Start whipping the egg whites on medium speed until they become frothy.
- Add cream of tartar for stability, which helps the meringue hold its shape.
- Gradually add sugar as you whip on high speed until you achieve stiff, glossy peaks. This usually takes around 5-7 minutes.
- Don’t underbeat! The meringue should stand tall when you lift the beater.
How to Make Triple Lemon Meringue Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For The Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour
- Zest of 1 lemon
- ½ cup freshly squeezed lemon juice (about 2-3 lemons)
For The Lemon Curd Layer:
- 3 large eggs
- 1 cup granulated sugar
- ½ cup freshly squeezed lemon juice
- 2 tbsp lemon zest
- 6 tbsp unsalted butter, cut into small pieces
For The Meringue Topping:
- 4 large egg whites
- 1 cup granulated sugar
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
How Much Time Will You Need?
This delicious dessert requires about 20 minutes of prep time and approximately 1 hour of baking time. Don’t forget to chill the cheesecake for at least 4 hours (or overnight) for the best results. Plan on at least 5 hours in total before serving, but the hands-on work is quite simple!
Step-by-Step Instructions:
1. Preparing the Crust:
First, preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir these together until everything is well mixed. Now, press this crumb mixture firmly into the bottom of a 9-inch springform pan to form your crust. Pop it in the oven and bake for 10 minutes, then take it out and set it aside to cool.
2. Making the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until it’s nice and smooth. Gradually add the sugar, mixing until combined. Crack in the eggs, one by one, making sure to mix well after each addition. Then, blend in the sour cream, flour, lemon zest, and lemon juice until the filling is totally smooth and creamy.
3. Baking the Cheesecake:
Pour your cheesecake filling over the prepared crust. Bake it in your preheated oven for 55-65 minutes, or until the center is nearly set—it’s okay if it still jiggles a bit! After baking, turn off the oven, crack the door open slightly, and let the cheesecake cool inside for about 1 hour. Once cooled, transfer it to the fridge and let it chill for at least 4 hours or overnight.
4. Preparing the Lemon Curd:
Next, let’s make the lemon curd! In a heatproof bowl, whisk together the eggs, sugar, lemon juice, and lemon zest. Place the bowl over a pot of simmering water (this is your double boiler) and keep whisking constantly for about 8-10 minutes until the mixture thickens. Gently add in the butter pieces and whisk until melted. Once thickened, remove from heat and strain the mixture through a sieve to remove any zest bits. Let this lemon curd cool completely before spreading it over your chilled cheesecake.
5. Making the Meringue:
Using a clean mixing bowl and beaters, whip the egg whites and cream of tartar together on medium speed until soft peaks start to form. Gradually add the sugar and then switch to high speed, whipping until you get stiff, glossy peaks. Finally, beat in the vanilla extract for extra flavor.
6. Assembling the Cheesecake:
Now it’s time to put it all together! Spread the cooled lemon curd evenly over your chilled cheesecake layer. Next, pipe or spread the meringue over the lemon curd layer. If you have a kitchen torch, gently brown the meringue until it’s golden and beautifully toasted on top. This step is optional but adds a lovely touch!
7. Serve and Enjoy:
Chill your assembled cheesecake for at least 30 minutes before slicing to let everything set beautifully. When ready to serve, slice it up and enjoy! You can drizzle with a little honey or extra lemon curd if you like. This rich, creamy triple-layered lemon dessert is sure to impress!
Enjoy this delightful treat that’s bursting with lemon flavor and topped with a perfectly toasted meringue!
Can I Use Other Types of Citrus for This Cheesecake?
Absolutely! You can substitute lemon with lime or orange for a different flavor profile. Just be sure to adjust the amount of zest and juice to your taste, as limes and oranges can have varying levels of sweetness.
What If My Cream Cheese Is Not Softened?
No worries! If your cream cheese is still cold, cut it into small cubes and let it sit out for about 30 minutes to soften. Alternatively, you can microwave it for about 10-15 seconds, just until it’s soft but not melted.
Can I Prepare This Cheesecake in Advance?
Yes! You can make the cheesecake, lemon curd, and meringue topping a day in advance. Simply store the cooled cheesecake in the refrigerator without the topping, then add the lemon curd and meringue just before serving for the freshest taste.
How Can I Prevent the Meringue from Weeping?
To avoid weeping meringue, ensure you’ve beaten the egg whites to stiff peaks and add the sugar gradually. Also, covering the meringue all the way to the edges of the cheesecake helps keep moisture out. Store the cheesecake in the fridge until you’re ready to serve to keep it fresh!