Triple Lemon Meringue Cheesecake Recipe

If you’re ready to embark on a truly zesty baking adventure, let me introduce you to the Triple Lemon Meringue Cheesecake. This show-stopping dessert isn’t just cheesecake; it’s a symphony of tangy lemon curd, cloud-like meringue, and velvety, citrus-kissed cheesecake, all nestled atop a buttery graham cracker crust. Each forkful is a balance of sweet and tart, rich and airy—trust me, once you slice in, this is destined to become your most-requested, most-celebrated treat.

Ingredients You’ll Need

Ingredients You’ll Need

What makes this Triple Lemon Meringue Cheesecake irresistible is that every ingredient, even the humblest lemon or egg, adds something essential: tang, texture, color, or creaminess. Get set for easy-to-find staples with big, bold flavors!

• Graham cracker crumbs: For a sturdy, slightly sweet, and delightfully crunchy base that soaks up every luscious layer above.
• Granulated sugar: Sweetens the crust, cheesecake, curd, and meringue for uniform flavor and caramelizes beautifully when torched.
• Unsalted butter: Melts into the crumbs for a buttery foundation, and enriches the lemon curd for creamy silkiness.
• Cream cheese: The heart of the cheesecake; use full-fat for extra creaminess and a smooth, rich texture.
• Eggs (whole and yolks): Binding power and structure for the cheesecake and lemon curd, plus fluffy egg whites for cloudlike meringue.
• Sour cream: Adds a gentle tang and soft, tender texture to your cheesecake filling.
• Heavy cream: Makes the filling airy and indulgent with a lovely, subtle richness.
• Lemon zest: Packed with natural lemon oils, it infuses intense lemon flavor and beautiful flecks throughout the dessert.
• Fresh lemon juice: Signature sharp, sunny brightness for both cake and curd—it’s the backbone of every lemony bite.
• Cream of tartar: Stabilizes the meringue so it whips up silky and stays billowy long after you’ve sliced in.

How to Make Triple Lemon Meringue Cheesecake

Step 1: Prepare the Graham Cracker Crust

Start by preheating your oven to 325°F (160°C). In a large bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture has the texture of wet sand and every crumb is coated in buttery goodness. Press firmly into the bottom of a 9-inch (23 cm) springform pan, making sure the crust is even and compact. Bake for 10 minutes—just enough for the crust to set and take on a deeper, toasty flavor. Set aside to cool while you whip up the filling.

Step 2: Mix Up the Lemon Cheesecake Filling

Grab your stand mixer or trusty hand mixer and beat the softened cream cheese with granulated sugar until luxuriously smooth and lump-free. Add the eggs one at a time, mixing gently after each so the batter stays creamy, not airy. Fold in the sour cream, heavy cream, fresh lemon juice, and all that sunny lemon zest. Every ingredient here is working together for a filling that’s tangy, velvety, and impossible to resist. Pour this dreamy batter over your cooled crust, smoothing the top.

Step 3: Bake the Cheesecake to Creamy Perfection

Slide your cheesecake into the oven and bake for 50–55 minutes. The edges should look set, but the center should still have the slightest jiggle—like a waterbed. Don’t worry! This ensures a creamy, never-dry center. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours (overnight is even better for the silkiest texture).

Step 4: Make the Lemon Curd Layer

In a small saucepan, whisk together fresh lemon juice, lemon zest, granulated sugar, and those rich egg yolks. Whisk constantly over medium heat, watching as the mixture thickens to a lush, pudding-like consistency—this takes just a few minutes. Remove from the heat and stir in butter, which brings the curd together into a glossy, smooth spread. Cool it, then smooth it evenly over your chilled cheesecake. This is where the “triple” in Triple Lemon Meringue Cheesecake really shines!

Step 5: Whip and Torch the Meringue Topping

For that signature cloud on top, whip your room-temperature egg whites and cream of tartar to soft peaks. Gradually add the sugar and beat until the meringue is glossy and forms stiff peaks. Heap or pipe the meringue across the lemon curd, taking it right to the crust for a totally sealed “sundae.” To finish, carefully toast the meringue with a kitchen torch for golden swirls, or briefly broil in the oven (watch it like a hawk!). Chill until serving for the grand reveal.

How to Serve Triple Lemon Meringue Cheesecake

Garnishes

For a beautiful finish, sprinkle a little extra lemon zest on top, or add thinly sliced candied lemon wheels. Fresh, edible flowers or delicate mint sprigs can bring a pop of color and a garden-fresh aroma. If you’re feeling playful, dot the serving plate with extra lemon curd for even more flavor and flair.

Side Dishes

Let Triple Lemon Meringue Cheesecake be the star, but pair with unsweetened hot tea or a light raspberry coulis if you’d like a gentle balance to all that citrus. A scoop of vanilla bean or honey ice cream by its side is pure elegance, especially for special occasions. Or simply serve with a plate of mixed summer berries for a casual, garden-party feel.

Creative Ways to Present

Go for sky-high drama by piling the meringue extravagantly and torching it tableside in front of guests. Mini cheesecakes, made in muffin tins, are perfect for parties or gifting. For a quirky twist, layer all three elements into individual parfait glasses for a deconstructed (but still utterly decadent) presentation.

Make Ahead and Storage

Storing Leftovers

Store leftover Triple Lemon Meringue Cheesecake covered (a springform pan with a tightening lid is ideal) in the refrigerator for up to 4 days. The meringue may soften a touch the longer it sits, but all those tangy, creamy layers stay beautifully intact. A great excuse to sneak a slice for breakfast!

Freezing

If you want to freeze, do so before adding the meringue. Wrap the cooled cheesecake tightly in plastic and foil, then freeze for up to two months. Thaw overnight in the refrigerator before adding freshly whipped and toasted meringue for best results.

Reheating

Triple Lemon Meringue Cheesecake is best served chilled, but if you prefer just a touch of warmth, let the cheesecake sit at room temperature for about 30 minutes before slicing. Avoid microwaving, as this can melt the meringue and disrupt the texture. Trust the fridge and a little patience for perfect results!

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice really makes a world of difference here, delivering a clean, vibrant flavor. Bottled juice can be dull or slightly bitter, so if you can, always opt for fresh lemons in your Triple Lemon Meringue Cheesecake.

How do I keep the cheesecake from cracking?

For a perfectly smooth top, don’t overmix your batter once the eggs are in, and avoid drastic temperature changes. Letting the cheesecake cool gradually and chilling before unmolding will help you achieve that flawless finish.

What’s the best way to toast the meringue?

A small kitchen torch gives you the most control and creates gorgeous, evenly golden peaks. If you don’t have one, pop the cheesecake under a very hot broiler for a few seconds, turning as needed—just watch it closely to prevent burning!

Can I make this cheesecake gluten-free?

Absolutely! Simply substitute the graham crackers for your favorite gluten-free variety. The rest of the recipe for Triple Lemon Meringue Cheesecake is naturally gluten-free, just ensure all other ingredients are labeled safe if cross-contamination is a concern.

How far in advance can I assemble the cheesecake?

You can prepare the cheesecake base and lemon curd up to 2 days ahead. Add and toast the meringue on the day you plan to serve for the freshest look and texture. This makes Triple Lemon Meringue Cheesecake perfect for entertaining or special occasions.

Final Thoughts

Every time I make Triple Lemon Meringue Cheesecake, it disappears with happy sighs and requests for the recipe. If you love bright citrus flavors and creamy, cloud-like desserts, give this a try—it’s a guaranteed crowd-pleaser and a zesty twist on tradition you’ll come back to again and again!