Triple Lemon Meringue Cheesecake Recipe

If you adore lemony desserts that are both rich and refreshingly bright, you are absolutely going to fall head over heels for this Triple Lemon Meringue Cheesecake. Imagine a buttery graham cracker crust holding a luscious, tangy cheesecake bursting with three layers of lemon flavor: zesty lemon in the filling, a silky homemade lemon curd, and a cloud of toasted meringue on top. Each bite is a perfect balance of creamy, tart, and sweet that sings with sunshine and celebration. I can’t wait to walk you through every step to make this stunning showstopper your new favorite dessert to impress friends and treat yourself alike.

Ingredients You’ll Need

The magic of this cheesecake lies in its simple yet thoughtfully chosen ingredients. Each element brings something essential to the table, whether it’s the creamy smoothness of cream cheese, the fresh brightness of lemon juice and zest, or the irresistible fluffiness of a homemade meringue. Let’s gather everything you’ll need to create this delightful Triple Lemon Meringue Cheesecake masterpiece:

• Graham cracker crumbs: The crunchy, slightly sweet base that gives great texture and holds it all together.
• Unsalted butter: Adds richness and helps bind the crust perfectly.
• Sugar: Sweetens both the crust and the creamy layers just right.
• Cream cheese: The star for that lusciously creamy, tangy cheesecake body.
• Eggs: Provide structure and a velvety texture in the filling and meringue.
• Sour cream: Adds moisture and a slight tang that balances the richness.
• Fresh lemons (juice and zest): The soul of the cheesecake, delivering that bright, zesty punch in three different ways.
• Vanilla extract: A warm undertone that layers beautifully with the lemon notes.
• Butter (for lemon curd): Creates a smooth, melt-in-your-mouth curd finish.
• Cream of tartar: Helps stabilize the meringue for that perfect fluffy and glossy finish.

How to Make Triple Lemon Meringue Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, and sugar until they form a uniform mixture. Press this firmly into the bottom of a 9-inch springform pan so it forms a solid, even foundation. Bake for about 10 minutes until the crust turns lightly golden and sets beautifully. This simple step sets the stage for the luscious filling that’s coming.

Step 2: Make the Cheesecake Filling

In a large bowl, beat softened cream cheese with sugar until incredibly smooth and creamy. Incorporate the eggs one at a time, mixing well after each addition to keep the texture silky. Stir in sour cream, lemon zest, fresh lemon juice, and vanilla extract until everything is combined into a luscious, tangy batter. Pour this over the cooled crust and spread it evenly, making sure every bite will deliver that bright lemon flavor.

Step 3: Bake the Cheesecake

Set your cheesecake pan in a water bath—placing the springform pan inside a larger baking dish filled with water—to ensure gentle, even cooking without cracking. Bake for 50-60 minutes until the edges are firm but the center still jiggles just a bit. This slow, careful baking gives it that melt-in-your-mouth texture you want. Once done, leave the cheesecake to cool in the oven with the door slightly open, then refrigerate for at least 4 hours or overnight to set thoroughly.

Step 4: Prepare the Lemon Curd

While the cheesecake chills, whisk egg yolks, sugar, lemon juice, and lemon zest together in a saucepan over low heat. Stir constantly until the mixture thickens into a glossy curd, about 8-10 minutes. Off the heat, mix in butter until silky smooth. After it cools a little, pour the curd over the cheesecake layer. Return it to the fridge and let this luscious second layer firm up nicely.

Step 5: Make the Meringue Topping

Beat egg whites with cream of tartar until soft peaks form, then slowly add sugar while continuing to beat until stiff, glossy peaks appear. Fold in vanilla extract to add warmth and depth. This fluffy meringue topping will crown your cheesecake with lightness that perfectly balances the rich, tangy layers below.

Step 6: Assemble and Bake the Meringue

Preheat your oven to 350°F (175°C). Spread the meringue generously over the lemon curd, using a spatula to create pretty peaks and swirls. Bake for 10-15 minutes or until the meringue turns a gorgeous golden brown, adding a toasty, slightly caramelized flavor and that classic meringue crunch.

Step 7: Cool and Serve

Allow your Triple Lemon Meringue Cheesecake to cool at room temperature for a little while before transferring it back to the fridge for another hour to firm up everything perfectly. When ready, slice and serve chilled for the most refreshing, tangy, and sweet bite imaginable. It’s truly a celebration of lemon in every single layer.

How to Serve Triple Lemon Meringue Cheesecake

Garnishes

Adding simple garnishes can elevate your presentation and flavor. Fresh lemon slices or thin lemon zest curls make a beautiful and fragrant accent. Bright berries like raspberries or blueberries also complement the tart lemon beautifully, adding a pop of color and a little natural sweetness. A dusting of powdered sugar is lovely for that final elegant touch.

Side Dishes

This cheesecake shines as a dessert on its own, but if you want to create a more indulgent experience, serve it alongside a dollop of freshly whipped cream or a small scoop of vanilla bean ice cream. For a fruity contrast, try it with a light mixed berry salad or a drizzle of raspberry coulis. These sides bring balance and complexity, making your dessert plate complete.

Creative Ways to Present

For a festive or elegant occasion, serve individual slices with more meringue piped on top or use mini springform pans for personal portions. You can also build a layered parfait inside glasses with crumbled graham cracker crust, lemon curd, cheesecake filling, and meringue swirled on top—every spoonful bursting with that signature Triple Lemon Meringue Cheesecake flavor in a fun new format!

Make Ahead and Storage

Storing Leftovers

Store any leftover Triple Lemon Meringue Cheesecake in an airtight container or covered tightly with plastic wrap in the refrigerator. It will stay fresh and delicious for up to 4 days. The flavors actually meld and deepen after resting, so leftovers can be even better!

Freezing

If you want to save this cheesecake for longer, you can freeze it. Wrap the cheesecake tightly in plastic wrap and then in foil to protect it from freezer burn. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving to preserve the texture and triple lemon brightness.

Reheating

This cheesecake is best enjoyed cold, but if you prefer a slightly softer texture, allow it to sit at room temperature for 20-30 minutes before serving. Avoid microwaving, as this can cause the meringue to weep and the cheesecake to lose its luxurious texture.

FAQs

Can I use store-bought lemon curd for this recipe?

While store-bought lemon curd will work in a pinch, making your own fresh lemon curd adds unparalleled freshness and brightness that really enhances the triple lemon layers. It’s worth the extra effort for that zingy, silky layer.

What if I don’t have a springform pan?

A springform pan is ideal for cheesecakes to easily remove the delicate edges, but if you don’t have one, you can use a regular cake pan lined with parchment paper. Just be extra careful when removing the cheesecake to avoid cracks.

Can I make this cheesecake ahead of time?

Absolutely! This is a wonderful make-ahead dessert. You can prepare the entire cheesecake a day in advance, which actually helps the flavors meld beautifully. Just keep it refrigerated until serving.

Why do you use a water bath for baking?

The water bath creates gentle and even heat around the cheesecake, preventing cracks and ensuring a smooth, creamy texture. It’s a small step that makes a big difference in the final result.

How do I know when the cheesecake is done baking?

The cheesecake is ready when the edges are set and the center still slightly jiggles when you gently shake the pan. It will continue to set as it cools, so avoid overbaking to keep it wonderfully creamy.

Final Thoughts

You really can’t go wrong with the Triple Lemon Meringue Cheesecake—it’s a dazzling, crave-worthy dessert that bursts with delightful layers of lemon flavor and a creamy, airy texture. Whether you’re making it for a special occasion or just to brighten an ordinary day, this recipe will quickly become a beloved classic in your kitchen. Trust me, once you take that first bite, you’ll be hooked and eager to share this sunshine-filled treat with everyone you know!

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