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Triple Lemon Meringue Cheesecake Recipe

Triple Lemon Meringue Cheesecake Recipe

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4.7 from 13 reviews

Indulge in the ultimate dessert experience with this Triple Lemon Meringue Cheesecake recipe. A zesty and extra lemony delight that features a lemon cookie crust, luscious lemon cheesecake, tangy lemon curd, and a fluffy meringue topping. Perfect for any special occasion or when you’re craving a burst of citrusy flavor.

Ingredients

Lemon Crust:

  • 1 1/2 cups lemon shortbread cookie crumbs
  • 1/3 cup butter, melted

Cheesecake Filling:

  • 32 oz cream cheese, softened
  • 1 cup sour cream or heavy cream
  • 1 cup white granulated sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • Zest from 2 large lemons

Lemon Curd:

  • 2 eggs
  • 4 egg yolks
  • 1 cup white granulated sugar
  • 2/3 cup freshly-squeezed lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water

Meringue Topping:

  • 4 egg whites
  • 1 cup white granulated sugar
  • 1/3 cup water
  • 1 tsp vanilla extract

Instructions

  1. Making the Lemon Curd: Prepare the lemon curd by whisking eggs, egg yolks, and sugar until thick. Add lemon juice and cornstarch mixture. Cook until thickened, then cool.
  2. Preparing the Crust: Make the crust by combining cookie crumbs with melted butter. Press into a pan and bake.
  3. Making the Filling: Mix cream cheese until fluffy. Add sour cream, sugar, vanilla, eggs, and lemon zest. Layer batter with lemon curd.
  4. Baking Instructions: Bake the cheesecake in a water bath until set. Cool and refrigerate overnight.
  5. Making the Meringue: Whip egg whites, cook sugar syrup, then combine for meringue. Spread on top of chilled cheesecake.
  6. Serving Suggestions: Caramelize meringue with a torch before slicing and serving.

Notes

  • Ensure egg whites are at room temperature for best meringue results.
  • Use fresh lemon juice for a vibrant citrus flavor.
  • Allow cheesecake to set completely in the refrigerator for the best texture.

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