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15-Minute Triple Lemon Meringue Cheesecake Recipe – Easy and Delicious

15-Minute Triple Lemon Meringue Cheesecake Recipe – Easy and Delicious


  • Author: basmer
  • Total Time: 360
  • Yield: 12 1x
  • Diet: Vegetarian

Description

This show-stopping triple lemon meringue cheesecake features three layers of lemon perfection: a zesty lemon-infused cheesecake filling, silky homemade lemon curd, and a cloud-like toasted meringue topping, all nestled on a buttery graham cracker crust. With just 15 minutes of active prep time, this impressive dessert delivers an explosion of fresh citrus flavor that’s perfectly balanced with creamy sweetness.


Ingredients

Scale
  • For the Graham Cracker Crust:
  • 1½ cups graham cracker crumbs (about 12 crackers)
  • ⅓ cup melted unsalted butter
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • For the Lemon Cheesecake Filling:
  • 24 oz (3 packages) cream cheese, room temperature
  • ¾ cup granulated sugar
  • 3 large eggs, room temperature
  • ½ cup sour cream
  • 2 tablespoons all-purpose flour
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons lemon zest (from about 2 large lemons)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • For the 5-Minute Homemade Lemon Curd:
  • 3 large egg yolks
  • ½ cup granulated sugar
  • ⅓ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 3 tablespoons unsalted butter
  • 1 tablespoon cornstarch
  • Pinch of salt
  • For the Swiss Meringue Topping:
  • 4 large egg whites (save from making lemon curd!)
  • ¾ cup granulated sugar
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the 5-Minute Lemon Curd: In a medium saucepan, whisk together egg yolks, sugar, lemon juice, lemon zest, cornstarch, and salt. Cook over medium-low heat, stirring constantly for 4-6 minutes until thickened. Remove from heat, stir in butter until smooth. Cover and refrigerate.
  2. Make the Graham Cracker Crust: Preheat oven to 325°F (165°C). Grease a 9-inch springform pan. Combine graham cracker crumbs, melted butter, sugar, and salt. Press firmly into bottom and sides of pan. Bake 10 minutes. Cool and reduce oven to 300°F (150°C).
  3. Prepare the Cheesecake Filling: Beat cream cheese until smooth, about 3 minutes. Add sugar, then eggs one at a time. Mix in sour cream, flour, lemon juice, lemon zest, vanilla, and salt until just combined.
  4. First Bake: Pour half the cheesecake filling over crust. Bake 30 minutes until set but slightly jiggly. Cool 10 minutes.
  5. Layer and Second Bake: Spread lemon curd over first layer, then remaining cheesecake filling. Bake 30-35 minutes until center is almost set.
  6. Cool Properly: Turn off oven, crack door open. Cool in oven 1 hour, then at room temperature. Refrigerate overnight.
  7. Make Meringue and Finish: Heat egg whites, sugar, and cream of tartar in double boiler to 160°F. Beat until stiff peaks form. Spread over chilled cheesecake. Use kitchen torch to brown meringue until golden.

Notes

Pro Tips:

  • Use room temperature ingredients for smoothest texture
  • Water bath prevents cracking – wrap pan in foil, place in roasting pan with hot water
  • Store-bought lemon curd saves 15 minutes prep time
  • Cheesecake tastes better after chilling overnight
  • Clean knife with warm water between cuts for perfect slices

Storage: Keeps 4-5 days refrigerated. Individual slices freeze up to 2 months.

  • Prep Time: 15
  • Cook Time: 75
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 485
  • Sugar: 38g
  • Sodium: 285mg
  • Fat: 32g
  • Saturated Fat: 18g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 8g
  • Cholesterol: 165mg

Keywords: triple lemon meringue cheesecake, lemon cheesecake recipe, meringue cheesecake, homemade lemon curd, easy cheesecake recipe, citrus dessert, make ahead dessert, special occasion dessert, lemon dessert, cheesecake with meringue