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
- 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.
- 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).
- 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.
- First Bake: Pour half the cheesecake filling over crust. Bake 30 minutes until set but slightly jiggly. Cool 10 minutes.
- Layer and Second Bake: Spread lemon curd over first layer, then remaining cheesecake filling. Bake 30-35 minutes until center is almost set.
- Cool Properly: Turn off oven, crack door open. Cool in oven 1 hour, then at room temperature. Refrigerate overnight.
- 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