Triple Lemon Meringue Cheesecake

Triple Lemon Meringue Cheesecake

 A tangy, creamy cheesecake topped with a fluffy meringue and a zesty lemon curd—three layers of pure lemon goodness in every bite! 

Ingredients:

For the crust:

1 ½ cups graham cracker crumbs

¼ cup sugar

¼ cup unsalted butter, melted

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

3 large eggs

½ cup sour cream

½ cup lemon juice (freshly squeezed)

2 tbsp lemon zest

For the lemon curd:

½ cup fresh lemon juice

½ cup sugar

2 large egg yolks

4 tbsp unsalted butter

1 tsp lemon zest

For the meringue:

4 large egg whites

½ tsp cream of tartar

¼ cup granulated sugar

Instructions:

Preheat your oven to 325°F (165°C). Grease and line a 9-inch springform pan with parchment paper.

To make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form a crust. Bake for 10 minutes, then remove and let it cool.

To make the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy, about 3-4 minutes.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.

Pour the cheesecake filling over the cooled crust and smooth the top. Bake for 50-55 minutes or until the center is just set and slightly jiggly. Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight.

To make the lemon curd: In a medium saucepan, combine the lemon juice, sugar, and egg yolks. Cook over medium heat, whisking constantly until the mixture thickens, about 5 minutes. Remove from heat and whisk in the butter and lemon zest until smooth. Let the curd cool, then spread it evenly over the chilled cheesecake.

To make the meringue: In a clean bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar and continue to beat until stiff peaks form.

Spoon the meringue over the lemon curd, spreading it evenly to the edges.

Bake the cheesecake at 350°F (175°C) for 8-10 minutes or until the meringue is golden brown.

Let the cheesecake cool completely before removing it from the springform pan. Refrigerate for another 2 hours before slicing and serving.

Prep Time: 25 minutes | Cooking Time: 1 hour | Total Time: 5 hours 30 minutes (including chilling)
Kcal: 350 kcal | Servings: 12 servings