Introduction

Triple Lemon Meringue Cheesecake is a luscious and tangy dessert that combines creamy cheesecake, zesty lemon curd, and fluffy meringue topping. This refreshing treat is perfect for lemon lovers and special occasions alike.

The image shows a round, no-bake lemon meringue cheesecake with three clear layers. The bottom layer is a crumbly, golden-brown biscuit crust. The middle layer is a thick, smooth, creamy white cheesecake filling, slightly soft in texture. The top layer is a glossy, bright yellow lemon curd spread evenly over the cheesecake. The cheesecake is decorated around the edge with large, fluffy meringue peaks that are toasted golden brown on their tops and white on their sides. The cheesecake sits on a shiny silver cake board, placed on a wooden surface, with a scoop taken out showing the inside layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For The Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
For The Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ¼ cup sour cream
- Zest of 2 lemons
- ½ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
For The Lemon Curd Layer:
- 3 large egg yolks
- ½ cup granulated sugar
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 4 tablespoons unsalted butter
For The Meringue Topping:
- 4 large egg whites
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- A pinch of cream of tartar

Instructions

Step 1: Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well and press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes or until slightly golden. Let cool.
Step 2: In a large bowl, beat softened cream cheese with sugar until smooth. Add eggs one at a time, beating well after each. Mix in sour cream, lemon zest, lemon juice, and vanilla until smooth. Pour over cooled crust and spread evenly.
Step 3: Place the springform pan in a larger baking dish filled with water (water bath). Bake for 50–60 minutes until the center is set but still slightly jiggly. Turn off the oven and let cool inside for 1 hour. Then chill in the fridge for at least 4 hours or overnight.
Step 4: For the lemon curd, whisk egg yolks, sugar, lemon juice, and zest in a saucepan over low heat. Cook, whisking constantly for 8–10 minutes until thickened. Remove from heat and stir in butter until melted. Cool slightly, then pour over chilled cheesecake. Refrigerate until set.
Step 5: Beat egg whites with cream of tartar in a clean bowl until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks form. Fold in vanilla extract gently.
Step 6: Preheat oven to 350°F (175°C). Spread meringue over lemon curd layer, creating peaks with a spatula. Bake for 10–15 minutes until golden brown.
Step 7: Cool cheesecake at room temperature, then refrigerate for at least 1 hour before serving. Garnish with lemon slices or berries if desired. Enjoy!

Tips & Variations

Use room temperature ingredients to ensure a smooth filling.
For extra lemon flavor, add a bit more zest to the crust or topping.
To prevent cracking, avoid overbaking the cheesecake by checking for a slight jiggle in the center.
Try substituting graham crackers with digestive biscuits or crushed vanilla wafers for the crust.
Serve with fresh berries or a light dusting of powdered sugar for a beautiful presentation.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. For best texture and flavor, consume within this time. When ready to serve, allow it to sit at room temperature for 10–15 minutes. Leftovers can be wrapped tightly and frozen for up to 1 month; thaw overnight in the fridge and top fresh meringue before serving.

How to Serve

The image shows a round cake with three visible layers on a white marbled textured surface. The bottom layer is a thick, crumbly brown crust. Above that is a thick, smooth, and creamy white middle layer. The top layer is a glossy, pale yellow gel-like layer. On top of the cake, there are large, fluffy white peaks of toasted meringue with golden brown tips, arranged in a circle along the edge. A slice has been taken out, showing the layers clearly, and a woman's hand is holding the slice. The cake looks soft, creamy, and fresh. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

While you can bake the cheesecake without a water bath, using one helps prevent cracking and ensures even baking. It’s highly recommended for a smooth, creamy texture.

What if I don’t have cream of tartar for the meringue?

You can omit cream of tartar if you don’t have it; it stabilizes the egg whites but isn’t essential. Alternatively, a few drops of lemon juice can be used as a substitute.