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Triple Lemon Meringue Cheesecake

Triple Lemon Meringue Cheesecake

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Indulge in the vibrant flavors of our Triple Lemon Meringue Cheesecake, a dessert that seamlessly blends the tartness of lemons with the creamy richness of cheesecake. This stunning three-layer treat features a buttery graham cracker crust, a velvety lemon cheesecake filling, and a fluffy meringue topping that’s beautifully browned to perfection. Each bite delivers an unforgettable balance of sweetness and tanginess, making it an ideal centerpiece for birthdays, holidays, or any special occasion. Impress your friends and family with this delightful dessert that promises to brighten any gathering!

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/4 cup sour cream
  • 1/4 cup fresh lemon juice
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh lemon juice
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1/4 cup unsalted butter, cubed
  • Zest of 1 lemon
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Instructions

  1. Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. Combine graham cracker crumbs, sugar, and melted butter; press into the bottom of the pan.
  3. In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, lemon juice, zest, and vanilla.
  4. Pour filling over crust; bake for 45-50 minutes until set but jiggly in the center. Cool in the oven.
  5. Make lemon curd by whisking together lemon juice, sugar, and eggs in a saucepan over medium heat until thickened. Stir in butter and zest.
  6. Beat egg whites with cream of tartar until soft peaks form; gradually add sugar until stiff peaks form.
  7. Spread lemon curd over cooled cheesecake; top with meringue and brown using a kitchen torch or broiler.
  8. Allow to cool before slicing.

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