This zesty cheesecake combines the bright flavors of lemon with a fluffy meringue topping. It’s like a sunshine treat in every bite!
What’s not to love about a dessert that’s both creamy and tangy? I can never resist stealing a slice before it’s even served! 🍋💛
Making this cheesecake is simple; just mix, layer, and bake. It’s a perfect way to impress friends without losing your cool in the kitchen.
Key Ingredients & Substitutions
Graham cracker crumbs: These give the crust a nice crunch and sweetness. If you don’t have graham crackers, you can use digestive biscuits or vanilla wafer cookies. A gluten-free option could be almond flour mixed with a bit of sugar!
Cream cheese: Full-fat cream cheese brings richness to the cheesecake. Reduced-fat cream cheese can be used for a lighter version, but it may affect the texture slightly. I always prefer original for that creamy taste!
Lemon juice and zest: Freshly squeezed lemons give the best flavor. However, bottled lemon juice works in a pinch—just ensure it’s 100% juice to avoid additives. Zest brings extra brightness, so don’t skip it!
Sour cream: This adds creaminess and a slight tang to the filling. You can substitute with Greek yogurt for a similar effect, which also adds a bit more protein.
Eggs: Eggs provide structure in the cheesecake. If you’re looking for an egg-free version, you could try a commercial egg replacer or applesauce, keeping in mind that the texture will be different!
How Do You Get the Perfect Meringue Topping?
Making meringue can be tricky, but with the right tips, it’s easy! Here’s how to achieve that light, fluffy topping:
- Make sure your mixing bowl and beaters are clean and dry. Any grease can prevent egg whites from whipping properly.
- Add the cream of tartar to help stabilize the egg whites. It makes a big difference in getting soft peaks.
- Beat the egg whites on medium until soft peaks form before gradually adding sugar. This helps the sugar dissolve better, leading to a glossy meringue.
- Avoid over-beating! Stop when you see stiff, glossy peaks that hold their shape. This way, you won’t end up with a dry meringue.
- Spread the meringue all the way to the edges of the cheesecake to prevent it from shrinking away while baking.
By following these tips, you’ll have a perfect meringue topping that adds a lovely textural contrast to your cheesecake!
Easy Triple Lemon Meringue Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full crackers)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Lemon Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/2 cup freshly squeezed lemon juice (from about 2-3 lemons)
- 1/4 cup sour cream
For the Lemon Curd Layer:
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons unsalted butter, softened
- Zest of 1 lemon
For the Meringue Topping:
- 3 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delightful cheesecake takes about 30 minutes of prep time, plus 60-70 minutes of baking time, and then at least 4 hours to chill. It might sound like a bit of a wait, but trust me—it’s worth it when you have a slice of delicious lemon goodness to enjoy!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until all the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for about 8-10 minutes, just until set. Once done, take it out and let it cool.
2. Make the Lemon Curd:
In a small saucepan over low heat, whisk together the egg yolks, sugar, lemon juice, and lemon zest. Stir continuously until the mixture thickens, about 5-7 minutes. Once thickened, remove it from the heat and whisk in the butter until it’s melted and smooth. Pour the lemon curd into a bowl and cover it with plastic wrap (make sure it’s touching the surface to prevent a skin from forming). Chill it in the fridge for at least 30 minutes to set.
3. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until it’s nice and smooth. Gradually add in sugar, mixing until creamy. Then, add the eggs one at a time, mixing on low speed after each egg. Blend in the vanilla extract, lemon zest, lemon juice, and sour cream until everything is well combined.
4. Assemble the Cheesecake:
Pour half of the cream cheese filling over the cooled crust. Then, dollop spoonfuls of lemon curd over this filling. Gently swirl with a knife to create a marbled effect. Finally, pour the rest of the cheesecake filling over the top and smooth the surface.
5. Bake the Cheesecake:
Place the springform pan inside a larger baking pan. Fill the larger pan with hot water halfway up the sides of the springform pan; this is called a water bath. Bake for about 50-60 minutes until the edges are set, but the center still jiggles a little. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
6. Make the Meringue Topping:
While the cheesecake cools, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add in sugar, continuing to beat on high until you achieve stiff, glossy peaks. Finally, beat in vanilla extract.
7. Add the Meringue Topping:
Once the cheesecake has cooled, carefully remove it from the oven (be cautious with the water bath!). Increase the oven temperature to 450°F (232°C). Spread the meringue evenly over the cheesecake, creating lovely peaks for a beautiful toasted effect.
8. Brown the Meringue:
Return the cheesecake to the oven, baking it for 4-6 minutes until the meringue is golden brown on top. Keep a close eye on it to prevent burning!
9. Cool and Chill:
Remove the cheesecake from the oven and allow it to cool to room temperature. After cooling, refrigerate it for at least 4 hours or ideally overnight for the best texture.
10. Serve:
Slice the cheesecake and if you’d like, garnish it with some lemon zest or thin lemon slices. Enjoy your bright, fluffy, and delicious triple lemon meringue cheesecake!
This recipe yields one 9-inch cheesecake filled with a delightful blend of tangy lemon flavor in three ways: from the creamy filling, the zesty lemon curd swirls, and the fluffy meringue topping. It’s perfect for spring celebrations or whenever you want a taste of sunshine!
Frequently Asked Questions (FAQ)
Can I Use Store-Bought Lemon Curd Instead of Making My Own?
Absolutely! If you’re short on time, using store-bought lemon curd is a great alternative. Just ensure it’s a high-quality brand for the best flavor. You can skip the lemon curd-making step and directly add the purchased curd into the cheesecake assembly.
Can I Make This Cheesecake Gluten-Free?
Yes, you can! Just substitute the graham cracker crumbs with gluten-free cookies or use almond flour mixed with a bit of sugar and melted butter for the crust. The rest of the ingredients are typically gluten-free, but always double-check labels for any products used.
How Do I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days. If you freeze it, wrap the cheesecake tightly in plastic wrap and foil, or place it in a freezer-safe container. It will keep well in the freezer for up to 2 months. Thaw in the fridge overnight before serving.
Can I Make This Recipe Without Eggs?
While eggs are essential for the texture and structure of this cheesecake, you can try using egg substitutes like a commercial egg replacer or unsweetened applesauce (about 1/4 cup per egg). Keep in mind that this may alter the final texture and taste slightly.
