This Triple Lemon Meringue Cheesecake is bright, tangy, and packed with lemon goodness! It features a creamy filling, a crunchy crust, and fluffy meringue on top that you won’t be able to resist.
Honestly, the combination of the tart lemon and sweet meringue is like a party in your mouth! I love serving this cool treat on warm days. It always impresses my friends—though I can’t promise they’ll get a slice! 😂
Key Ingredients & Substitutions
Graham cracker crumbs: These give the crust its signature flavor and crunch. If you need a gluten-free option, try using almond flour or gluten-free graham crackers instead.
Cream cheese: It’s vital for that rich texture. If you’re looking for a lighter version, consider Neufchâtel cheese as a lower-fat alternative.
Sour cream: It adds creaminess and a bit of tang. Greek yogurt can serve as a great substitute, giving you a similar consistency with extra protein.
Lemon juice and zest: Fresh is best for a bright flavor, but if you have bottled juice, just make sure it’s 100% lemon juice without added sugars. The zest is crucial too—don’t skip it!
Egg whites: These create the fluffy meringue. If you’re in a pinch, egg replacer can work for a vegan version, but the meringue texture will change.
How Do You Achieve the Perfect Meringue?
Making meringue can seem tricky, but with a few simple steps, you’ll get it just right! Start with a clean, dry bowl for beating the egg whites; any grease can prevent them from rising properly.
- Beat the egg whites on medium speed until soft peaks form; this means they should hold their shape but still be smooth.
- Gradually add the sugar, one tablespoon at a time, continuing to beat until stiff peaks form, meaning the meringue stands tall without falling over.
- For a shiny finish, avoid over-beating, as it can make the meringue dry.
Remember, the cream of tartar helps stabilize the meringue, so don’t skip it! Once you’ve got those fluffy peaks, spread the meringue quickly to keep it from deflating.
How to Make Triple Lemon Meringue Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 tsp vanilla extract
For the Lemon Curd:
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 3/4 cup granulated sugar
- 3 large eggs
- 6 tbsp unsalted butter, cut into pieces
For the Meringue:
- 4 large egg whites
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
How Much Time Will You Need?
This triple lemon meringue cheesecake takes approximately 20 minutes to prepare, followed by a baking time of about 1 hour. After that, allow at least 4 hours to chill and set in the fridge. Overall, it’s a bit of a process, but each layer is totally worth it!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 350°F (175°C). In a bowl, mix together graham cracker crumbs, melted butter, and sugar until combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until it’s lightly golden. Once done, remove it from the oven and let it cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, use a mixer to beat the softened cream cheese and sugar until it’s smooth and creamy. Add in the eggs one at a time, making sure to mix well after each addition. Then, blend in the sour cream, lemon juice, lemon zest, and vanilla extract. Once blended nicely, pour this decadent mixture over the cooled graham cracker crust.
3. Bake the Cheesecake:
Now, lower your oven temperature to 325°F (163°C) and bake the cheesecake for about 55-60 minutes. You want the edges to be set but the center to still jiggle a bit. Once baked, turn off the oven and let the cheesecake sit inside with the door ajar for an hour. After that, cool it at room temperature and then chill it in the fridge for at least 4 hours, but preferably overnight.
4. Prepare the Lemon Curd:
In a saucepan, combine lemon juice, lemon zest, sugar, and eggs. Cook this mixture over medium heat while whisking continuously until it thickens up (about 10 minutes). When it’s thick enough to coat the back of a spoon, remove it from the heat, and whisk in the butter until melted. Strain the curd through a fine sieve into a bowl to get rid of lumps. Let this cool down, then spread it over your chilled cheesecake.
5. Make the Meringue:
In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks start to form. Slowly add the sugar while continuing to beat until you reach stiff peaks. This should look nice and fluffy!
6. Assemble the Cheesecake:
Preheat the oven’s broiler. Spread the meringue over the lemon curd layer, making sure to seal the edges to prevent it from shrinking back. Get creative with a spatula by creating peaks and swirls in the meringue!
7. Broil the Meringue:
Place the cheesecake under the broiler for just 1-2 minutes, but keep a close eye on it! You want the meringue to turn a lovely golden brown. Once it looks good, take it out of the oven to cool completely.
8. Serve:
After the cheesecake is completely cool, slice it up and serve. Enjoy the delightful layers of creamy cheesecake, tangy lemon curd, and fluffy meringue with family and friends!
Can I Use Store-Bought Lemon Curd?
Absolutely! If you’re short on time, using store-bought lemon curd is a great shortcut. Just spread a layer over the cooled cheesecake as you would with homemade, and it’ll taste delicious!
What Can I Substitute for Cream Cheese?
If you’re looking for a lighter option, you can substitute some or all of the cream cheese with Greek yogurt or mascarpone. This will alter the flavor and texture slightly, but it’ll still be tasty. Just ensure any substitute is creamy and smooth for the best results.
How Should I Store Leftover Cheesecake?
Store any leftovers in the fridge for up to 5 days. Make sure to cover the cheesecake tightly with plastic wrap or place it in an airtight container to prevent it from drying out. If you want to keep it longer, it can be frozen for up to 2 months; thaw in the refrigerator before serving.
Can I Make This Cheesecake gluten-free?
Yes! To make this cheesecake gluten-free, simply use gluten-free graham cracker crumbs for the crust. Most brands offer a great alternative that will work just as well!
