As I stood in my kitchen, the scent of fresh lemons filled the air, wrapping around me like a comforting hug. This Triple Lemon Meringue Cheesecake is my go-to recipe whenever I crave a sweet yet tart dessert that’s truly unforgettable. Each layer harmoniously balances creamy cheesecake with vibrant lemon curd, all crowned with a fluffy meringue that adds a whimsical touch. Not only is this dessert a showstopper that will impress family and friends, but it’s also a wonderful way to elevate your baking skills. If you’re tired of the same old desserts and ready for a citrus-infused adventure, stick around—this recipe is about to become your newest favorite indulgence. Ready to dive into the zesty goodness? Why is this cheesecake so special? Decadent Layers: Experience the richness of creamy cheesecake perfectly balanced with zesty lemon curd and light, airy meringue—a true indulgence! Showstopper Appeal: This dessert not only tastes divine but impresses visually, making it a perfect centerpiece for any gathering. Versatile Flavor Options: Feel free to experiment with citrus flavors, such as lime or orange, to give your cheesecake a unique twist—just like with my Lemon Pizza Zesty! Easy to Follow: The step-by-step instructions allow even novice bakers to create a stunning dessert with just a little patience and love. Mouthwatering Freshness: Using fresh lemons enhances the taste, ensuring each bite is a burst of citrus goodness—a delightful departure from fast food! Once you try this Triple Lemon Meringue Cheesecake, I can guarantee you’ll be ready to share it with friends, just like my delightful Luscious Lemon Cookies! Triple Lemon Meringue Cheesecake Ingredients • Here’s everything you need to create this decadent dessert! For the Crust Graham Cracker Crumbs – Provide the base structure for the cheesecake crust; substitute with digestive biscuits or shortbread cookies for a different flavor. Granulated Sugar (for crust) – Adds sweetness and balances the tanginess of the lemon; adjust to taste as needed. Unsalted Butter – Binds the crust ingredients; ensure it’s melted for even mixing. For the Cheesecake Filling Cream Cheese – The main component for a rich, creamy filling; must be softened for easy blending. Sour Cream – Adds tang and smoothness to the filling; substitute with full-fat Greek yogurt or buttermilk if unavailable. Eggs – Bind ingredients and help the cheesecake set; use room temperature for best incorporation. Vanilla Extract – Enhances overall flavor of the cheesecake. Lemon Zest – Provides intense citrus flavor to both the filling and the curd; fresh is best. Fresh Lemon Juice – Adds tartness for a refreshing kick in both the filling and meringue; essential for the signature taste. Heavy Cream – Adds richness and helps create a velvety lemon curd; use fresh. Cornstarch – Thickens the lemon curd for a smooth texture. Salt – Enhances flavors of the cheesecake; use a pinch to balance sweetness. For the Meringue Egg Whites – The base for the meringue; ensure they are free from yolk for success. Cream of Tartar – Stabilizes meringue for better texture and prevents collapsing. Granulated Sugar (for meringue) – Sweetens and stabilizes the meringue, allowing it to form stiff peaks. Vanilla Extract (for meringue) – Offers subtle flavor enhancement in the meringue. Step‑by‑Step Instructions for Triple Lemon Meringue Cheesecake Step 1: Preheat the Oven Begin by preheating your oven to 325°F (163°C). This initial step ensures that your pale cheesecake bakes evenly. As the oven warms, prepare your 9-inch springform pan, ensuring it is ready for the delicious crust that will soon come together. Step 2: Make the Crust In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until well mixed. The mixture should resemble wet sand. Press this crust firmly into the bottom of your prepared springform pan using a flat bottom, creating an even layer. Bake in the preheated oven for 10 minutes, then remove and allow it to cool completely. Step 3: Prepare the Cheesecake Filling In a large mixing bowl, beat softened cream cheese and granulated sugar until fluffy and smooth, approximately 2-3 minutes. Add in the sour cream, mixing gently until fully incorporated. Then, add eggs one at a time, blending well after each addition. Finally, mix in vanilla, lemon zest, and fresh lemon juice to create a vibrant filling for your Triple Lemon Meringue Cheesecake. Step 4: Incorporate Heavy Cream Mixture In a separate bowl, whisk together the heavy cream, cornstarch, and a pinch of salt until smooth. Gradually combine this mixture with the cream cheese mixture, stirring until no lumps remain. This will ensure your cheesecake filling is rich and creamy, ready to provide a delightful texture after baking. Step 5: Bake the Cheesecake Pour the luscious cheesecake batter into the cooled crust, using a spatula to smooth the top if necessary. Place in the oven and bake for 55-60 minutes, until the center is slightly jiggly but set. The edges should look firm while the center retains a gentle wobble, indicating it’s perfectly baked. Step 6: Cool the Cheesecake Once baked, turn off the oven and leave the cheesecake inside for an additional hour. This gradual cooling helps prevent cracks on the surface. After the hour, transfer the cheesecake to a wire rack to cool to room temperature, then refrigerate for at least 4 hours, or overnight if you can wait. Step 7: Prepare the Meringue In a clean mixing bowl, beat egg whites with cream of tartar using an electric mixer until soft peaks start to form. Gradually add granulated sugar, continuing to beat until stiff peaks are achieved. The meringue should be glossy and hold its shape—perfect for topping your Triple Lemon Meringue Cheesecake. Step 8: Add Lemon Juice to Meringue While continuing to beat the meringue, slowly drizzle in warm fresh lemon juice. This addition not only enhances the flavor but also ensures a delightful tanginess to contrast with the sweetness. Continue beating until the lemon juice is fully incorporated, maintaining that magnificent volume you’ve created. Step 9: Top Cheesecake with Meringue Using a spatula, carefully spread the meringue over the cooled cheesecake, creating peaks and swirls for a visually appealing finish. Make sure to cover all the cheesecake, sealing the edges to prevent the meringue from shrinking during baking. This will create a beautiful cloud-like topping. Step 10: Brown the Meringue Place your topped cheesecake back in the oven at 350°F (177°C) for 8-10 minutes. Watch closely as the meringue turns a lovely golden brown. You want to achieve that perfect toasted color—this adds a hint of toasty flavor and a stunning presentation to your Triple Lemon Meringue Cheesecake. Step 11: Cool Again Before Serving Once browned to perfection, remove the cheesecake from the oven and let it cool slightly on a wire rack. After about 30 minutes, transfer to the refrigerator for an additional hour to ensure the flavors develop beautifully before you slice and serve this extraordinary dessert. Make Ahead Options These Triple Lemon Meringue Cheesecakes are perfect for meal prep enthusiasts! You can make the cheesecake filling and crust up to 24 hours in advance. Simply prepare the crust and filling as directed, then refrigerate them covered until you’re ready to bake. The meringue can also be whipped and stored in the refrigerator for up to 3 days. Just give it a quick re-whip to restore volume before spreading it on the cheesecake. When you’re ready to serve, bake the meringue on top of the cheesecake as instructed, and you’ll have a dazzling dessert that’s just as delicious with minimal last-minute effort! What to Serve with Triple Lemon Meringue Cheesecake? The sunny, sweet-tart experience of this cheesecake deserves delightful companions that complement its zesty charm. Fresh Berries: Juicy strawberries, blueberries, or raspberries add a burst of freshness, enhancing the citrus notes beautifully. Their slight tartness offsets the creaminess of the cheesecake, creating a lovely balance. Whipped Cream: Light and airy, a dollop of whipped cream adds indulgence. The creaminess harmonizes perfectly with the cheesecake’s textures while serving as a canvas for more lemon zest for that extra tang. Mint Tea: This soothing drink offers a refreshing contrast to the rich flavors of the cheesecake. The herbal notes cut through the sweetness, making each bite feel lighter and more refreshing. Light Salad: A mixed greens salad with a citrus dressing introduces a crunchy texture and bright flavors, cleansing the palate between bites and enhancing the overall dining experience. Chocolate Shavings: For chocolate lovers, scatter a few dark chocolate shavings on top. The bitterness of the chocolate contrast with the tangy lemon while adding an enticing visual. Iced Lemonade: The coolness of iced lemonade echoes the lemony flavor while offering a refreshing drink option to enhance the dessert experience. Opt for a lightly sweetened version to maintain balance. Almond Biscotti: Crunchy almond biscotti make for perfect finger food alongside a slice of cheesecake, adding a delightful crunch and nutty flavor that pairs wonderfully with the creamy cheesecake. Coconut Sorbet: A scoop of coconut sorbet offers a delightful creaminess with tropical vibes. It cools the palate and adds an exotic touch, enhancing the citrus profile of the cheesecake. Espresso: Whether enjoyed straight or as a macchiato, espresso brings a cozy, warm element that contrasts nicely with the cheesecake, accentuating the dessert’s flavors through rich coffee notes. How to Store and Freeze Triple Lemon Meringue Cheesecake Fridge: Store the cheesecake covered in the refrigerator for up to 4 days. This helps maintain its creamy texture and fresh flavors. Freezer: Avoid freezing the Triple Lemon Meringue Cheesecake, as it can compromise the delicate balance of flavors and textures that make it so delightful. Reheating: If you enjoy a slightly chilled dessert, remove it from the fridge about 15 minutes before serving for a perfect balance of creaminess and tanginess. Handling Leftovers: Always cover any remaining pieces tightly to prevent drying out, ensuring each slice remains as delicious as the first. Expert Tips for Triple Lemon Meringue Cheesecake Perfect Egg Whites: Always ensure egg whites are free from yolk; even a small amount can prevent your meringue from reaching its full potential. Jiggly Center: For optimal baking, look for a slightly jiggly center in the cheesecake. It will firm up as it cools, ensuring a creamy texture. Fresh Ingredients: Use fresh lemons for juice and zest; their flavor elevates your Triple Lemon Meringue Cheesecake and makes a noticeable difference in taste. Cool Gradually: After baking, let the cheesecake cool in the oven for an hour. This gradual cooling reduces the chance of cracks forming on your cheesecake’s surface. Storage is Key: Keep your cheesecake covered in the fridge; this prevents it from drying out. Avoid freezing, as it can alter the delightful texture you’ve worked hard to achieve. Triple Lemon Meringue Cheesecake Variations Feel free to unleash your creativity in the kitchen with these delightful twists on the Triple Lemon Meringue Cheesecake! Citrus Twist: Swap lemon juice and zest for lime or orange to create a unique flavor profile that sings of summer. Flavor Infusion: Add a splash of raspberry puree to the filling for a beautiful marbled effect and a sweet-tart contrast. Nutty Crust: Use crushed almonds or pecans instead of graham cracker crumbs in the crust for a deliciously crunchy texture. Dairy-Free: Substitute cream cheese with a vegan cream cheese alternative and the sour cream with coconut cream for a lighter option. Sweet & Spicy: Incorporate a pinch of cayenne pepper or ginger into the meringue for a surprising, spicy kick against the citrus. Chocolate Delight: Drizzle melted dark chocolate over the meringue before browning it for a decadent chocolate-citrus experience. Salted Caramel Drizzle: Top your cheesecake with a homemade or store-bought salted caramel sauce for an indulgent finish that balances the tartness beautifully. Fresh Fruit Topping: Garnish the cheesecake with an array of fresh berries or a tropical fruit medley to add a splash of color and extra flavor. These variations invite you to experiment and discover your perfect version of this beloved dessert. Each bite can be a new adventure, so why not try it as a base for other delicious recipes, like my Oyster Mushroom Lemongrass dish? The options are endless! Triple Lemon Meringue Cheesecake Recipe FAQs How do I select the best lemons for my cheesecake? Absolutely! Look for lemons that are bright yellow and feel heavy for their size, indicating juiciness. Avoid any that have dark spots or feel too soft, as they may be past their prime. Fresh lemons make all the difference in flavor! How should I store leftover cheesecake? Very simple! Once cooled and set, cover your Triple Lemon Meringue Cheesecake with plastic wrap or aluminum foil and refrigerate. It will stay fresh for up to 4 days, maintaining that delicious creamy texture. Remember to keep it sealed to prevent it from absorbing any odors from the fridge. Can I freeze Triple Lemon Meringue Cheesecake? Unfortunately, it’s best not to freeze this dessert. Freezing can alter the texture and cause the meringue to become weepy upon thawing. If you happen to have leftovers, store them in the fridge as mentioned to enjoy them at their best! What should I do if my meringue isn’t forming stiff peaks? If your meringue isn’t coming together, make sure your bowl and beaters are clean and free from any grease. Any trace of egg yolk or fat can mess with the meringue’s ability to rise. Start over with fresh egg whites, and beat them with cream of tartar until soft peaks form before adding sugar gradually. Are there any dietary considerations to keep in mind? Definitely! This cheesecake contains dairy, eggs, and adds sugar. If you’re baking for someone with allergies, consider using dairy-free cream cheese and sugar alternatives. Be cautious as well with meringue for those with egg allergies; it might be best to skip the topping in that case! Triple Lemon Meringue Cheesecake for Zesty Sweet Bliss Enjoy this Triple Lemon Meringue Cheesecake, a sweet yet tart dessert that balances creamy cheesecake with vibrant lemon curd crowned with fluffy meringue. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hr 15 minutes minsCooling Time 4 hours hrsTotal Time 5 hours hrs 45 minutes mins Servings: 8 slicesCourse: DessertCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Crust1.5 cups Graham Cracker Crumbs Substitute with digestive biscuits or shortbread cookies for a different flavor.0.5 cups Granulated Sugar Adjust to taste.0.5 cups Unsalted Butter Melted.For the Cheesecake Filling16 oz Cream Cheese Softened.0.5 cups Sour Cream Can substitute with Greek yogurt or buttermilk.3 large Eggs Room temperature.1 tbsp Vanilla Extract2 tbsp Lemon Zest Fresh is best.0.5 cups Fresh Lemon Juice0.5 cups Heavy Cream Fresh.0.25 cups Cornstarch1 pinch SaltFor the Meringue4 large Egg Whites Free from yolk.1 tsp Cream of Tartar0.5 cups Granulated Sugar1 tsp Vanilla Extract Equipment 9-inch springform panMixing bowlselectric mixerSpatulaWire Rack Method Step-by-Step InstructionsPreheat the oven to 325°F (163°C). Prepare your 9-inch springform pan.Combine graham cracker crumbs, granulated sugar, and melted butter until well mixed. Press crust into the bottom of the pan. Bake for 10 minutes and let cool.Beat cream cheese and granulated sugar until fluffy, then mix in sour cream. Add eggs one at a time and blend. Mix in vanilla, lemon zest, and fresh lemon juice.Whisk together heavy cream, cornstarch, and salt. Gradually combine with the cream cheese mixture until smooth.Pour the cheesecake batter into the cooled crust and bake for 55-60 minutes until the center is slightly jiggly.Turn off the oven and let the cheesecake cool inside for an hour, then transfer to a wire rack to cool to room temperature. Refrigerate for at least 4 hours.Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.While beating, drizzle in warm lemon juice and beat until fully incorporated.Spread the meringue over the cooled cheesecake and seal the edges.Brown the meringue in the oven at 350°F (177°C) for 8-10 minutes until golden.Let cool slightly, then refrigerate for an hour before serving. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg NotesEnsure egg whites are free from yolk for best meringue results. Use fresh lemons for best flavor. Tried this recipe?Let us know how it was!
