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Triple Lemon Meringue Cheesecake

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A sublime dessert with three layers of zesty lemon flavor in a rich, creamy cheesecake topped with fluffy meringue.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 2 tbsp sugar
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • Zest of 2 lemons
  • 1/4 cup sour cream
  • 1/2 cup fresh lemon juice (for lemon curd)
  • 1/2 cup granulated sugar (for lemon curd)
  • 2 large eggs (for lemon curd)
  • 1/4 cup unsalted butter, cubed (for lemon curd)
  • Zest of 1 lemon (for lemon curd)
  • 3 large egg whites (for meringue)
  • 1/4 cup granulated sugar (for meringue)
  • 1/4 tsp cream of tartar

Instructions

  1. Preheat your oven to 325°F (165°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are coated and then press this mixture firmly into the bottom of a springform pan to form a crust. Bake for 8-10 minutes until golden and fragrant. Allow it to cool completely.
  2. While the crust cools, prepare the cheesecake filling. In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then, pour in the fresh lemon juice, lemon zest, and sour cream, continuing to mix until incorporated. Pour this mixture over the cooled crust and bake it in the preheated oven for 45-50 minutes. The cheesecake should be set yet slightly jiggly in the center. Cool for an hour in the oven with the door ajar, then transfer to the refrigerator to chill for at least four hours.
  3. Next, make the lemon curd. In a medium saucepan over medium heat, whisk together the lemon juice, sugar, and eggs until the mixture thickens slightly (about 8-10 minutes). Once thick, stir in the cubed butter and lemon zest until fully melted and combined. Spread the lemon curd evenly over the chilled cheesecake.
  4. For the meringue, beat the egg whites and cream of tartar in a clean bowl until soft peaks form. Gradually add in the sugar, a spoonful at a time, continuing to beat until stiff peaks form. Spread the meringue over the lemon curd, creating swirls and peaks.
  5. Finally, bake the cheesecake again at 350°F (175°C) for 8-10 minutes until the meringue is golden brown. Allow it to cool completely at room temperature before slicing and serving.

Notes

Ensure all ingredients, especially cream cheese and eggs, are at room temperature. Gradually cool cheesecake in the oven to avoid cracks.

Nutrition

Find it online: https://yummyfirst.com/lemon-meringue-cheesecake-trio/