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Triple Lemon Meringue Cheesecake

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A delightful dessert featuring layers of lemon flavor, creamy cheesecake, and 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
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup unsalted butter, cubed
  • Zest of 1 lemon
  • 3 large egg whites
  • 1/4 cup granulated sugar
  • 1/4 tsp cream of tartar

Instructions

  1. Preheat the oven to 325°F (165°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until evenly coated, then press into the bottom of a springform pan. Bake for 8-10 minutes until slightly golden, then cool completely.
  2. In a large bowl, beat the cream cheese and sugar until creamy. Add the eggs one by one, then mix in lemon juice, zest, and sour cream. Pour the mixture into the cooled crust and smooth the top.
  3. Bake at 325°F (165°C) for 45-50 minutes until set. Turn off the oven, prop the door ajar, and cool for 1 hour. Refrigerate for at least 4 hours or overnight.
  4. Whisk together lemon juice, sugar, and eggs in a saucepan over medium heat until thick, about 8-10 minutes. Stir in butter and zest until smooth. Spread lemon curd over the chilled cheesecake.
  5. Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form. Spread meringue over lemon curd, sealing edges.
  6. Bake at 350°F (175°C) for 8-10 minutes until meringue is golden. Cool completely before serving.

Notes

Allow cream cheese to reach room temperature for easier mixing. Consider folding in lemon zest or extract for added flavor.

Nutrition

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