This Triple Lemon Meringue Cheesecake is a tangy treat with a creamy texture that will make your taste buds dance! With zesty lemons and fluffy meringue on top, it’s bright and cheerful.
Honestly, who can resist that sweet meringue? It’s like the icing on an already fantastic cake! I love serving this on sunny days—perfect for picnics or any fun gathering!
Ingredients & Substitutions
Graham cracker crumbs: A classic choice for cheesecake crust, they provide a delicious crunch. If you’re gluten-free, try using crushed gluten-free cookies or almond flour for a unique twist.
Unsalted butter: This helps bind the crust. If you’re looking for a lighter option, coconut oil can be a suitable substitute, adding a nice flavor.
Cream cheese: The cornerstone of cheesecake. You can swap to low-fat cream cheese or even Greek yogurt for a healthier version, though the texture will be slightly different.
Lemon juice and zest: Fresh is best! If you don’t have fresh lemons, bottled lemon juice works in a pinch, but the zest really adds brightness and flavor, so stick with fresh if you can.
Eggs: Eggs are crucial for structure and richness. For a vegan option, consider using flax eggs or a commercial egg replacer, though the texture will change.
Cream of tartar: This stabilizes the egg whites for the meringue. If you’re out, lemon juice or white vinegar can work as a substitute.
How Do You Achieve the Perfect Meringue Topping?
Getting your meringue just right can be tricky, but with a few tips, you’ll nail it! Start with clean, dry equipment because any grease can prevent the egg whites from whipping up properly.
- Beat the egg whites with cream of tartar until soft peaks form. This means they should hold a shape but droop slightly.
- Slowly add the sugar while continuing to beat until stiff peaks form. This is when the mixture can stand tall without collapsing.
- Don’t rush—keep beating until you reach this stage for the best texture.
- Top the cheesecake quickly once the meringue is ready. Seal the edges to keep it from shrinking!
How to Make Triple Lemon Meringue Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ¾ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- ½ cup fresh lemon juice
For the Lemon Curd Layer:
- 3 large eggs
- ½ cup granulated sugar
- ⅓ cup fresh lemon juice
- Zest of 1 lemon
- 2 tbsp unsalted butter, cubed
For the Meringue Topping:
- 4 large egg whites
- ½ tsp cream of tartar
- ½ cup granulated sugar
- 1 tsp vanilla extract
How Much Time Will You Need?
This delightful Triple Lemon Meringue Cheesecake takes about 30 minutes to prepare, plus 50-60 minutes for baking the cheesecake, and then it needs to chill for at least 4 hours or overnight. You’ll want to allow a bit more time for the lemon curd and meringue topping, so plan for a little extra time if you’re making this for a special occasion!
Step-by-Step Instructions:
1. Prepare the Crust:
First things first! Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix it all together until it’s well blended. Now, press this mixture firmly into the bottom of a 9-inch springform pan. Once it’s nicely packed, pop it in the oven for about 10 minutes. After that, take it out and let it cool while you move on to the filling.
2. Make the Cheesecake Filling:
In a large bowl, beat together the softened cream cheese and sugar until it’s super smooth. Add the eggs one at a time and mix well after each addition—this helps keep your cheesecake creamy. Now stir in the vanilla extract, lemon zest, and lemon juice. This yummy mix goes right over the cooled crust you made earlier.
3. Bake the Cheesecake:
Time to bake! Place your cheesecake in the oven and bake it for about 50-60 minutes. You’ll know it’s ready when the center is set but still slightly jiggles when you gently shake the pan. Once done, take it out and let it cool completely at room temperature. After it cools, please put it in the refrigerator for at least 4 hours or preferably overnight.
4. Prepare the Lemon Curd Layer:
Next up is the lemon curd! In a medium saucepan, whisk together the eggs, sugar, lemon juice, and lemon zest over medium heat. Keep stirring constantly until it thickens, which should take about 7-10 minutes. Once thick, remove from heat and stir in the butter until it’s fully melted. Let this cooled slightly, then spread this lemon curd evenly over the chilled cheesecake layer.
5. Make the Meringue Topping:
Now, let’s make the meringue! In a clean bowl, beat the egg whites and cream of tartar until soft peaks start to form. Then, slowly add in the sugar, continuing to beat until stiff peaks form. Finally, mix in the vanilla extract for extra flavor!
6. Top with Meringue:
Spread that fluffy meringue over the lemon curd layer, making sure to seal the edges so it doesn’t shrink down during baking. You can use a spatula to create some pretty peaks—this will look great when it comes out of the oven!
7. Bake the Meringue:
Time to give it a golden finish! Preheat your oven to 350°F (175°C) again. Bake the cheesecake for about 10-15 minutes, or until the meringue is golden brown. Keep a close eye on it so it doesn’t burn!
8. Cool and Serve:
Finally, let your cheesecake cool completely before removing it from the springform pan. Chill it in the refrigerator until you’re ready to serve. When it’s time to enjoy, slice it up and savor your delicious Triple Lemon Meringue Cheesecake!
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 convenient alternative. Just spread it evenly over the cheesecake layer as you would with homemade curd. Keep in mind that homemade can have a fresher flavor, but store-bought will save you some time!
How Do I Substitute for Cream Cheese in This Recipe?
If you’re looking for a healthier or dairy-free option, you can substitute cream cheese with a vegan cream cheese or Greek yogurt. Just be aware that the texture and taste may vary slightly. For Greek yogurt, use a full-fat version for best results. Adjust sugar as needed based on the tartness of the yogurt.
What’s the Best Way to Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3-4 days. If you’d like to freeze it, tightly wrap individual slices or the whole cheesecake in plastic wrap, followed by aluminum foil. It can be frozen for up to 2 months. Thaw in the fridge overnight before serving.
Can I Make This Cheesecake Gluten-Free?
Definitely! Just swap out the graham cracker crumbs for gluten-free graham crackers or a gluten-free crumb mixture. Check that other ingredients, like sugar and butter, are also certified gluten-free to ensure the whole cheesecake remains gluten-free.
