This Triple Lemon Meringue Cheesecake is a bright and zesty treat! It combines creamy cheesecake with a tangy lemon filling and is topped with fluffy meringue for that perfect finish.
If you love lemon, this dessert will surely make you smile! I can’t resist the fluffy meringue on top—it’s like a fluffy cloud of happiness on my plate. 🍋✨
Making this cheesecake is a breeze! Just mix, layer, and bake, then enjoy a slice of sunshine that brightens any day!
Ingredients & Substitutions
Graham Crackers: These give the crust its signature crunch. If you can’t find graham crackers, digestive biscuits or vanilla wafer cookies also work well.
Cream Cheese: Make sure to use full-fat cream cheese for a rich texture. If you’re looking for a lower-fat option, Neufchâtel cheese is a great substitute.
Sour Cream: This adds creaminess and tang. Plain Greek yogurt is a suitable swap and can make it slightly healthier!
Lemon Juice and Zest: Fresh is best for a vibrant flavor! If you’re in a pinch, bottled lemon juice can work, but it won’t have the same brightness as fresh lemons.
Eggs: Room temperature eggs mix more smoothly into the batter. If you’re vegan, you can try egg replacers or flaxseed meal mixed with water, but the texture might vary.
Meringue: For a lighter mix, try using aquafaba (the liquid from canned chickpeas) in place of egg whites to make a vegan meringue.
How Do I Get My Meringue to Reach Perfect Stiff Peaks?
Achieving stiff peaks in meringue can be tricky but is crucial for this cheesecake. First, ensure your mixing bowl and beaters are completely clean and dry to avoid any grease.
- Start with frothy egg whites, then add cream of tartar. This stabilizes the meringue.
- Gradually add sugar while mixing; this helps the sugar dissolve better.
- Beat until the mixture forms glossy, stiff peaks—you’ll know it’s done when the meringue holds its shape and stands tall!
Be patient, as taking your time here makes all the difference in the final look and texture of your cheesecake. Good luck! 🍋
How to Make Triple Lemon Meringue Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- ¼ cup fresh lemon juice
- Zest of 2 lemons
For the Lemon Curd:
- ½ cup fresh lemon juice
- Zest of 2 lemons
- ½ cup granulated sugar
- 3 large eggs
- ¼ cup unsalted butter
For the Meringue Topping:
- 4 large egg whites
- ½ cup granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delicious Triple Lemon Meringue Cheesecake requires about 30 minutes of prep time, plus 70-80 minutes of baking time, plus at least 4 hours (or overnight) in the fridge for chilling. It takes a little time but is well worth the effort for that delightful lemony flavor and light meringue topping!
Step-by-Step Instructions:
1. Preparing the Crust:
Start by preheating your oven to 350°F (175°C). In a mixing bowl, mix together the graham cracker crumbs, melted butter, and sugar until combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake the crust in the oven for about 8-10 minutes until slightly golden. Once done, take it out and let it cool completely.
2. Making the Cheesecake Filling:
In a large bowl, use a hand mixer to beat the softened cream cheese until it’s nice and smooth. Gradually add in the sugar, mixing until it’s well combined. Next, add the eggs one at a time, mixing well after each addition. Finally, stir in the sour cream, lemon juice, and lemon zest until everything is smooth and creamy. Pour this mixture over the cooled crust.
3. Baking the Cheesecake:
Now it’s time to bake the cheesecake! Place it in your preheated oven and bake for 50-60 minutes. You’ll know it’s ready when the center is set and the edges are slightly puffed up. Once baked, let it cool at room temperature, then popped into the fridge for at least 4 hours or overnight to set completely.
4. Preparing the Lemon Curd:
While your cheesecake is chilling, you can make the lemon curd. In a saucepan over medium heat, whisk together the fresh lemon juice, lemon zest, sugar, and eggs. Continuously stir this mixture until it thickens and coats the back of a spoon—it will take about 8-10 minutes. Remove it from the heat, and stir in the butter until it’s smooth. Let the curd cool before spreading it evenly over your chilled cheesecake.
5. Making the Meringue Topping:
For the meringue, get a clean mixing bowl and beat the egg whites with a hand mixer until they become frothy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating until you have stiff peaks and a glossy texture. Mix in the vanilla extract.
6. Topping the Cheesecake:
Carefully spread the meringue over the lemon curd layer, making sure to seal the edges to prevent it from shrinking during baking. You can use a spatula to create nice peaks and swirls for a beautiful finish.
7. Baking the Meringue:
Return the cheesecake to the oven and bake at 350°F (175°C) for about 10-15 minutes or until the meringue is golden brown. Keep an eye on it to avoid burning!
8. Cool and Serve:
Once the meringue has turned a lovely golden brown, let the cheesecake cool completely before removing it from the springform pan. Slice and serve chilled. You can even garnish with lemon slices or fresh berries for a nice touch. Enjoy every heavenly bite of your Triple Lemon Meringue Cheesecake!
Can I Use a Different Type of Crust?
Absolutely! You can substitute the graham cracker crust with crushed vanilla wafers, Oreos, or even a nut-based crust for a gluten-free option. Just ensure to adjust the sweetness based on the type of cookie or nuts used, as some may be sweeter than graham crackers.
How Can I Make This Cheesecake Ahead of Time?
This cheesecake is perfect for making ahead! You can prepare the cheesecake and lemon curd up to 2 days in advance. Just wait to add the meringue topping until the day you’re serving it to ensure it stays fluffy and fresh.
What is the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the meringue starts to weep, it may lose its texture, but the cheesecake will still taste great! Always keep it chilled for the best flavor and texture.
Can I Substitute the Eggs in the Meringue?
If you’re looking for an egg-free option, you can try using aquafaba (the liquid from canned chickpeas) instead of egg whites. Use about 1/4 cup of aquafaba per egg white and whip it until it forms stiff peaks. It may not be as stable, but it will still thicken nicely!
