This Triple Lemon Meringue Cheesecake is a burst of sunshine on your plate! With creamy cheesecake, tangy lemon filling, and fluffy meringue, it’s a sweet treat that makes everyone smile.
The best part? The lemon flavors really shine through, making each bite a refreshing experience. I love serving it on a warm day when it tastes even brighter! 🍋🌞
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are perfect for the crust due to their sweetness and crunch. If you’re gluten-free, use gluten-free graham crackers or even crushed almonds for a different flavor.
Cream Cheese: I recommend full-fat cream cheese for a rich cheesecak. If you need a lighter option, use Neufchâtel cheese, which has less fat and works well here.
Sour Cream: This adds moisture and a slight tang. If you don’t have sour cream, Greek yogurt can be a great substitute, keeping the richness intact.
Eggs: Large eggs are key here, but if you’re in a pinch, you can replace each egg with 1/4 cup of applesauce for a similar texture, although it will change the flavor slightly.
Lemon Juice and Zest: Fresh lemons yield the best flavor! If you have to use bottled lemon juice, make sure it’s 100% juice, but fresh is always better for brightness in flavor.
Egg Whites for Meringue: Fresh egg whites are ideal for making meringue. You can use pasteurized egg whites for convenience or even aquafaba (chickpea liquid) for a vegan option!
How Do I Get My Egg Whites to Form Stiff Peaks?
Beating egg whites can be tricky, but with a little attention, you’ll nail it! First, make sure your mixing bowl and beaters are completely clean—any grease can prevent them from whipping up properly.
- Start with room temperature egg whites; they whip better.
- Add cream of tartar as it stabilizes the egg whites and helps them reach those perfect peaks.
- Beat on medium speed until soft peaks form, then gradually add sugar while continuing to beat on high speed.
- Keep beating until the mixture is glossy and stiff peaks hold their shape when you lift the beaters.
Don’t rush it; patience is key here! If you see grainy sugar, it means it hasn’t dissolved properly—you want a smooth, glossy texture for the best meringue.
How to Make a Triple Lemon Meringue Cheesecake?
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup freshly squeezed lemon juice
- Zest of 2 lemons
For the Lemon Curd:
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup unsalted butter, cut into cubes
- Zest of 1 lemon
For the Meringue Topping:
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1 cup granulated sugar
How Much Time Will You Need?
This delightful cheesecake will take you about 20 minutes for prep time and around 60 minutes for baking. Then you’ll need to cool it for about 4 hours or overnight in the fridge. Altogether, it’s a bit of a time investment, but totally worth it for the layers of flavor!
Step-by-Step Instructions:
1. Preparing the Crust:
First, preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until everything is combined. Now press this mixture firmly into the bottom of a 9-inch springform pan. Bake it in the oven for 8-10 minutes or until golden brown. Once done, take it out and let it cool.
2. Making the Cheesecake Filling:
Next, grab a large bowl and beat the softened cream cheese until it’s smooth. Slowly add in the granulated sugar and flour, and mix until smooth again. Now add the eggs one at a time, mixing just until combined after each egg. Then stir in the sour cream, lemon juice, and lemon zest until everything is mixed well. Pour this creamy cheesecake batter over your cooled crust.
3. Baking the Cheesecake:
Let’s bake! Place the cheesecake in the oven and bake for about 50-60 minutes. You want it to be set but still slightly jiggly in the center. Once baked, turn off the oven, crack the door open, and let the cheesecake cool in there for 1 hour. Afterward, take it out and let it cool to room temperature, then refrigerate it for at least 4 hours or preferably overnight.
4. Preparing the Lemon Curd:
In a saucepan over medium heat, whisk together the egg yolks, sugar, lemon juice, and lemon zest. Keep stirring as you add the butter in cubes. Continue to whisk until the mixture thickens, which takes about 10 minutes. Once thickened, remove it from heat and let it cool down.
5. Assembling the Cheesecake:
When the cheesecake is nicely chilled, spread the lemon curd evenly on top of the cheesecake. This adds a wonderful zing!
6. Making the Meringue:
Now it’s time for the meringue! Beat the egg whites and cream of tartar in a clean bowl until soft peaks form. Gradually add in the granulated sugar while continuing to beat until you reach stiff peaks and the mixture looks glossy.
7. Topping the Cheesecake:
Spread the meringue over the lemon curd, making sure it touches the edges of the cheesecake. This helps prevent the meringue from shrinking away.
8. Browning the Meringue:
Preheat your oven to 350°F (175°C) again. Place the cheesecake back in the oven and bake for about 10 minutes, or until the meringue is golden brown. Alternatively, you can use a kitchen torch to toast the meringue to your liking.
9. Serve and Enjoy:
Let the cheesecake cool before slicing it up. Serve it chilled and enjoy the delicious layers of creaminess, zestiness, and sweetness!
Can I Use a Different Type of Crust?
Absolutely! If you’re not a fan of graham cracker crust, you can use crushed cookies like Oreos or a nut-based crust made with almonds or pecans. Just keep the measurements similar to ensure the right texture and flavor.
Can I Use Store-Bought Lemon Curd?
Yes, using store-bought lemon curd is a great time-saver! Simply spread an even layer over the cheesecake as you would with homemade curd. Be sure to choose a high-quality brand for the best flavor!
How to Store Leftover Cheesecake?
Store any leftover cheesecake in the fridge, covered with plastic wrap or in an airtight container, for up to 5 days. If you prefer, you can also freeze slices! Just wrap them tightly in plastic wrap and then aluminum foil for up to 2 months. Thaw in the fridge before enjoying.
What Can I Substitute for Cream of Tartar?
If you don’t have cream of tartar, you can substitute with an equal amount of lemon juice or white vinegar. This will help stabilize the egg whites while whipping and keep your meringue light and fluffy!
