Triple Lemon Meringue Cheesecake

This Triple Lemon Meringue Cheesecake combines three amazing layers of lemony goodness that will make your taste buds dance with joy. I created this recipe after trying many different versions and tweaking them until the balance was just right. You could make this for special occasions or weekend treats when you want to impress your family. Its bright flavor and beautiful appearance make it worth the effort.

We all need some sunshine on our dessert plates sometimes, don’t you think? Then you’ll understand why this cheesecake has earned a special place in my recipe collection.

Why This Recipe Works

Triple Lemon Meringue Cheesecake delivers intense lemon flavor in three distinct layers – a buttery lemon cookie crust, a creamy lemon-infused cheesecake filling, and a tangy lemon curd swirl. The billowy Italian meringue topping adds a sweet contrast that balances the tartness of the lemon while creating a stunning visual presentation.

The water bath method ensures your cheesecake bakes evenly without cracks, while the overnight chilling time allows all the flavors to meld together beautifully. I’ve carefully balanced the sweetness and acidity to create a dessert that’s bright and refreshing rather than overpowering.

The Italian meringue (made with hot sugar syrup) is more stable than traditional meringue, which means it holds its shape better and doesn’t weep or break down as quickly. When torched, it creates that classic toasted marshmallow flavor that pairs wonderfully with the lemony layers beneath.

Supplies And Tools You’ll Need

• 8-inch springform pan
• Aluminum foil
• Food processor
• Stand mixer with paddle and whisk attachments
• Large mixing bowls
• Rubber spatula
• Measuring cups and spoons
• Zester/microplane
• Citrus juicer
• Medium saucepan
• Candy thermometer
• Kitchen torch
• Deep roasting pan (for water bath)
• Potato masher or flat-bottomed glass
• Fine mesh strainer
• Knife or spoon (for swirling)
• Plastic wrap

Ingredients For Triple Lemon Meringue Cheesecake

For the Crust:

• 1½ cups lemon shortbread cookie crumbs
• ⅓ cup butter, melted

For the Cheesecake Filling:

• 32 oz cream cheese, softened
• 1 cup sour cream (or heavy cream)
• 1 cup white granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• Zest from 2 large lemons

For the Lemon Curd:

• 2 eggs
• 4 egg yolks
• 1 cup white granulated sugar
• ⅔ cup freshly-squeezed lemon juice
• 1 tbsp cornstarch
• 2 tbsp water

For the Meringue:

• 4 egg whites
• 1 cup white granulated sugar
• ⅓ cup water
• 1 tsp vanilla extract

How To Make Triple Lemon Meringue Cheesecake

Step 1: Make the Lemon Curd First

1. In a large mixing bowl, whisk together 2 eggs, 4 egg yolks, and 1 cup sugar vigorously for 4-5 minutes until the mixture becomes thick and pale.
2. Strain ⅔ cup fresh lemon juice to remove seeds and pulp, then add to the egg mixture.
3. In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry, then add this to the mixing bowl.
4. Pour everything into a medium saucepan and cook over medium heat, stirring constantly with a rubber spatula.
5. Cook for 4-6 minutes until the curd thickens and holds its shape on the back of a spoon. If clumps form, use a whisk to break them apart.
6. Remove from heat once thickened, cover with plastic wrap (directly touching the surface to prevent skin formation), and set aside to cool.

Step 2: Prepare the Crust

1. Preheat your oven to 350°F (177°C).
2. Double-wrap the bottom and sides of an 8-inch springform pan with aluminum foil to prevent water from seeping in during baking.
3. Place approximately 15-20 lemon shortbread cookies in a food processor and pulse until you have fine crumbs (about 1½ cups).
4. Add ⅓ cup melted butter to the crumbs and pulse again until well coated.
5. Transfer the mixture to your prepared pan and press firmly into an even layer using a potato masher or large spoon.
6. Bake the crust for 10 minutes, then remove from oven and allow to cool.
7. Reduce oven temperature to 320°F (160°C).

Step 3: Make the Cheesecake Filling

1. In a stand mixer bowl, place 32 oz softened cream cheese and mix on medium-high speed for 7-9 minutes, scraping down the sides often, until light and fluffy.
2. Add 1 cup sour cream (or heavy cream), 1 cup sugar, and 1 tsp vanilla extract. Mix for a few minutes until well combined.
3. Add 4 eggs one at a time, mixing well after each addition and scraping down the bowl frequently for a smooth batter.
4. Zest 2 large lemons directly into the batter and mix until incorporated.

Step 4: Assemble and Bake

1. Pour half of the cheesecake batter over the cooled crust.
2. Add generous dollops of the cooled lemon curd on top and use a knife or spoon to create swirls.
3. Pour the remaining cheesecake batter over this layer.
4. Add more dollops of lemon curd on top and swirl again.
5. Place the springform pan in a deep baking dish or roasting pan and create a water bath by pouring in enough water to reach about 1 inch up the sides of the springform pan.
6. Bake at 320°F for 1 hour and 30-45 minutes, until the center is almost set but still slightly wobbly.
7. Turn the oven off and allow the cheesecake to cool in the oven with the door cracked open for about an hour.
8. Cool at room temperature for another hour, then refrigerate overnight.

Make the Meringue Topping

1. The next day, prepare your Italian meringue topping. Make sure your mixing bowl and whisk are completely clean and grease-free (I wash mine with degreasing soap and vinegar).
2. Place 4 egg whites into the mixer bowl and whisk on high speed for about 2 minutes, just until soft peaks form.
3. In a small saucepan, combine 1 cup sugar and ⅓ cup water without stirring.
4. Attach a candy thermometer and cook the sugar mixture over medium heat until it reaches 238°F (soft ball stage), about 7-8 minutes.
5. With the mixer running on medium speed, slowly pour the hot sugar syrup down the side of the bowl, avoiding the whisk.
6. Once all the syrup is added, increase the mixer speed to high and whisk for 5 minutes until the meringue is voluminous with stiff, glossy peaks.
7. Add 1 tsp vanilla extract and whisk for another 30 seconds.

Torch And Finish

1. Transfer the freshly made meringue onto the chilled cheesecake, creating decorative peaks and swirls.
2. Use a kitchen torch to caramelize the meringue until golden brown. Move the flame continuously to avoid burning any spots.
3. The torching not only creates a beautiful golden color but also adds a subtle toasted flavor that contrasts beautifully with the cool, creamy cheesecake beneath.
4. If you don’t have a kitchen torch, you can briefly place the cheesecake under a broiler, but watch it very carefully to prevent burning.

Storage And Make-Ahead

• The lemon curd can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
• The cheesecake (without meringue) can be made 1-2 days ahead and kept covered in the refrigerator.
• Add the meringue topping on the day you plan to serve the cheesecake, as it will gradually soften and lose its texture over time.
• The completed cheesecake will keep in the refrigerator for up to 3 days, though the meringue will be at its best on the first day.
• I don’t recommend freezing this cheesecake after adding the meringue, but the plain cheesecake (with lemon curd) can be frozen for up to a month if well wrapped.

How to Serve And Garnish

• Remove the cheesecake from the springform pan just before serving. Pro tip: use a kitchen torch to gently heat the sides of the pan for a smoother release and cleaner finish.
• Garnish with thin lemon slices, candied lemon peel, or fresh berries for a pop of color.
• Serve each slice with a small amount of additional lemon curd on the side if desired.
• For the cleanest slices, dip your knife in hot water and wipe it clean between cuts.
• This cheesecake tastes best slightly chilled but not cold from the refrigerator – let it sit at room temperature for about 15-20 minutes before serving.
• Pair with a cup of hot tea or a small glass of limoncello for an extra special dessert experience.

Expert Baking Tips

• Make sure all your cheesecake ingredients are at room temperature before beginning – this ensures a smooth, lump-free batter.
• When making lemon curd, constant stirring is crucial to prevent the eggs from scrambling.
• Don’t skip the water bath! It creates a moist environment that helps the cheesecake bake evenly without cracking.
• For extra lemon flavor, add a teaspoon of lemon extract to the cheesecake batter.
• When making the meringue, ensure your bowl and beaters are completely free of any grease or egg yolk, which can prevent the whites from whipping properly.
• If your meringue doesn’t seem to be forming stiff peaks, continue whisking – it may just need more time.
• Let your cheesecake chill overnight for the best texture and flavor development.
• Double-wrapping your springform pan with foil is essential to prevent water from seeping in during baking.

Frequently Asked Questions

Can I use store-bought lemon curd instead of making my own?
Yes! While homemade tastes fresher, you can substitute about 1½ cups of good-quality store-bought lemon curd to save time.

My cheesecake cracked! What should I do?
Don’t worry! The meringue topping will completely cover any cracks, and the taste won’t be affected at all.

How do I know when my cheesecake is done baking?
The center should be almost set but still have a slight wobble when you gently shake the pan. It will continue to set as it cools.

Can I make this with lime or orange instead of lemon?
Yes! This recipe works beautifully with lime or orange – just substitute the juice and zest in equal amounts.

Why is my meringue weeping or sliding off my cheesecake?
This usually happens if the cheesecake wasn’t completely chilled before adding the meringue, or if the meringue sits too long before serving. Try to add the meringue the day you plan to serve the cheesecake.

Can I make mini versions of this cheesecake?
Yes! Use a muffin tin lined with paper liners and reduce the baking time to about 20-25 minutes.

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