If you’re in the mood for a zesty dessert that beautifully combines the creamy richness of cheesecake with the bright and tangy flavors of lemon, then this Triple Lemon Meringue Cheesecake is the perfect treat for you! This show-stopping dessert features a luscious lemon cheesecake filling, a refreshing lemon curd layer, and a fluffy meringue topping that will impress your family and friends.
What makes this cheesecake so special is its delightful layers of lemon flavor. The creamy cheesecake provides a rich base, while the homemade lemon curd adds a burst of citrusy goodness, and the meringue topping brings a light and airy finish. Each bite is a harmonious blend of sweetness and tartness, making it a refreshing indulgence.
This cheesecake is perfect for special occasions, summer gatherings, or whenever you want to treat yourself to something extraordinary. Let’s get started on this delicious recipe!
Resume of the Recipe
This Triple Lemon Meringue Cheesecake features a creamy lemon cheesecake filling topped with a layer of tangy lemon curd and finished with a fluffy meringue. The combination of flavors and textures makes this dessert a standout that’s perfect for any occasion. With a bit of preparation, you can create this stunning cheesecake that will wow your guests.
With simple ingredients and straightforward steps, this cheesecake is an easy yet impressive dessert that anyone can make. Let’s dive into this delicious recipe!
Exciting Story:
I’ll never forget the first time I tasted lemon meringue pie at a family gathering. The bright, tart flavor combined with the light, fluffy meringue was a revelation! Inspired by that classic dessert, I decided to create a cheesecake version that would elevate those beloved flavors even further.
As I mixed the creamy lemon filling and prepared the curd, the citrusy aroma filled my kitchen, making it impossible to resist sneaking a taste. When I assembled the layers, I couldn’t help but admire how beautiful the cheesecake looked. The first bite was pure bliss—the creamy cheesecake, tangy curd, and sweet meringue danced on my palate! Since that day, this Triple Lemon Meringue Cheesecake has become a staple for my summer gatherings, bringing joy and flavor to every occasion.
Why This Triple Lemon Meringue Cheesecake?
- Zesty and Refreshing: The combination of lemon cheesecake, curd, and meringue creates a delightful and refreshing dessert.
- Stunning Presentation: This cheesecake is as beautiful as it is delicious, making it a perfect centerpiece for any gathering.
- Layered Flavors: Each layer adds its unique flavor and texture, resulting in a well-rounded dessert.
How to Make Triple Lemon Meringue Cheesecake
- Preheat the Oven: Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan.
- Make the Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of the prepared springform pan to form an even crust.
- Prepare the Lemon Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
- Bake the Cheesecake: Pour the cheesecake filling over the crust and smooth the top. Bake in the preheated oven for 45-50 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour. Then refrigerate for at least 4 hours or overnight.
- Make the Lemon Curd: In a medium saucepan, whisk together lemon juice, sugar, and eggs over medium heat. Stir continuously until the mixture thickens, about 8-10 minutes. Remove from heat and stir in the butter and lemon zest until smooth. Allow to cool slightly, then spread the lemon curd over the chilled cheesecake.
- Prepare the Meringue Topping: In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form and the mixture is glossy.
- Top with Meringue: Spread the meringue over the lemon curd layer, creating peaks with a spatula for a decorative look.
- Brown the Meringue: Using a kitchen torch, carefully brown the meringue until golden. If you don’t have a torch, you can place the cheesecake under the broiler for a minute or two—watching closely to prevent burning.
- Serve: Allow the cheesecake to cool to room temperature before slicing. Enjoy the delightful layers of lemony goodness!
Tips
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for a smooth filling.
- Prevent Cracking: Bake the cheesecake in a water bath to help prevent cracking on the surface.
Substitutions and Variations
- Gluten-Free Option: Substitute graham crackers with gluten-free crumbs for a gluten-free crust.
- Different Fruits: Feel free to use other citrus fruits like lime or orange for a different flavor profile.
Make a Healthier Version
- Use low-fat cream cheese and Greek yogurt in place of sour cream for a lighter filling.
- Reduce the amount of sugar in the lemon curd for a less sweet version.
Closing
And there you have it! This Triple Lemon Meringue Cheesecake is a deliciously indulgent dessert that will impress everyone at your table. Don’t forget to let us know how your dish turns out, and consider checking out some of our other recipes for more delectable desserts!
Frequently Asked Questions
- How long can I store this cheesecake?
It can be stored in the refrigerator for up to 5 days. - Can I freeze the cheesecake?
Yes, you can freeze it for up to 2 months. Thaw in the refrigerator before serving. - What can I use instead of sour cream?
You can substitute with Greek yogurt for a similar tangy flavor. - Can I use different fruits on top?
Yes, you can use any fresh berries or fruits you prefer. - How do I know when the cheesecake is done?
The edges should be set, and the center should slightly jiggle when you shake it gently. - Can I make this cheesecake ahead of time?
Absolutely! It can be made a day ahead and kept in the refrigerator. - What if I want a stronger lemon flavor?
Add more lemon zest or juice to the filling and curd for extra zing. - Can I use store-bought lemon curd?
Yes, store-bought lemon curd can be a convenient option! - What if my meringue doesn’t whip up?
Make sure your mixing bowl and beaters are completely clean, and avoid any grease. - Can I use a different type of sugar?
Yes, you can substitute granulated sugar with powdered sugar for the meringue. - What’s the best way to cut the cheesecake?
Use a sharp knife dipped in hot water for clean slices. - How can I make this dish more festive?
Add whipped cream and extra berries on top for a decorative touch!
Triple Lemon Meringue Cheesecake
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
For the Crust:
1 1/2 cups 1 1/2 graham cracker crumbs
1/4 cup 1/4 granulated sugar
1/2 cup 1/2 unsalted butter, melted
For the Lemon Cheesecake Filling:
16 oz 16 cream cheese, softened
1 cup 1 granulated sugar
3 large 3 eggs
1/4 cup 1/4 sour cream
1/4 cup 1/4 fresh lemon juice
Zest of 2 lemons
1 teaspoon 1 vanilla extract
For the Lemon Curd:
1/2 cup 1/2 fresh lemon juice
1/2 cup 1/2 granulated sugar
3 large 3 eggs
1/4 cup 1/4 unsalted butter, cubed
Zest of 1 lemon
For the Meringue Topping:
3 large 3 egg whites
1/4 teaspoon 1/4 cream of tartar
1/2 cup 1/2 granulated sugar
Directions
- Preheat the Oven: Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan.
- Make the Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of the prepared springform pan to form an even crust.
- Prepare the Lemon Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
- Bake the Cheesecake: Pour the cheesecake filling over the crust and smooth the top. Bake in the preheated oven for 45-50 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour. Then refrigerate for at least 4 hours or overnight.
- Make the Lemon Curd: In a medium saucepan, whisk together lemon juice, sugar, and eggs over medium heat. Stir continuously until the mixture thickens, about 8-10 minutes. Remove from heat and stir in the butter and lemon zest until smooth. Allow to cool slightly, then spread the lemon curd over the chilled cheesecake.
- Prepare the Meringue Topping: In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form and the mixture is glossy.
- Top with Meringue: Spread the meringue over the lemon curd layer, creating peaks with a spatula for a decorative look.
- Brown the Meringue: Using a kitchen torch, carefully brown the meringue until golden. If you don’t have a torch, you can place the cheesecake under the broiler for a minute or two—watching closely to prevent burning.
- Serve: Allow the cheesecake to cool to room temperature before slicing. Enjoy the delightful layers of lemony goodness!
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