Description
Triple Lemon Meringue Cheesecake is a bright and tangy dessert featuring a lemon-infused cheesecake, a layer of zesty lemon curd, and a fluffy toasted meringue topping over a buttery crust.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup lemon curd
- 3 large egg whites (for meringue)
- 1/2 cup granulated sugar (for meringue)
- 1/4 tsp cream of tartar
Instructions
- Preheat oven to 165°C (325°F) and grease a 9-inch springform pan.
- Mix graham cracker crumbs with melted butter and press into the bottom of the pan. Bake 8–10 minutes and cool.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing gently.
- Blend in sour cream, lemon zest, lemon juice, and vanilla extract.
- Pour filling over cooled crust.
- Bake for 55–65 minutes until center is slightly set.
- Cool in oven with door slightly open, then refrigerate for at least 4 hours.
- Spread lemon curd evenly over chilled cheesecake.
- For meringue, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
- Spread or pipe meringue over lemon curd layer.
- Toast meringue lightly with a kitchen torch or broil briefly until golden.
Notes
- Use a water bath to prevent cracks.
- Ensure cheesecake is fully chilled before adding lemon curd.
- Watch closely while broiling to avoid burning meringue.
- Prep Time: 35 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American