Looking for a dessert that’s a balance of tartness and creamy goodness? This Triple Lemon Meringue Cheesecake combines the tangy flavor of lemon with the richness of cheesecake, all topped with a fluffy meringue. Whether you’re planning a special occasion or just want to indulge in a zesty treat, this recipe is sure to impress.
To complement your dessert-making journey, you might also enjoy trying these Earl Grey Cookies, which offer a unique flavor twist with their delicate tea infusion. These cookies make a perfect pairing with a cup of tea after enjoying your Triple Lemon Meringue Cheesecake.
One of the most important elements of this cheesecake is the lemon curd, which brings the perfect tang to balance out the creaminess. Making lemon curd from scratch isn’t difficult and can be an impressive addition to other desserts as well. If you’re a fan of baked goods with a fruity twist, try this Pumpkin Banana Loaf, which combines fall flavors with a sweet finish.
Ingredients for Triple Lemon Meringue Cheesecake
You’ll need the following ingredients to create this citrusy dessert:
- For the Crust:
- 1 1/2 cups lemon cookies or graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons sugar
- For the Cheesecake Filling:
- 24 oz cream cheese (softened)
- 1 cup sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 large eggs
- For the Lemon Curd:
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup sugar
- 3 large egg yolks
- 4 tablespoons unsalted butter
- For the Meringue:
- 4 large egg whites
- 1/2 cup sugar
- 1/4 teaspoon cream of tartar
Instructions: How to Make Triple Lemon Meringue Cheesecake
1. Prepare the Lemon Cookie Crust
- Preheat the oven to 350°F (175°C).
- Combine the crushed lemon cookies or graham cracker crumbs with melted butter and sugar.
- Press the mixture into the bottom of a springform pan and bake for 10 minutes. Set aside to cool.
2. Make the Cheesecake Filling
- Beat the softened cream cheese until smooth.
- Add sugar, lemon juice, and lemon zest, mixing until well combined.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Pour the filling over the prepared crust and bake the cheesecake in a water bath for 50-60 minutes, until the center is slightly jiggly but set around the edges.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours.
3. Prepare the Lemon Curd
- In a medium saucepan, whisk together the lemon juice, zest, sugar, and egg yolks.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 5 minutes).
- Remove from heat and stir in the butter until fully incorporated.
- Let the curd cool before spreading it over the chilled cheesecake.
4. Make the Meringue
- Preheat the oven broiler.
- Beat the egg whites and cream of tartar until soft peaks form.
- Gradually add sugar and continue beating until stiff peaks form.
- Spread the meringue over the lemon curd layer.
- Place the cheesecake under the broiler for 1-2 minutes until the meringue is lightly browned.
5. Chill and Serve
- Let the cheesecake cool again before slicing and serving.
- Enjoy chilled for the best texture and flavor.
Variations of Triple Lemon Meringue Cheesecake
Here are some fun variations to suit different preferences:
- Golden Oreo Lemon Cheesecake: Swap the lemon cookie crust for crushed Golden Oreos for a sweet vanilla twist.
- No-Bake Lemon Cheesecake: Skip the baking process by using a no-bake cheesecake filling set with gelatin.
- Gluten-Free Lemon Cheesecake: Use gluten-free cookies for the crust to make the dessert gluten-free.
Tips for Perfecting Your Cheesecake
- Prevent Cracks: Use a water bath while baking to maintain an even temperature and avoid cracks.
- Perfect Meringue: Ensure that your bowl and beaters are clean and grease-free to achieve stiff peaks for the meringue.
- Smooth Lemon Curd: Stir constantly while cooking the lemon curd to avoid lumps.
Frequently Asked Questions (FAQs)
What is Triple Lemon Meringue Cheesecake?
It’s a layered dessert that includes a lemon cookie crust, a lemon-flavored cheesecake filling, a tangy layer of lemon curd, and a fluffy meringue topping.
Can I make this cheesecake ahead of time?
Yes! The cheesecake and lemon curd can be made up to two days in advance. Add the meringue right before serving for the freshest results.
How do I prevent my cheesecake from cracking?
Bake the cheesecake in a water bath, avoid overmixing the batter, and cool it gradually to prevent cracks.
Can I freeze this cheesecake?
Yes, you can freeze the cheesecake without the meringue for up to two months. Thaw it in the fridge overnight, and add the meringue before serving.
Conclusion
Triple Lemon Meringue Cheesecake offers a delicious blend of tangy lemon and creamy cheesecake, topped with light and fluffy meringue. It’s a dessert that is sure to impress at any occasion. For more inspiration, don’t forget to explore other delightful recipes like these Earl Grey Cookies and Pumpkin Banana Loaf.
Print
Triple Lemon Meringue Cheesecake Tart and Creamy Delight
Looking for a dessert that’s a balance of tartness and creamy goodness? This Triple Lemon Meringue Cheesecake combines the tangy flavor of lemon with the richness of cheesecake, all topped with a fluffy meringue. Whether you’re planning a special occasion or just want to indulge in a zesty treat, this recipe is sure to impress.
- Total Time: 4 hours (minimum)
- Yield: 10 servings 1x
Ingredients
Ingredients:
- For the Crust:
- 1 1/2 cups crushed lemon cookies or graham crackers
- 6 tablespoons melted butter
- 2 tablespoons sugar
- For the Cheesecake Filling:
- 24 oz cream cheese (softened)
- 1 cup sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 large eggs
- For the Lemon Curd:
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup sugar
- 3 large egg yolks
- 4 tablespoons unsalted butter
- For the Meringue:
- 4 large egg whites
- 1/2 cup sugar
- 1/4 teaspoon cream of tartar
Instructions
- Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- Mix the crushed lemon cookies, melted butter, and sugar.
- Press the mixture into the bottom of a springform pan and bake for 10 minutes. Let it cool.
- Make the Cheesecake Filling:
- Beat the softened cream cheese until smooth.
- Add sugar, lemon juice, and lemon zest, mixing well.
- Add eggs one at a time, mixing thoroughly.
- Pour the filling over the prepared crust.
- Bake in a water bath for 50-60 minutes until set.
- Prepare the Lemon Curd:
- In a saucepan, whisk lemon juice, zest, sugar, and egg yolks over medium heat until thickened.
- Stir in butter and cool before spreading on the cheesecake.
- Make the Meringue:
- Beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar and beat until stiff peaks form.
- Spread meringue over the lemon curd layer.
- Broil for 1-2 minutes until the meringue is golden brown.
- Chill and Serve:
- Let the cheesecake cool completely, then refrigerate for at least 4 hours before serving.
Notes
Triple Lemon Meringue Cheesecake offers a delicious blend of tangy lemon and creamy cheesecake, topped with light and fluffy meringue. It’s a dessert that is sure to impress at any occasion. For more inspiration, don’t forget to explore other delightful recipes like these Earl Grey Cookies and Pumpkin Banana Loaf.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Keywords: Triple Lemon Meringue Cheesecake, lemon dessert, lemon cheesecake, meringue cheesecake, lemon curd, lemon cookie crust, lemon meringue pie, tangy cheesecake, homemade cheesecake