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Triple Lemon Meringue Cheesecake

Triple Lemon Meringue Cheesecake: A Sunny Citrus Dream

Enjoy the Triple Lemon Meringue Cheesecake, a zesty and creamy delight perfect for gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Can be substituted with crushed digestive biscuits or vanilla wafer cookies.
  • 0.5 cups Melted Unsalted Butter Binds the crust ingredients together.
  • 0.25 cups Granulated Sugar Sweetens the crust.
For the Cheesecake Filling
  • 16 ounces Full-fat Cream Cheese Use Neufchâtel cheese for a lighter option.
  • 3 large Eggs Fresh eggs yield the best results.
  • 0.5 cups Sour Cream Greek yogurt can also be a great alternative.
  • 0.5 cups Fresh Lemon Juice Bottled juice is okay, but fresh is always best.
  • 2 tablespoons Lemon Zest Infuses the cheesecake with vibrant flavor.
  • 1 teaspoon Vanilla Extract Stick with pure extract for the best results.
For the Lemon Curd Layer
  • 2 tablespoons Butter Adds richness to the lemon curd layer.
For the Meringue Topping
  • 4 large Egg Whites Beat until soft peaks form for best results.
  • 1 teaspoon Cream of Tartar Acts as a stabilizer for meringue.
  • 0.5 cups Granulated Sugar Add gradually for a smooth texture.

Equipment

  • 9-inch springform pan
  • mixing bowls
  • whisk
  • Electric Mixer
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C).
  2. Make the crust by combining graham cracker crumbs, melted unsalted butter, and granulated sugar. Press into the bottom of a springform pan and bake for 10 minutes.
  3. Prepare the cheesecake filling by beating cream cheese and sugar until smooth. Add eggs one at a time, then blend in sour cream, lemon juice, lemon zest, and vanilla extract.
  4. Bake the cheesecake in a water bath for 50-60 minutes until the edges are set. Let it cool in the oven for 1 hour.
  5. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
  6. Make the lemon curd by whisking egg yolks, granulated sugar, lemon juice, and zest in a saucepan. Heat until thickened, then stir in butter and cool.
  7. Prepare the meringue by beating egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks are achieved.
  8. Preheat your oven to 350°F (175°C). Spread the meringue over the lemon curd and bake for 10-15 minutes until set and lightly golden.
  9. Cool briefly before refrigerating again for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

For best results, use fresh lemon juice and ensure all tools are grease-free for whipping egg whites.

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