Triple Lemon Meringue Cheesecake

Triple Lemon Meringue Cheesecake is its airy meringue topping, lightly toasted to golden perfection. The luscious lemon curd layer beneath provides a vibrant tang that cuts through the creamy cheesecake, creating a symphony of textures and flavors. Each bite offers the brightness of lemon, the smoothness of cream cheese, and the light sweetness of meringue—a dessert masterpiece sure to dazzle at any occasion.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• 2 tbsp granulated sugar
• Zest of 1 lemon
• 6 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• ⅓ cup sour cream
• Juice of 2 lemons (about ⅓ cup)
• Zest of 2 lemons
• 1 tsp vanilla extract

For the Lemon Curd:

• 3 large egg yolks
• ½ cup granulated sugar
• ⅓ cup fresh lemon juice
• 4 tbsp unsalted butter, cubed
• Zest of 1 lemon

For the Meringue:

• 3 large egg whites
• ½ cup granulated sugar
• ¼ tsp cream of tartar
• 1 tsp vanilla extract

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Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine graham cracker crumbs, sugar, and lemon zest. Stir in melted butter until fully incorporated.
3. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Let cool.

Step 2: Make the Cheesecake Filling

1. Beat the cream cheese and sugar together until smooth.
2. Add eggs one at a time, mixing well after each addition.
3. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
4. Pour the filling over the cooled crust. Wrap the pan in foil and place in a larger pan. Fill the larger pan with hot water to create a water bath.
5. Bake for 50-60 minutes or until the center is slightly jiggly but set. Remove from the oven and let cool to room temperature before chilling in the refrigerator for at least 4 hours or overnight.

Step 3: Prepare the Lemon Curd

1. In a small saucepan, whisk together egg yolks, sugar, lemon juice, and zest.
2. Cook over medium heat, stirring constantly, until thickened (about 5-7 minutes).
3. Remove from heat and stir in butter until smooth. Allow the curd to cool completely.

Step 4: Make the Meringue

1. In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and vanilla, beating until stiff, glossy peaks form.

Step 5: Assemble and Finish

1. Spread the lemon curd over the chilled cheesecake.
2. Pile the meringue on top, spreading to the edges. Use a spoon to create peaks.
3. Use a kitchen torch to lightly brown the meringue. Alternatively, broil for 1-2 minutes, watching closely.