This Easy Triple Lemon Meringue Cheesecake is a zesty treat that brightens up your day! With tangy lemon filling, a creamy texture, and fluffy meringue on top, it’s simply delicious.
I like to serve this cheesecake chilled, and I can’t resist twirling my fork for that perfect bite of lemony goodness. It’s like summer on a plate! 🌞
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a classic cheesecake crust. If you don’t have graham crackers, vanilla wafers or crushed digestive biscuits work well too, adding a different flavor and texture.
Cream Cheese: The base of your cheesecake. Make sure it’s softened for smooth mixing. If you’re looking for a lighter option, you can use Neufchâtel cheese, which has less fat but similar texture.
Fresh Lemon Juice and Zest: These are key for that bright lemon flavor. If fresh lemons aren’t available, bottled lemon juice is an alternative—but I recommend using fresh for the best taste. One large lemon typically gives you enough juice and zest.
Egg Whites: Used for the meringue topping. To make this recipe vegan, you can use aquafaba (the liquid from chickpeas) as a substitute for egg whites to create a similar meringue effect.
How Do I Achieve the Perfect Meringue Topping?
Getting a light, fluffy meringue can be tricky, but here’s how to do it right:
- Make sure your bowl and beaters are completely clean and dry to achieve maximum volume in the egg whites.
- Add cream of tartar to stabilize the meringue and create those beautiful stiff peaks.
- Beat the egg whites until soft peaks form before gradually adding sugar. This helps the sugar dissolve and prevents a gritty texture.
- Spread the meringue over the warm cheesecake, making sure to seal the edges well to prevent it from shrinking or pulling away during baking.
- For a lovely golden finish, use a kitchen torch or put it under the broiler for just a few minutes, keeping a close eye to avoid burning!
With these tips and ingredient insights, you’re all set to make a delicious Triple Lemon Meringue Cheesecake that will impress everyone. Enjoy the zesty flavors!
Easy Triple Lemon Meringue Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Lemon Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 3/4 cup sour cream
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tbsp lemon zest
- 1 tsp vanilla extract
For the Lemon Curd Layer:
- 3/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup sugar
- 3 eggs
- 6 tbsp unsalted butter, cut into pieces
For the Meringue Topping:
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15-20 minutes for preparation, along with 50-60 minutes of baking time. After that, you’ll need to let the cheesecake cool for 4 hours or overnight to set it properly. So, overall, expect to invest some time, but the delicious results are worth it!
Step-by-Step Instructions:
1. Preparing the Crust:
First, preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until they are well combined. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust for about 10 minutes, then remove it from the oven and let it cool slightly.
2. Making the Lemon Curd:
In a saucepan, combine the fresh lemon juice, lemon zest, sugar, and eggs. Cook this mixture over low heat, stirring constantly to avoid scrambling the eggs. Keep stirring for about 8-10 minutes until it thickens. Once thickened, remove it from the heat and whisk in the butter until it’s all melted and smooth. Set this aside to cool.
3. Making the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Add in the sugar and flour, and mix well. Then, add the eggs one at a time, blending after each addition. Finally, stir in the sour cream, lemon juice, lemon zest, and vanilla extract until everything is well combined and creamy.
4. Assembling and Baking the Cheesecake:
Pour half of the cheesecake batter onto the cooled crust. Next, spoon half of the lemon curd over the batter and gently swirl it with a knife for a marbled effect. Then, pour the remaining cheesecake batter on top, followed by the rest of the lemon curd. Swirl again to distribute the curd. Bake everything in the oven for about 50-60 minutes. The center should look slightly jiggly but mostly set. Once done, remove it from the oven and let it sit aside to cool.
5. Making the Meringue Topping:
In a clean bowl, beat the egg whites and cream of tartar using an electric mixer until soft peaks form. Gradually add sugar while continuing to beat until stiff glossy peaks form. Finally, mix in the vanilla extract.
6. Adding the Meringue and Browning:
Spread the meringue evenly over the warm cheesecake, making sure to seal the edges to prevent shrinking. You can lightly brown the meringue using a kitchen torch or by placing the cheesecake under the broiler for 1-3 minutes. Keep a close watch to prevent burning!
7. Cooling and Chilling:
Allow the cheesecake to cool completely at room temperature. After it has cooled, refrigerate it for at least 4 hours, or overnight if you can wait, to let the flavors set and the cheesecake firm up nicely.
8. Serving the Cheesecake:
Once fully chilled, carefully release the springform pan. Slice the cheesecake into wedges and garnish with extra lemon zest or edible flowers if you like. Enjoy your fluffy, zesty, triple lemon meringue cheesecake with friends and family!
This luscious dessert combines creamy cheesecake, tangy lemon curd, and a soft, toasted meringue for a delightful flavor experience that’s sure to impress! 🌟
FAQ for Easy Triple Lemon Meringue Cheesecake
Can I Use Store-Bought Lemon Curd Instead of Making My Own?
Absolutely! If you’re short on time, store-bought lemon curd can save you some effort. Just layer it into the cheesecake as you would with homemade curd, and you’ll still achieve that delicious lemon flavor.
How Do I Know When the Cheesecake is Done Baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle. This typically takes about 50-60 minutes. It will continue to firm up as it cools, so don’t worry if it seems a bit wobbly when you first take it out!
Can I Make This Cheesecake Ahead of Time?
Yes! This cheesecake can be made a day or two in advance. Just ensure it is fully chilled in the refrigerator. The flavors often develop even better overnight, making it a perfect make-ahead dessert.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best taste and texture, enjoy them within the first couple of days. You can serve it cold or let it sit at room temperature for a bit before enjoying!
