Jump to Recipe Print RecipeAs I pulled the golden meringue from the oven, I couldn’t help but smile at the thought of sharing this delight. This Triple Lemon Meringue Cheesecake is not just a dessert; it’s a celebration of zesty goodness that transforms any gathering into a memorable occasion. With a creamy lemon filling nestled atop a crunchy graham cracker crust and crowned with fluffy meringue, this cheesecake offers a perfect balance of textures and flavors that will have everyone reaching for seconds. Plus, it’s surprisingly easy to prepare, making it an ideal choice for both aspiring bakers and seasoned pros. Whether you’re hosting a dinner party or just craving a slice of sunshine on a Wednesday, this Lemon Meringue Cheesecake will surely brighten your day. Curious about how to make this zesty masterpiece? Let’s dive in! Why is this Lemon Meringue Cheesecake a must-try? Zesty Flavor Explosion: Each bite bursts with vibrant lemon flavor, offering a refreshing contrast to the sweet meringue. Easy Preparation: With simple steps, even beginner bakers can whip this up without hassle. Stunning Presentation: The golden peaks of meringue create an eye-catching dessert that’s perfect for impressing guests. Versatile Variations: Dive into options like mixing in fresh berries or substituting cream cheese for mascarpone—a delightful twist! Crowd Favorite: This cheesecake is sure to be a hit at any gathering, from casual dinners to festive celebrations, leaving everyone wanting more. Elevate your dessert game with this Triple Lemon Meringue Cheesecake and explore more delicious options like the Oreo Cheesecake Decadent or the light and airy Lemon Truffles Tangy. Lemon Meringue Cheesecake Ingredients For the Crust • Graham Cracker Crumbs – Provides a sturdy base; can substitute crushed digestive biscuits or vanilla wafer cookies for a unique flavor. • Melted Butter – Binds the crust together; use unsalted butter for optimal taste. • Granulated Sugar – Sweetens the crust, balancing the tartness of the lemon filling. For the Filling • Cream Cheese – Adds a rich, creamy texture; Neufchâtel cheese can be used for a lighter option. • Sour Cream – Enriches the filling with a delightful tang. • Eggs – Essential for structure; incorporate them one at a time for even mixing. • Lemon Juice & Zest – Fresh lemons impart a vibrant zing, but bottled juice works in a pinch (fresh is preferred for this Lemon Meringue Cheesecake). • Vanilla Extract – Enhances the overall flavor of both the filling and the meringue. For the Meringue • Egg Whites – Used for a fluffy topping; fresher whites yield more stable meringue. For a vegan twist, consider using aquafaba instead. • Cream of Tartar – Stabilizes the egg whites for the perfect meringue consistency. • Granulated Sugar – Sweetens and adds structure to the meringue; add gradually for best results. Step‑by‑Step Instructions for Lemon Meringue Cheesecake Step 1: Prepare the Crust Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan, ensuring it’s evenly spread. Bake for about 10 minutes until the crust is golden brown. Once done, remove from the oven and allow it to cool completely. Step 2: Make the Filling In another bowl, beat the cream cheese and sugar together on medium speed until smooth and creamy. Add eggs one at a time, mixing well after each addition to ensure a silky texture. Next, blend in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined. Pour this luscious mixture over the cooled crust, spreading evenly. Step 3: Bake the Cheesecake To create a water bath, place the springform pan in a larger baking pan filled with hot water. Bake in your preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Once baked, turn off the oven and let the cheesecake cool inside for 1 hour before transferring it to the refrigerator to chill for at least 4 hours, or overnight for best results. Step 4: Make Lemon Curd In a saucepan over low heat, whisk together egg yolks, sugar, lemon juice, and lemon zest. Continuously stir for about 8-10 minutes until the mixture thickens and coats the back of a spoon. Remove from heat and stir in butter until melted and smooth. Allow the lemon curd to cool, then pour it over the chilled cheesecake layer, spreading it evenly. Refrigerate until set. Step 5: Prepare the Meringue In a clean mixing bowl, beat the egg whites with cream of tartar on high speed until soft peaks form. Gradually add granulated sugar, continuing to beat until the mixture reaches stiff, glossy peaks. Finally, gently fold in the vanilla extract to enhance the flavor of your meringue. Step 6: Finalize Cheesecake Preheat the oven again to 350°F (175°C). Spread the meringue mixture over the lemon curd, creating decorative peaks for an elegant look. Bake for 10-15 minutes, or until the meringue turns a beautiful golden brown. After baking, let the cheesecake cool at room temperature before refrigerating it for at least 1 hour to set completely before serving. How to Store and Freeze Lemon Meringue Cheesecake Refrigerator: Store your Lemon Meringue Cheesecake in an airtight container for up to 4-5 days. This ensures it stays fresh, retaining its creamy texture and flavors. Freezer: If you want to keep it longer, wrap the cheesecake tightly in plastic wrap and aluminum foil, then freeze for up to 2-3 months. To enjoy later, thaw it in the fridge overnight before serving. Meringue: For best results, eat the meringue fresh, as it can become sticky once frozen. If freezing, it’s best to freeze the cheesecake without the meringue, then add fresh meringue before serving. Serving Tip: When ready to enjoy, simply slice and let it sit for a few minutes at room temperature. The creamy filling and zesty flavors will shine through! What to Serve with Triple Lemon Meringue Cheesecake As you slice into that luscious lemon bliss, imagine the perfect accompaniments that can elevate your dining experience to a whole new level. Fresh Berries: Bright, juicy strawberries or raspberries add a pop of color and a tangy sweetness that perfectly balances the rich cheesecake. Whipped Cream: A dollop of lightly sweetened whipped cream complements the zesty flavors, providing a luscious creaminess that melts in your mouth. Scented Herbal Tea: A warm cup of chamomile or mint tea soothes the palate, inviting a comforting finish after each delightful bite of cheesecake. Lemon Sorbet: This icy, citrus treat serves as a refreshing contrast to the cheesecake’s creaminess, enhancing the lemon theme while cleansing your palate. Ginger Snap Cookies: The spicy crunchiness of these cookies adds a delightful texture and flavor contrast, making for a splendid pairing with your dessert. Sparkling Wine: A light, bubbly Prosecco or Champagne elevates the entire experience, adding a hint of sophistication without overpowering the cheesecake’s flavors. Classic Vanilla Ice Cream: Creamy and slightly sweet, vanilla ice cream creates a delightful temperature contrast and pairs beautifully with the tang of the lemon filling. Elevate your dessert experience by combining these options, creating a full sensory journey that dances on your taste buds with every bite of the Triple Lemon Meringue Cheesecake. Make Ahead Options These Triple Lemon Meringue Cheesecake components are perfect for meal prep, allowing you to save time for busy days ahead! You can prepare the crust and lemon curd up to 3 days in advance; simply refrigerate them in airtight containers. For the cheesecake filling, make it 24 hours ahead and refrigerate as well. When you’re ready to serve, bake and add the meringue topping, finishing with a quick bake in the oven for those golden peaks. This way, your cheesecake will taste just as delicious and fresh, with minimal effort on the day of serving! Lemon Meringue Cheesecake Variations Feel free to let your creativity shine by customizing this delightful cheesecake in a way that tantalizes your taste buds! Mascarpone Magic: Swap cream cheese for mascarpone for a rich, slightly sweeter flavor. Consider reducing sugar for balance. Berry Bliss: Add fresh berries like raspberries or blueberries into the lemon filling for a fruity twist and vibrant texture. This colorful addition not only offers visual appeal but also layers in a juicy burst! No-Bake Option: Combine the filling ingredients without baking for a creamy no-bake cheesecake. Just chill until set for a different kind of treat. It’s refreshingly simple yet incredibly satisfying! Whole Wheat Crust: Use whole wheat graham cracker crumbs for a heartier base, delivering a nutty flavor embrace with each bite. It’s not only delicious but adds a wholesome touch as well. Aquafaba Alternative: For a vegan meringue, try using aquafaba instead of egg whites. It whips up to fluffy perfection and stays wonderfully light on top of your cheesecake. Citrus Medley: Mix in some lime or orange zest with the lemon for a citrus explosion that heightens those sunny flavors. This playful blend adds intriguing layers of taste – an adventure for your palate! Spicy Twist: Incorporate a pinch of cayenne pepper or a dash of ginger into the filling for an unexpected kick. It’s a fun surprise that can elevate the usual sweet and tangy profile! Chilled Parfaits: Layer the lemon filling and meringue in individual cups with graham cracker crumbs to create cute and portable parfaits. Perfect for picnics or casual get-togethers! This Triple Lemon Meringue Cheesecake can be the star of your dessert table alongside treats like the delightful Raspberry Lemon Heaven or the refreshing Lemon Blueberry Muffins. Enjoy experimenting! Expert Tips for Lemon Meringue Cheesecake • Clean Equipment: Ensure all bowls and beaters are clean and dry before whipping meringue to achieve the best stability and volume. • Gentle Mixing: Incorporate eggs one at a time into the filling; this prevents overmixing, ensuring a smooth and creamy Lemon Meringue Cheesecake. • Water Bath Technique: Using a water bath while baking helps prevent cracks in your cheesecake, ensuring a beautifully smooth finish. • Cool Gradually: After baking, let the cheesecake cool in the oven with the door ajar; this gradual cooling process helps maintain its texture. • Golden Perfection: For the meringue, keep an eye on it while baking; remove it once it’s just turned golden to prevent burning. Lemon Meringue Cheesecake Recipe FAQs How do I select the best lemons for this cheesecake? Absolutely! Look for lemons that are bright yellow with smooth skin. They should feel heavy for their size and have a slightly firm texture. When you squeeze them, they should yield slightly to pressure. Avoid any lemons with dark spots or wrinkles, as these might be overripe or dehydrated. What’s the best way to store leftovers of this cheesecake? Very! Store your Lemon Meringue Cheesecake in an airtight container in the refrigerator, where it will stay fresh for about 4-5 days. Be sure to keep it covered well to prevent any fridge odors from affecting the delicate lemon flavor. Can I freeze Lemon Meringue Cheesecake? Absolutely! To freeze, wrap the cheesecake tightly in plastic wrap and then in aluminum foil to keep it protected. It can be stored in the freezer for up to 2-3 months. For the best results, freeze without the meringue, then add fresh meringue after thawing and before serving. What if my meringue didn’t get fluffy? No worries! If your meringue didn’t reach stiff peaks, this could be due to the egg whites not being clean (even a bit of fat can interfere) or not beating long enough. I recommend using room temperature egg whites and ensuring your mixing bowl is completely free of grease. Whip on high speed until soft peaks form, and then slowly add sugar, continuing to beat until glossy and stiff. Are there any dietary considerations for this cheesecake? Indeed! For those who avoid eggs, aquafaba (the liquid from canned chickpeas) can serve as a fantastic alternative to egg whites in the meringue. Additionally, if you’re concerned about dairy, using Neufchâtel cheese instead of cream cheese will give you a lighter option, or you can try using dairy-free cream cheese available in stores. Can I make the lemon curd in advance? Absolutely! You can prepare lemon curd up to a week ahead. Store it in an airtight container in the refrigerator to maintain its freshness. Just stir it well before using if any separation occurs. This allows you to save time on the big day! Lemon Meringue Cheesecake: A Zesty Twist on Classic Delight This Lemon Meringue Cheesecake is a delightful dessert that combines zesty lemon flavor with fluffy meringue, perfect for any occasion. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hr 10 minutes minsChilling Time 4 hours hrsTotal Time 5 hours hrs 40 minutes mins Servings: 8 slicesCourse: DessertCuisine: AmericanCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Crust1 cup Graham Cracker Crumbs Can substitute crushed digestive biscuits or vanilla wafer cookies.1/2 cup Melted Butter Use unsalted butter for optimal taste.1/4 cup Granulated SugarFor the Filling16 oz Cream Cheese Neufchâtel cheese can be used for a lighter option.1/2 cup Sour Cream3 large Eggs Incorporate one at a time.1/2 cup Lemon Juice Fresh is preferred.1 tablespoon Lemon Zest Fresh lemons preferred.1 teaspoon Vanilla ExtractFor the Meringue3 large Egg Whites For a vegan option, use aquafaba.1/4 teaspoon Cream of Tartar1/2 cup Granulated Sugar Add gradually. Equipment Mixing bowlspringform panOvenSaucepan Method Prepare the CrustPreheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan, ensuring it's evenly spread. Bake for about 10 minutes until the crust is golden brown. Allow it to cool completely.Make the FillingIn another bowl, beat the cream cheese and sugar together on medium speed until smooth and creamy. Add eggs one at a time, mixing well after each addition. Blend in sour cream, lemon juice, lemon zest, and vanilla extract until fully combined. Pour this mixture over the cooled crust.Bake the CheesecakePlace the springform pan in a larger baking pan filled with hot water. Bake in your preheated oven for 50-60 minutes, until the edges are set and the center is slightly jiggly. Let the cheesecake cool in the oven for 1 hour before refrigerating for at least 4 hours.Make Lemon CurdIn a saucepan over low heat, whisk together egg yolks, sugar, lemon juice, and lemon zest for about 8-10 minutes until thickened. Stir in butter until melted and smooth, then pour over the cheesecake layer.Prepare the MeringueBeat the egg whites with cream of tartar on high speed until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form. Fold in vanilla extract.Finalize CheesecakePreheat the oven to 350°F (175°C). Spread the meringue over the lemon curd, creating decorative peaks. Bake for 10-15 minutes until golden brown. Let cool at room temperature before refrigerating for at least 1 hour before serving. Nutrition Serving: 1sliceCalories: 320kcalCarbohydrates: 38gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 250mgPotassium: 80mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg NotesFor best results, eat the meringue fresh. If freezing, it's best to freeze without meringue and add fresh before serving. Tried this recipe?Let us know how it was!