Why You’ll Love This Recipe
Triple Lemon Meringue Cheesecake is a zesty, luscious dessert that brings together the bold brightness of lemon with the creamy indulgence of cheesecake, all topped with a fluffy meringue finish. With lemon incorporated into the crust, filling, and topping, each bite delivers a refreshing citrus punch that’s perfect for spring and summer gatherings or anytime you crave a vibrant dessert.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
graham cracker crumbslemon zestunsalted buttersugarcream cheeseeggsfresh lemon juicelemon extractcornstarchsweetened condensed milkvanilla extractegg whitescream of tartartartaric acidsalt
directions
Preheat your oven to 325°F (160°C) and grease a springform pan.
Mix graham cracker crumbs with melted butter, sugar, and lemon zest. Press into the bottom of the pan to form the crust. Bake for 10 minutes, then let it cool.
In a large bowl, beat cream cheese until smooth. Add sugar, then blend in eggs one at a time.
Stir in fresh lemon juice, lemon extract, lemon zest, sweetened condensed milk, and a bit of cornstarch. Pour the mixture over the crust.
Bake for 55-65 minutes until the center is just set. Let it cool, then refrigerate for at least 4 hours or overnight.
For the meringue, beat egg whites with cream of tartar and a pinch of salt until soft peaks form. Gradually add sugar and beat to stiff peaks.
Spread the meringue over the chilled cheesecake. Use a kitchen torch to lightly brown the top or broil for 1-2 minutes, watching closely.
Chill until ready to serve.
Servings and timing
This recipe yields approximately 12 servings.
Preparation time: 25 minutes
Baking time: 60-70 minutes
Chilling time: 4+ hours
Total time: 5 hours minimum
Variations
Use a lemon cookie crust instead of graham crackers for extra citrus flavor.
Add a lemon curd layer between the cheesecake and meringue for more richness.
Top with candied lemon slices for decoration.
Fold in some crushed lemon drops for added crunch.
storage/reheating
Store Triple Lemon Meringue Cheesecake in the refrigerator for up to 4 days, loosely covered.
Avoid freezing with meringue topping—if freezing, do so before adding meringue and add fresh meringue before serving.
FAQs
What makes it “triple lemon”?
Lemon is used in the crust, cheesecake filling, and meringue topping, giving it a triple dose of citrus flavor.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.
Can I make it ahead of time?
Yes, it’s ideal to make this cheesecake a day ahead to allow proper chilling.
Do I need a torch for the meringue?
No, you can broil it briefly in the oven—just watch closely to prevent burning.
Can I skip the meringue?
Yes, you can top it with whipped cream or lemon curd instead.
What’s the best cream cheese to use?
Full-fat block-style cream cheese works best for texture and flavor.
Why is my cheesecake cracking?
Avoid overmixing and don’t overbake. Also, cooling it slowly helps prevent cracks.
Can I use a water bath?
Yes, a water bath helps ensure even baking and reduces cracking.
Is it gluten-free?
Not as written, but you can use gluten-free graham crackers for the crust.
Can I make it into bars?
Yes, bake it in a rectangular pan and adjust baking time slightly.
Conclusion
Triple Lemon Meringue Cheesecake is the ultimate treat for lemon lovers, delivering creamy, tangy, and sweet layers in every bite. Whether you’re hosting a party or just indulging in a bright, elegant dessert, this show-stopping cheesecake is guaranteed to impress.
Print
Triple Lemon Meringue Cheesecake
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours (includes chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Triple Lemon Meringue Cheesecake is a decadent dessert combining a lemon cookie crust, creamy lemon-infused cheesecake, tangy lemon curd, and a fluffy toasted meringue topping.
Ingredients
- 1 1/2 cups lemon cookie crumbs (e.g., lemon Oreos or similar)
- 1/4 cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup lemon curd (store-bought or homemade)
- 4 large egg whites
- 1/2 cup granulated sugar (for meringue)
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract (for meringue)
Instructions
- Preheat oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper.
- Combine lemon cookie crumbs and melted butter. Press into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition.
- Mix in lemon juice, lemon zest, and vanilla extract until fully incorporated.
- Pour the cheesecake filling over the crust and bake for 50-60 minutes, or until center is almost set. Let cool completely, then refrigerate for at least 4 hours or overnight.
- Spread lemon curd over the chilled cheesecake and return to fridge while making the meringue.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla.
- Spoon or pipe meringue over lemon curd. Use a kitchen torch to toast the meringue or place under broiler for 1-2 minutes, watching carefully.
- Chill briefly before serving.
Notes
- Use fresh lemon juice for best flavor.
- Make sure the cream cheese is fully softened to avoid lumps.
- The meringue should be added just before serving for best texture.
- You can make homemade lemon curd if preferred.