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)

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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.