This Triple Lemon Meringue Cheesecake is a zesty delight! It brings together creamy cheesecake, bright lemon flavors, and fluffy meringue on top. Perfect for lemon lovers!
I can’t resist a slice of this tangy treat! The combination of sweet and sour makes it a joy to eat. Plus, it’s a great way to impress friends at any gathering! 🍋
Key Ingredients & Substitutions
Graham cracker crumbs: The base of your cheesecake, graham crackers bring a sweet and crunchy texture. If you prefer, try using digestive biscuits or crushed vanilla wafers for a different flavor.
Cream cheese: Essential for the cheesecake filling, it gives a rich and creamy texture. Neufchâtel cheese also works if you want a slightly lighter version.
Lemons: Fresh lemons are a must for that zing! If you can’t find fresh lemons, bottled lemon juice in moderation can work, but fresh zest is irreplaceable for flavor.
Eggs: Vital for structure, if you’re looking for an egg-free option, consider using a combination of ground flaxseed and water or a commercial egg replacer based on the recipe’s needs.
Sour cream: This adds tanginess and richness. Greek yogurt is a great substitute if you’re looking for a healthier option.
How Do You Create the Perfect Meringue?
Meringue can seem tricky, but with a few tips, you’ll make a beautiful topping! Start with clean, dry bowls and beaters to ensure the egg whites whip properly. Let’s break it down:
- Beat the egg whites on medium speed with cream of tartar until soft peaks form—this is crucial for stable meringue.
- Gradually add sugar, increasing the speed to high. This helps dissolve the sugar and create a glossy finish.
- Continue mixing until stiff peaks form; you should see clear peaks that hold their shape when the beater is lifted.
- Gently fold in vanilla extract at the end for flavor without breaking the structure.
Remember, patience is key! Take your time when adding sugar and mixing. This will help you achieve that lovely fluffy texture!
How to Make Triple Lemon Meringue Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
For The Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- ¼ cup sour cream
- ¼ cup fresh lemon juice
- Zest of 2 lemons
- 1 tsp vanilla extract
For The Lemon Curd:
- ½ cup fresh lemon juice
- ½ cup sugar
- 3 large eggs
- Zest of 2 lemons
- ¼ cup unsalted butter, cubed
For The Meringue Topping:
- 4 large egg whites
- 1 cup sugar
- ½ tsp cream of tartar
- 1 tsp vanilla extract
How Much Time Will You Need?
This delightful dessert will take about 20 minutes of prep time, plus 45-50 minutes for baking the cheesecake, and 10-12 minutes for the meringue. Allow at least 4 hours to chill the cheesecake, preferably overnight. So, set aside a bit of time to make this delicious treat!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir everything together until it’s well mixed. Next, press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then take it out and allow it to cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together until it’s nice and smooth. Add the eggs in one at a time, making sure to beat well after each. Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until everything is blended nicely. Then, pour this creamy batter over the cooled crust.
3. Bake the Cheesecake:
Now it’s time to bake! Place the cheesecake in your preheated oven and bake for 45-50 minutes. You want the center to be set but still a bit jiggly. After baking, turn off the oven, crack open the door, and let the cheesecake cool in the oven for about an hour.
4. Prepare the Lemon Curd:
While the cheesecake is cooling, let’s make the lemon curd! In a saucepan over medium heat, whisk together lemon juice, sugar, eggs, and lemon zest. Stir it continuously until the mixture thickens and coats the back of a spoon. Once thickened, remove from heat and stir in the cubed butter until melted and smooth. Pour the lemon curd over the cooled cheesecake layer and smooth it out evenly. Now, put the cheesecake in the refrigerator to chill for at least 4 hours, or ideally overnight.
5. Make the Meringue:
When you’re ready to finish your cheesecake, it’s time for the meringue. In a mixing bowl, beat the egg whites with the cream of tartar until soft peaks form. While continuing to beat, gradually add in the sugar until stiff peaks form and the mixture looks glossy. Stir in the vanilla extract gently.
6. Assemble the Cheesecake:
Preheat the oven to 350°F (175°C) again. Now, spread the meringue evenly over the chilled cheesecake. You can make cute peaks and swirls with the back of a spoon. Then, bake it in the oven for 10-12 minutes or until the meringue is lightly golden.
7. Cool and Serve:
After baking, carefully remove your cheesecake from the oven and let it cool. Once cooled, place it back in the refrigerator for at least 1 hour before slicing. Then, it’s time to serve and enjoy your delightful Triple Lemon Meringue Cheesecake!
Can I Use Store-Bought Lemon Curd Instead of Homemade?
Absolutely! If you’re short on time, store-bought lemon curd can be a great substitute. Just spread it over the cheesecake layer as you would with homemade curd. Keep in mind that homemade curd allows for more fresh flavor and customization.
What If I Don’t Have Cream of Tartar?
No worries! You can substitute cream of tartar by using lemon juice or white vinegar. Just add 1/2 teaspoon of either for every 1/2 teaspoon of cream of tartar needed. This will help stabilize the egg whites when making the meringue.
How Should I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. It’s best to keep it covered to prevent the meringue from getting too soggy. You can also freeze individual slices in a freezer-safe container, where they should last for up to 3 months. Just remember to let them thaw in the fridge before enjoying!
Can I Use a Different Type of Crust?
Yes, you can! If you prefer, try using a crushed cookie crust, such as Oreo or shortbread cookies. Just make sure to adjust the sugar in the crust accordingly, as some cookies are sweeter than graham crackers. The flavor combination will be delicious!
