Triple Lemon Meringue Cheesecake
A delightful dessert that combines the tangy brightness of lemon with creamy cheesecake and airy meringue, all atop a buttery graham cracker crust.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs for a sweet, crunchy base
- 0.25 cups unsalted butter, melted to bind the crumbs into a delightful crust
- 2 tablespoons sugar to enhance the sweetness
For the cheesecake filling
- 16 oz cream cheese, softened to achieve a creamy consistency
- 1 cup granulated sugar for the cheesecake filling
- 3 large eggs which add richness and structure
- 0.25 cups fresh lemon juice for a burst of natural citrus flavor
- Zest of 2 lemons to amplify the lemony aroma
- 0.25 cups sour cream for added creaminess and tang
For the lemon curd
- 0.5 cups fresh lemon juice for the zesty curd
- 0.5 cups granulated sugar to sweeten the curd
- 2 large eggs to enrich the curd's texture
- 0.25 cups unsalted butter, cubed for silky smoothness
- Zest of 1 lemon for enhanced flavor
For the meringue
- 3 large egg whites for creating the meringue
- 0.25 cups granulated sugar to sweeten the meringue
- 0.25 teaspoon cream of tartar to stabilize the meringue
Instructions
Preparation of the crust
- Preheat your oven to 325°F (165°C).
- In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined.
- Press this mixture firmly into the bottom of a springform pan.
- Bake for 8-10 minutes until lightly golden, then remove from the oven and set aside to cool.
Making the cheesecake filling
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the fresh lemon juice, lemon zest, and sour cream until fully combined.
- Pour this mixture into the cooled crust and smooth out the top with a spatula.
Baking the cheesecake
- Place the cheesecake in your preheated oven and bake at 325°F (165°C) for 45-50 minutes.
- The center should be set with just a slight wobble.
- Turn off the oven, leaving the door slightly ajar, and allow the cheesecake to cool inside for about an hour.
- Refrigerate for at least 4 hours, preferably overnight.
Making the lemon curd
- In a small saucepan, whisk together the lemon juice, sugar, and eggs.
- Heat over medium, whisking continuously until the mixture thickens (about 8-10 minutes).
- Remove from heat and mix in the cubed butter and lemon zest until smooth.
- Let the lemon curd cool to room temperature before spreading it over the chilled cheesecake.
Preparing the meringue
- In a clean mixing bowl, beat the egg whites along with the cream of tartar until soft peaks form.
- Gradually add the granulated sugar while continuing to beat until stiff peaks form.
- The meringue should be glossy and firm.
Browning the meringue
- Spread the meringue over the layer of lemon curd, sealing the edges to the crust.
- Bake again at 350°F (175°C) for 8-10 minutes or until golden brown.
- Allow to cool completely before slicing and serving.
Notes
Use room temperature cream cheese for a smoother filling. For a deeper lemon flavor, increase the lemon zest or add lemon extract in moderation. Ensure mixing bowl is clean for the meringue. Consider using store-bought lemon curd for convenience.