Triple Lemon Meringue Cheesecake Recipe

Lemon meringue cheesecake with a lemon cookie foundation, lemon cheesecake, lemon curd, and meringue topping is zesty and extra lemony!

a sliced lemon meringue cheesecake on a cake stand, with cake slice


  • 1 1/2 cups lemon shortbread cookie crumbs
  • 1/3 cup butter, melted
  • 32 oz cream cheese, softened
  • 1 cup sour cream, or heavy cream
  • 1 cup white granulated sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • zest from 2 large lemons

For Lemon Curd:

  • 2 eggs
  • 4 egg yolks
  • 1 cup white granulated sugar
  • 2/3 cup freshly-squeezed lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water

For Meringue:

  • 4 egg whites
  • 1 cup white granulated sugar
  • 1/3 cup water
  • 1 tsp vanilla extract


lemon meringue cheesecake slice with lemon curd
  1. To begin, make the lemon curd and set it aside to chill before using. Whisk the eggs, egg yolks (keep the whites for the meringue!) and sugar together quickly in a large mixing bowl for 4 to 5 minutes, until thick and light. Remove any pulp and seeds from the lemon juice before adding it to the mixture. In a small ramekin, combine the cornstarch and water, then pour the slurry into the mixing bowl.
  2. Fill a medium saucepan halfway with the ingredients. Over medium heat, whisk the lemon curd continually with a rubber spatula. Cook for 4–6 minutes, or until the curd thickens and keeps its form when spooned. Use a whisk to break up any clumps that develop. Once the curd has thickened, remove it from the fire, cover it, and set it aside to cool.
  3. Meanwhile, make the crust and filling for the cheesecake. Preheat the oven to 350 degrees F/177 degrees C and double wrap an 8-inch (20-cm) springform pan with foil on the bottom and sides.
  4. To make the crust, pulse around 15 to 20 cookies (depending on size) until fine crumbs form in a food processor; you’ll need about 1 1/2 cups of cookie crumbs. Pulse in the melted butter until the crumbs are well covered. Place the crumbs in the prepared pan and press them down with a big spoon or potato masher until they cover the bottom of the pan and create an equal crust. Bake the crust for 10 minutes in a preheated oven, then remove and cool.
  5. Fill a stand mixer bowl halfway with cream cheese for the cheesecake filling. 7 to 9 minutes on medium-high speed, scraping down the sides of the mixer bowl often, until the cream cheese is light and fluffy. If preferred, add the sour cream or heavy cream, as well as the sugar and vanilla. After a few minutes of mixing, add the eggs one at a time, combining thoroughly after each addition. Scrape down the sides of the mixing bowl often to keep the batter smooth.
  6. 2 huge lemons, peeled and zest into the batter, then mixed together. To make the cake, spread half of the cheesecake batter over the crust, then top with big dollops of lemon curd. Using a knife or spoon, swirl the curd into the batter, then top with the remaining cheesecake batter. Apply the lemon curd in the same way, putting it on top.
  7. Reduce the oven temperature to 320 degrees Fahrenheit/160 degrees Celsius. Prepare a water bath for the cheesecake by placing it in a deep baking dish or roasting pan. Pour in enough water to cover the bottom of the pan by 1 inch. Bake the cake for 1 hour and 30 minutes at 320 degrees Fahrenheit, or until the middle is almost set but still somewhat wobbly. Turn off the oven and let the cheesecake to cool in it for a few minutes with the oven door slightly ajar.
  8. Prepare the meringue topping next. The mixing bowl and whisk must be spotless and grease-free; I use degreasing soap and vinegar to clean mine. In a mixing bowl, whip the egg whites on high speed for 2 minutes, or until soft peaks form.
  9. Add the sugar and water to a small pot, but do not stir. Attach a candy thermometer to the sugar and cook it over medium heat for 7 to 8 minutes, or until it reaches 238F or soft ball stage. Turn the mixer to medium speed and carefully pour in the syrup on the edge of the bowl, avoiding the whisk, when the sugar has finished heating. Turn the mixer to high and whisk for 5 minutes, or until the egg whites are voluminous, stiff peaks form, and the mixture is glossy. Whisk in the vanilla extract for another 30 seconds.
  10. It is not necessary to chill the meringue before applying it on the cheesecake. To caramelize the sugar, use a cooking torch. Allow the cheesecake to cool for an hour at room temperature before placing it in the refrigerator to set overnight. Serve the cheesecake straight from the spring form pan. Pro tip: To remove the cake from the edges of the pan and create a smooth finish, use a kitchen torch to burn the pan’s sides. If preferred, serve each piece with more lemon curd on the side.

Source: Tatyanas Everyday Food

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