Triple Lemon Meringue Cheesecake

Triple Lemon Meringue Cheesecake Recipe 🍋🍰

This Triple Lemon Meringue Cheesecake layers lemony goodness through every bite, from the zesty crust to the creamy cheesecake filling and the tangy lemon curd, all topped with a fluffy meringue.

For the Crust

1. Prepare Crust Ingredients: In a medium bowl, combine 1 ½ cups of lemon shortbread cookie crumbs with ⅓ cup of melted butter until fully mixed.
2. Press Crust into Pan: Press this mixture firmly into the bottom of a 9-inch springform pan. Use a glass to press down for a smooth, even crust. Chill in the freezer for 10-15 minutes to firm up.

For the Cheesecake Filling

1. Preheat and Prepare: Preheat your oven to 325°F (165°C). Wrap the springform pan with aluminum foil to protect against leaks, as this cheesecake will be baked in a water bath.
2. Cream Cheese Mixture: In a large mixing bowl, beat 32 oz of softened cream cheese until smooth. Gradually add 1 cup of sugar, beating until light and creamy.
3. Add Sour Cream & Vanilla: Add 1 cup of sour cream (or heavy cream) and 1 tsp vanilla extract, blending until smooth.
4. Add Eggs and Lemon Zest: Add 4 large eggs, one at a time, mixing on low speed. Fold in the zest from 2 large lemons.
5. Bake in Water Bath: Pour the cheesecake mixture over the crust. Place the pan inside a larger baking dish and fill the outer dish with hot water halfway up the sides of the springform pan. Bake for 70–75 minutes or until the edges are set, and the center has a slight jiggle. Cool completely before topping with lemon curd.

For the Lemon Curd

1. Cook Curd Ingredients: In a small saucepan, whisk together 2 whole eggs, 4 egg yolks, and 1 cup of sugar. Add ⅔ cup freshly squeezed lemon juice.
2. Thicken with Cornstarch: Dissolve 1 tbsp cornstarch in 2 tbsp water, then stir it into the mixture.
3. Heat & Stir: Cook over medium heat, stirring continuously, until the curd thickens (about 8-10 minutes). Remove from heat, strain if needed, and allow to cool slightly. Spread the lemon curd over the cooled cheesecake.

For the Meringue

1. Create Meringue Mixture: In a medium bowl, beat 4 egg whites until soft peaks form.
2. Make Sugar Syrup: In a small saucepan, combine 1 cup of sugar and ⅓ cup water. Heat until the sugar dissolves and reaches a temperature of 240°F (115°C).
3. Whip into Meringue: With the mixer on medium speed, slowly pour the hot syrup into the egg whites. Add 1 tsp of vanilla extract and increase to high speed until stiff, glossy peaks form.
4. Top & Brown: Spoon or pipe the meringue over the cheesecake. Use a kitchen torch or broil briefly to achieve a golden brown top.