Triple Lemon Meringue Cheesecake Recipe (video)

lemon meringue cheesecake slice with lemon curd

The ultimate lemon cheesecake recipe for anyone who loves lemons! My triple lemon meringue cheesecake with torched meringue topping, lemon zest, lemon crust and home-made lemon curd is a lemon dream come true! A truly decadent dessert, this lemon cheesecake is so light and fluffy, it feels and tastes like a lemon cloud!

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*Please note: I have made a change to the meringue step only; please see the revised version in the recipe box below.*

Making Lemon Cheesecake

I make this cheesecake with a lemon shortbread crust, which is the first part of the ‘triple’ lemon cheesecake! Next, comes the fluffy lemon cheesecake, flavored with tons of fresh lemon zest. Lemon zest is actually one of my favorite ingredients to add to both sweet and savory dishes. The aroma of the zest is out of this world, transforming any dish!

Lemon Curd

And for the final third part, I load this cheesecake up with home-made lemon curd. If you’ve never had home-made lemon curd, you absolutely have to try it! It’s super creamy, lemony and simply a must for any lemon dessert. This recipe yields some extra lemon curd that you can serve on the side with the cheesecake.

Meringue Topping

And check out that fluffy meringue on top! This cheesecake goes from a regular cheesecake to over-the-top with the torched meringue topping. This topping is super light and fluffy and doesn’t add any weight at all to the cake. It’s like a little cloud sitting on top, garnishing the cake! I bake the meringue first, then torch it to add more color and a caramelized flavor.

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

More Recipes!

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lemon meringue cheesecake slice with lemon curd
5 from 2 votes

Triple Lemon Meringue Cheesecake Recipe (video)

1 hr 30 mins prep + 1 hr 30 mins cook
12 servings
Zesty and extra lemony lemon meringue cheesecake with a lemon cookie base, lemon cheesecake, lemon curd and meringue topping!


  • 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


  • Prepare the lemon curd first, allowing it to cool before using. In a large mixing bowl, whisk together the eggs, egg yolks (save the whites for the meringue!) and sugar vigorously for 4 to 5 minutes, until thick and pale. Strain the lemon juice of any pulp and seeds, then add to the mix. Combine the cornstarch and water in a small ramekin, then add the slurry to the mixing bowl.
  • Pour the mixture into a medium-sized saucepan. Cook the lemon curd over medium heat, stirring constantly with a rubber spatula. Cook for 4 to 6 minutes, until the curd thickens and holds its shape on the back of a spoon. If any clumps form, use a whisk to break them apart. Remove the curd from heat once it’s thicken, cover and cool.
  • Meanwhile, prepare the crust and cheesecake filling. Preheat the oven to 350F/177C and prepare an 8-inch (20-cm) springform pan by double wrapping the bottom and sides of the pan with foil.
  • For the crust, place approximately 15 to 20 cookies (depends on size) into a food processor and pulse until fine crumbs form; you’ll need about 1 1/2 cups of cookie crumbs. Add the melted butter and pulse again until the crumbs are coated. Transfer the crumbs into the prepared pan and use a large spoon or potato masher to press the crumbs until the bottom of the pan, forming an even crust. Bake the crust in the preheated oven for 10 minutes, then remove and cool.
  • For the cheesecake filling, place the cream cheese into a stand mixer bowl. Mix on medium-high speed for 7 to 9 minutes, scraping down the sides of the mixing bowl often, until the cream cheese is light and fluffy. Add the sour cream or heavy cream, if desired; sugar, and vanilla. Mix again for a few minutes, then add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the mixing bowl often to ensure a smooth batter.
  • Zest 2 large lemons into the batter, then mix in the zest. To assemble the cake, first pour half of the cheesecake batter over the crust, then add generous dollops of the lemon curd on top. Swirl the curd into the batter using a knife or spoon, then add the remaining cheesecake batter over the top. Repeat the same process with the lemon curd, adding it on top.
  • Reduce the oven temperature down to 320F/160C. Transfer the cheesecake into a deep baking dish or roasting pan and prepare a water bath. Pour in enough water to cover 1-inch of the pan. Bake the cake at 320F for 1 hour and 30 to 45 minutes, until the center is almost set but still slight wobbly. Turn the oven off and allow the cheesecake to cool in the oven with the oven door cracked open a few inches.
  • Next, prepare the meringue topping. The mixing bowl and whisk need to be super clean and grease-free; I wash mine with degreasing soap and vinegar. Place the egg whites into the mixer bowl and whisk on high speed for 2 minutes, just until soft peaks form.
  • Into a small saucepan, add the sugar and water but do not stir. Attach a candy thermometer and cook the sugar over medium heat until it reaches 238F or soft ball stage; about 7 to 8 minutes. Immediately after the sugar is done cooking, turn the mixer on to medium speed and slowly pour in the syrup on the side of the bowl, avoiding the whisk. Once all the syrup has been added, turn up the mixer speed to high and whisk 5 minutes, until the egg whites are voluminous, stiff peaks form and glossy. Add the vanilla extract and whisk again for 30 seconds.
  • Transfer the meringue onto the cheesecake; it does not have to be cooled. Use a kitchen torch to caramelize the sugar. Allow the cheesecake to cool at room temperature for an hour, then transfer into the refrigerator to set overnight. Remove the cheesecake from the spring form pan and serve. Pro tip: use a kitchen torch and heat the sides of the pan to release the cake from the sides, creating a smooth finish. Serve each slice with addition lemon curd on the side, if desired.


Calories: 660kcal | Carbohydrates: 64g | Protein: 11g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 256mg | Sodium: 420mg | Potassium: 215mg | Fiber: 1g | Sugar: 55g | Vitamin A: 1509IU | Vitamin C: 5mg | Calcium: 123mg | Iron: 1mg