Triple Lemon Meringue Cheesecake Recipe (video)

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!

Watch My Lemon Cheesecake Video Tutorial

Watch my YouTube lemon cheesecake video tutorial for step-by-step instructions for making this amazing cheesecake! Want to get new recipe updates? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications!

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

Ingredients for Lemon Meringue Cheesecake

Here are some tips for the main ingredients you’ll need for this lemon cheesecake. You can find the full list of ingredients and instructions in the printable recipe card below!

• Cream Cheese: soften the cream cheese at room temperature for about 1 hour before starting on the recipe.
• Sour Cream: this adds that classic tangy flavor to the recipe. Don’t like sour cream? You can also use Greek yogurt or more cream cheese.
• Lemon Cookies: for making the cheesecake crust or base. If you can’t find these, just use regular graham crackers and add a bit of sugar and lemon zest.
• Eggs: have the eggs at room temperature for best results.
• Lemon Zest: the best way to add lots of lemon flavor to this cheesecake recipe! First, use the lemon zest, then juice the lemons for the lemon curd recipe.
• Egg Whites: for making the meringue topping. Have these at room temperature, too for best results.
• Lemon Curd: you can use store-bought lemon curd instead of making your own if you’re short on time.

Supplies & Tools

Need some supplies to make this recipe at home? You can get them here using my Amazon affiliate links. Using these links won’t cost you extra and I’ll earn a small commission.

• Torch your meringue like a pro using this kitchen torch! And don’t forget the butane fuel!
• I love using this aluminum spring form pan for cheesecakes and cakes.
• Make the best desserts with the classic KitchenAid stand mixer.
• And, I love my classic CuisinArt food processor – simple and gets the some done!

Making the Lemon Curd

You’ll want to start this triple lemon meringue cheesecake with the lemon curd! You can also use store-bought in a pinch.

I love using my home-made lemon curd recipe. 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.

1. 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.
2. 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.
3. 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.
4. Remove the curd from heat once it’s thicken, cover and cool.

Preparing the Lemon Cookie Crust

While the lemon curd is cooling, you can get started on the lemon cookie crust and lemon cheesecake filling.

1. 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.
2. 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.
3. 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.
4. Bake the crust in the preheated oven for 10 minutes, then remove and cool.

How to Make Lemon Meringue Cheesecake

Here’s how to make the triple lemon cheesecake!

1. For the cheesecake filling, place the softened 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.
2. 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.
3. 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.

Using the Water Bath Baking Method

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.

Allow the cheesecake to cool at room temperature for an hour, then transfer into the refrigerator to set overnight.

Making the Meringue Topping

Next, prepare the meringue topping. For best results, add this meringue topping the next day – after the cheesecake has cooled overnight and before you serve it. The meringue will go flat in the refrigerator overnight.

1. 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.
2. 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.
3. 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.
4. Transfer the meringue onto the cheesecake; it does not have to be cooled. Use a kitchen torch to caramelize the sugar.

Serving the Lemon Cheesecake

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.

More Recipes!

Enjoyed this amazing zesty lemon cheesecake? Check out some of my other recipes you’re sure to enjoy!

• Lemon Meringue Cake – delicate and zesty lemon cake with meringue frosting!
• Lemon Mousse Cake – the most amazing lemon dessert with lemon mousse, curd and cake!
• Lemon Raspberry Cake – you’ll love this berry cake with lemon zest and lemon cream!
• Ricotta Blueberry Cheesecake – all the berry flavor in this fluffy cheesecake, topped with blueberry whipped cream!
• Lemon Meringue Pie – the ultimate lemon dessert with flaky crust, zesty lemon curd and a mountain of fluffy meringue!

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5 from 3 votes

Triple Lemon Meringue Cheesecake Recipe (video)

1 hr 30 mins prep + 1 hr 30 mins cook + 8 hrs Chill Time

12 servings

Zesty and extra lemony lemon meringue cheesecake with a lemon cookie base, lemon cheesecake, lemon curd and meringue topping!

Ingredients 

US Customary – Metric

• 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

Instructions

Making the Lemon Curd:

• 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.

Preparing the Crust:

• 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.

Making the Filling:

• 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.

Baking Instructions:

• 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.
• Allow the cheesecake to cool at room temperature for an hour, then transfer into the refrigerator to set overnight.

Making the Meringue:

• Prepare the meringue topping the following day – once the cheesecake has chilled overnight. The meringue will fall flat overnight.
• 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.

Serving Suggestions:

• 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.

Nutrition

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