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.
More Recipes!
Enjoyed this amazing zesty 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 CheesecakeΒ β all the berry flavor in this fluffy cheesecake, topped with blueberry whipped cream!
- Lemon Meringue PieΒ β the ultimate lemon dessert with flaky crust, zesty lemon curd and a mountain of fluffy meringue!
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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!
I like this cake! Will try to make one this weekend ?
Enjoy! It’s so good! π
You make the Ultimate Cheescakes!! They are so incredible and I get compliments all the time! (Which I always give you the due credit?) excited for the latest giveaway!
Aww, thank you!! Cheesecakes are so fun to make and I love experimenting with different layers and flavors! :))
Omg i loved it, thank you for the recepie Tatyana!! ??????
I’m so glad you enjoyed it! :))
Not sure if we will share it!! Amazing!!! Soooo delicious!!! I encourage all lemon meringue pie lovers to try this cheesecake!! My husband and I already ate half of it and couldnβt wait overnight to let it set ?!!! Thank you Tatiana for sharing! Btw already tried some other recipes and are all amazing!!
Awesome!! So glad you enjoyed this recipe! :))
If I want to substitute the crust with vanilla sponge cake, should I bake the sponge cake separately or I can just bake them together?
Yes, you will need to bake it separately.
I just made this cheesecake for Thanksgiving and it was a hit!! I’ve never been a huge fan of meringue so I swapped that out for some blackberry whipped cream (using your stabilized whipped cream recipe lol) and it tasted amazing! It wasn’t too lemon-y at all, and it was the perfect dessert for after such a big meal. This is the third cheesecake recipe of yours that I’ve made and like the others, it did not fail me! Thank you so much! π
I’m so glad that the cake was a hit! And I love the idea with the whipped cream – sounds so good! π
Should the cheesecake be completely cooled before the meringue is added?
Hi! No, you don’t need to cool it completely, you can add the meringue while the cake is still hot since you will need to bake it again. Or, you can cool the cheesecake down completely, add the meringue when you’re ready to serve and use a kitchen torch to torch the meringue π
Hello! Question about this recipe; if we wanted a plain or more ‘natural’ flavored cheesecake, could we essentially use the same exact recipe (to include a plain curd), and just omit all lemon-related parts/ change to graham crackers instead? Thanks!!
Hi! Sure, you can absolutely do that! The cake would taste great! π
Hey Tatyana! I just made this cheesecake for the first time and I am so excited to see how it turns out! The cake is currently in the oven but I had a quick question for you! When I put the lemon curd on the layers of cheesecake, they were way too heavy and just sank to the bottom of the pan instead of sitting on top like yours so I could swirl it. What could I have done wrong to the the consistency of the curd to make it too heavy or the cheesecake consistency too thin? I am making this again for a bridal shower so this is my first attempt to get all the kinks out now, any information would be greatly appreciated!
Hi Krystal! You’re going to love this cheesecake, one of my favorites! Hmm, I’m not sure why that would happen – maybe your cheesecake batter turned out too thin. Maybe try adding 1 egg less next time, that might help keep the consistency thicker. Also, make sure you add the lemon curd is small dollops, about a teaspoon at a time. Enjoy! π
Sounds great!! The cheesecake turned out awesome, but I will definitely use those tips on the next one! Thanks for the help and great recipe!! βΊοΈ
Made this for my Father in laws birthday. It was a huge hit! I used store bought curd and I took it out of the oven about 15minutes early as it was cooking to fast. Will absolutely be making again.
Awesome!! π So glad you enjoyed the recipe!
The lemon curd video uses butter and recipe has cornstarch. Which one am I suppose to use
Hi Melanie! I’m so sorry, I have a couple different recipes. I personally prefer the recipe without cornstarch. https://tatyanaseverydayfood.com/recipe-items/lemon-curd-recipe/
The cornstarch does thicken the lemon curd significantly so if you want it to be thicker, use the cornstarch version. Enjoy! π