lemon meringue cheesecake slice with lemon curd

Triple Lemon Meringue Cheesecake Recipe (video)

Published on May 4, 2018 | In | By
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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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Watch my video recipe for step-by-step instructions for making this amazing lemon meringue cheesecake! Want to get new recipe updates? Make sure to subscribe to my YouTube channel and you’ll get updates whenever a new recipe goes live!

*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!

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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):

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!

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Ingredients

  • 1 1/2 cups (130 g) lemon shortbread cookie crumbs
  • 1/3 cup (75 g) butter, melted
  • 32 oz (4 packages; 907 g) cream cheese, softened
  • 1 cup (245 g) sour cream, or heavy cream
  • 1 cup (200 g) white granulated sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • zest from 2 large lemons
  • For Lemon Curd:
  • 2 eggs, plus 4 egg yolks
  • 1 cup (200 g) white granulated sugar
  • 2/3 cup (160 ml) freshly-squeezed lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp (30 ml) water
  • For Meringue:
  • 4 egg whites
  • 1 cup (200 g) white granulated sugar
  • 1/3 cup (80 ml) water
  • 1 tsp vanilla extract

Instructions

  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. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

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25 Responses to Triple Lemon Meringue Cheesecake Recipe (video)

  1. Yuliia April 20, 2018 at 6:40 am #

    I like this cake! Will try to make one this weekend ?

    Reply
  2. Kathie S April 25, 2018 at 2:07 pm #

    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!

    Reply
    • tatyanaseverydayfood April 26, 2018 at 3:31 pm #

      Aww, thank you!! Cheesecakes are so fun to make and I love experimenting with different layers and flavors! :))

      Reply
  3. Saira April 26, 2018 at 10:51 am #

    Omg i loved it, thank you for the recepie Tatyana!! ??????

    Reply
  4. Nayla Ulmann May 3, 2018 at 12:20 pm #

    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 couldn’t wait overnight to let it set ?!!! Thank you Tatiana for sharing! Btw already tried some other recipes and are all amazing!!

    Reply
  5. Ina August 13, 2018 at 10:54 pm #

    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?

    Reply
  6. Ella November 23, 2018 at 8:31 pm #

    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! 🙂

    Reply
    • tatyanaseverydayfood November 24, 2018 at 11:19 am #

      I’m so glad that the cake was a hit! And I love the idea with the whipped cream – sounds so good! 🙂

      Reply
  7. Janet Kukko December 25, 2018 at 2:03 pm #

    Should the cheesecake be completely cooled before the meringue is added?

    Reply
    • tatyanaseverydayfood December 26, 2018 at 10:58 am #

      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 🙂

      Reply
  8. Teddy March 31, 2019 at 10:24 pm #

    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!!

    Reply
  9. Krystal June 24, 2019 at 4:55 pm #

    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!

    Reply
    • tatyanaseverydayfood June 25, 2019 at 10:38 am #

      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! 🙂

      Reply
      • Krystal July 2, 2019 at 11:59 pm #

        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!! ☺️

        Reply
  10. Rhea October 20, 2019 at 4:10 pm #

    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.

    Reply
  11. Melanie February 16, 2020 at 4:33 am #

    The lemon curd video uses butter and recipe has cornstarch. Which one am I suppose to use

    Reply
  12. Dawnelle February 3, 2021 at 4:32 pm #

    Mine is currently in the oven, but I could not fit all the cheesecake batter in my 8″ springform pan. Next time I would use a bigger pan. Not sure why.
    Saving extra cheesecake batter to make cheesecake bites so it doesn’t go to waste.

    Reply
    • tatyanaseverydayfood February 4, 2021 at 2:37 pm #

      Hi Dawnelle! So sorry about that! Sometimes when I whisk my batter for longer, it creates more volume in the cheesecake batter. Hope you enjoy the cake! This is one of my favorites! 🙂

      Reply

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