Oh my goodness, let me tell you about this cheesecake. It’s not just *any* cheesecake, it’s my Triple Lemon Meringue Cheesecake, and it’s pure sunshine in dessert form! I mean, who can resist that creamy, tangy lemon filling crowned with fluffy, toasted meringue? It’s the kind of dessert that makes you close your eyes and just savor every single bite.

My love affair with lemon desserts started young. There was this little bakery down the street from my grandma’s house, and their lemon tarts were legendary. That bright, zesty flavor always felt so happy! So, I knew I had to create something that captured that same feeling, but make it even more decadent. And honestly, adding meringue to a cheesecake? Pure genius, if I do say so myself!

What makes *this* Triple Lemon Meringue Cheesecake so special is the way everything just works together. You get the rich, buttery graham cracker crust, the unbelievably smooth and intensely lemony cheesecake layer, and then that glorious, cloud-like meringue on top. It’s a texture and flavor party, and everyone’s invited!

Why You’ll Adore This Triple Lemon Meringue Cheesecake

Okay, so why *this* Triple Lemon Meringue Cheesecake? Seriously, get ready to fall in love. It’s got that perfect balance that just sings on your tongue.

First off, the flavors are just spot-on. You get that bright, zesty lemon tang from the filling, which cuts through the richness beautifully. And then the sweet, airy meringue on top? It’s a match made in dessert heaven!
The textures are out of this world. You’ve got the crumbly, buttery crust, the incredibly smooth and creamy cheesecake layer, and that light-as-air meringue. Every bite is an adventure!
Don’t let the fancy look fool you, it’s totally doable! I’ve broken it down so even if you’re new to cheesecake or meringue, you can totally nail this.
And let’s be honest, it looks *stunning*. Seriously, bring this to a gathering and watch people’s eyes light up. It’s a showstopper!

Trust me, once you taste how that creamy, tart filling meets the sweet, toasted meringue, you’ll understand why this is my go-to lemon dessert.

Equipment for Your Triple Lemon Meringue Cheesecake

Alright, before we get our hands dirty (in the best way!), let’s chat about the tools you’ll need. Nothing super fancy, just the basics to make this Triple Lemon Meringue Cheesecake magic happen. You’ll definitely want a good quality 9-inch springform pan – it’s key for getting that beautiful, clean edge. A stand mixer is a huge help for that super smooth cheesecake batter and the fluffy meringue, but a sturdy hand mixer will absolutely do the trick! And of course, you’ll need a couple of mixing bowls for everything.

Gathering Ingredients for Triple Lemon Meringue Cheesecake

Okay, time to round up our players for this delicious production! Getting your ingredients ready is half the battle, and using good quality stuff really makes a difference in your Triple Lemon Meringue Cheesecake. You’ll need your graham cracker crumbs, about a cup and a half, and just a quarter cup of granulated sugar for the crust. Don’t forget that half cup of melted unsalted butter to bind it all together!

For that dreamy filling, grab three (yes, *three*) 8-ounce packages of cream cheese, make sure they’re nice and softened – this is SO important for a smooth batter! You’ll also need a cup and a half of granulated sugar, a quarter cup of all-purpose flour, and then for that triple lemon punch: a tablespoon of fresh lemon zest and a quarter cup of fresh lemon juice. A teaspoon of vanilla extract adds a lovely touch, and you’ll need three large eggs.

And for that glorious meringue, separate four large eggs (we just need the whites here), another cup of granulated sugar, and a quarter teaspoon of cream of tartar. Trust me, fresh lemon and good butter make all the difference here!

Crafting Your Triple Lemon Meringue Cheesecake

Alright, deep breaths! Making cheesecake feels fancy, but I promise, we’re just following steps. Think of it like baking a really delicious cake, but with extra creamy goodness. We’re going to build this Triple Lemon Meringue Cheesecake layer by layer, and it’s going to be amazing.

Preparing the Crust for Triple Lemon Meringue Cheesecake

First things first, let’s get that oven preheating to 350°F (that’s 175°C). Go ahead and lightly grease your 9-inch springform pan too. Now, grab a medium bowl and toss in your graham cracker crumbs, that little bit of sugar, and the melted butter. Give it a good stir until it looks like wet sand. This is your crust! Spoon it into the bottom of your prepared pan and press it down firmly. I like to use the bottom of a glass or a measuring cup to get it nice and packed. Set that aside for a sec.

Making the Creamy Triple Lemon Meringue Cheesecake Filling

Now for the star of the show – the filling! In a big bowl (your stand mixer bowl works great if you’re using one), beat your softened cream cheese and the larger amount of sugar until it’s super smooth. Like, no lumps allowed smooth! Next, beat in your flour, the lemon zest (oh, the smell!), fresh lemon juice, and vanilla extract. Mix it until everything is just combined. Here’s a crucial tip: beat in your eggs one at a time. Mix just until the egg is incorporated before adding the next one. Don’t overmix here! Overmixing after the eggs go in can lead to cracks, and we want a smooth, beautiful top. Pour this glorious, creamy batter right over your prepared crust in the springform pan.

Carefully place your cheesecake in the preheated oven. It’ll need about 50-60 minutes to bake. You’re looking for the center to be *almost* set – it should still jiggle just a little bit in the middle when you gently nudge the pan. Don’t wait for it to be completely firm! Once it’s done, take it out and let it cool completely on a wire rack. This is important for preventing cracks too, so be patient!

Perfecting the Meringue Topping for Triple Lemon Meringue Cheesecake

While your cheesecake is cooling down, let’s make that cloud-like meringue! Make sure your bowl and beaters are super clean and dry – any bit of grease can stop your egg whites from whipping up properly. Beat your four egg whites until they get foamy. Add the cream of tartar next, then gradually (like, a little at a time!) beat in the remaining cup of sugar. Keep beating until you have beautiful, stiff, glossy peaks. When you lift the beater, the meringue should stand straight up without flopping over.

Once the cheesecake is totally cool, spoon that gorgeous meringue all over the top. Use a spatula or the back of a spoon to swirl and make some pretty peaks. Make *sure* the meringue touches and seals to the edge of the crust all the way around – this helps prevent it from shrinking back. Pop it back into the oven for just 10-15 minutes, or until those meringue peaks are a lovely golden brown. Take it out and let it cool completely again before the hardest part: refrigerating it for at least 4 hours, or even better, overnight. This chilling time is essential for the cheesecake to set up perfectly! Trust me, the wait is worth it.

Essential Tips for a Stunning Triple Lemon Meringue Cheesecake

Okay, you’ve worked hard, and you’re almost there! Here are a few little secrets to make sure your Triple Lemon Meringue Cheesecake is absolutely perfect and looks as good as it tastes.

First off, make sure ALL your cold ingredients – I’m talking cream cheese and eggs – are at room temperature. This helps everything mix together smoothly and prevents lumps in your cheesecake batter. It’s a small step that makes a big difference!

To help avoid those dreaded cracks in your cheesecake, don’t overmix the batter, especially after adding the eggs. Also, letting it cool gradually helps prevent temperature shock. Some people like to leave it in the oven with the door ajar after baking. And remember how I said to seal the meringue to the crust? Do it! It stops the meringue from pulling away and shrinking as it bakes.

Following these little tips will help you get that beautiful, smooth cheesecake top and gorgeous meringue you’re aiming for!

Troubleshooting Your Triple Lemon Meringue Cheesecake

Okay, sometimes baking throws us a curveball, right? Don’t panic if your Triple Lemon Meringue Cheesecake isn’t absolutely perfect the first time. If you get a crack in the cheesecake, it usually means it baked a little too fast or cooled too quickly. Next time, try a water bath while baking (put the springform pan in a larger pan filled with hot water) or let it cool gradually in the oven after you turn it off.

If your meringue starts “weeping” (little sugary droplets appearing), it might be from undercooking the meringue slightly, or not beating the sugar in slowly enough. Make sure those peaks are stiff and glossy before baking! A quick fix is sometimes just dabbing the moisture off gently.

Frequently Asked Questions About Triple Lemon Meringue Cheesecake

Got questions about making your Triple Lemon Meringue Cheesecake? Totally normal! Here are a few things people often ask:

Q: Can I make this Triple Lemon Meringue Cheesecake ahead of time?
Absolutely! Cheesecake is actually *better* when it chills overnight. It gives the flavors time to meld and the texture to firm up. Just make sure it’s completely cooled before refrigerating it, and add the meringue and do the final bake closer to when you plan to serve it if you want the meringue to look its absolute freshest.

Q: How do I prevent my Triple Lemon Meringue Cheesecake from cracking?
Ah, the age-old cheesecake question! The best ways are to make sure your cream cheese and eggs are at room temperature, don’t overmix the batter *especially* after the eggs are added, and let the cheesecake cool gradually. Turning off the oven and leaving the door ajar for an hour or so after baking really helps prevent sudden temperature changes that cause cracks.

Q: Can I use bottled lemon juice?
For the best flavor in your Triple Lemon Meringue Cheesecake, I really recommend using fresh lemon juice. Bottled juice can sometimes have an artificial taste. The fresh zest is also key for that bright lemon punch!

Nutritional Information

Just a quick note on the nutritional stuff for this Triple Lemon Meringue Cheesecake! Please remember that any nutritional values provided are just estimates. They can totally vary depending on the specific ingredients you use (like different brands of cream cheese or butter) and how you measure things. So, think of it as a general idea rather than an exact science!

Share Your Triple Lemon Meringue Cheesecake Experience

Okay, you’ve made it! You’ve created a masterpiece of Triple Lemon Meringue Cheesecake! I would absolutely LOVE to hear how it turned out for you. Did you swirl the meringue extra high? Did your family devour it? Leave a comment below and let me know! And please, please share photos of your gorgeous creation on social media – tag me if you do! Happy baking, friends!

Master Triple Lemon Meringue Cheesecake Now

Author: memorecipes.com
Total Time: 105 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A decadent cheesecake combining the tartness of lemon with a sweet meringue topping.

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
3 large eggs
4 large egg whites
1 cup granulated sugar
1/4 teaspoon cream of tartar

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture onto the bottom of the prepared pan.
In a large bowl, beat cream cheese and 1 1/2 cups sugar until smooth. Beat in flour, lemon zest, lemon juice, and vanilla extract. Beat in eggs one at a time until just combined.
Pour batter over the crust.
Bake for 50-60 minutes, or until the center is almost set.
Remove from oven and let cool completely on a wire rack.
While the cheesecake cools, prepare the meringue. In a clean, dry bowl, beat egg whites until foamy. Add cream of tartar and gradually beat in the remaining 1 cup sugar until stiff, glossy peaks form.
Spread the meringue over the cooled cheesecake, making sure to seal to the edges of the crust.
Bake for another 10-15 minutes, or until meringue is golden brown.
Cool completely before refrigerating for at least 4 hours or overnight.

Notes

Ensure cream cheese is fully softened for a smooth batter.
Avoid overmixing the cheesecake batter after adding eggs.
Make sure the meringue seals to the crust to prevent shrinking.

Prep Time: 30 minutes
Cook Time: 75 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 550
Sugar: 55g
Sodium: 300mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 50g
Fiber: 1g
Protein: 8g
Cholesterol: 150mg

Keywords: cheesecake, lemon, meringue, dessert, baking