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A whole Triple Lemon Meringue Cheesecake on a cake stand, with beautifully swirled and toasted meringue topping.

Triple Lemon Meringue Cheesecake Recipe

The ultimate Triple Lemon Meringue Cheesecake Recipe! This guide breaks down how to make the perfect cheesecake with a crisp crust, silky lemon filling, tangy lemon curd, and a toasted meringue topping. A show-stopping dessert for any occasion.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1.5 cups graham cracker crumbs about 10 full sheets
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter melted
For the Lemon Cheesecake Filling
  • 32 ounces full-fat cream cheese softened to room temperature
  • 1.5 cups granulated sugar
  • 4 large eggs room temperature
  • 1/2 cup sour cream room temperature
  • 1/2 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
For the Lemon Curd
  • 4 large egg yolks
  • 2/3 cup granulated sugar
  • 1/3 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 4 tablespoons unsalted butter cubed
For the Meringue Topping
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Equipment

  • 1 9-inch springform pan
  • 1 Electric mixer (hand or stand)
  • 1 Kitchen Torch
  • 1 Roasting Pan For the water bath

Method
 

Prepare the Crust
  1. Preheat oven to 350°F (175°C). Combine graham cracker crumbs and sugar in a bowl. Add melted butter and mix until it resembles wet sand.
  2. Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes. Cool completely on a wire rack.
Make the Lemon Filling & Bake
  1. Reduce oven temperature to 325°F (165°C). Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing after each. Stir in sour cream, lemon juice, zest, and vanilla.
  2. Wrap the springform pan in two layers of heavy-duty foil. Pour filling into the crust. Place in a large roasting pan and add hot water halfway up the sides of the cheesecake pan.
  3. Bake for 65-75 minutes until the center has a slight wobble. Turn off the oven and let the cheesecake cool in the oven with the door cracked for 1 hour.
  4. Remove from the water bath and cool to room temperature. Chill in the refrigerator for at least 6 hours or overnight.
Craft the Lemon Curd
  1. In a small saucepan, whisk egg yolks and sugar. Stir in lemon juice and zest. Cook over medium-low heat, stirring constantly, until thickened (about 8-10 minutes). Do not boil.
  2. Remove from heat, stir in butter until smooth. Let cool slightly, then cover with plastic wrap pressed directly onto the surface and chill.
Whip and Torch the Meringue
  1. Before serving, prepare the meringue. Whisk egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water until sugar dissolves (160°F).
  2. Remove from heat and beat with an electric mixer on high until stiff, glossy peaks form. Mix in vanilla.
  3. Spread meringue over the chilled cheesecake, creating swirls. Use a kitchen torch to toast the meringue until golden brown. Serve immediately.

Notes

For the cleanest slices, dip a large knife in hot water and wipe it clean between each cut.
Ensure all your dairy ingredients and eggs are at room temperature for the smoothest filling.
Do not skip the water bath; it is the key to preventing cracks!