Triple Lemon Meringue Cheesecake: The Ultimate Spring Dessert

Get ready to meet your new favorite dessert! This Triple Lemon Meringue Cheesecake is perfectly refreshing and yet totally crave-worthy, combining the creamy decadence of cheesecake with the zippy brightness of a lemon meringue pie.

I was inspired by a sunny afternoon tea where I couldn’t decide between a tart lemon bar and a decadent cheesecake, so I thought, “Why not have both?”. While there are plenty of lemon cheesecakes out there, I wanted one that really packs a punch. This recipe delivers a “triple threat” of citrus: a lemon cookie crust, a zest-infused filling, and pockets of homemade curd swirled right in. It is absolute sunshine on a plate!

If you’ve been intimidated by cheesecakes or meringues in the past, don’t worry. I’m going to walk you through every step of the water-bath cheesecake method and show you exactly how to achieve that glossy, stable Italian meringue topping. It’s easier than it looks, and the payoff is a showstopping presentation that tastes as vibrant as it seems.

Triple Lemon Meringue Cheesecake

Hilary PARKER

This showstopping Triple Lemon Meringue Cheesecake features a zesty lemon cookie crust, a creamy filling swirled with homemade lemon curd, and a spectacular toasted Italian meringue topping. It’s the perfect refreshing yet decadent dessert for spring gatherings!

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Prep Time 45 minutes mins

Cook Time 1 hour hr 45 minutes mins

Resting Time 9 hours hrs

Course Dessert

Cuisine American, French-Inspired

Servings 12 slices

Calories 580 kcal

Ingredients

  

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For the Lemon Cookie Crust:

• 1½ cups lemon shortbread cookie crumbs about 15-20 cookies
• ⅓ cup butter melted

For the Lemon Curd:

• 2 large eggs
• 4 egg yolks reserve whites for meringue
• 1 cup white granulated sugar
• ⅔ cup freshly-squeezed lemon juice 3-4 lemons
• 1 tablespoon cornstarch
• 2 tablespoons water

For the Cheesecake Filling:

• 32 oz cream cheese softened at room temperature
• 1 cup sour cream or heavy cream
• 1 cup white granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs room temperature
• Zest from 2 large lemons

For the Meringue Topping:

• 4 egg whites room temperature
• 1 cup white granulated sugar
• ⅓ cup water
• 1 teaspoon vanilla extract

Instructions

 

• Make the Curd: Whisk eggs, yolks, and sugar until pale. Add lemon juice. Mix cornstarch and water, then whisk into eggs. Cook over medium heat, stirring constantly, for 4-6 minutes until thickened. Cover and cool completely.
• Bake the Crust: Preheat oven to 350°F (177°C). Wrap an 8-inch springform pan in foil. Mix cookie crumbs and melted butter, press into pan, and bake for 10 minutes. Cool.
• Make Filling: Beat cream cheese until smooth (7-9 mins). Add sour cream, sugar, and vanilla. Mix in eggs one by one on low speed. Fold in lemon zest.
• Assemble: Pour half the batter over the crust. Dollop with lemon curd and swirl. Top with remaining batter, more curd dollops, and swirl again.
• Bake: Place pan in a water bath. Bake at 320°F (160°C) for 1 hour 30-45 minutes until edges set but center wobbles.
• Cool: Turn off oven, crack door, and let sit for 1 hour. Remove, cool to room temp, then chill in fridge for 8+ hours.
• Make Meringue: Whip egg whites to soft peaks. Cook sugar and water to 238°F (114°C). Slowly drizzle hot syrup into whites while whipping on high. Whip to stiff, glossy peaks (about 5 mins). Add vanilla.
• Torch & Serve: Spread meringue over cold cheesecake. Toast with a kitchen torch until golden. Serve immediately.

Nutrition

Calories: 580kcalCarbohydrates: 52gProtein: 8gFat: 38gSaturated Fat: 21gCholesterol: 190mgSodium: 340mgSugar: 45g

Keyword homemade lemon curd, Italian meringue topping, Lemon meringue cheesecake recipe, Triple Lemon Meringue Cheesecake, water bath cheesecake

Tried this recipe?Let us know how it was!

Ingredients

Here is everything you need to whip up this showstopper. I recommend measuring your ingredients before you start so the process is smooth and stress-free!

For the Lemon Cookie Crust

• 1½ cups lemon shortbread cookie crumbs (about 15-20 cookies)
• ⅓ cup butter, melted

For the Lemon Curd

• 2 large eggs
• 4 egg yolks (save the whites for the meringue!)
• 1 cup white granulated sugar
• ⅔ cup freshly-squeezed lemon juice (about 3-4 lemons)
• 1 tablespoon cornstarch
• 2 tablespoons water

For the Cheesecake Filling

• 32 oz cream cheese, softened at room temperature
• 1 cup sour cream (or heavy cream)
• 1 cup white granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• Zest from 2 large lemons

For the Meringue Topping

• 4 egg whites, room temperature
• 1 cup white granulated sugar
• ⅓ cup water
• 1 teaspoon vanilla extract

Instructions

Here are the steps to baking success. We are going to take this layer by layer!

Phase 1: The Zesty Lemon Curd

First, let’s make that bold, tangy curd. You can do this ahead of time if you like!

1. Whisk the base: In a large mixing bowl, whisk vigorously until combined for 4-5 minutes. You want the mixture to become thick, pale, and ribbony.
2. Add the tartness: Strain your fresh lemon juice to catch any seeds, then whisk it into the egg mixture. In a separate small ramekin, mix the cornstarch and water to create a smooth slurry, then whisk that in as well.
3. Cook to thicken: Pour everything into a medium saucepan over medium heat. Stir constantly with a rubber spatula for 4-6 minutes. You are looking for it to thicken enough to coat the back of a spoon. If you see lumps, whisk vigorously to smooth them out!
4. Cool it down: Remove from heat and cover with plastic wrap pressed directly onto the surface (this prevents a skin from forming). Let it cool completely.

Phase 2: The Cookie Crust

1. Prep the oven: Preheat your oven to 350°F (177°C). Double-wrap the bottom and sides of an 8-inch springform pan with aluminum foil. This is crucial to keep water out during the water bath later!
2. Blitz and mix: Pulse your lemon shortbread cookies in a food processor until you have fine crumbs. Add the melted butter and pulse until it looks like wet sand.
3. Bake: Press the mixture firmly into the bottom of your pan, using a measuring cup to flatten it. Bake for 10 minutes until fragrant, then set aside to cool.

Phase 3: The Creamy Filling & Assembly

1. Beat the cheese: Using a stand mixer with the paddle attachment, beat the softened cream cheese on medium-high for 7-9 minutes. Scrape the bowl often! We want it incredibly light and lump-free.
2. Add flavor: Mix in the sour cream, sugar, and vanilla for 2-3 minutes.
3. Eggs and Zest: Add the eggs one at a time, mixing on low just until incorporated. Don’t overmix here, or you’ll whip in too much air. Fold in that fresh lemon zest.
4. The Swirl: Pour half the batter over the crust. Drop generous teaspoon-sized dollops of your cooled homemade lemon curd onto the batter. Swirl gently with a knife to create a marble effect. Pour the remaining batter on top, add more curd dollops, and swirl again for a beautiful finish.

Phase 4: The Water Bath Bake

This is the secret to a crack-free Triple Lemon Meringue Cheesecake!

1. The Bath: Reduce oven to 320°F (160°C). Place your wrapped springform pan inside a large roasting pan. Pour hot water into the roasting pan until it comes 1 inch up the sides of the cheesecake pan.
2. Bake: Bake for 1 hour and 30-45 minutes. The edges should be set, but the center (about 3 inches) should still have a slight wobble.
3. Cool Slowly: Turn off the oven, crack the door open, and let it sit in there for 1 hour. Then, remove it, cool to room temp, and refrigerate for at least 8 hours.

Phase 5: The Italian Meringue Finale

1. Whip the whites: Ensure your bowl is totally grease-free (wipe with vinegar to be safe!). Whip egg whites on high until soft peaks form.
2. Make the syrup: Combine sugar and water in a saucepan. Use a candy thermometer and cook to exactly 238°F (soft ball stage).
3. Combine: With the mixer on medium, slowly drizzle the hot syrup down the side of the bowl into the whites. Increase speed to high and whip for 5 minutes until you have a thick, glossy, stiff Italian meringue topping. Add vanilla at the end.
4. Torch it: Pile the meringue onto your chilled cheesecake, swirl it with a spoon, and use a kitchen torch to toast the peaks until golden brown.

Tips & Variations for Success

Here are a few tricks I’ve learned to ensure your Triple Lemon Meringue Cheesecake comes out perfectly every time.

• Room Temperature is Key: I can’t stress this enough, your cream cheese and eggs must be at room temperature. If they are cold, you’ll get lumps in your batter, and nobody wants a lumpy cheesecake!
• The Water Bath Method: It might seem like a hassle, but this method provides gentle, humid heat that prevents the cheesecake from puffing up and cracking. It ensures that silky, creamy texture we all crave.
• Italian vs. French Meringue: We use Italian meringue topping here because it involves cooking sugar syrup. This cooks the egg whites, making the meringue much more stable than standard French meringue. It holds up better in the fridge and won’t “weep” as quickly.
• Crust Swap: If you can’t find lemon shortbread cookies, you can easily substitute with a standard graham cracker crust. Just add a tablespoon of lemon zest to the crumbs to keep that triple-lemon vibe alive!.
• Curd Shortcut: Running low on time? You can opt for a high-quality store-bought lemon curd. It works in a pinch, though the homemade lemon curd recipe flavor is hard to beat!

What to Serve With Triple Lemon Meringue Cheesecake

Since this dessert is such a showstopper on its own, you want accompaniments that complement rather than compete with those bold citrus flavors.

• Fresh Berries: A small bowl of fresh raspberries or blueberries adds a lovely pop of color and a touch of sweetness that balances the tartness of the lemon.
• Sparkling Wine: A glass of Prosecco or a light Moscato pairs beautifully with the cheesecake’s creamy texture and zesty profile.
• Espresso: The bitterness of a good shot of espresso cuts through the richness of the cream cheese and the sweetness of the meringue perfectly.
• Mint Garnish: A sprig of fresh mint adds a vibrant green contrast to the toasted meringue and hints at the dish’s freshness.

Frequently Asked Questions

Conclusion

I hope you are as excited to make this Triple Lemon Meringue Cheesecake as I was to share it with you! It really is the perfect blend of creamy, tangy, and sweet. Whether you are making it for a special spring gathering or just because you deserve a treat, this recipe delivers on all fronts.

If you whip this up, I would love to hear about it! Did you get those perfect meringue peaks? Did you try a fun variation? Let me know in the comments below or tag me on social media. Happy baking!