If you love lemon desserts that are bold, tangy, and irresistibly creamy, this Triple Lemon Meringue Cheesecake is about to steal your heart. It combines three layers of lemon flavor—a buttery lemon crust, a rich lemon cheesecake filling, and a fluffy toasted lemon meringue topping—into one spectacular dessert.
This cheesecake is the perfect balance of sweet and tart, creamy and airy. It looks impressive enough for special occasions but is completely achievable at home. Whether you’re baking for a holiday, a dinner party, or a lemon lover’s birthday, this dessert guarantees “wow” reactions at first glance and first bite.
Why You’ll Love This Triple Lemon Meringue Cheesecake
- Triple layers of bright lemon flavor
- Ultra-creamy cheesecake texture
- Light, fluffy toasted meringue topping
- Perfect balance of sweet and tangy
- A true show-stopper dessert
If lemon desserts make you happy, this cheesecake will feel like sunshine on a plate.
What Makes It “Triple Lemon”?
This cheesecake earns its name by layering lemon flavor in three delicious ways:
- Lemon Crust – A buttery graham or cookie crust infused with lemon zest
- Lemon Cheesecake Filling – Rich, smooth cheesecake with fresh lemon juice and zest
- Lemon Meringue Topping – Light, airy meringue with a hint of citrus, gently toasted
Each layer brings its own texture and intensity, creating a perfectly balanced dessert.
Ingredients Overview
This recipe uses classic cheesecake ingredients elevated with fresh lemon.
For the Crust
- Graham cracker crumbs or lemon cookies
- Unsalted butter, melted
- Sugar
- Lemon zest
For the Lemon Cheesecake Filling
- Cream cheese (full-fat, room temperature)
- Granulated sugar
- Eggs
- Fresh lemon juice
- Lemon zest
- Sour cream or heavy cream
- Vanilla extract
For the Lemon Meringue
- Egg whites
- Sugar
- Cream of tartar
- Lemon juice or zest
✨ Tip: Fresh lemons are essential—both juice and zest—for the best flavor.
How to Make Triple Lemon Meringue Cheesecake
- Prepare the crust by mixing crumbs, sugar, butter, and lemon zest. Press into a springform pan and bake briefly.
- Beat cream cheese until smooth, then mix in sugar, lemon juice, zest, vanilla, and sour cream.
- Add eggs one at a time, mixing gently.
- Pour filling over crust and bake until just set with a slight wobble in the center.
- Cool completely, then chill for several hours.
- Whip egg whites with sugar and cream of tartar until glossy stiff peaks form.
- Spread meringue over chilled cheesecake and toast lightly with a kitchen torch.
The result is creamy, bright, and beautifully layered.
Texture & Flavor Notes
This cheesecake is:
- Silky and rich in the center
- Bright and citrusy without being sour
- Light and airy on top thanks to the meringue
- Balanced and refreshing
Each bite delivers contrast and harmony at the same time.
Tips for the Best Lemon Meringue Cheesecake
- Use room-temperature ingredients for smooth filling
- Don’t overbake—slight jiggle is perfect
- Chill fully before adding meringue
- Toast meringue lightly for flavor without bitterness
Easy Variations
- Mini cheesecakes: Bake in muffin pans
- Extra lemon lovers: Add lemon curd between layers
- No torch? Broil briefly and watch carefully
- Gluten-free: Use gluten-free cookies for crust
When to Serve This Cheesecake
This dessert is perfect for:
- Spring and summer gatherings
- Easter and Mother’s Day
- Dinner parties
- Lemon-lover celebrations
It’s refreshing, elegant, and unforgettable.
Storage & Make-Ahead Tips
- Store in the refrigerator up to 3–4 days
- Add meringue the day of serving for best texture
- Cheesecake base can be made a day ahead
- Do not freeze once meringue is added
Frequently Asked Questions
Is this cheesecake very tart?
It’s bright and lemony but well balanced with sweetness.
Can I skip the meringue?
Yes, but it’s what makes this dessert extra special.
Do I need a water bath?
Recommended for the smoothest texture, but optional.
Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended.
Final Thoughts
This Triple Lemon Meringue Cheesecake is a celebration of citrus done right—creamy, tangy, light, and elegant. It’s the kind of dessert that feels special from the first slice to the last crumb.
If you love lemon desserts, this one deserves a permanent spot in your recipe collection 🍋🍰✨
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Triple Lemon Meringue Cheesecake – Bright, Creamy, and Show-Stopping
Triple Lemon Meringue Cheesecake combines three vibrant lemon layers: a zesty lemon crust, rich lemon cheesecake filling, and a fluffy lemon meringue topping. Bright, creamy, and beautifully balanced—it’s the ultimate show-stopping dessert for citrus lovers.
- Total Time: 6 hours (including chilling)
- Yield: 12 servings 1x
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs or crushed lemon cookies
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
1 tablespoon lemon zest
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
⅓ cup fresh lemon juice
1 tablespoon lemon zest
½ cup sour cream or heavy cream
1 teaspoon vanilla extract
For the Lemon Meringue:
4 large egg whites
½ cup granulated sugar
¼ teaspoon cream of tartar
1 teaspoon fresh lemon juice or lemon zest
Instructions
1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Mix crust ingredients and press into pan. Bake for 10 minutes, then let cool.
3. Beat cream cheese until smooth. Add sugar, lemon juice, zest, vanilla, and sour cream. Mix well.
4. Add eggs one at a time, mixing on low until just combined.
5. Pour filling over crust and smooth the top.
6. Bake 55–65 minutes, until edges are set and center jiggles slightly.
7. Turn off oven, crack door, and let cheesecake cool for 1 hour.
8. Chill in refrigerator for at least 4 hours or overnight.
9. To make meringue, whip egg whites and cream of tartar until foamy.
10. Gradually add sugar and whip to stiff, glossy peaks. Fold in lemon juice or zest.
11. Spread meringue over chilled cheesecake and toast with kitchen torch or broil briefly.
12. Serve chilled.
Notes
Use fresh lemon juice and zest for best flavor.
Let all ingredients come to room temperature for a smooth filling.
Bake cheesecake in a water bath for best results.
Toast meringue just before serving to keep it fluffy.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 32g
- Sodium: 190mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg
