Triple Lemon Meringue Cheesecake

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted

For the Lemon Cheesecake:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• ⅓ cup sour cream
• ⅓ cup heavy cream
• ½ cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

For the Lemon Curd:

• ½ cup fresh lemon juice
• 2 tsp lemon zest
• ½ cup granulated sugar
• 3 large egg yolks
• 4 tbsp unsalted butter, cubed

For the Meringue Topping:

• 3 large egg whites
• ½ cup granulated sugar
• ¼ tsp cream of tartar
• ½ tsp vanilla extract

Instructions

1. Make the Crust:

1. Preheat oven to 325°F (163°C).
2. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a 9-inch springform pan.
3. Bake for 10 minutes. Let cool.

2. Make the Cheesecake Filling:

1. In a large bowl, beat cream cheese and sugar until smooth.
2. Add eggs one at a time, beating well after each addition.
3. Mix in sour cream, heavy cream, lemon juice, lemon zest, and vanilla.
4. Pour over the crust and smooth the top.
5. Bake at 325°F for 55–65 minutes, or until center is just set.
6. Turn off oven and let cheesecake cool in the oven with the door slightly open for 1 hour.
7. Refrigerate for at least 4 hours or overnight.

3. Make the Lemon Curd:

1. In a small saucepan, whisk together lemon juice, zest, sugar, and egg yolks.
2. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
3. Remove from heat and stir in butter until smooth.
4. Let cool, then spread evenly over chilled cheesecake. Chill again.

4. Make the Meringue:

1. In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
2. Gradually add sugar, beating until stiff peaks form. Beat in vanilla.
3. Spoon or pipe meringue over the lemon curd.

5. Toast the Meringue:

• Use a kitchen torch to lightly toast the meringue until golden brown, or place under a broiler for 1–2 minutes (watch carefully!).

Serve & Enjoy!

Chill for 1 hour after toasting meringue. Slice and serve this tangy, sweet, and creamy masterpiece!

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