Triple Lemon Meringue Cheesecake: 7 Bright Luscious Layers
A layered cheesecake featuring lemon-infused filling, tangy lemon curd, and toasted meringue topping on a buttery graham crust.
Ingredients
2 cups graham cracker crumbs
1/2 cup melted butter
2 tablespoons sugar
24 ounces cream cheese softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
2 tablespoons lemon zest
1/4 cup fresh lemon juice
1/2 cup lemon juice for curd
1 tablespoon lemon zest for curd
3/4 cup sugar for curd
3 egg yolks
2 tablespoons butter
3 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar for meringue
Instructions
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Prepare crust and bake 10 minutes.
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Beat cream cheese and sugar until smooth.
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Add eggs, sour cream, lemon zest, and juice.
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Bake in water bath 55 to 65 minutes.
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Cool and refrigerate at least 4 hours.
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Prepare lemon curd and cool.
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Spread curd over cheesecake.
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Beat egg whites with cream of tartar and sugar to stiff peaks.
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Spread meringue on top and toast lightly.
Notes
Use room-temperature ingredients and avoid overbaking for smooth texture.