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Triple Lemon Meringue Cheesecake

A creamy baked cheesecake topped with tangy lemon curd and fluffy toasted meringue.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp butter melted
Cheesecake Filling
  • 24 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 3 eggs
  • 1 tbsp lemon zest
  • 0.25 cup lemon juice
  • 1 tsp vanilla extract
  • 0.5 cup sour cream
Lemon Curd
  • 0.5 cup lemon juice
  • 0.5 cup sugar
  • 3 egg yolks
  • 1 tbsp cornstarch
  • 2 tbsp butter
Meringue
  • 3 egg whites
  • 0.5 cup sugar
  • 0.25 tsp cream of tartar

Equipment

  • Mixing bowls
  • Springform pan
  • Hand mixer or stand mixer
  • Saucepan

Method
 

  1. Preheat oven to 325°F and prepare graham cracker crust.
  2. Beat cream cheese and sugar until smooth.
  3. Add eggs, lemon zest, lemon juice, vanilla, and sour cream.
  4. Pour filling over crust and bake 50–55 minutes.
  5. Chill cheesecake completely.
  6. Cook lemon curd ingredients until thick and spread on cheesecake.
  7. Beat egg whites and sugar to stiff peaks.
  8. Spread meringue on top and toast lightly.

Notes

Chill overnight for best texture.