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- May 4, 2018
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The ultimate lemon cheesecake recipe for anyone who loves lemons! My triple lemon meringue cheesecake with torched meringue topping, lemon zest, lemon crust and home-made lemon curd is a lemon dream come true! A truly decadent dessert, this lemon cheesecake is so light and fluffy, it feels and tastes like a lemon cloud!
Watch My Lemon Cheesecake Video Tutorial
Watch my YouTube lemon cheesecake video tutorial for step-by-step instructions for making this amazing cheesecake! Want to get new recipe updates? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications!
*Please note: I have made a change to the meringue step only; please see the revised version in the recipe box below.*
Ingredients for Lemon Meringue Cheesecake
Here are some tips for the main ingredients you’ll need for this lemon cheesecake. You can find the full list of ingredients and instructions in the printable recipe card below!
- Cream Cheese: soften the cream cheese at room temperature for about 1 hour before starting on the recipe.
- Sour Cream: this adds that classic tangy flavor to the recipe. Don’t like sour cream? You can also use Greek yogurt or more cream cheese.
- Lemon Cookies: for making the cheesecake crust or base. If you can’t find these, just use regular graham crackers and add a bit of sugar and lemon zest.
- Eggs: have the eggs at room temperature for best results.
- Lemon Zest: the best way to add lots of lemon flavor to this cheesecake recipe! First, use the lemon zest, then juice the lemons for the lemon curd recipe.
- Egg Whites: for making the meringue topping. Have these at room temperature, too for best results.
- Lemon Curd: you can use store-bought lemon curd instead of making your own if you’re short on time.
Supplies & Tools
Need some supplies to make this recipe at home? You can get them here using my Amazon affiliate links. Using these links won’t cost you extra and I’ll earn a small commission.
- Torch your meringue like a pro using this kitchen torch! And don’t forget the butane fuel!
- I love using this aluminum spring form pan for cheesecakes and cakes.
- Make the best desserts with the classic KitchenAid stand mixer.
- And, I love my classic CuisinArt food processor – simple and gets the some done!
Making the Lemon Curd
You’ll want to start this triple lemon meringue cheesecake with the lemon curd! You can also use store-bought in a pinch.
I love using my home-made lemon curd recipe. If you’ve never had home-made lemon curd, you absolutely have to try it! It’s super creamy, lemony and simply a must for any lemon dessert. This recipe yields some extra lemon curd that you can serve on the side with the cheesecake.
- Prepare the lemon curd first, allowing it to cool before using. In a large mixing bowl, whisk together the eggs, egg yolks (save the whites for the meringue!) and sugar vigorously for 4 to 5 minutes, until thick and pale.
- Strain the lemon juice of any pulp and seeds, then add to the mix. Combine the cornstarch and water in a small ramekin, then add the slurry to the mixing bowl.
- Pour the mixture into a medium-sized saucepan. Cook the lemon curd over medium heat, stirring constantly with a rubber spatula. Cook for 4 to 6 minutes, until the curd thickens and holds its shape on the back of a spoon. If any clumps form, use a whisk to break them apart.
- Remove the curd from heat once it’s thicken, cover and cool.
Preparing the Lemon Cookie Crust
While the lemon curd is cooling, you can get started on the lemon cookie crust and lemon cheesecake filling.
- Preheat the oven to 350F/177C and prepare an 8-inch (20-cm) springform pan by double wrapping the bottom and sides of the pan with foil.
- For the crust, place approximately 15 to 20 cookies (depends on size) into a food processor and pulse until fine crumbs form; you’ll need about 1 1/2 cups of cookie crumbs.
- Add the melted butter and pulse again until the crumbs are coated. Transfer the crumbs into the prepared pan and use a large spoon or potato masher to press the crumbs until the bottom of the pan, forming an even crust.
- Bake the crust in the preheated oven for 10 minutes, then remove and cool.
How to Make Lemon Meringue Cheesecake
Here’s how to make the triple lemon cheesecake!
- For the cheesecake filling, place the softened cream cheese into a stand mixer bowl. Mix on medium-high speed for 7 to 9 minutes, scraping down the sides of the mixing bowl often, until the cream cheese is light and fluffy.
- Add the sour cream or heavy cream, if desired; sugar, and vanilla. Mix again for a few minutes, then add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the mixing bowl often to ensure a smooth batter.
- Zest 2 large lemons into the batter, then mix in the zest. To assemble the cake, first pour half of the cheesecake batter over the crust, then add generous dollops of the lemon curd on top. Swirl the curd into the batter using a knife or spoon, then add the remaining cheesecake batter over the top. Repeat the same process with the lemon curd, adding it on top.
Using the Water Bath Baking Method
Reduce the oven temperature down to 320F/160C. Transfer the cheesecake into a deep baking dish or roasting pan and prepare a water bath. Pour in enough water to cover 1-inch of the pan.
Bake the cake at 320F for 1 hour and 30 to 45 minutes, until the center is almost set but still slight wobbly. Turn the oven off and allow the cheesecake to cool in the oven with the oven door cracked open a few inches.
Allow the cheesecake to cool at room temperature for an hour, then transfer into the refrigerator to set overnight.
Making the Meringue Topping
Next, prepare the meringue topping. For best results, add this meringue topping the next day – after the cheesecake has cooled overnight and before you serve it. The meringue will go flat in the refrigerator overnight.
- The mixing bowl and whisk need to be super clean and grease-free; I wash mine with degreasing soap and vinegar. Place the egg whites into the mixer bowl and whisk on high speed for 2 minutes, just until soft peaks form.
- Into a small saucepan, add the sugar and water but do not stir. Attach a candy thermometer and cook the sugar over medium heat until it reaches 238F or soft ball stage; about 7 to 8 minutes.
- Immediately after the sugar is done cooking, turn the mixer on to medium speed and slowly pour in the syrup on the side of the bowl, avoiding the whisk. Once all the syrup has been added, turn up the mixer speed to high and whisk 5 minutes, until the egg whites are voluminous, stiff peaks form and glossy. Add the vanilla extract and whisk again for 30 seconds.
- Transfer the meringue onto the cheesecake; it does not have to be cooled. Use a kitchen torch to caramelize the sugar.
Serving the Lemon Cheesecake
Remove the cheesecake from the spring form pan and serve. Pro tip: use a kitchen torch and heat the sides of the pan to release the cake from the sides, creating a smooth finish.
Serve each slice with addition lemon curd on the side, if desired.
More Recipes!
Enjoyed this amazing zesty lemon cheesecake? Check out some of my other recipes you’re sure to enjoy!
- Lemon Mousse Cake – the most amazing lemon dessert with lemon mousse, curd and cake!
- Easy Lemon Tiramisu – creamy, fluffy, and lemony tiramisu with lemon curd, mascarpone, and limoncello!
- Lemon Raspberry Cake – you’ll love this berry cake with lemon zest and lemon cream!
- No-Bake Lemon Cheesecake – rich, creamy, and lemony cheesecake with homemade lemon curd and whipped cream!
- Lemon Meringue Pie– the ultimate lemon dessert with flaky crust, zesty lemon curd and a mountain of fluffy meringue!
5 from 5 votes
Triple Lemon Meringue Cheesecake Recipe (video)
1 hour hr 30 minutes mins prep + 1 hour hr 30 minutes mins cook + 8 hours hrs Chill Time
12 servings
Zesty and extra lemony lemon meringue cheesecake with a lemon cookie base, lemon cheesecake, lemon curd and meringue topping!
IngredientsUS Customary – Metric
US Customary – Metric
1 1/2 cups lemon shortbread cookie crumbs
1/3 cup butter, melted
32 oz cream cheese, softened
1 cup sour cream, or heavy cream
1 cup white granulated sugar
1 tsp vanilla extract
4 large eggs
zest from 2 large lemons
For Lemon Curd:
2 eggs
4 egg yolks
1 cup white granulated sugar
2/3 cup freshly-squeezed lemon juice
1 tbsp cornstarch
2 tbsp water
For Meringue:
4 egg whites
1 cup white granulated sugar
1/3 cup water
1 tsp vanilla extract
Instructions
Making the Lemon Curd:
Prepare the lemon curd first, allowing it to cool before using. In a large mixing bowl, whisk together the eggs, egg yolks (save the whites for the meringue!) and sugar vigorously for 4 to 5 minutes, until thick and pale. Strain the lemon juice of any pulp and seeds, then add to the mix. Combine the cornstarch and water in a small ramekin, then add the slurry to the mixing bowl.
Pour the mixture into a medium-sized saucepan. Cook the lemon curd over medium heat, stirring constantly with a rubber spatula. Cook for 4 to 6 minutes, until the curd thickens and holds its shape on the back of a spoon. If any clumps form, use a whisk to break them apart. Remove the curd from heat once it’s thicken, cover and cool.
Preparing the Crust:
Meanwhile, prepare the crust and cheesecake filling. Preheat the oven to 350F/177C and prepare an 8-inch (20-cm) springform pan by double wrapping the bottom and sides of the pan with foil.
For the crust, place approximately 15 to 20 cookies (depends on size) into a food processor and pulse until fine crumbs form; you’ll need about 1 1/2 cups of cookie crumbs. Add the melted butter and pulse again until the crumbs are coated. Transfer the crumbs into the prepared pan and use a large spoon or potato masher to press the crumbs until the bottom of the pan, forming an even crust. Bake the crust in the preheated oven for 10 minutes, then remove and cool.
Making the Filling:
For the cheesecake filling, place the cream cheese into a stand mixer bowl. Mix on medium-high speed for 7 to 9 minutes, scraping down the sides of the mixing bowl often, until the cream cheese is light and fluffy. Add the sour cream or heavy cream, if desired; sugar, and vanilla. Mix again for a few minutes, then add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the mixing bowl often to ensure a smooth batter.
Zest 2 large lemons into the batter, then mix in the zest. To assemble the cake, first pour half of the cheesecake batter over the crust, then add generous dollops of the lemon curd on top. Swirl the curd into the batter using a knife or spoon, then add the remaining cheesecake batter over the top. Repeat the same process with the lemon curd, adding it on top.
Baking Instructions:
Reduce the oven temperature down to 320F/160C. Transfer the cheesecake into a deep baking dish or roasting pan and prepare a water bath. Pour in enough water to cover 1-inch of the pan. Bake the cake at 320F for 1 hour and 30 to 45 minutes, until the center is almost set but still slight wobbly. Turn the oven off and allow the cheesecake to cool in the oven with the oven door cracked open a few inches.
Allow the cheesecake to cool at room temperature for an hour, then transfer into the refrigerator to set overnight.
Making the Meringue:
Prepare the meringue topping the following day – once the cheesecake has chilled overnight. The meringue will fall flat overnight.
The mixing bowl and whisk need to be super clean and grease-free; I wash mine with degreasing soap and vinegar. Place the egg whites into the mixer bowl and whisk on high speed for 2 minutes, just until soft peaks form.
Into a small saucepan, add the sugar and water but do not stir. Attach a candy thermometer and cook the sugar over medium heat until it reaches 238F or soft ball stage; about 7 to 8 minutes.
Immediately after the sugar is done cooking, turn the mixer on to medium speed and slowly pour in the syrup on the side of the bowl, avoiding the whisk. Once all the syrup has been added, turn up the mixer speed to high and whisk 5 minutes, until the egg whites are voluminous, stiff peaks form and glossy. Add the vanilla extract and whisk again for 30 seconds.
Transfer the meringue onto the cheesecake; it does not have to be cooled. Use a kitchen torch to caramelize the sugar.
Serving Suggestions:
Remove the cheesecake from the spring form pan and serve. Pro tip: use a kitchen torch and heat the sides of the pan to release the cake from the sides, creating a smooth finish. Serve each slice with addition lemon curd on the side, if desired.
Nutrition
Calories: 660kcal | Carbohydrates: 64g | Protein: 11g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 256mg | Sodium: 420mg | Potassium: 215mg | Fiber: 1g | Sugar: 55g | Vitamin A: 1509IU | Vitamin C: 5mg | Calcium: 123mg | Iron: 1mg
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Course:
- Cakes
- Cheesecakes
- Dessert
Cuisine:
- American
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46 comments
- Yuliia
I like this cake! Will try to make one this weekend ?
- Reply
- tatyanaseverydayfood
Enjoy! It’s so good! 🙂
- Reply
- Kathie S
You make the Ultimate Cheescakes!! They are so incredible and I get compliments all the time! (Which I always give you the due credit?) excited for the latest giveaway!
- Reply
- tatyanaseverydayfood
Aww, thank you!! Cheesecakes are so fun to make and I love experimenting with different layers and flavors! :))
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- Saira
Omg i loved it, thank you for the recepie Tatyana!! ??????
- Reply
- tatyanaseverydayfood
I’m so glad you enjoyed it! :))
- Reply
- Nayla Ulmann
Not sure if we will share it!! Amazing!!! Soooo delicious!!! I encourage all lemon meringue pie lovers to try this cheesecake!! My husband and I already ate half of it and couldn’t wait overnight to let it set ?!!! Thank you Tatiana for sharing! Btw already tried some other recipes and are all amazing!!
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- tatyanaseverydayfood
Awesome!! So glad you enjoyed this recipe! :))
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- Ina
If I want to substitute the crust with vanilla sponge cake, should I bake the sponge cake separately or I can just bake them together?
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- tatyanaseverydayfood
Yes, you will need to bake it separately.
- Reply
- Ella
I just made this cheesecake for Thanksgiving and it was a hit!! I’ve never been a huge fan of meringue so I swapped that out for some blackberry whipped cream (using your stabilized whipped cream recipe lol) and it tasted amazing! It wasn’t too lemon-y at all, and it was the perfect dessert for after such a big meal. This is the third cheesecake recipe of yours that I’ve made and like the others, it did not fail me! Thank you so much! 🙂
- Reply
- tatyanaseverydayfood
I’m so glad that the cake was a hit! And I love the idea with the whipped cream – sounds so good! 🙂
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- Janet Kukko
Should the cheesecake be completely cooled before the meringue is added?
- Reply
- tatyanaseverydayfood
Hi! No, you don’t need to cool it completely, you can add the meringue while the cake is still hot since you will need to bake it again. Or, you can cool the cheesecake down completely, add the meringue when you’re ready to serve and use a kitchen torch to torch the meringue 🙂
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- Liz James
Hi Tatyana, wondering is it okay to just torch the meringue instead of baking it in the oven? I’m wondering is this safe or does it need to be properly heated because f the raw eggs?
Thanks Liz- Reply
- tatyanaseverydayfood
Hi Liz! Yes, you can use a torch for the meringue instead of baking it. The egg whites get cooked by the hot sugar syrup, so you don’t have to worry about raw egg whites. Enjoy!
- Reply
- Teddy
Hello! Question about this recipe; if we wanted a plain or more ‘natural’ flavored cheesecake, could we essentially use the same exact recipe (to include a plain curd), and just omit all lemon-related parts/ change to graham crackers instead? Thanks!!
- Reply
- tatyanaseverydayfood
Hi! Sure, you can absolutely do that! The cake would taste great! 🙂
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- Krystal
Hey Tatyana! I just made this cheesecake for the first time and I am so excited to see how it turns out! The cake is currently in the oven but I had a quick question for you! When I put the lemon curd on the layers of cheesecake, they were way too heavy and just sank to the bottom of the pan instead of sitting on top like yours so I could swirl it. What could I have done wrong to the the consistency of the curd to make it too heavy or the cheesecake consistency too thin? I am making this again for a bridal shower so this is my first attempt to get all the kinks out now, any information would be greatly appreciated!
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- tatyanaseverydayfood
Hi Krystal! You’re going to love this cheesecake, one of my favorites! Hmm, I’m not sure why that would happen – maybe your cheesecake batter turned out too thin. Maybe try adding 1 egg less next time, that might help keep the consistency thicker. Also, make sure you add the lemon curd is small dollops, about a teaspoon at a time. Enjoy! 🙂
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- Krystal
Sounds great!! The cheesecake turned out awesome, but I will definitely use those tips on the next one! Thanks for the help and great recipe!! ☺️
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- Rhea
Made this for my Father in laws birthday. It was a huge hit! I used store bought curd and I took it out of the oven about 15minutes early as it was cooking to fast. Will absolutely be making again.
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- tatyanaseverydayfood
Awesome!! 🙂 So glad you enjoyed the recipe!
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- Melanie
The lemon curd video uses butter and recipe has cornstarch. Which one am I suppose to use
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- tatyanaseverydayfood
Hi Melanie! I’m so sorry, I have a couple different recipes. I personally prefer the recipe without cornstarch. https://tatyanaseverydayfood.com/recipe-items/lemon-curd-recipe/
The cornstarch does thicken the lemon curd significantly so if you want it to be thicker, use the cornstarch version. Enjoy! 🙂- Reply
- Dawnelle
Mine is currently in the oven, but I could not fit all the cheesecake batter in my 8″ springform pan. Next time I would use a bigger pan. Not sure why.
Saving extra cheesecake batter to make cheesecake bites so it doesn’t go to waste.- Reply
- tatyanaseverydayfood
Hi Dawnelle! So sorry about that! Sometimes when I whisk my batter for longer, it creates more volume in the cheesecake batter. Hope you enjoy the cake! This is one of my favorites! 🙂
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- Seth Hensel
The volumes are wildly off here. This recipe as written makes at least enough batter for a 9” springform, possibly 10”. As a consequence, the baking time is also way off.
I guess too much batter is preferable to too little but it is annoying to say the least and does nothing to inspire confidence in the rest of the recipe.
Do not attempt this recipe if you are not an experienced baker. You will absolutely be on your own.
All that said, the flavor profile is excellent.
- Reply
- Seth Hensel
Let’s examine this rationally:
An 8” x 2 1/2” springform holds at most 7 1/2 cups (of anything).
We have 3 cups of curd. That leaves 4 1/2 cups available.
Add 1 cup of sour cream. That leaves 3 1/2 cups available.
Now add 2/3 cup of juice. Down to 2 1/2 cups.
4 egg yolks whipped. 2 1/4 cups before whipping.
And now we add air for 9 minutes to 32 ounces of cream cheese. 2 lbs.
I should have done this simple arithmetic check before starting.- Reply
- tatyanaseverydayfood
Hi Seth! I do apologize for any confusion you may have had with the recipe. If you read the instructions carefully, you’ll see that you don’t need to add all the lemon curd into the cheesecake batter. You’ll want to swirl in several dollops into the batter, then you can add more on top of the cheesecake once it’s done baking. I also like to serve the remainder of the curd on the side. When followed correctly, this recipe makes the perfect amount of batter for an 8-inch cheesecake. Hope your cake still turned out okay!
- Mysty
I don’t have a stand mixer, a candy thermometer or a kitchen torch and since I live minimally I doubt I will be getting these items. So this recipe seems daunting. I had planned to make this for my son’s 40th b’day as he loves lemon meringue pie and cheesecake as well.
- Reply
- tatyanaseverydayfood
Hi Mysty! This recipe is still doable but might require a little extra work on your part! If you have a hand mixer, the meringue will take a little bit longer, maybe 5 minutes longer, to mix to stiff peak stage. Since you don’t have a candy thermometer, I recommend searching online for instructions for a cold water candy test. You take a little bit of the syrup, dip it into cold water and test the consistency. And to torch the meringue, you can also use your oven broiler set on low. Enjoy!
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- Mysty
I’m also wondering about cutting this recipe in half. Where I live 4 pkgs of cream cheese is $6 so that’s $24 just to start. Also if not serving a few people I would eat most of it myself. We can’t have that happening. Lol
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- tatyanaseverydayfood
Hi Mysty! Yes, you can absolutely cut this recipe in half. It will bake for less time, too. Bake until the center is just about set. Enjoy! 🙂
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- Alissa
I just made this and it is perfection! The recipe instructions are detailed and easy to follow. My first time making curd and it makes the cake! Thank you!
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- tatyanaseverydayfood
Awesome!! 🙂 I’m so glad you enjoyed the recipe! The lemon curd is my favorite! I love to use if for many of my recipes. Enjoy! 🙂
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- Cindi Fortner
I just made this for our family Christmas dessert with Meyer lemons from my dwarf tree. I loved to cook but am often intimated with baking. I followed your recipe and this is the best cheesecake we have ever had, and we love cheesecake in our family. We even had an assortment of cheesecakes for our wedding cake. Thank you!! We also love your recipe for Butter poached lobster with risotto. I am a fan!
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- tatyanaseverydayfood
Hi Cindi! That’s so wonderful to hear! I’m so happy the cheesecake was a huge hit! And I love using Meyer lemons for this recipe, too! The lobster recipe is one of my favorites! Glad you enjoyed that one, too! Happy Holidays!
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- Yaela
Hi Tatyana, excited to be trying this recipe out. What am I looking for for a completed, baked crust? I only have our convection oven so I lowered to 325 but the crust is runny, which I kind of expected bc melted butter…but how do I know when the crust is done? What does underdone look like? Thanks!
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- tatyanaseverydayfood
Hi Yaela! When prebaking the crust, you’re looking to just crisp up the top of it before adding the top. A baking time of 10 minutes will do the trick. If you like your crust to be extra crispy, you can continue baking for a total time of 15 to 18 minutes. Enjoy!
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- Gina
I made this for a finish to our Christmas dinner and it was a hit. Not only was it beautiful, it tasted divine.
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- tatyanaseverydayfood
Hi Gina! I’m so glad you enjoyed this recipe for Christmas! It’s a favorite of mine for the holidays. Thanks for leaving a review!
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- Elizabeth Coles-Ouellette
I just love your recipes and how you teach us to follow along
- Reply
- tatyanaseverydayfood
Hi Elizabeth. I’m so happy you’re enjoying my recipes! Thank you!
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- Vicki
Made this with a gram cracker crust. Outstanding.
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- tatyanaseverydayfood
Hi Vicki. That’s wonderful to hear! I’m so glad you enjoyed the cheesecake!!
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