Triple Lemon Meringue Cheesecake
This dazzling dessert combines creamy, zesty, and sweet flavors, featuring luscious layers of cream cheese, silky lemon curd, and fluffy meringue for a refreshing treat.
Ingredients
For the crust
- 200 g lemon cookies or graham crackers, crushed Delivers a crispy base.
- 80 g butter, melted Helps bind the crumbs.
- 1 piece lemon, zest Adds aroma and enhances the lemony profile.
For the cheesecake filling
- 500 g cream cheese (room temperature) Creates a rich and velvety texture.
- 100 g sugar Sweetens the filling.
- 2 large eggs Adds richness.
- 2 pieces lemons, juice and zest Introduce bright, zesty taste.
For the lemon curd
- 200 g sugar Provides sweetness.
- 3 large eggs Thickens the curd.
- 100 ml lemon juice Adds tanginess.
- 1 piece lemon, zest Enhances flavor.
For the meringue
- 4 large egg whites Forms the base of the meringue.
- 200 g sugar Helps to create stiff peaks.
- 1 teaspoon vanilla extract Adds a hint of flavor.
Instructions
Preparation
- Preheat the oven to 175°C (350°F).
- In a bowl, mix the crushed cookies with the melted butter and lemon zest to coat the crumbs. Press the mixture into the bottom of a springform pan and bake for 10 minutes until golden.
- In a large bowl, beat the cream cheese and sugar until smooth. Gradually add eggs, one at a time, fully incorporating each before adding the next. Stir in lemon juice and zest, then pour over the pre-baked crust.
- Bake for 30-35 minutes until edges are set, and the center still jiggles slightly.
Making the lemon curd
- In a saucepan over low heat, whisk together sugar, eggs, lemon juice, and zest until the mixture thickens to the consistency of pudding. Remove from heat and cool slightly before spreading over the cooled cheesecake.
Preparing the meringue
- Beat the egg whites until foamy, then gradually add sugar, continuing to beat until stiff peaks form. Spread the meringue over the lemon curd layer, creating peaks and swirls. Return to the oven to brown lightly, about 5-10 minutes.
Finalizing
- Chill the cheesecake in the refrigerator for a few hours before serving.
Notes
Ensure cream cheese is room temperature for a smooth batter. You can increase sugar for a sweeter cheesecake. Use a kitchen torch to brown the meringue for a beautiful finish.