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Triple Lemon Meringue Cheesecake: Treat Yourself to a Citrus Delight!

Are you ready to indulge in a dessert that feels like sunshine on a plate? If there’s one thing that can spark joy in the hustle and bustle of everyday life, it’s a luscious piece of Triple Lemon Meringue Cheesecake. This delightful recipe is perfect for busy moms and professionals who want to impress their loved ones without spending all day in the kitchen. Trust me, once you try this, you’ll be daydreaming about it at work and contemplating how many slices you can sneak after dinner.

Why You’ll Love This Triple Lemon Meringue Cheesecake

Devoted fans of anything lemon will find this cheesecake simply irresistible. We’ve got a tangy cheesecake, topped with a zesty lemon curd and a fluffy meringue that’s toasted to perfection. It strikes that delightful balance of sweet and tart that makes your tastebuds dance. Plus, it’s an elegant treat for any gathering, from casual family dinners to formal holiday parties. Ah, the bliss of bringing smiles and satisfied sighs with just one slice!

Ingredients

Let’s talk about what you’ll need to whip up this zesty masterpiece. Gather your apron, and let’s dive in!

For the Crust:

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

For the Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 3 large eggs
• Zest of 2 lemons
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1 teaspoon vanilla extract

For the Lemon Curd Topping:

• 3/4 cup sugar
• 3 large eggs
• 1/3 cup fresh lemon juice
• 1 tablespoon lemon zest
• ⅓ cup unsalted butter, cubed

For the Meringue:

• 4 large egg whites
• 1 cup sugar
• ½ teaspoon cream of tartar
• 1 teaspoon vanilla extract

Directions

1. Prepare the Crust

In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until well mixed. Press this mixture into the bottom of a 9-inch springform pan, spreading it evenly. Bake in a preheated oven at 350°F (175°C) for about 10-12 minutes until lightly golden. Let it cool while you tackle the cheesecake filling.

2. Make the Cheesecake

In a large mixing bowl, beat the cream cheese and sugar until smooth. Add in the sour cream, eggs, lemon zest, lemon juice, and vanilla extract—mixing until just combined. Pour this dreamy mixture over the prepared crust. Bake for 45-50 minutes until the edges look set but the center still has a slight jiggle.

3. Prepare the Lemon Curd

While the cheesecake is baking, it’s time to whip up the lemon curd! In a saucepan over medium heat, whisk together sugar, eggs, lemon juice, and lemon zest until the mixture thickens. Remove from heat and stir in the butter until it’s completely melted and smooth. Let this cool; it will elevate your cheesecake to a whole new level of citrus bliss!

4. Create the Meringue

Now, let’s make the meringue. In a clean mixing bowl, whisk the egg whites until foamy. Gradually add sugar and cream of tartar, continuing to beat until stiff peaks form. Finally, blend in the vanilla extract.

5. Assemble and Bake

Once the cheesecake has cooled, spread the lemon curd over the top. Next, gently dollop the meringue on top of the curd, spreading it out lightly with a spatula. If you’re feeling adventurous, create beautiful swirls or peaks for that rustic look. Return it to the oven at 350°F (175°C) for about 10-15 minutes, just until the meringue is golden brown.

6. Chill and Serve

Let it cool completely at room temperature before refrigerating for at least 3 hours (or overnight for best results). When ready to serve, don your best apron and slice into this citrus wonder!

Cooking Tips

• No Pressure: If your meringue isn’t perfect, that’s okay. It’s the taste that counts! I always say a little imperfection adds character—like my baking adventures!
• Zest it Up: Use a microplane for the lemon zest—it’s a game-changer! You’ll get a fine zest that releases all those fragrant oils.
• Meringue Magic: Warm egg whites whip up better, so let them sit out for about 30 minutes before you start.

FAQs

Can I substitute the cream cheese?
Absolutely! You can opt for mascarpone or a dairy-free cream cheese alternative if desired.

How can I store leftovers?
Store any leftovers in the fridge in an airtight container for up to 3 days. But honestly, I doubt there will be any left!

Can I make this ahead of time?
Definitely! This cheesecake tastes even better the next day, so it’s a perfect make-ahead option.

There you have it! A Triple Lemon Meringue Cheesecake that’s bound to become a family favorite. From the bright flavors to the creamy texture, this dessert can make any day feel like a celebration. So, gather your ingredients, channel your inner chef, and let’s create a sweet memory together!

Did you enjoy this recipe? Check out my Ultimate Chocolate Cake and other delightful desserts to keep your baking skills sharp and your dessert table full.

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"Triple Lemon Meringue Cheesecake is the perfect recipe for citrus lovers. Quick, easy, and delicious—this dish will steal the show at any gathering!"