Ingredients
For the crust:
2 cups lemon cookie crumbs (or graham crackers + lemon zest)
1/3 cup unsalted butter, melted
For the cheesecake filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1/4 cup sour cream
1/4 cup lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
For the lemon curd:
1/2 cup lemon juice
1 tbsp lemon zest
3/4 cup sugar
3 egg yolks
1/4 cup butter
For the meringue:
3 egg whites
1/4 cup sugar
1/4 tsp cream of tartar
Instructions
1. Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper.
2. Mix cookie crumbs and butter. Press into pan. Bake crust for 10 minutes. Cool.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in sour cream, lemon juice, zest, and vanilla.
4. Pour filling over crust. Bake 55–60 minutes until set. Cool completely, then refrigerate at least 4 hours or overnight.
5. For lemon curd, whisk juice, zest, sugar, and yolks in a saucepan over medium heat. Stir constantly until thick. Add butter and let cool. Spread over chilled cheesecake.
6. For meringue, beat egg whites, sugar, and cream of tartar until stiff peaks form. Spoon or pipe on top.
7. Torch or broil meringue until golden. Chill before serving.
Notes
Use store-bought lemon curd to save time.
Make ahead: cheesecake holds well for 2–3 days in the fridge.
Use a kitchen torch for best meringue results.
- Prep Time: 30 mins
- Cook Time: 1 hr 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 38g
- Sodium: 230mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 135mg
Keywords: lemon meringue cheesecake, triple lemon dessert, lemon curd cheesecake, zesty citrus cheesecake