It’s lemony, it’s creamy, and it might just make your taste buds do the tango. Imagine a dessert that combines the zing of three types of lemons, a velvety cheesecake texture, and a cloud-like meringue topping that you could almost use as a pillow—welcome to the world of Triple Lemon Meringue Cheesecake. It’s the kind of dessert that can turn any ordinary day into a celebration, or at least a delightful excuse to ignore your diet.

This delightful concoction dances on your palate with its vibrant flavors and textures, making it ideal for sunny picnics or cozy family gatherings. I still remember the first time I made this treat; the kitchen smelled like a citrus grove in full bloom, and my friends were convinced I’d hired a pastry chef. Spoiler alert: I didn’t! Just pure lemony magic happening right in my home.

Ingredients for Triple Lemon Meringue Cheesecake

Here’s what you’ll need to make this delicious dish:

• Graham Cracker Crumbs: These serve as the base for your crust. Feel free to crush them yourself or buy pre-made crumbs to save time.
• Unsalted Butter: Used to bind your graham cracker crumbs together nicely. Melt it gently before mixing.
• Fresh Lemons: You’ll need three types—regular lemons for zest and juice, Meyer lemons for sweetness, and lemon zest for an extra punch.
• Sugar: Granulated sugar will sweeten your cheesecake filling while powdered sugar will be used for your meringue.
• Cream Cheese: Make sure it’s softened for easy blending into a smooth filling.
• Heavy Whipping Cream: This gives your meringue that fluffy cloud-like texture we all dream of.

For the Meringue:

• Agar-Agar Powder: A plant-based gelling agent that helps stabilize your meringue without animal-derived gelatin.

The full ingredients list, including measurements, is provided in the recipe card directly below.

this recipe

How to Make Triple Lemon Meringue Cheesecake

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs and melted butter until well mixed. Press this mixture firmly into the bottom of a springform pan to create an even crust.

Step 2: Make the Filling

In another bowl, beat together softened cream cheese and granulated sugar until smooth. Add in the zest and juice from all three types of lemons—trust me; this is where the magic happens! Beat until fully combined.

Step 3: Pour and Bake

Pour your lemony filling over the crust in the springform pan. Bake in the preheated oven for about 25-30 minutes or until set but slightly jiggly in the center.

Step 4: Prepare the Meringue

While it’s baking, whip heavy cream with powdered sugar until you reach stiff peaks. Gently fold in agar-agar that has been dissolved according to package instructions—it’ll give that airy meringue some staying power!

Step 5: Top It Off

Once the cheesecake has cooled completely, spread your whipped meringue evenly over the top like you’re frosting a cake. Be sure to make it look fancy with swirls or peaks because presentation matters!

Step 6: Chill Before Serving

Refrigerate your cheesecake for at least two hours before serving so everything sets nicely together. Slice into pieces and watch as everyone rushes for seconds!

Transfer slices onto plates and serve with additional lemon zest on top if desired—a little extra zing never hurt anyone! Enjoy every zesty bite of this unforgettable Triple Lemon Meringue Cheesecake; it’s bound to brighten up any gathering!

Perfecting the Cooking Process

Start by preparing the crust, then bake it while whipping up the cheesecake filling. Once that’s in the oven, focus on making the lemon curd and meringue. Timing is key to ensure everything comes together perfectly and stays fresh.

Add Your Touch

Feel free to swap lemons for limes or even oranges for a fruity twist. You can also add a touch of coconut or almond extract to the cheesecake filling for an extra flavor kick that will leave everyone guessing.

Storing & Reheating

Store any leftover cheesecake in an airtight container in the refrigerator for up to three days. For best results, enjoy it cold rather than reheating, as the texture is best when chilled.

I remember the first time I made this Triple Lemon Meringue Cheesecake for my family. Their reactions were priceless—everyone was fighting over the last slice! It became a staple dessert at our gatherings ever since.

FAQs

What is a Triple Lemon Meringue Cheesecake?

A Triple Lemon Meringue Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the zesty flavors of lemon. This recipe includes three distinct layers: a lemon-flavored cheesecake base, a tangy lemon curd topping, and a fluffy meringue layer that adds sweetness and texture. The combination of these elements creates a refreshing dessert perfect for any occasion. Substituting traditional ingredients ensures that this cheesecake remains delicious without using pork or alcohol.

How do I store leftover Triple Lemon Meringue Cheesecake?

To store leftover Triple Lemon Meringue Cheesecake, cover it with plastic wrap or aluminum foil to prevent it from drying out. Keep it in the refrigerator where it can stay fresh for up to three days. If you want to enjoy your cheesecake later, consider freezing individual slices. Wrap each slice tightly in plastic wrap, then place them in an airtight container. This way, you can savor this delicious treat even after several weeks.

Can I make Triple Lemon Meringue Cheesecake ahead of time?

Yes, you can make Triple Lemon Meringue Cheesecake ahead of time! Preparing it a day in advance not only saves time but allows the flavors to meld beautifully. After assembling your cheesecake, refrigerate it overnight for optimal taste and texture. Just remember to add the meringue layer shortly before serving for the best results. This way, you’ll have a stunning dessert ready for any gathering without last-minute stress.

What are some variations for Triple Lemon Meringue Cheesecake?

There are several fun variations you can try with your Triple Lemon Meringue Cheesecake! For instance, you could swap out traditional lemon for lime or orange to create different flavor profiles. Adding fresh berries on top or incorporating them into the cheesecake layer also works well. For a gluten-free option, substitute regular crust ingredients with ground nuts or gluten-free cookies. These adaptations allow you to customize your cheesecake while enjoying its delightful essence.

Conclusion for Triple Lemon Meringue Cheesecake

In summary, the Triple Lemon Meringue Cheesecake is an exquisite dessert that balances creamy richness with vibrant citrus flavors. By following this recipe and using alternative ingredients like chicken broth and plant-based gelling agents, you can create a delicious treat suitable for various occasions. Whether you make it ahead of time or enjoy it fresh, this cheesecake promises to impress your guests with its stunning appearance and delightful taste. Indulge in this refreshing dessert that’s sure to become a favorite!

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Triple Lemon Meringue Cheesecake

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• Author: Adeline
• Total Time: 50 minutes
• Yield: Serves approximately 8 slices 1x

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Description

Triple Lemon Meringue Cheesecake is a vibrant dessert that beautifully combines creamy cheesecake with the zesty flavors of three lemon varieties. This showstopper features a buttery graham cracker crust, a luscious lemon cheesecake filling, and a fluffy meringue topping that delights the palate. Perfect for any occasion, this cheesecake will surely impress your guests and elevate your dessert game.

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Ingredients

Scale 1x2x3x

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 3 large fresh lemons (zest and juice)
• 2 large Meyer lemons (zest and juice)
• 8 oz cream cheese, softened
• 1 cup granulated sugar
• 1 cup heavy whipping cream
• 2 tsp agar-agar powder
• ½ cup powdered sugar

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Instructions

1. Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter; press firmly into the bottom of a springform pan.
2. In a mixing bowl, beat softened cream cheese and granulated sugar until smooth. Add zest and juice from all lemons; mix until well combined.
3. Pour filling over the crust in the pan. Bake for 25-30 minutes until set but slightly jiggly in the center.
4. While baking, whip heavy cream with powdered sugar to stiff peaks, then fold in dissolved agar-agar.
5. Allow cheesecake to cool completely, then spread meringue over the top with decorative swirls.
6. Refrigerate for at least two hours before serving.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 20g
• Sodium: 210mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg

Keywords: Use room temperature ingredients for a smoother filling. Experiment by substituting lemons with limes or oranges for different flavor profiles. For an extra touch, add coconut or almond extract to the filling.