Welcome back to Ineskohl Kitchen! Today, I’m sharing with you an exceptional recipe for a lemon-infused cheesecake topped with meringue. Imagine a citrusy, creamy, and sweet delight with an airy meringue layer, all resting on a lemony shortbread base. Ready to recreate this masterpiece at home? Let’s dive in!


For Lemon Curd:

  • 2 large eggs
  • 4 large egg yolks (reserve the egg whites for meringue)
  • 1 cup granulated sugar
  • 2/3 cup fresh lemon juice, strained
  • 1 tablespoon cornstarch
  • 2 tablespoons water

For Lemon Shortbread Crust:

  • 16 lemon shortbread cookies
  • 1/3 cup unsalted butter, melted

For Cheesecake Batter:

  • 32 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream (or heavy cream)
  • 4 large eggs
  • Zest of 2 large lemons

For Meringue Topping:

  • 4 large egg whites (reserved from lemon curd)
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • 3/4 cup granulated sugar


Prepare the Lemon Curd

  1. Begin by whisking together the two whole eggs, four egg yolks, and one cup of granulated sugar until it becomes thick and pale. This will take about 4-5 minutes.
  2. Add the strained lemon juice to this egg mixture and whisk well. (source: Ineskohl.info)
  3. In a separate bowl, combine cornstarch and water to form a slurry, and add this to the lemon-egg mixture.
  4. Transfer the mixture to a large saucepan and cook over medium heat. Stir continuously for 4-6 minutes until it thickens and holds its shape on the back of a spatula.
  5. Once the lemon curd is thick and lump-free, set it aside to cool.

Make the Lemon Shortbread Crust

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Add the lemon shortbread cookies to a food processor and pulse until they’re finely crushed.
  3. Pour in the melted butter and pulse again until combined.
  4. Transfer this mixture into an 8-inch springform pan and press it down to create an even crust.
  5. Bake the crust for about 10 minutes, then remove from the oven and set aside.

Craft the Cheesecake Batter

  1. In a mixing bowl, beat the softened cream cheese until light and fluffy.
  2. Gradually add in one cup of sugar, the vanilla extract, and sour cream, mixing until well combined.
  3. Incorporate one egg at a time into the batter, ensuring to mix well after each addition.
  4. Finally, add the zest from two large lemons and mix until evenly distributed.

Assemble the Cheesecake

  1. Pour half of the cheesecake batter over the cooled shortbread crust in the springform pan.
  2. Dot the surface with the homemade lemon curd and swirl it through the batter with a spatula.
  3. Repeat the process with the remaining batter and lemon curd.
  4. Wrap the bottom of the pan with foil and place it in a larger roasting pan. Fill the larger pan with about an inch of water to create a water bath for the cheesecake.

Bake the Cheesecake

  1. Bake the cheesecake in a preheated oven at 325 degrees Fahrenheit for about 1 hour and 30 to 45 minutes, until the edges are set and the center is slightly wobbly.
  2. Turn off the oven and allow the cheesecake to cool inside the oven with the door slightly ajar for about an hour.

Prepare the Meringue Topping

  1. In a clean mixing bowl, whip the reserved egg whites with cream of tartar and vanilla extract.
  2. Gradually add the granulated sugar, whisking until the meringue becomes stiff and glossy.
  3. Pile the meringue onto the cooled cheesecake, spreading it evenly over the surface.
  4. Return the cheesecake to the oven, now preheated to 350 degrees Fahrenheit, and bake for an additional 15 to 18 minutes until the meringue is golden brown.
  5. Allow the cheesecake to cool at room temperature for a few hours, then refrigerate overnight.

Take your time to savor this lemony, creamy, and fluffy cheesecake. Its tartness perfectly balances the sweet meringue, creating a heavenly dessert. Enjoy!

Looking for more recipes like this Triple Lemon Cheesecake with Meringue Topping? Visit my blog at https://ineskohl.info for more delicious and easy-to-follow recipes.

Until next time, happy baking!


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