Instructions:
1. Make the Lemon Curd:
In a large mixing bowl, whisk together the eggs, egg yolks, and sugar vigorously for 4 to 5 minutes until thick and pale.
Strain the lemon juice to remove any pulp and seeds, then add it to the egg mixture.
In a small ramekin, combine cornstarch and water to make a slurry. Add it to the mixing bowl.
Pour the mixture into a medium-sized saucepan and cook over medium heat, stirring constantly with a rubber spatula for 4 to 6 minutes, until thickened.
Remove from heat, cover, and let cool.
2. Prepare the Crust:
Preheat the oven to 350°F (177°C). Prepare an 8-inch (20 cm) springform pan by double-wrapping the bottom and sides with foil.
In a food processor, pulse 15 to 20 lemon shortbread cookies into fine crumbs to yield 1 ½ cups.
Add the melted butter and pulse until coated.
Transfer crumbs into the prepared pan and press down to form an even crust.
Bake the crust for 10 minutes, then remove and let cool.
3. Make the Cheesecake Filling:
In a stand mixer bowl, beat the cream cheese on medium-high speed for 7 to 9 minutes until light and fluffy. Scrape the sides of the bowl often.
Add the sour cream (or heavy cream), sugar, and vanilla. Mix for a few minutes.
Add the eggs, one at a time, mixing well after each addition.
Zest the 2 lemons into the batter and mix to combine.
Pour half of the cheesecake batter over the cooled crust, then add dollops of the lemon curd and swirl with a knife or spoon. Pour the remaining cheesecake batter on top and repeat with the lemon curd.
4. Bake the Cheesecake:
Reduce the oven temperature to 320°F (160°C). Place the cheesecake in a deep baking dish or roasting pan and prepare a water bath by pouring enough water to cover 1 inch of the pan.
Bake for 1 hour 30 to 45 minutes, until the center is set but slightly wobbly.
Turn off the oven and let the cheesecake cool inside with the door cracked open for about 1 hour.
Transfer to the refrigerator and chill overnight.
5. Make the Meringue:
The next day, ensure your mixing bowl and whisk are clean and grease-free.
Place the egg whites into the mixing bowl and whisk on high speed for 2 minutes until soft peaks form.
In a small saucepan, combine the sugar and water (do not stir) and cook over medium heat until it reaches 238°F (soft ball stage), about 7 to 8 minutes.
As the sugar syrup cooks, turn the mixer to medium speed and slowly pour the syrup into the egg whites, avoiding the whisk. Once all the syrup is added, increase the mixer speed to high and whisk for 5 minutes until stiff peaks form and the mixture is glossy.
Add the vanilla extract and whisk for an additional 30 seconds.
6. Assemble and Serve:
Remove the cheesecake from the springform pan.
Spread the meringue over the cheesecake; it does not need to be cooled.
Use a kitchen torch to caramelize the meringue until golden.
Serve slices with additional lemon curd on the side, if desired.
Tips:
For the best results, chill the cheesecake overnight to ensure it sets properly.
The meringue can be made ahead of time, but it is best to assemble it just before serving to keep it fluffy.
Enjoy this Triple Lemon Meringue Cheesecake — a refreshing and decadent treat that’s perfect for any celebration!
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