TRIPLE LEMON MERINGUE CHEESECAKE
Ingredients
Crust:
2 cups graham cracker crumbs
6 tbsp melted butter
2 tbsp sugar
Lemon Cheesecake Layer:
2 (8 oz) packages cream cheese, softened
½ cup sugar
2 tbsp lemon juice
1 tbsp lemon zest
2 eggs
Lemon Pudding Layer:
1 box (3.4 oz) instant lemon pudding
1¾ cups cold milk
Whipped Cream Layer:
2 cups heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract
Lemon Curd Layer (store-bought or homemade):
1 cup lemon curd
Meringue Topping:
4 egg whites
½ cup sugar
¼ tsp cream of tartar
Lemon slices (for garnish)
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Instructions
1. Make the Crust:
Combine crumbs, sugar, and melted butter.
Press into 9x13 pan or springform.
Chill for 10–15 mins or bake at 325°F for 10 mins. Cool completely.
2. Lemon Cheesecake Layer:
Beat cream cheese and sugar until smooth.
Add lemon juice, zest, and eggs. Mix until combined.
Pour over crust and bake at 325°F for 25–30 mins. Let cool, then chill.
3. Lemon Pudding:
Whisk lemon pudding mix with milk until thickened. Set aside.
4. Whipped Cream Layer:
Beat whipping cream, powdered sugar, and vanilla to stiff peaks.
5. Assemble:
Spread whipped cream over chilled cheesecake.
Drizzle or dollop lemon curd randomly.
Add lemon pudding layer, then another whipped cream layer.
6. Meringue Topping:
Whip egg whites, sugar, and cream of tartar to stiff peaks.
Pipe or spread over top.
Torch meringue until golden (optional).