Lemon Meringue Cheesecake

Crust Ingredients

Ingredient	Quantity
Graham cracker crumbs	2 cups
Granulated sugar	1/3 cup
Unsalted butter, melted	1/2 cup

Cheesecake Filling Ingredients

Ingredient	Quantity
Cream cheese, room temperature	24 ounces
Granulated sugar	1 cup
Large eggs, room temperature	3
Fresh lemon juice	1/4 cup
Lemon zest	2 teaspoons
Sour cream, room temperature	1/2 cup

Lemon Curd Ingredients

Ingredient	Quantity
Large eggs	3
Granulated sugar	3/4 cup
Fresh lemon juice	1/2 cup
Unsalted butter, room temperature	6 tablespoons
Lemon zest	1 tablespoon

Meringue Ingredients

Ingredient	Quantity
Large egg whites, room temperature	4
Cream of tartar	1/4 teaspoon
Granulated sugar	1/2 cup

Instructions:

Crust:

1. Preheat: Preheat your oven to 350°F (175°C).
2. Prepare Pan: Grease a 9-inch springform pan and line the bottom with parchment paper.
3. Mix: Combine 2 cups graham cracker crumbs, 1/3 cup granulated sugar, and 1/2 cup melted unsalted butter in a bowl.
4. Press: Press the mixture onto the bottom and up the sides of the prepared pan.
5. Bake: Bake the crust for 10 minutes or until lightly golden. Then, remove it from the oven and let it cool while preparing the filling.

Cheesecake Filling:

1. Beat: In a large bowl, beat 24 ounces of cream cheese until smooth and creamy.
2. Add Sugar: Add 1 cup granulated sugar and beat until well combined.
3. Add Eggs: Add 3 large eggs, one at a time, beating well after each addition.
4. Mix: Stir in 1/4 cup fresh lemon juice, 2 teaspoons lemon zest, and 1/2 cup sour cream until well combined.
5. Pour: Pour the cheesecake batter into the cooled crust and smooth the top with a spatula.
6. Bake: Bake the cheesecake for 45-50 minutes or until set around the edges but still slightly jiggly in the center.

Lemon Curd:

1. Whisk: In a medium saucepan, whisk together 3 large eggs and 3/4 cup granulated sugar until well combined.
2. Cook: Add 1/2 cup fresh lemon juice, 6 tablespoons unsalted butter, and 1 tablespoon lemon zest to the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon (about 10-15 minutes). Remove from heat and let it cool to room temperature.

Meringue:

1. Beat: In a clean mixing bowl, beat 4 large egg whites and 1/4 teaspoon cream of tartar on medium-high speed until soft peaks form.
2. Gradually Add Sugar: Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, while beating on high speed, until stiff peaks form.

Assembly:

1. Spread: Once the cheesecake is done baking, spread the cooled lemon curd evenly over the top of the cheesecake.
2. Meringue: Spread the meringue over the lemon curd, covering the edges of the cheesecake to prevent any cracks.
3. Bake Again: Bake the cheesecake for an additional 10-15 minutes or until the meringue is golden brown.
4. Cool and Serve: Remove the cheesecake from the oven and let it cool to room temperature before chilling in the refrigerator for at least 2 hours before serving