Lemon Meringue Cheesecake

Ingredients

For the crust:

For the cheesecake filling:

For the lemon curd:

For the meringue:

Prepare the crust: Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
Make the filling: In a large bowl, beat the cream cheese until smooth. Add sugar and mix until creamy. Add eggs, one at a time, mixing well after each. Stir in vanilla, lemon zest, and lemon juice until combined. Pour filling over the cooled crust.
Bake the cheesecake: Bake for 50–60 minutes, or until the center is almost set but still slightly jiggly. Turn off oven, crack the oven door, and let cheesecake cool inside for 1 hour. Then chill in the fridge for at least 4 hours or overnight.

Prepare the lemon curd: In a small saucepan over medium heat, whisk together lemon juice, zest, sugar, and egg yolks. Cook, stirring constantly, until thickened (about 5–7 minutes). Remove from heat and stir in butter until smooth. Let cool, then spread over the chilled cheesecake.
Make the meringue: In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form.
Top and finish: Spread or pipe the meringue over the lemon curd layer. Using a kitchen torch, lightly brown the meringue (or place under a broiler for a few seconds—watch closely!).

Serve: Chill for 30 minutes before slicing for clean cuts. Enjoy your beautiful Lemon Meringue Cheesecake!

If you’d like, I can help write a short description or serving tips too—just say so!