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1. **Prepare Crust** – Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan. Bake for 10 minutes, then cool.
2. **Make Cheesecake Filling** – Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in sour cream, lemon juice, lemon zest, and vanilla extract until combined. Pour over crust.
3. **Bake Cheesecake** – Bake for 45-50 minutes until center is set but slightly jiggly. Turn off oven, leave door ajar, and let cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
4. **Prepare Lemon Curd** – In a saucepan, whisk lemon juice, sugar, and eggs over medium heat until thickened (8-10 minutes). Remove from heat, stir in butter and lemon zest until smooth. Cool slightly, then spread over chilled cheesecake.
5. **Make Meringue Topping** – Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
6. **Assemble & Serve** – Spread meringue over lemon curd, creating peaks. Use a kitchen torch to brown meringue or place under broiler for 1-2 minutes, watching closely. Allow to cool to room temperature before slicing. Enjoy!
Prep Time: 30 min | Baking Time: 50 min | Total Time: 6 hrs (including chilling)
Kcal: 300 kcal per slice | Servings: 12
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