Instructions:
Preparing the Crust:
Preheat your oven to 350°F (175°C).
Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl. Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then remove from the oven and let cool while preparing the filling.
Making the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs, one at a time, fully incorporating each before adding the next.
Stir in the lemon juice, lemon zest, and sour cream. Mix until smooth.
Pour the filling over the prepared crust and smooth the top with a spatula.
Bake for 45 minutes or until the center is just set.
Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours.
Creating the Lemon Curd:
Whisk together eggs, sugar, and lemon juice in a saucepan over medium heat.
Add the butter and lemon zest, stirring constantly until the mixture thickens and coats the back of a spoon.
Remove from heat and cool to room temperature, then refrigerate until cold.
Preparing the Meringue:
In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form.
Gradually add the sugar, continuing to beat until stiff peaks form.
Assembling the Cheesecake:
Spread the lemon curd evenly over the chilled cheesecake.
Spoon or pipe the meringue on top of the lemon curd.
Using a kitchen torch, gently brown the meringue, or broil in the oven for 1-2 minutes, watching carefully to avoid burning.
Enjoy!
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