In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
Bake for 10 minutes, then remove from the oven and set aside to cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the sugar and beat until fully incorporated.
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract, sour cream, lemon juice, and lemon zest.
Pour the cheesecake filling over the cooled graham cracker crust in the springform pan.
Bake for 50-60 minutes, or until the center is just set and slightly jiggles when you gently shake the pan. The edges should be lightly golden.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, refrigerate for at least 4 hours or overnight to set.
3. Prepare the Lemon Curd:
In a small saucepan, whisk together the lemon juice and sugar over medium heat.
In a separate bowl, whisk the egg yolks. Slowly add the hot lemon mixture to the egg yolks, whisking constantly to temper the eggs.
Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens (about 5-7 minutes). If you want it thicker, mix the cornstarch with water and stir into the curd mixture.
Once thickened, remove from heat and stir in the butter until smooth.
Let the lemon curd cool completely, then spread it evenly over the chilled cheesecake.
4. Make the Meringue:
In a clean mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy.
Add the cream of tartar and continue to beat until soft peaks form.
Gradually add the sugar, a tablespoon at a time, and continue beating until stiff peaks form and the meringue is glossy.
Stir in the vanilla extract.
5. Assemble the Cheesecake:
Preheat the oven to 350°F (177°C).
Once the cheesecake has cooled and the lemon curd is spread on top, spoon the meringue on top of the curd, spreading it out to cover the entire surface. Use a spatula to create soft peaks and decorative swirls.
Bake the cheesecake for 10-12 minutes, or until the meringue is golden brown.
Remove from the oven and let cool to room temperature. Refrigerate again for at least 1-2 hours before serving.
6. Serve:
Before serving, carefully remove the cheesecake from the springform pan.
Slice and enjoy your Lemon Meringue Cheesecake—a perfect balance of creamy, tangy, and light!
