1. **Prepare the Crust:**
– Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with non-stick spray or butter.
– In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated.
– Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and set aside to cool while preparing the filling.
2. **Make the Cheesecake Filling:**
– In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2-3 minutes. Add the granulated sugar and flour, and beat until combined.
– Add the sour cream, eggs (one at a time), vanilla extract, lemon juice, and lemon zest. Beat on low speed until fully combined and smooth, being careful not to over-mix.
– Pour the cheesecake filling over the cooled crust in the springform pan and spread it evenly.
3. **Bake the Cheesecake:**
– Place the springform pan on a baking sheet and bake in the preheated oven for 55-65 minutes, or until the center is set and only slightly jiggles when gently shaken.
– Once done, turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for about 1 hour. This helps prevent cracking. After an hour, remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight.
4. **Make the Lemon Curd:**
– In a small saucepan, whisk together the lemon juice, lemon zest, granulated sugar, and eggs over medium heat. Continue to whisk constantly until the mixture thickens, about 5-7 minutes.
– Once thickened, remove from heat and stir in the butter until melted and fully incorporated. Strain the lemon curd through a fine mesh sieve to remove any lumps.
– Spread the lemon curd evenly over the chilled cheesecake. Return the cheesecake to the refrigerator while preparing the meringue topping.
5. **Prepare the Meringue Topping:**
– In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
– Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat on high speed. Beat until stiff, glossy peaks form and the sugar is fully dissolved. Add the vanilla extract and mix just until combined.
6. **Top with Meringue and Bake:**
– Preheat the oven to 375°F (190°C).
– Spread the meringue over the lemon curd layer on the cheesecake, creating peaks and swirls with a spatula for a decorative finish.
– Bake in the preheated oven for 6-8 minutes, or until the meringue is lightly browned. Watch closely to prevent burning.
7. **Cool and Serve:**
– Let the cheesecake cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours before serving to allow the flavors to meld together.
### Tips:
– **Room Temperature Ingredients:** Ensure all cheesecake ingredients are at room temperature for a smooth filling.
– **Avoid Cracks:** Letting the cheesecake cool slowly in the oven and using a water bath can help prevent cracks.
– **Serving:** Use a hot knife to slice the cheesecake cleanly and smoothly.
– **Storage:** Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
Enjoy your **Lemon Meringue Cheesecake**—a luscious, tangy, and creamy dessert that’s sure to impress!
