Lemon Meringue Cheesecake

While the cheesecake is baking, make the lemon curd. In a medium saucepan, whisk together the eggs and sugar until well combined. Add the lemon juice, butter, and lemon zest, and cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 10-15 minutes. Remove from heat and let it cool to room temperature.
Once the cheesecake is done baking, remove it from the oven and let it cool to room temperature. Once it has cooled, spread the lemon curd evenly over the top of the cheesecake.
To make the meringue, beat the egg whites and cream of tartar on medium-high speed until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, while beating on high speed, until stiff peaks form.
Spread the meringue over the lemon curd, making sure to cover the edges of the cheesecake to prevent any cracks.
Bake the cheesecake for an additional 10-15 minutes or until the meringue is golden brown.
Remove the cheesecake from the oven and let it cool to room temperature before chilling in the refrigerator for at least 2 hours before serving.
Enjoy your delicious and impressive Lemon Meringue Cheesecake!