Lemon Meringue Cheesecake

—

## Instructions

### Step 1: Make the Crust
1. Preheat oven to 325°F (160°C).
2. Mix graham cracker crumbs, sugar, and melted butter until well combined.
3. Press mixture into the bottom of a springform pan. Bake for 10 minutes. Cool.

### Step 2: Prepare the Cheesecake
1. Beat cream cheese and sugar until smooth and creamy.
2. Add eggs one at a time, then vanilla, lemon juice, and zest.
3. Pour over crust and bake for 50–60 minutes, or until center is set but slightly jiggly.
4. Cool completely, then chill at least 4 hours or overnight.

### Step 3: Make the Lemon Curd
1. In a saucepan, whisk lemon juice, zest, sugar, and eggs over medium heat.
2. Stir constantly until mixture thickens (about 5–7 minutes).
3. Remove from heat, stir in butter until smooth.
4. Let cool, then spread over chilled cheesecake.

### Step 4: Prepare the Meringue
1. Beat egg whites and cream of tartar until soft peaks form.
2. Gradually add sugar and beat until stiff, glossy peaks form.
3. Add vanilla and mix to combine.

### Step 5: Assemble and Toast
1. Spoon or pipe meringue over lemon curd layer.
2. Use a kitchen torch to gently toast the meringue until golden brown.
– **No torch?** Place under a broiler for 1–2 minutes — watch carefully!

—

## Serving & Storing

– Chill cheesecake until ready to serve.
– Store leftovers covered in the fridge for up to 3 days.
– For clean slices, run your knife under hot water and wipe between cuts.

—

### Final Thoughts

**Lemon Meringue Cheesecake** is the ultimate dessert fusion — bright, creamy, and irresistibly beautiful. Whether you’re celebrating a birthday, hosting brunch, or just craving something citrusy and special, this recipe will absolutely deliver.

—

Would you like this article formatted for Pinterest, turned into a printable recipe card, or turned into a step-by-step video script?