Lemon Meringue Cheesecake

Preheat the oven to 325°F (325°F).

In a mixing bowl, combine the graham cracker crumbs, melted butter, and 50 g of granulated sugar; stir until the mixture resembles wet sand.

Press the crumb mixture firmly into the bottom of a 9‑inch springform pan, creating an even crust, then bake for 8 minutes. Remove from the oven and let the crust cool completely on a wire rack.

While the crust cools, beat the softened cream cheese with 150 g of granulated sugar in a large bowl until smooth and creamy.

Add the egg yolks one at a time, mixing well after each addition, then stir in the freshly squeezed lemon juice and grated lemon zest until just combined.

Gently fold the whipped heavy cream into the cheesecake batter, preserving as much air as possible.

Pour the filling over the cooled crust, smooth the top, and bake for 45 minutes, or until the center is set but still slightly wobbly. Cool the cheesecake to room temperature, then refrigerate for at least 4 hours (or overnight for best texture).

Spread the lemon curd evenly over the chilled cheesecake layer.

In a clean, dry bowl, whisk the egg whites with the optional cream of tartar until soft peaks form; gradually add 100 g of granulated sugar and continue whisking until stiff, glossy peaks develop.

Spoon the meringue over the lemon curd, spreading it to the edges so it seals against the crust. Bake again at 325°F (325°F) for 10–12 minutes, or until the meringue is lightly golden.

Allow the cheesecake to cool completely at room temperature, then refrigerate for an additional hour before removing the springform pan and serving.