Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake 8–10 min. Cool slightly.
Cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, lemon juice, and zest. Pour over crust.
Bake cheesecake: 25–30 min, or until set but slightly jiggly in the center. Remove from oven and cool.
Make meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks.
Top cheesecake: Spread meringue evenly over cheesecake.
Brown meringue: Use a kitchen torch or broil for 1–2 minutes until golden. Watch carefully to avoid burning.
Chill: Refrigerate at least 2 hours before serving for best results.
🍴 Tips:
For extra lemon punch, swirl some lemon curd into the cheesecake filling.
Meringue can be piped for a fancy look.
Serve chilled with fresh berries on the side.
If you want, I can also give you a one-pan, no-fail version that makes the meringue perfectly fluffy and avoids cracking the cheesecake—super reliable!
