Preheat your oven to 350°F.

If you haven’t already, melt the stick of butter and then combine it with the graham cracker crumbs, granulated sugar and lemon zest. The texture should be like crumbly sand, when you push it together it stays together slightly.

Grab your 9” springform pan with a removable bottom. Insert bottom with the rim side down and lock the sides. I like to spray the pan with non-stick spray to ensure an easy release from the pan once baked.

Dump the crust mixture into the bottom of the pan. Using either your hand or a measuring cup to firmly press down on the crust. I like to press the crust up along the walls a tiny bit to ensure a strong base.

Bake in your preheated oven for 12 to 15 minutes or until the crust looks golden brown.

Let it cool while making your cheesecake filling.

Once the crust is done baking, turn your preheated oven down to 325°F. Before making the cheesecake filling, it’s best to prepare your springform pan.

Take three big sheets of tin foil and layer under your springform pan. Wrap up the sides to make a barrier to keep water from seeping into the bottom of your cheesecake pan when baking. Using your hand, press it up and crease as you go, making it tight around the sides of the pan.

This lemon meringue cheesecake is best cooked in a low temperature oven in a water bath. The cheesecake pan should be placed in a roasting pan ready to go, but don’t add the water into the pan until we are ready to put it in the oven to avoid seepage.

In your stand mixer (or hand mixer) put all four blocks of full fat cream cheese into a bowl and cream until the blocks are creamy and soft. I like to use the whip attachment, but some may find the paddle attachment useful as well.

Add granulated sugar, vanilla and lemon juice. Whip until combined.

Add in sour cream and cornstarch. Using a mixer, whisk until there are no lumps. It should be creamy and velvety smooth.

When adding in the eggs, it is very important to use a rubber spatula or wooden spoon and carefully fold in one egg at a time, making sure each is mixed in and only mixing until combined. Do not overmix. Do not use the whisk attachment. You want to avoid adding air into the batter.

Place prepared springform pan in the center of your roasting pan.

Pour cheesecake batter into the center of the pan over the toasted graham cracker crust.

Pour enough warm water into the roasting pan to cover up to one third of the springform cheesecake pan. It should be about 1 to 2 inches of water

Note: Avoid cold water as you do not want to place room temperature ingredients into a cold water bath.

Carefully place the roasting pan with water and cheesecake with foil in the center of your oven.

Bake at 325°F for about 90 minutes. The cheesecake should be nearly set if jiggled lightly and the sides begin to lightly brown.

Note: Try not to open up the oven door first at least the first hour.

After 90 minutes of baking, turn the oven off but leave the cheesecake in the oven. This is done to allow the cheesecake to rest and cool without a dramatic change in temperature which can cause your cheesecake to fall in the middle. Note your cheesecake will continue cooking as well as the oven cools. This is exactly what we want it to do.

After 30 minutes of rest with the oven off, remove the cheesecake from the oven. Let cool for about 20 minutes.

Using a small sharp knife such as a paring knife, slide the knife around the outside of the cheesecake, between the wall of the cheesecake and pan.

Note: You do not have to push all the way down to the crust, this is to make it easier to extract from the sides later. Pushing down to the crust can make it crumbly.

Refrigerate at least 4 hours or overnight before removing the sides and adding a topping to it.

In a small saucepan, add in sugar and water. Mix to combine and then leave it.

Once the sugar has melted, keep the pan on medium simmering. No need to mix at this point.

While the simple syrup is simmering, in a stand mixer add in the 3 egg whites. Whisk on high.

Back on the stove top, check the temperature of the sugar water. It needs to continue cooking until it reaches 235°F.

The eggs need to whisk until they reach a soft peak. You will know this when it looks kind of foamy, if you scoop it with a spoon, it should start to flop over but not be a liquid.

Once the sugar water syrup reaches 235°F degrees, shut off the mixer and slowly pour the syrup into the whipped egg white mixture.

Right away add the remaining ingredients...vinegar, lemon juice and vanilla extract.

Whip until stiff peaks.

Once the lemon cheesecake has chilled properly. Remove it from the fridge and again run your sharp knife around the outside of the cheesecake to ensure it won’t stick to the pan.

Unbuckle the side of your springform pan and carefully lift the sides up and off the cheesecake.

Scoop out the lemon curd and place in the center of your cheesecake. Using a spoon or offset spatula, spread the lemon curd around the whole cheesecake in an even layer.

Top with the meringue by plopping most of it in the center of your cheesecake. Use a clean offset spatula to push and spread the meringue all around the top of the cheesecake. If you would like those swirls and dips, take your offset spatula and twirl and pull up to create fun and elegant looking swirls.

To brown the top of the meringue like a classic meringue pie, you can set your oven to broil and boil the top for about a minute or until desired doneness. It is important not to walk away from your oven at this point. You can also use a handheld kitchen torch made specifically for toasting the top of cookies and pies.