Ingredients  

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Cheesecake

• ▢1 ½ cups graham crumbs

• ▢¼ cup melted butter

• ▢3 packages 8oz each cream cheese

• ▢⅔ cup sugar

• ▢3 eggs

Lemon Filling

• ▢1 cup sugar

• ▢⅓ cup corn starch

• ▢6 egg yolks

• ▢1 ½ cups water

• ▢2 lemons zested & juiced

• ▢1 tablespoon butter

Meringue

• ▢4 egg whites

• ▢½ teaspoon cream of tartar

• ▢⅓ cup sugar

Instructions 

Cheesecake

• Preheat oven to 350°F.

• Combine melted butter & graham crumbs. Press into a 9″ springform pan.

• With mixer on medium, beat cream cheese & sugar until blended. Mix in eggs.

• Pour cream cheese mixture over crust and bake for 35-40 minutes or just until center is set.

• Cool 5 minutes, run a butter knife around the edge to loosen. Cool on the counter 1 hour. Refrigerate 4 hours or overnight.

Lemon Filling

• Preheat oven to 350°F.

• Combine sugar, cornstarch, egg yolks and water in a large saucepan. Whisk constantly over medium heat until mixture reaches a boil. Stir in ½ cup lemon juice & zest from 2 lemons. Let boil 1 minute while stirring.

• Remove from heat and stir in butter.

Meringue

• Beat egg whites & cream of tartar on medium-high until soft peaks form. Continue mixing on medium-high adding in sugar a little bit at a time until stiff and glossy peaks form (about 5 minutes).

• Spread lemon filling over cheesecake layer. Immediately spread meringue over hot lemon filling.

• Bake 10-15 minutes or until browned. Cool at room temperature 1 hour. Refrigerate 4 hours or overnight before serving.