The Best Lemon Meringue Cheesecake

OK, so I've got to get a better picture.  But you can just imagine (for now) what this is going to look like outside of the spring pan.

I haven't run across anyone that doesn't like cheesecake.  

Wait, that isn't true.  I ran across someone that didn't want to have my no bake cherry cheesecake.  Which I thought was unusual, but that's a story for another day.

Ingredients

Cheesecake:
2 cups shortbread cookie crumbs
1/4 cup melted butter
3 (8 ounce) packages cream cheese, room temperature
1 cup sour cream
1 cup white sugar
4 eggs
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 lemon, zested

Meringue:
4 egg whites
1/4 cup white sugar
1/4 teaspoon cream of tartar (optional)

Lemon filling:
1 1/2 cups lemon curd

Stuff you will need

9 inch spring pan
Cookie sheet covered in aluminum foil
Mixing bowl - several
Mixer - unless you got strong arms
Egg separator

Directions

Make your lemon curd a head of time.  Click <<HERE>> for that recipe.  Unless you live in a bigger city where they have this stuff pre-made at the store.  But fresh and home made, is always best.

Preheat oven to 325 degrees F (165 degrees C).

Mix cookie crumbs and melted butter together in a bowl until evenly combined; press into the bottom of a 9-inch spring pan.

Beat cream cheese, sour cream, and sugar together in a bowl using a mixer until smooth and creamy. 

Add eggs one at a time, beating well after each addition. 

Add lemon juice, vanilla extract, and lemon zest into cream cheese mixture, scraping bottom and sides of the bowl. Spread mixture over cookie crust in the spring pan.

Bake until almost set in the center, about 1 hour. 

Cool to room temperature and refrigerate until completely cooled, at least 3 to 4 hours.

Preheat oven to 375 degrees F (190 degrees C).

Beat egg whites in a bowl using a mixer until soft peaks form; add 1/4 cup sugar and cream of tartar and beat until stiff, but not dry, peaks form.

Spread lemon curd over cheesecake. 

Next layer is the meringue.  Spread over the lemon curd, sealing around all the edges.

Bake in the preheated oven until meringue is golden brown, about 10 minutes. Chill uncovered in refrigerator, about 1 hour.

Pro Tip:

This can be made the day before and kept in the fridge. Well, lets do this anyways as it will taste so much better.

Make sure not to cover the cheese cake while in the refrigerator, or your meringue will collapse.

Aluminum foil, over a cookie sheet will catch any liquids that may drip out of the spring pan.  Otherwise, it will make a smokey mess next time to turn on the oven.

Bring the left overs to work as your going to want to share this with everyone!

Comments and suggestions are ALWAYS welcome!