1-Getting started with this Lemon Meringue Cheesecake: is straightforward and fun, beginning with prepping your tools and ingredients. First, preheat your oven to 300°F (148°C) and grease a 9-inch springform pan with parchment lining for easy release. Mix the crust ingredients 2 1/4 cups graham cracker crumbs, 10 tablespoons melted salted butter, and 3 tablespoons sugar until well combined, then press it firmly into the pan.

2-Next, bake the crust on its own for a few minutes to set it, creating a solid base for the rest of the layers. For the filling, beat 24 ounces of room-temperature cream cheese with 1 cup sugar and 3 tablespoons all-purpose flour until smooth, then add 1 cup sour cream, 1 1/2 tablespoons vanilla extract, and 1 tablespoon grated lemon zest from 2-3 medium lemons. Incorporate 4 large eggs one at a time for a creamy texture, and pour this mixture over the cooled crust in a water bath to ensure even baking and prevent cracking.

3-Bake the cheesecake at 300°F (148°C) for about 1 hour and 15 minutes until the center is just set. Once done, let it cool gradually in the oven with the door slightly open, then top it immediately with the lemon curd made from 8 tablespoons lemon juice, 4 teaspoons grated lemon zest, 1/2 cup sugar, 8 large egg yolks, and 1/4 cup salted butter. Chill the cheesecake for 5-6 hours to firm up. For the meringue, cook 4 large egg whites with 1 cup sugar and 1/2 teaspoon cream of tartar over simmering water until it reaches 160°F, then whip to stiff peaks with 1 teaspoon vanilla extract and spread it in a dome shape over the chilled cheesecake.

4-Toasting and Finishing Touches: Toast the meringue using a kitchen torch for that golden finish, adding a beautiful contrast to the tart lemon curd below. The total prep and cooking time is around 2 hours, yielding 12 to 14 slices that are best enjoyed within 3-4 days.