Lemon Meringue Pie Cheesecake

Ingredients

• Cheesecake
• 1½ 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
• 1½ 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 degrees.
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 degrees.
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, keep warm.
Meringue
Beat egg whites & cream of tartar on medium-high until soft peaks form (ends of peaks will curl when the beaters are lifted out). 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. Be sure the meringue overlaps the edges of the pan slightly to avoid it shrinking.
Bake 10-15 minutes or until browned. Cool at room temperature 1 hour. Refrigerate 4 hours or overnight before serving.

Note
Source recipes -Here-