For crust:
● 6 tablespoons unsalted butter, melted, plus more for coating pan
● 1 1/2 cups lemon cookie crumbs
● 3 tablespoons granulated sugar

For filling:
● 2 pounds cream cheese, room temperature
● 1 cup granulated sugar
● 2 large eggs room, room temperature
● 1 large egg yolk, room temperature
● 2 tablespoons lemon juice
● 1 tablespoon lemon zest
● 2 teaspoons pure vanilla extract
● 2 1/2 cups lemon curd, store bought or homemade

For meringue and assembly:
● 4 large egg whites
● 3/4 cup granulated sugar
● 6 tablespoons light corn syrup
● 1/2 teaspoon pure vanilla extract
Step 1: Creating the Crust

To start, grease a 9-inch springform pan with butter and line it with parchment paper. In a small bowl, combine cookie crumbs, 6 tablespoons of butter, and sugar. Press the mixture firmly along the bottom and up the sides of the prepared pan to form the crust. Set it aside while you prepare the filling.
Step 2: Preparing the Filling

Lower the oven temperature to 300°F. In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and sugar together until combined, scraping down the sides as needed. Gradually add the eggs, one at a time, followed by lemon juice, lemon zest, and vanilla. Mix until the filling is smooth and well-combined.
Step 3: Layering and Baking

Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil. Pour half of the cream cheese mixture into the prepared crust. Spoon 3/4 cup of lemon curd evenly over the cheesecake filling. Use a rubber spatula to swirl the curd into the filling. Pour the remaining cheesecake mixture over the lemon curd.

Next, place the springform pan inside a larger baking pan and add hot water to the larger pan until it reaches halfway up the sides of the springform pan. Bake the cheesecake at 300°F until the edges are set and the center wobbles slightly, typically taking 35 minutes to 1 hour. Remove the cheesecake from the water bath and let it cool at room temperature for 30 minutes. Remove the foil from the sides of the pan and transfer the cheesecake to the refrigerator to chill for about 4 hours.
Step 4: Meringue and Assembly

For the meringue, whisk together egg whites, sugar, and corn syrup in the bowl of a stand mixer until combined. Create a simmering water bath in a medium pot and place the bowl over it, whisking frequently until the mixture reaches 160°F. Transfer the bowl to the stand mixer fitted with a whisk attachment and whip the mixture on medium-high speed until stiff peaks form and it reaches room temperature.

Transfer the meringue to a piping bag fitted with a coupler attachment and tip of your choice. Remove the cheesecake from the refrigerator and the springform pan. Place it on a cake turntable and spread the remaining lemon curd evenly over the top, leaving a small border. Decoratively pipe meringue rosettes on top of the cheesecake.
Step 5: Toasting and Serving

Using a torch, lightly toast the meringue to create a beautiful golden finish. Now, your Lemon Meringue Cheesecake is ready to be sliced and served, delighting everyone with its tangy, creamy, and fluffy combination.
By following these simple steps, you can create a show-stopping Lemon Meringue Cheesecake that will impress your family and friends.
The harmonious blend of zesty lemon curd, smooth cream cheese filling, and fluffy meringue creates a dessert that is both refreshing and indulgent.

Treat yourself and your loved ones to this delightful culinary masterpiece today.