Step 1: Prepare the Crust

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add eggs, one at a time, mixing well after each addition.
3. Stir in lemon zest, lemon juice, sour cream, and vanilla extract. Mix until fully combined.
4. Pour the filling over the crust and smooth the top.

Step 3: Bake the Cheesecake

1. Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides (water bath method).
2. Bake for 55–65 minutes, or until the center is just slightly jiggly.
3. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour inside.

Step 4: Prepare the Lemon Curd

1. In a medium saucepan, whisk together egg yolks, sugar, lemon juice, and lemon zest.
2. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes).
3. Remove from heat and whisk in butter until smooth.
4. Spread the lemon curd over the cooled cheesecake. Chill in the fridge for at least 4 hours or overnight.

Step 5: Make the Meringue Topping

1. In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
2. Gradually add sugar, 1 tablespoon at a time, and continue beating until stiff peaks form.
3. Gently fold in vanilla extract.

Step 6: Assemble and Toast

1. Spread or pipe the meringue over the chilled lemon curd.
2. Use a kitchen torch to lightly toast the meringue until golden brown.

Step 7: Serve and Enjoy!
Slice and serve this citrusy masterpiece. Watch your guests go for seconds!