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Lemon Meringue Pie Cheesecake Squares

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Ingredients
  

GRAHAM CRACKER CRUST:

  • 1 STICK BUTTER
  • ½ C. SUGAR
  • 1 ½ C. GRAHAM CRACKER CRUMBS

CHEESECAKE

  • 12 ounces cream cheese soft
  • ½ cup sugar
  • 1 egg
  • 2 Tablespoons sour cream
  • 2 Tablespoons lemon juice
  • zest of half a lemon

Lemon Curd

  • 2 egg yolks
  • ½ cup sugar
  • 2 Tablespoons lemon juice
  • zest of half a lemon
  • 2 Tablespoons butter

Meringue

  • 2 egg whites
  • ½ cup sugar
  • ⅛ tsp cream of tartar

Instructions
 

Crust

  • MELT THE BUTTER IN THE MICROWAVE IN A BOWL.
  • STIR IN SUGAR AND CRUMBS.
  • DIVIDE & PRESS INTO PAN WITH INDIVIDUAL SQUARES AND REMOVABLE BOTTOMS FOR EASY REMOVAL LATER.
  • BAKE ABOUT 9 MINS AT 350 AND LET COOL.

Cheesecake

  • Beat cream cheese and sugar until smooth.
  • Add egg, sour cream.
  • Add lemon juice and zest.
  • Divide into pan on top of crusts.
  • Bake about 18 minutes at 350 degrees.
  • Let cool.

Lemon Curd

  • In a double boiler, whisk ingredients for 10 minutes.
  • Stir constantly.
  • Strain curd and cool.
  • Chill curd with plastic wrap pressed to the surface.

Meringue

  • In a double boiler, heat whites and sugar and tartar until warm and sugar dissolved.
  • Transfer to a mixer and whip about 5 minutes until stiff. Start on low speed and carefully increase so it doesn't splatter on you!
  • Spoon curd onto the cheesecakes. Spread on the meringue and use a kitchen torch to brown them!