Decadent Lemon Meringue Cheesecake Bars

1Preheat oven to 175°C. Line a 23x33 cm (9x13 inch) baking pan with parchment paper, leaving an overhang on the sides for easy removal.

2Prepare the Crust: In a medium bowl, combine the graham cracker crumbs (2 cups) and 1/4 cup sugar. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan.

3Bake the crust for 10 minutes. Remove from oven and set aside.

4Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and 3/4 cup sugar with an electric mixer until smooth and creamy. Beat in the eggs (2 large) one at a time, mixing just until combined. Stir in the vanilla extract (1 teaspoon) and 1 teaspoon lemon zest (1 teaspoon). Do not overmix.

5Pour the cheesecake filling over the warm crust. Return the pan to the oven and bake for 25 to 30 minutes, or until the edges are set but the center still has a slight wobble. Remove from oven and let cool slightly while preparing the curd.

6Prepare the Lemon Curd: In a medium saucepan, whisk together the 1/2 cup sugar, 2 whole eggs (2 large), and 2 egg yolks (2 large). Whisk in the lemon juice and 1 tablespoon lemon zest (1 tablespoon). Place the saucepan over medium-low heat.

7Cook the curd, stirring constantly, until the mixture thickens significantly and coats the back of a spoon (reaching about 82°C). This usually takes 8-10 minutes. Remove from heat and immediately whisk in the butter pieces until melted and smooth.

8Pour the warm lemon curd evenly over the partially baked cheesecake layer. Return the pan to the oven and bake for another 5 to 10 minutes, or until the curd is set and no longer liquid. Allow the bars to cool completely to room temperature, then refrigerate for at least 4 hours, or preferably overnight, until fully chilled and firm.

9Prepare the Meringue: In the bowl of a stand mixer, combine the egg whites, (4 large) 1 cup sugar, cream of tartar (½ teaspoon), and salt (Pinch). Place the bowl over a pot of simmering water (creating a double boiler), ensuring the water does not touch the bottom of the bowl.

10Whisk the mixture constantly until the sugar is completely dissolved and the mixture is warm to the touch (about 70°C). Remove the bowl from the heat and attach it to the stand mixer fitted with the whisk attachment.

11Whip the mixture on high speed until stiff, glossy peaks form (about 5-7 minutes).

12Spread or pipe the meringue evenly over the chilled lemon curd layer. Use a kitchen torch to lightly brown the meringue peaks until golden. Alternatively, place the bars under the broiler for 1-2 minutes, watching carefully to prevent burning.

13Cut the bars into squares using a sharp, hot knife (wiped clean between cuts). Serve immediately or store in the refrigerator.