No Bake Lemon Meringue Cheesecake

Instructions

1. Line an 8-inch springform pan with parchment paper.
2. Mix crushed vanilla wafers and melted butter, then press the mixture into the bottom and up the sides of the prepared pan. Chill in the refrigerator. You can bake the crust for 12 minutes if desired, but it's optional.
3. For the cheesecake: whip heavy whipping cream until stiff peaks form. In a stand mixer, beat cream cheese until smooth. Add sugars, sour cream, lemon juice, lemon zest, and vanilla extract. Fold in the whipped cream. Pour the mixture over the crust and smooth it out. Chill overnight or for at least 6 hours.
4. For the lemon curd: In a double boiler, whisk lemon juice, lemon zest, eggs, egg yolk, and sugar until thickened. Remove from heat, stir in butter until combined, then pour into a glass jar. Let cool for 15 minutes, then refrigerate overnight with the cheesecake.
5. In the morning, make the meringue: Whisk egg whites and sugar in a stand mixer bowl over simmering water until sugar dissolves. Beat on high speed until stiff peaks form. Add vanilla extract and combine.
6. Spread lemon curd over the cheesecake and pipe meringue on top. Torch lightly for that perfect finish! Enjoy your tangy, creamy creation!