lemon cheesecakes

1. Preheat oven to 320 F (160 C) and line a standard muffin tin with 12 liners.
2. Prepare graham cracker crust. In a small bowl combine the finely crushed graham crackers and melted butter until completely coated. Divide the mixture evenly among the liners, pressing down to form the crust.
3. Bake for 5 minutes, then remove and let cool.
4. Make the lemon cheesecake filling. Beat the room temperature cream cheese in a mixing bowl until smooth.
5. Add the sugar and flour. Continue beating until light and fluffy.
6. Mix in the sour cream and vanilla extract.
7. Add the lemon juice and lemon zest. Beat until fully incorporated.
8. Add the eggs one at a time, beating after each addition until just combined.
9. Divide the batter evenly into the prepared tin and bake for 20-23 minutes. The center of the cheesecake should still jiggle a bit.
10. Remove from the oven and let cool to room temperature. Transfer to the refrigerator for at least three hours before adding the meringue topping and serving.

meringue topping

1. Whisk together the egg whites, sugar, cream of tartar and salt in a metal mixing bowl.
2. Fill a small pot with several inches of water and heat on the stove so that it stays at a simmer.
3. Place your metal mixing bowl over the pot (making sure the bottom of the bowl doesn’t touch the water). Whisk and scrape the mixture until it reaches 160 F (71 C), about 5-10 minutes.
4. Remove from heat and use an electric mixer to beat the mixture until glossy with stiff peaks (5-8 minutes).
5. Transfer to a pastry bag and pipe onto the chilled cheesecakes. Use a kitchen torch to toast the meringue.