🍋 Mini Lemon Meringue Cheesecakes 🍋  
Treat yourself to a delightful burst of lemon and a sweet, fluffy meringue top that fits perfectly into your busy lifestyle!

🍽️ Ingredients 🍽️  
Lemon Curd:  
- 2 large egg yolks  
- ½ cup granulated sugar  
- 1 tsp lemon zest  
- 2 tbsp lemon juice  
- 2 tbsp unsalted butter, cubed 🧈  

Meringue:  
- 2 large egg whites  
- ¼ cup granulated sugar  
- ½ tsp cream of tartar  
- ½ tsp vanilla extract  

Filling:  
- 12 oz cream cheese, softened 🧀  
- ½ cup granulated sugar  
- 2 tbsp sour cream  
- ½ tsp salt 🧂  
- 2 tbsp fresh lemon juice  
- 1 tsp lemon zest  
- 1 large egg 🥚  

Crust:  
- 24 Nilla wafer cookies  
- 2 tsp granulated sugar  
- 3 tbsp unsalted butter, melted 🧈  

🧑‍🍳 Directions 🧑‍🍳  
1. Prepare the Crust:  
   Preheat oven to 350°F (175°C). Lightly grease a mini cheesecake pan. In a food processor, blend Nilla wafer cookies, granulated sugar, and melted butter. Divide and press the mixture into cheesecake cavities to form an even layer. Bake for 5 minutes, then reduce oven temperature to 325°F (165°C).  

2. Make the Cheesecake Filling:  
   In a stand mixer, beat cream cheese and sugar until smooth. Mix in sour cream, lemon juice, lemon zest, and salt. Add egg and blend until smooth. Spoon filling into each crust. Bake for 15-18 minutes until set. Cool to room temperature, then refrigerate for 6-12 hours.  

3. Prepare the Lemon Curd:  
   Over simmering water in a double boiler, whisk together egg yolks, sugar, lemon juice, and lemon zest. Add butter and whisk for 8-10 minutes. Strain through a fine mesh to remove solids. Cover with plastic wrap directly on the surface and chill.  

4. Prepare the Meringue:  
   Over simmering water, whisk egg whites, sugar, and cream of tartar until sugar dissolves and mixture is warm. Transfer to a stand mixer and beat until stiff peaks form and meringue is glossy. Mix in vanilla extract.  

5. Assemble the Cheesecakes:  
   Remove cheesecakes from pan. Top each with 1-2 tsp of lemon curd. Pipe meringue over the curd. Lightly brown the meringue with a kitchen torch.  

6. Serve:  
   Enjoy immediately or refrigerate until serving. Store leftovers in the refrigerator.

🍎 Nutritional Information 🍎  
- Calories: 290 per serving  
- Carbohydrates: 28g  
- Protein: 5g  
- Fat: 18g  

💡 Tips and Tricks 💡  
- For a crisper crust, bake for an additional 2-3 minutes.  
- Ensure all ingredients are at room temperature for smoother mixing.  
- A kitchen torch is ideal for achieving the perfect meringue peak color.  

⏳ Preparation Time ⏳  
Preparation time: 30 minutes | Cooking time: 23 minutes | Serving: 12 mini cheesecakes.  

Enjoy crafting these exquisite Mini Lemon Meringue Cheesecakes that promise a perfect combination of tangy, creamy, and sweet in every bite!