🍰 Mini Lemon Meringue Cheesecakes 🍋

A delightful treat for any occasion, these Mini Lemon Meringue Cheesecakes combine creamy cheesecake, tangy lemon curd, and fluffy meringue into a perfect bite-sized dessert.

🍽️ Ingredients 🍽️
- Lemon Curd:
  - 2 large egg yolks
  - ½ cup granulated sugar
  - 2 tbsp lemon juice
  - 1 tsp lemon zest
  - 2 tbsp unsalted butter, cubed
- Meringue:
  - 2 large egg whites
  - ½ cup granulated sugar
  - ⅛ tsp cream of tartar
  - ½ tsp vanilla extract
- Filling:
  - 12 oz cream cheese, softened
  - ½ cup granulated sugar
  - 2 tbsp sour cream
  - ¼ tsp salt
  - 2 tbsp fresh lemon juice
  - 1 tsp lemon zest
  - 1 large egg
- Crust:
  - 24 Nilla wafer cookies
  - 2 ¼ 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, combine Nilla wafer cookies, granulated sugar, and melted butter.
   - Divide mixture among cheesecake cavities, press down firmly to create an even layer.
   - Bake for 5 minutes, then reduce oven temperature to 325°F (165°C).

2. Make the Cheesecake Filling:
   - In the bowl of a stand mixer, beat cream cheese and sugar until smooth.
   - Add sour cream, lemon juice, lemon zest, and mix until combined.
   - Add egg and mix until smooth and streak-free.
   - Spoon filling into each cheesecake cavity.
   - Bake for 15-18 minutes, or until set. Cool to room temperature, then refrigerate for 6-12 hours.

3. Prepare the Lemon Curd:
   - In a double boiler over simmering water, whisk together egg yolks, sugar, lemon juice, lemon zest, and butter for 8-10 minutes.
   - Strain through a fine mesh strainer, cover with plastic wrap, and refrigerate until chilled.

4. Prepare the Meringue:
   - In a metal bowl over simmering water, whisk egg whites, sugar, and cream of tartar until sugar dissolves and mixture is warm.
   - Transfer to a stand mixer, beat until stiff peaks form and meringue is glossy. Add vanilla extract.

5. Assemble the Cheesecakes:
   - Remove mini cheesecakes from pan, add 1-2 tsp of lemon curd to the center of each.
   - Pipe meringue on top, lightly brown with a kitchen torch.
   - Serve immediately or refrigerate until ready to enjoy.

🍎 Nutritional Information 🍎
- Calories: 280 per serving
- Carbohydrates: 34g
- Proteins: 5g
- Fats: 14g

💡 Tips and Tricks 💡
- Ensure all ingredients are at room temperature to achieve a smooth filling.
- For a deeper lemon flavor, increase the amount of lemon zest in the curd and filling.
- If you don't have a kitchen torch, place the cheesecakes under a broiler for a few seconds to brown the meringue.

⏳ Preparation time ⌛
- Preparation time: 30 minutes | Cooking time: 23 minutes | Serving: 12 mini cheesecakes