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Ingredients

• 1 cup graham cracker crumbs
• 1 tablespoon sugar (for crust)
• 3 tablespoons unsalted butter, melted
• 1 brick Philadelphia cream cheese, softened
• 2/3 cup sugar (for cheesecake filling)
• 2 tablespoons cornstarch (for cheesecake filling)
• 1 tablespoon finely grated lemon zest
• 3 tablespoons fresh lemon juice (for cheesecake filling)
• 2 teaspoons vanilla extract
• 2 large eggs, at room temperature
• 2 large egg whites, at room temperature
• 1/4 teaspoon fresh lemon juice (for meringue topping)
• 5 tablespoons sugar (for meringue topping)
• 1 teaspoon cornstarch (for meringue topping)

Directions

1. For the crust, preheat oven to 350°F and line a 12-cup muffin tin with paper liners. Stir the graham cracker crumbs, sugar and melted butter together until evenly blended (the mixture will be crumbly). Divide this between the paper liners and press into the bottom (about a heaping tablespoon into each). Bake for 8 minutes and then cool to room temperature before filling.
2. For the cheesecake, reduce the oven to 325°F. Beat the cream cheese until smooth and fluffy, then gradually add the sugar while beating, scraping the sides of the bowl often. Beat in the cornstarch, lemon zest, lemon juice and vanilla. Add the eggs one at a time, scraping well after each addition. Spoon or pipe cheesecake filling into the cooled muffin tin and bake for about 20 minutes, until the cheesecakes still move a little when the pan is shaken gently. Let the cheesecakes cool while preparing the meringue, but not longer (this is to avoid condensation between the cheesecake and meringue).
3. For the meringue, increase the oven to 375°F. With electric beaters or in a stand mixer fitted with the whisk attachment, whip the egg whites with the lemon juice until foamy. While whipping, gradually pour in the sugar and whip on one speed less than highest until whites hold a stiff peak (the meringue stands upright when whisk is lifted). Whisk in the cornstarch. Fill a piping bag fitted with a large star or plain tip and pipe a swirl on top of each cheesecake. Bake for 6 to 8 minutes, just until meringue browns lightly. Cool the cheesecakes to room temperature and then chill for at least 2 hours before serving.
4. The cheesecakes will keep, refrigerated, for up to 2 days.