Lemon meringue cheesecake

I've never been much of a meringue fan. It's sort of like eating sweet air... I don't really see the point. Come Christmas time, I am NOT having pavlova on my dessert table - never have, never will. Discussion over.

When it comes to cheesecake though, I can tolerate meringue. I can't explain the weird chemical reaction that takes place when you pair things with cheesecake (2CH2CA?), but whatever it is, it works wonders, and I can gobble down a slice topped with meringue no problems, and would even slyly consider another piece if I knew nobody was watching. How far does this cheesecake alchemy go, I wonder... could I stomach my most hated foods if paired with cheesecake? It's probably never something I'll test, but I wouldn't be surprised if cheesecake power is that strong.

The power of this lemon curd meringue cheesecake is STRONG! I used a recipe from The Kitchn that's been on my Pinterest board for years, just waiting for it's chance to shine, and it certainly did shine. I used my own small batch recipe for the lemon curd, and it was the perfect amount.

Pro tip: to avoid a cracked top, follow the instructions in the recipe! I followed them to a T, including taking the temperature of my cheesecake to ensure it was properly cooked (it needs to be ABOVE 140F in the centre), and leaving it to cool down in the oven afterwards... the top was as smooth as something very smooth. I'm not going to compare food to a baby's bottom, that's just revolting.

Anyway, if you love a show stopping centrepiece (and you love meringue) definitely this a go.