Method:

Lemon Curd

1. Combine the butter , sugar, lemon juice and zest in a pot.
2. Whisk the eggs and egg yolks together.
3. Place the pot onto the stove over a medium heat and whisk until it starts to melt. Then whisk in the egg mixture and continue to whisk continuously until the mixture is over 74 degrees. Then continue to whisk until the mixture is thick enough to draw a figure of eight and for it to hold its form.
4. Remove from the heat and whisk until the curd has cooled.
5. This can be done over and ice bath to speed the process.
6. Store in sterilised jars or airtight containers in the fridge.

Italian Meringue

1. Bring the water and sugar to the boil and heat until it reaches 125 degrees.
2. In a clean mixing bowl whisk the egg whites until soft peak
3. Whilst the machine is whisking at high speed pour in the syrup and continue to whisk until cool
4. Then the meringue is ready to use. It should be thick and shiny in texture and look
5. Form here you can either pipe or use a spoon to top the cheese cake.

The Cheesecake

1. Grease and line a 10 inch springform tin
2. Cream the butter, sugar and vanilla together add one egg at a time and then the zest and milk
3. Add all the dry ingredients and pour into the base of the cake tin
4. Then beat the cheese and the sour cream, add the sugar and then the eggs.
5. Pour a little curd over the sponge batter then half the filling then a little more lemon curd and finally the rest of the filling
6. Bake at 180 degrees for 35-40 minutes should be slightly golden and a bit wobbly allow to cool completely before finishing
7. Unmould the cheesecake and add 2/3 tablespoons of lemon curd to the top. Then top with meringue either using a piping bag or spoon.
8. Burn the meringue with a blow torch or under a hot grill to finish.