Quickly spread the lemon curd on top of the cheesecake before it cools and thickens. Place the cheesecake back in the refrigerator for 5-6 hours, or until it is totally cold and solid.
THE MERINGUE TOPPING PREPARATION:
Step 1:
In a large mixing bowl, add sugar, cream of tartar, vanilla essence, and egg whites to form the meringue. Place the bowl over a skillet or pot with water that is simmering. Additionally, a double boiler may be used.
Step 2:
Using a thermometer, reheat the egg whites to 160 degrees Fahrenheit after the sugar has dissolved and the mixture has been whisked for 4-6 minutes. Turn off the heat.
Step 3:
Using the whisk attachment, beat the egg white mixture on a moderate speed, gradually rising to a high speed, for 5 to 7 minutes, or until firm, glossy peaks form.
Step 4:
Add the meringue in a little dome shape on the top of the cheesecake. Use a cooking torch to brown the meringue’s outsi
Enjoy !
