Keto Lemon Meringue Cheesecake

Ingredients:
2 cups shortbread cookie crumbs
3 packages cream cheese, softened
1 cup powdered erythritol
1 cup sour cream
1 1/2 cups lemon curd
1/4 cup fresh lemon juice
1/4 cup melted butter
4 large eggs plus 4 egg whites
Zest of 1 lemon
1 tsp vanilla extract
Preparation:
Preheat Oven
Preheat Broiler:
Preheat broiler to 325℉ (160℃).
Prepare the Crust
Mix and Press Crust:
In a large mixing bowl, combine shortbread cookie crumbs with melted butter. Mix well.
Press the mixture into the bottom of a greased springform pan to form the crust.
Prepare the Cheesecake Filling
Beat Cream Cheese and Sour Cream:
In another mixing bowl, beat the softened cream cheese and sour cream until creamy and smooth.
Add Eggs:
Add the eggs, one at a time, beating well after each addition.
Add Flavorings:
Mix in the vanilla extract, lemon zest, and fresh lemon juice until well combined.
Spread Filling Over Crust:
Spread the cream cheese mixture over the prepared crust.
Bake the Cheesecake
Bake:
Bake in the preheated oven for about 60 minutes, or until the cheesecake is set. Remove from the oven and let it cool completely.
Prepare the Meringue
Preheat Oven:
Preheat the oven to 375℉ (190℃).
Beat Egg Whites:
In a medium bowl, beat the egg whites until soft peaks form using an electric mixer.
Add 2 tablespoons of powdered erythritol and continue to beat until stiff peaks form.
Assemble the Cheesecake
Add Lemon Curd:
Spread the lemon curd evenly over the cooled cheesecake.
Add Meringue:
Spread the whipped egg whites over the lemon curd, ensuring it covers the entire surface.
Bake the Meringue
Bake:
Return the cheesecake to the oven and bake for about 12 minutes, or until the meringue is golden brown.
Chill and Serve
Chill:
Chill the cheesecake in the refrigerator for at least 2 hours before serving.
Serve:
Enjoy your Keto Lemon Meringue Cheesecake!