Make the base. In a medium bowl, combine the graham crumbs, melted butter and sugar and divide evenly and press into the bottom of four 250 mL jars.

Make the cheesecake filling: In a medium bowl with an electric mixer, whip the whipping cream until stiff peaks form. Set aside. In a separate medium bowl using an electric mixer, mix together the cream cheese, sugar, vanilla, and lemon zest. Add the whipped cream and beat just until smooth and combined. Divide the mixture evenly among the jars, cover, and refrigerate until ready to serve, up to 3 days.

Make the Lemon Curd: Heat a small pot filled half-way with water over medium heat: bring to a boil. Place a medium glass bowl on top of the pot and add the butter. Once melted, whisk in the sugar, lemon juice, lemon zest, and salt to combine. Whisk in the egg yolks until smooth.

Whisk the mixture constantly while slowly cooking, until the mixture thickens, around 10 minutes.

Once thickened, remove from heat and immediately pour the lemon curd through a fine sieve into a bowl, using a rubber spatula to help push it through. Cool at room temperature, stirring occasionally. The lemon curd will continue to thicken as it cools. Spoon approximately 2 tablespoons of the lemon curd on top of the cheesecake jars, cover and refrigerate until ready to serve with Meringue.

Make the Meringue: In a heatproof bowl (or the bowl of a stand mixer), whisk together the egg whites, sugar, and cream of tartar.

Place the bowl over a pot of simmering water (double boiler method), making sure the bottom of the bowl doesn’t touch the water.

Whisk constantly until the mixture reaches 160°F on a thermometer and the sugar has dissolved completely (about 4–5 minutes). Remove from heat and beat with an electric mixer or stand mixer on high for 5–7 minutes, until stiff, glossy peaks form.

Pipe or dollop onto chilled cheesecake jars and toast with a kitchen torch or under the broiler just before serving.