Preheat the oven to 350°F (175°C).

Combine the graham crumbs and melted butter in a bowl, stirring together until the butter has been evenly distributed throughout.

Dump the graham crumb mixture into the pan and press evenly into the bottom and around the sides of the pan. Place in the freezer until the filling is ready.

In a large bowl combine the sugar and lime zest.

Add the cream cheese to the sugar and lime zest mixture. Using electric beaters or a wooden spoon, beat until smooth and creamy. Mix in the flour and vanilla.

 Beat in the eggs, one at a time.

Pour the filling into the prepared crust, smoothing out the top.

Bake the cheesecake until set, about 45 minutes. To help prevent the cheesecake from cracking, you can bake it in a water bath. Just be sure to cover the sides of the pan with aluminum foil to prevent any leaks.

Once the cheesecake is baked, remove from the oven and let cool. When it’s cool enough to handle, use a sharp knife to go around the edges of the crust to loosen it from the pan. Transfer the cheesecake to the fridge and let set for at least six hours, or overnight.

Have a medium sized bowl set aside with butter inside and a strainer on top. This will be used to strain the curd once cooked.

Place the sugar in a medium sized pot, then add the eggs.

Whisk constantly over medium heat until frothy, then add the lime juice. Continue whisking until the mixture thickens.

As soon as the mixture becomes thick, remove from the heat immediately and place in bowl that was set aside with butter and strainer.

Strain the curd mixture over the butter. Once all the curd is strained on top of the butter, whisk until the butter is completely melted and the mixture is thick and smooth. Transfer to a resealable glass container and refrigerate until the cheesecake is ready to be assembled.

In a pot, stir together the water, 2 tablespoons of sugar, and cornstarch over low heat, stirring constantly for about ten minutes, until the sugar has been completely dissolved. Remove from the heat and set aside.

In the bowl of an electric stand mixer, or with a hand mixer, combine the egg whites, cream of tartar, and salt. Whisk until foamy.

Add vanilla and then gradually add the 6 tablespoons of sugar, whisking on medium-high speed until soft peaks form.

As soon as soft peaks form, gradually add in the cornstarch mixture (still beating). Turn the mixer on high and whisk until stiff peaks form. Set aside.

Release the cheesecake from the springform pan, and gently transfer to a plate or cake stand.

Spread the curd over the top of the cheesecake. You may find you won’t need to use all of it, depending on how much the cheesecake has sunk and how high the sides of the crust are.

Pile the meringue over top of the cheesecake and lime curd, and spread gently with a knife or offset spatula.

Use a blow torch to toast the meringue. Be very careful for this step – the meringue will brown very quickly, so it can burn easily. If you do not have a blow torch, you can toast the meringue in the oven. Keep the cheesecake in the pan, add the lime curd and meringue, then place in an oven preheated to 350°F (175°C) for 10 – 12 minutes, or until the meringue is golden brown.

This cake is best served the day the meringue is made. You can store it in the fridge, with the meringue covered, for up to 2 days, but the meringue will wilt a little bit more each day.