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.