For the Graham Cracker Crust

• Preheat the oven to 350 and line one cupcake pan with 12 liners.
• Crush the graham crackers, set aside.
• In a medium bowl, melt the butter.
• To the butter, add the crushed graham crackers, salt, and brown sugar. Mix to combine.
• Divide the crust into the cupcake liners and press down into an even layer.
• Bake for 7 minutes, then allow to cool.

For the Cheesecake Batter

• Using a hand mixer, beat the cream cheese for 5 minutes.
• Add the sugar and beat for an additional minute.
• Add the egg, vanilla, and salt. Mix to combine. 
• Divide evenly into the cupcake liners, spread into an even layer.
• Swirl a dollop of lemon curd into each cheesecake.
• Bake for 15 minutes, allow to cool.

For the Lemon Curd (from Martha Stewart)

• In a medium saucepan off of the heat, whisk together the sugar, lemon zest, and egg yolks. Then whisk in the lemon juice and salt.
• Add in the butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, and the mixture is thick enough to coat the back of a spoon. About 5 minutes. Do not boil.
• Remove from heat while continuing to whisk. Pour through a fine mesh sieve into a glass bowl. Refrigerate until cool.

For the Meringue Topping

• Place a glass bowl over a saucepan filled with 2 inches of water.
• Add egg whites, sugar, and a pinch of salt to the bowl.
• Whisk over medium heat until the mixture reaches about 150-160 degrees, or until the sugar has completely dissolved. 
• Pour mixture into the bowl of a stand mixer with the whisk attachment. 
• Whisk on high until medium stiff peaks form, the meringue has cooled, and it’s glossy.
• Add vanilla and mix to combine.
• Pipe meringue onto cooled cheesecakes. (Or dollop on with a spoon if you don’t have piping bags and tips.)
• Toast the meringue using a kitchen torch.