Prepare the Crust:

Cup of Yum
1. Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
3. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the crust.
4. Bake in the preheated oven for 5 minutes. Remove and let cool.

Prepare the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
2. Add the eggs, one at a time, beating well after each addition.
3. Mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until well combined.
4. Pour the cheesecake filling over the cooled crusts, filling each liner about three-quarters full.
5. Bake in the preheated oven for 15 minutes, or until the centers are set. Remove and let cool to room temperature, then refrigerate for at least 2 hours.

Prepare the Meringue:

1. In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
2. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until stiff peaks form.
3. Spoon the meringue over the chilled cheesecakes, creating peaks with the back of a spoon.

Finish the Cheesecakes:

1. Preheat the oven to 400°F (200°C). Place the cheesecakes in the oven for 2-3 minutes, or until the meringue is lightly browned. Keep a close eye on them to prevent burning.
2. Let the cheesecakes cool to room temperature, then refrigerate until ready to serve.