Preheat your oven to 160°C (320°F) and line a 12-cup muffin pan with paper liners.

Mix 90g of crushed graham crackers, 40g of melted butter, and a pinch of flaky salt until it resembles wet sand. Press into the bottom of each muffin liner and bake for 5 minutes.

Blend 350g of softened cream cheese until smooth. Gradually add 150g of white sugar and zest of one lemon, mixing until fluffy. Incorporate 1 tablespoon of flour, 60g of sour cream, 1 teaspoon of vanilla extract, and 60ml of fresh lemon juice until well combined.

Fill each cooled crust with cheesecake filling to two-thirds full. Bake for 18-20 minutes until centers jiggle slightly. Allow to cool at room temperature.

Transfer cheesecakes to the refrigerator and chill for at least 3 hours to set.

For the meringue, combine 2 large egg whites, 100g of granulated sugar, a pinch of salt, and cream of tartar in a heatproof bowl. Place over simmering water and whisk for 5-10 minutes until reaching 71°C (160°F).

Transfer heated mixture to a mixer and whip on high speed for 5-8 minutes or until glossy peaks form.

Pipe or spread the whipped meringue over cooled cheesecakes and use a kitchen torch to lightly brown the top of the meringue.