A delicious marriage of lemon meringue pie and no-bake cheesecake!
If you make your own lemon curd, you will come out about even on the eggs, since lemon curd only uses yolks and the meringue topping only uses whites.
I like to line the inside of my springform pan with a 4” high acetate strip before adding the cheesecake filling (after cooking the crust). Sometimes these are called “cake collars.” This will help keep the sides of your cheesecake smooth when removing it from the pan. The strip will just peel off of the cheesecake after taking off the side of the springform pan.