Preparation

• Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
• To make the crust: Mix cookie crumbs and melted butter together in a bowl until evenly combined.
• Press into the bottom of a 9-inch springform pan.
• To make the filling: Beat cream cheese, sour cream, and sugar together in a bowl with an electric mixer until smooth and creamy.
• Add eggs, one at a time, beating well after each addition. Mix in lemon juice, lemon zest, and vanilla until smooth, scraping the bottom and sides of the bowl as needed.
• Spread mixture over crust in the springform pan.
• Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
• Let cool to room temperature, about 1 hour, then refrigerate until completely cooled, at least 3 to 4 hours.
• To make the meringue topping: Preheat the oven to 375 degrees F (190 degrees C). Beat egg whites in a bowl with an electric mixer until soft peaks form.
• Beat in sugar and cream of tartar until mixture is glossy and stiff peaks form.
• Spread lemon curd over chilled cheesecake.
• Mound whipped egg whites over top and spread until curd is completely covered.
• Bake in the preheated oven until meringue is golden brown, about 10 minutes.
• Remove from the oven and chill, uncovered, in the refrigerator for at least 1 hour or up to 1 day before serving. It's best not to cover the meringue or it may collapse.