• Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.

Crust

• To a medium mixing bowl, add graham cracker crumbs, sugar, and butter. Mix until combined and all of the graham cracker crumbs are coated in butter. Press the crust into the bottom of the pan.

Lemon Cheesecake

• Using an electric mixer or a stand mixer fitted with a paddle attachment beat the cream cheese, sour cream, and sugar until smooth.
• With the mixer on low, add in eggs, one at a time, until fully incorporated, scraping the sides of the bowl after each addition.
• Add lemon juice, lemon zest, and vanilla to the cream cheese mixture. Mix until just incorporated.
• Pour the filling over the crust.
• Bake 60-70 minutes, or until the top of the cheesecake turns golden and the edges are set. Remove from the oven and let cool to room temperature.
• Once cooled, transfer the cheesecake to the refrigerator to chill for at least 3 hours or up to overnight.
• After the cheesecake has chilled and set, carefully spread lemon curd over it in an even layer. Set aside while you prepare the meringue.

Meringue

• Preheat oven to 375°F.
• In the bowl of a stand mixer with the whisk attachment, beat the egg whites on high until soft peaks form. Slowly add sugar and cream of tartar and continue beating until the mixture is glossy and stiff peaks form. Stiff peaks are sharp peaks that can stand on their own even after the beater has been removed.
• Gently spoon the meringue on top of the lemon curd. Then, use the back of the spoon to swoop and swirl the meringue, covering the cake to the edges.
• Bake for 10 minutes, or until the meringue is golden brown.
• Allow the cheesecake to cool to room temperature before cutting and serving.