1. Prepare the Crust

• Preheat your oven to 325°F (160°C).
• In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
• Press the mixture into the bottom of a 9-inch springform pan.
• Bake for 8-10 minutes until set. Remove and let cool.

2. Make the Cheesecake Filling

• In a large mixing bowl, beat the softened cream cheese until smooth.
• Add the sugar and mix until well combined.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the lemon juice and lemon zest until smooth.
• Pour the cheesecake filling over the cooled crust and spread it evenly.

3. Bake the Cheesecake

• Bake in the preheated oven for 45-50 minutes, or until the center is set and slightly jiggly.
• Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.
• Refrigerate for at least 4 hours or overnight until fully chilled.

4. Prepare the Meringue Topping

• In a clean bowl, beat the egg whites with cream of tartar until soft peaks form.
• Gradually add the sugar while continuing to beat until stiff peaks form and the meringue is glossy.

5. Assemble and Serve

• Preheat the oven to 350°F (175°C).
• Spread the meringue over the cooled cheesecake, making peaks with the back of a spoon.
• Bake the cheesecake for an additional 10-15 minutes, or until the meringue is golden.
• Remove from the oven and let cool before slicing.