Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press evenly into the bottom of a springform pan. Chill for 10 minutes.

Set oven to 325°F (160°C). Make sure your oven is fully heated before baking the cheesecake.

In a large bowl, beat cream cheese until smooth. Make sure no lumps remain for a creamy texture.

Add sugar and vanilla extract. Beat until mixture is light, creamy and well combined.

Add eggs one at a time. Beat gently after each addition to avoid overmixing and keep cheesecake smooth.

Mix in sour cream, lemon juice and lemon zest. Stir until fully combined without overbeating.

Carefully pour cheesecake mixture over the chilled crust. Smooth the top with a spatula for even baking.

Place in oven and bake for 40–45 minutes. Center should be slightly jiggly. Turn off oven and leave cheesecake inside for 10 minutes.

Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar. Beat until stiff peaks form, then add vanilla.

Spread meringue over baked cheesecake. Make swirls using the back of a spoon or spatula for a decorative look.

Place cheesecake under broiler for 1–2 minutes. Watch carefully until meringue is lightly golden.

Remove from oven. Let cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight.