In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until well mixed. Press this mixture into the bottom of a 9-inch springform pan, spreading it evenly. Bake in a preheated oven at 350°F (175°C) for about 10-12 minutes until lightly golden.

Let it cool while you tackle the cheesecake filling.

In a large mixing bowl, beat the cream cheese and sugar until smooth.

Add in the sour cream, eggs, lemon zest, lemon juice, and vanilla extract—mixing until just combined.

Pour this mixture over the prepared crust and bake for 45-50 minutes until the edges look set but the center still has a slight jiggle.

In a saucepan over medium heat, whisk together sugar, eggs, lemon juice, and lemon zest until the mixture thickens.

Remove from heat and stir in the butter until it's completely melted and smooth. Let this cool.

In a clean mixing bowl, whisk the egg whites until foamy.

Gradually add sugar and cream of tartar, continuing to beat until stiff peaks form.

Blend in the vanilla extract.

Once the cheesecake has cooled, spread the lemon curd over the top.

Dollop the meringue on top of the curd and gently spread it out with a spatula.

Return it to the oven at 350°F (175°C) for about 10-15 minutes, just until the meringue is golden brown.

Let it cool completely at room temperature before refrigerating for at least 3 hours (or overnight for best results).

Slice and serve to enjoy this citrus wonder!