•2 cups shortbread biscuit crumbs
•1/4 cup melted butter
•3 packages (8 ounces) soft cream cheese
•1 cup sour cream
•1 cup white sugar
•1/4 cup fresh lemon juice
•1 teaspoon vanilla
•1 lemon, grated
•4 egg whites
•1/4 cup white sugar
•1/4 teaspoon cream of tartar (optional)
•1 1/2 cups lemon curd
Preheat oven 325°F (165°C).
Mix cookie crumbs and melted butter together in a bowl until well blended; Press into bottom of a 9-inch baking pan.
Whisk the cream cheese, sour cream, and 1 cup sugar together in the bowl of an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix lemon juice, vanilla extract, and lemon zest into cream cheese mixture, scraping bottom and sides of bowl. Spread the mixture over the cookie crust in the springform pan.
Bake in the preheated oven until roughly set in the center, about 1 hour. Cool to room temperature and refrigerate until completely chilled, at least 3 to 4 hours.
Preheat oven 375°F (190°C).
Beat egg whites in a bowl with an electric mixer until soft peaks form; Add 1/4 cup of the sugar and the cream of tartar and beat until stiff, but not dry.
Spread the lemon curd over the cheesecake. Mound beaten egg whites on top of curd, and seal tightly around all edges.
Bake in the preheated oven until the meringue is golden brown, about 10 minutes. Chill uncovered in refrigerator, about 1 hour