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6. Stir in the lemon zest, lemon juice, and vanilla extract, mixing until well combined and smooth.
7. Pour the cheesecake filling over the crust in the springform pan, spreading it evenly.
8. Bake the cheesecake in the preheated oven for 45-50 minutes or until the edges are set and the center is slightly jiggly.
9. While the cheesecake is baking, prepare the meringue topping. In a clean mixing bowl, beat the egg whites on medium speed until frothy.
10. Add the cream of tartar and continue beating until soft peaks form.
11. Gradually add the granulated sugar, a spoonful at a time, while continuing to beat until stiff peaks form and the meringue is glossy.
12. Remove the cheesecake from the oven and increase the oven temperature to 375°F (190°C).
13. Carefully spread the meringue over the top of the baked cheesecake, making sure to seal the edges.
14. Return the cheesecake to the oven and bake for an additional 8-10 minutes, or until the meringue is golden brown.
15. Remove the cheesecake from the oven and let it cool completely at room temperature.
16. Once cooled, refrigerate the Lemon Meringue Cheesecake for at least 4 hours or overnight to allow it to set.
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