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Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the base with parchment paper.
Make the crust: Combine graham cracker crumbs and melted butter. Press the mixture into the base of the prepared pan. Bake for 10 minutes, then set aside to cool.
Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Add sugar and lemon zest, mixing until well combined. Add the eggs one at a time, beating on low speed after each addition until just incorporated.
Pour the filling over the cooled crust and smooth the top. Bake for 50-60 minutes, or until the center is nearly set. Let cool in the oven with the door ajar for 1 hour, then refrigerate for at least 4 hours or overnight.
Make the meringue: In a clean bowl, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until stiff peaks form. Beat in vanilla.
Top the cheesecake: Preheat broiler. Spoon meringue over chilled cheesecake, swirling into peaks. Broil for 1-2 minutes, watching closely, until golden brown. Chill again briefly before serving.
Serving and storage tips:
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