For the crust: Butter and line a 9-inch pie tin with cling wrap, leaving extra hanging off the sides. This will ensure you can easily remove the pie crust from the tin.

In a medium bowl, combine the cookie crumbs and the melted butter well together. Transfer the crust mixture into your prepared pie tin and press along the base and up the sides using your fingertips. Place in the fridge while you make the filling.

Lemon Cheesecake Filling: Using a stand mixer or an electric hand mixer, beat the cream cheese until smooth and there are no lumps.

Next add in the lemon curd, cream, and lemon zest, and continue whipping until the filling becomes stiff.

Pour the cheesecake filling into the prepared pie shell and smooth out with a spatula. Cover and place in the fridge while you make the meringue topping. (I like to leave this in the fridge for around 5-6 hours minimum to firm up)

Meringue Topping: Place a heat safe bowl on top of a simmering pot of water, but make sure the bowl is not touching the water.

In the bowl add in the egg whites, sugar, and pinch of cream of tartar* (see Tips and Tricks list)

Gently whisk the mixture until it is hot to the touch, about 2-3 minutes. Heating this mix will 'cook' the eggs and will make them safe to eat.

Next, using a stand mixer or an electric hand mixer whisk the egg mixture on medium-high speed for about 5 minutes OR until the frosting holds medium peaks when lifted from the bowl.

Pile the meringue high on top of your cheesecake.

If you have a kitchen torch, you can lightly toast the surface of the meringue by moving the flame continuously in small circles over the surface until the frosting is lightly browned. Also, you can quickly toast it under the grill/broiler.

Serve straight away or keep covered and stored in the fridge for up to 4 days.