Preheat your oven to 350°F (175°C).

In a mixing bowl, combine graham cracker crumbs with melted butter. Press firmly into a springform pan and bake for about 10 minutes or until golden brown.

In another bowl, beat cream cheese and sugar until smooth. Add lemon juice, zest, and lemon curd, blending until combined.

Pour the filling over the cooled crust in the springform pan. Bake for approximately 45-50 minutes until set but slightly jiggly in the center. Allow to cool at room temperature before refrigerating for at least 4 hours, or overnight.

Whip egg whites in a clean mixing bowl until soft peaks form. Gradually add sugar and continue to whip until stiff peaks form and the mixture is glossy.

Spread the meringue over the chilled cheesecake layer evenly.

Broil the topped cheesecake for about 2-3 minutes until lightly browned, watching carefully to prevent burning.

Allow the cheesecake to cool completely before slicing into portions and serve chilled.