Preheat your oven to 325°F (160°C).

Combine graham cracker crumbs, 1/3 cup sugar, and melted butter in a mixing bowl. Stir until the crumbs are evenly coated and resemble wet sand.

Press the crumb mixture into the bottom of a 9-inch springform pan.

Beat cream cheese and 1 cup sugar together in a large bowl until smooth and creamy.

Add the eggs one at a time, mixing well after each addition.

Stir in lemon juice, lemon zest, and salt until well combined.

Pour the filling over the prepared crust in the springform pan.

Bake in the preheated oven for 50-60 minutes, or until set.

Cool the cheesecake at room temperature.

Beat the egg whites and cream of tartar in a clean bowl until soft peaks form.

Gradually add 1/4 cup sugar while continuing to beat until stiff peaks form.

Spread the meringue over the cooled cheesecake, ensuring an even layer.

Bake again for 10 minutes, until the meringue is golden brown.

Let cool completely before slicing.