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PdfPreheat your oven to 160°C.
Combine the crushed biscuits and melted butter in a bowl. Press the mixture firmly into the base and slightly up the sides of a 20cm (8-inch) springform or loose-bottomed pan.
Refrigerate the base for at least 20-30 minutes to set.
In a large bowl, beat the softened cream cheese until smooth.
Gradually beat in the condensed milk until well combined.
Stir in the lemon juice and lemon zest, then beat in the egg yolks one at a time until the mixture is smooth and slightly thickened.
Pour the filling mixture over the chilled biscuit base. Chill while making the meringue.
In a clean, dry bowl, beat the egg whites (and cream of tartar, if using) with an electric mixer until soft peaks form.
Gradually add the caster sugar, one tablespoon at a time, beating constantly until the meringue is stiff, glossy, and smooth.
Spread the meringue evenly & carefully over the lemon filling, ensuring it seals all the way to the edges to prevent weeping. Use the back of a spoon to create decorative peaks.
Bake the pie at 160°C (325°F) for about 25-30 minutes, or until the meringue peaks are lightly golden brown.
Allow the cheesecake to cool completely, then refrigerate for a minimum of 4 hours (or overnight) before slicing and serving chilled.