For crust:
● 6 tablespoons unsalted butter, melted, plus more for coating pan
● 1 1/2 cups lemon cookie crumbs
● 3 tablespoons granulated sugar
For filling:
● 2 pounds cream cheese, room temperature
● 1 cup granulated sugar
● 2 large eggs room, room temperature
● 1 large egg yolk, room temperature
● 2 tablespoons lemon juice
● 1 tablespoon lemon zest
● 2 teaspoons pure vanilla extract
● 2 1/2 cups lemon curd, store bought or homemade
For meringue and assembly:
● 4 large egg whites
● 3/4 cup granulated sugar
● 6 tablespoons light corn syrup
● 1/2 teaspoon pure vanilla extract