Preheat oven to 325 degrees.

Prep the springform pan by spraying it with baking spray.

Using an electric mixer beat together the cake mix, butter, and lemon juice.

Press this into the the prepared springform pan.

Set aside.

With an electric mixer, beat the cream cheese and sugar until light and creamy.

Add sour cream, vanilla, lemon juice, and 1/2 of the lemon zest.

Mix well.

Add eggs until just combined. (Do not over mix)

Pour over the strawberry crust.

Bake at 325 degrees for 45-50 minutes. (Or until it is set but slightly jiggly)

Set aside to cool completely.

Cover and chill for at least 4 hours.

Use a double boiler or a sauce pan with a small glass bowl to make the meringue.

Add 2 inches of water in the bottom of the double boiler or sauce pan.

Bring the water to a simmer over a medium-low heat.

Add the egg whites, sugar, and cream of tartar in the upper level of the saucepan or the bowl.

Whisk the egg whites, sugar, and cream of tartar together for 3-5 minutes or until combined

Remove the meringue from the oven and it will be warm to touch.

Remove from the stove and pour meringue into a standing mixer.

Store the cheesecake in the refrigerator.