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1
Preheat oven to 350u00b0. Mix crushed cookies and melted butter; press onto bottom and sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, about 10 minutes. Cool on a wire rack.
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2
Finely grate 2 teaspoons zest from lemons. Cut all lemons in half; squeeze juice. For lemon syrup, in a small saucepan, mix 3/4 cup sugar and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, 3-5 minutes, stirring occasionally. Remove to a bowl; cool completely.
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3
For cream filling, in a large bowl, beat cream cheese, lemon zest and remaining 2/3 cup sugar until smooth. Gradually add cream and 1/2 cup lemon syrup, beating until thickened. Transfer 1 cup mixture to crust; layer with half of the ladyfingers. If desired, stir orange liqueur into remaining lemon syrup; brush over ladyfingers. Repeat layers. Spread remaining cream filling over top.
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4
For meringue, in a large bowl, beat egg whites on medium speed until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff, glossy peaks form. Spread over pie.
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5
Bake in a 350u00b0 oven until meringue is golden brown, 20-25 minutes. Cool on a wire rack 1 hour. Refrigerate until filling is set, about 4 hours.
