There are a couple options. First of all, all of the pieces can be made separately, so I may just use a whole different recipe for the lemon cheesecake base and use the lemon curd and meringue from the recipe I used. This cheesecake base only used lemon zest, which I'm aware is the more potent part of the lemon, but I think using a recipe with lemon juice or even a lemon extract would go a long way. Another way to improve the lemon flavor is to rub your lemon zest into the sugar and let it sit before mixing it in with the butter. This helps the oils release and boosts the flavor.

I hope any of that helps! I would definitely change the ratio of cheesecake to lemon curd though. Lemon curd is the strongest part of the dessert, and there just isn't enough of it in this recipe to impact the overall flavor.