Name: Lemon meringue cheesecake
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 110.00 g butter melted; 1.00 condensed milk; 2.00 eggs seperated; 15.00 ml lemon zest only; 60.00 ml lemon juice; 125.00 ml castor sugar

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Ingredients (6)

crust: tennis biscuits, crushed

110.00 g

butter — melted

filling: container (230 g or 250 g) cream cheese

1.00	condensed milk
2.00	eggs — seperated
15.00 ml	lemon — zest only
60.00 ml	lemon juice
125.00 ml	castor sugar

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Method:

Preheat the oven to 200°C and line the base and sides of a 20 cm springform tin with baking paper.

Crust: Mix the biscuits and butter and press a third of the mixture onto the bottom of the tin and press the remaining mixture about three-quarters up the sides of the tin.

Filling: Beat the cream cheese until smooth.
Beat in the condensed milk, egg yolks, lemon rind and lemon juice.
Spoon the mixture into the crust.
Whisk the egg whites until they form soft peaks, then gradually beat in the caster sugar until the mixture is stiff, shiny and smooth.
Spoon the meringue on top of the filling and bake for about 10-15 minutes or until the meringue is lightly browned.
Cool completely before removing from the tin.