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.
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