Lemon meringue cheesecake

Recipe from: 5/1/2006 12:00:00 AM

Ingredients 8
Servings 8
Time 25

Ingredients

  • 250
    g
    crust: tennis biscuits, crushed
  • 110
    g
    butter, melted
  • 1
    filling: container (230 g or 250 g) cream cheese
  • 1
    can (398 g) condensed milk
  • 2
    eggs, separated
  • 15
    ml
    grated lemon rind
  • 60
    ml
    lemon juice
  • 125
    ml
    caster sugar
 

Method

15
 
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.

 

Read more on: bake  |  fruit
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.