Name: Lemon meringue cheesecakes
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 150 gram broken plain sweet biscuits; 90 gram melted butter; 65 gram softened cream cheese; 1/4 cup thickened cream; 1/3 cup lemon curd; 1 egg, plus extra egg to extract 2nd white; 1 tablespoon caster sugar, plus 1/2 cup extra

Lemon meringue cheesecakes

Can't choose between the tart flavours of lemon meringue pie or the creamy filling and biscuit base of cheesecake? Why not have both. These lemon meringue cheesecakes are simple and enticing, perfect for afternoon tea.

Makes 4 Item

Prep

30M

Cook

30M

Total

Ingredients

150 gram broken plain sweet biscuits

90 gram melted butter

65 gram softened cream cheese

1/4 cup thickened cream

1/3 cup lemon curd

1 egg, plus extra egg to extract 2nd white

1 tablespoon caster sugar, plus 1/2 cup extra

Method

1.Preheat oven to moderate 180°C. Lightly grease four 8cm flan pans with removable bases.

2.In a food processor, crush biscuits to fine crumbs. Add butter, processing to combine. Spoon mixture into pans, pressing firmly into base and sides. Place on an oven tray and bake 6-8 minutes. Remove from oven and allow to cool. Reduce oven to moderately slow, 160°C.

3.In a small bowl, using an electric mixer, beat cream cheese and cream together until smooth. Add curd, egg and sugar, beating until smooth. Pour into cooled biscuit bases. Bake 15-20 minutes, until just set in centres. Cool to room temperature.

4.Preheat grill on high. In a medium bowl, using an electric mixer, beat egg-whites until soft peaks form. Add extra sugar, 1 tablespoon at a time, beating until mixture is thick and glossy.

5.Spoon meringue over cooled cheesecakes using the back of a spoon to create swirled peaks. Place under grill 1-2 minutes, until meringue is lightly golden.