Lemon Meringue

Lemon Meringue
10 Mins
Prep time
17 Mins
Cooking time
Serves 10

What you need

  • 1 1/4 cups sweet biscuit crumbs
  • 1/2 cup butter, melted
  • 500g block PHILADELPHIA Cream Cheese, softened
  • 400g can condensed milk
  • 1/2 cup lemon juice
  • 4 x 55g egg whites, stiffly beaten
  • 1/2 cup caster sugar

How to make it

  1. COMBINE biscuit crumbs and butter. Press into the base of a 26cm spring form pan; chill.
  2. BEAT PHILLY until smooth, add condensed milk and lemon juice and beat well.
  3. POUR into prepared crumb crust. Chill until firm.
  4. BEAT egg whites until soft peaks form. Gradually add castor sugar, beating well between each addition.
  5. SPOON the stiff mixture onto cheesecake. Bake in a preheated 200°C oven for 5-7 minutes or until golden brown.