20 Mins
Prep time
35 Mins
Cooking time
Serves 8

What you need

  • 250g PHILADELPHIA Block Cream Cheese, softened
  • 400g can sweetened condensed milk
  • 3 eggs, separated
  • 2 teaspoon grated lemon rind
  • 1/4 cup lemon juice
  • 1 x 23cm fluted sponge flan
  • 2 tablespoons orange juice
  • 1/3 cup caster sugar
  • flaked almonds

How to make it

  1. BEAT PHILLY until smooth, add the condensed milk, egg yolks, lemon rind and lemon juice, mixing well.
  2. PLACE sponge onto a baking tray, pour over orange juice, then pour lemon mixture into the sponge case.
  3. BEAT egg whites until soft peaks form, gradually beat in the sugar until stiff peaks form. Place large spoonfuls of meringue around the edge of the lemon filling, forming a circle. Sprinkle with almonds.
  4. BAKE at 180°C for 10-15 minutes, lightly browning meringue.