Food & Drink

Lemon Meringue Cheesecake

Ingredients

Cheesecake

  • 250 g digestive biscuits, finely crushed
  • 125 g butter, melted
  • ¼ cup lemon curd
  • 500 g cream cheese, softened
  • ¾ cup caster sugar
  • 3 teaspoons gelatine dissolved in ¼ cup boiling water, cooled
  • 300ml thickened cream
  • finely grated zest and juice of 1 lemon

Meringue

  • 3 egg whites
  • ¼ tsp cream of tartar
  • ¾ cup caster sugar

Method

  1. Line a 18 x 28cm slice pan with baking paper. Mix crushed biscuits and butter in a bowl. Press into base of pan. Chill for 20 min. Spoon lemon curd randomly over the base.
  2. ​Beat cream cheese and sugar in a bowl using electric beaters until smooth. Add cooled gelatine mixture and beat until just combined. Add cream, lemon zest and juice and continue beating until smooth. Spoon over the lemon curd base and smooth surface. Cover, chill for 4-5 hr until set or overnight if time permits.
  3. To make the meringue, beat egg whites and cream of tartar together until soft peaks form. Add caster sugar, 1 tablespoon at time, beating constantly until thick and glossy.
  4. Spoon meringue over the top of cheesecake to cover and use the back of a spoon to create peaks. Brown meringue with a blowtorch or place under a hot grill. Cut into slices to serve. Store in the fridge.
All ingredients, baking tins and utensils can be purchased at Woolworths Karrinyup.