These citrusy treats are sure to delight!
INGREDIENTS
- 125g plain sweet biscuits, broken
- 90g butter, melted
- 65g cream cheese, softened
- 1⁄4 cup thickened cream
- 1⁄4 cup lemon curd
- 1 egg, plus 2 egg whites
- 1 tbsp caster sugar, plus 1⁄2 cup extra
METHOD
1 Preheat oven to moderate, 180°C. Lightlygrease eight 8cm flan pans with removable
bases. 2 In a food processor, crush biscuits
to fine crumbs. Add butter, processing to
combine. Spoon biscuit mixture into pans,
pressing firmly into base and sides. Place
on an oven tray and bake 6-8 minutes.
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,
the egg and sugar, beating until smooth.Pour into cooled bases on tray. Bake for
15-20 minutes until just set in centres.
Cool to room temperature. 4 Preheat
oven 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. Grill 1-2 minutes
until meringue is lightly golden.LEMON MERINGUE CHEESECAKES
Fo o d
Add some
i
ZING
8
MAKES
TIP
If you’re
making these for a
dinner party, prepare
ahead of time up
to step 4.