Lemon Meringue cheesecake

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Ingredients: (Makes 1, 8 inch cake)

Base - 2 ingredients

125g melted butter

Lemon Filling - 5 ingredients

440g condensed milk

2 egg yolks

2 tsp grated lemon rinds

¹⁄₄ cup lemon juice

Meringue - 3 ingredients

¹⁄₂ cup caster sugar

¹⁄₃ tsp vanilla extract

Instructions - base first before filling or meringue

– Base – (30m + 4-8h)

1.1: Crush buscuits into semi-fine crumbs, combine with butter.

1.2: Press the crumbs and butter combination into the base of a springform pan.

1.3: Once flattened, refrigerate until firm.

– Filling – (20m + 2-4h)

2.1: Beat the cream cheese until smooth.

2.2: Add condensed milk, lemon rinds, lemon juice, and egg yolks and beat until smooth.

2.3: Pour over base and refrigerate for 2 hours or until firm to touch.

– Meringue – (30m)

3.1: Whip egg whites for 1 minute, after that minute has passed, gradually add sugar and continue until dissolved.

3.2: Evenly spread the meringue over the filling.

3.3.1: Preheat a grill to high heat and allow meringue to burn.

OR alternatively

3.3.2: Use a brûlée torch to gently burn the meringue.

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