Ingredients
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
300 ml thickened cream
finely grated zest and juice of 1 lemon
Meringue
3 egg whites
¼ tsp cream of tartar
¾ cup caster sugar
Method
-
Line an 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.
- 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.
- 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.
- 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.
