Cheesy Lemon Meringues

• 250g block PHILADELPHIA Cream Cheese, softened
• 1/4 cup caster sugar
• 1 tablespoon lemon juice
• finely grated rind of 1 lemon
• 2 x 55g eggs, separated
• 12 individual sweet shortcrust frozen pastry flans or
• 1 x 22cm frozen sweet shortcrust pastry flan, baked as per packet directions (Allow to cool)
• 1/4 cup caster sugar, extra

1. Beat Philly* and sugar for 2 minutes or until smooth.
2. Stir in lemon juice, rind and egg yolks until well combined.
3. Pour into cold pastry flan.
4. Refrigerate.
5. Beat egg whites in a separate bowl with an electric mixer until soft peaks form, gradually beat in extra sugar, until thick and glossy.
6. Spoon meringue over filling, spreading evenly to seal in at the pastry edge.
7. Bake at 200C for 5-7 minutes or until lightly browned.

philadelphia cream cheese, caster sugar, lemon juice, lemon, eggs, pastry, pastry flan, caster sugar

Taken from www.kraftrecipes.com/recipes/cheesy-lemon-meringues-102863.aspx (may not work)