Lemon Meringue Cheesecake Minis

• 4 shortbread cookies, finely crushed (about 1/3 cup)
• 1-1/2 Tbsp. butter, melted
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1/2 cup sugar, divided
• 1 Tbsp. corn starch
• zest and juice from 1 lemon Safeway 4 ct For $5.00 thru 02/09
• 1 whole egg plus 3 egg whites, divided
• 1/4 tsp. cream of tartar

1. Heat oven to 350 degrees F.
2. Mix cookie crumbs and butter; press onto bottoms of 24 paper-lined mini muffin cups, using about 1/2 tsp.
3. for each.
4. Beat cream cheese, 1/4 cup sugar, corn starch, lemon zest and juice in large bowl with mixer until blended.
5. Add whole egg; beat on low speed just until blended.
6. Spoon into muffin cups, adding about 1 heaping tsp.
7. batter to each.
8. Bake 13 to 15 min.
9. or until centres are almost set.
10. Remove from oven.
11. Increase oven temperature to 400 degrees F.
12. Beat egg whites and cream of tartar in small bowl with mixer on high speed until foamy.
13. Gradually beat in remaining sugar until stiff peaks form.
14. Spread onto cheesecakes.
15. Bake 5 min.
16. or until golden brown.
17. Cool completely before removing cheesecakes from pans.
18. Refrigerate 2 hours.

shortbread cookies, butter, cream cheese, sugar, corn starch, lemon, egg, cream of tartar

Taken from www.kraftrecipes.com/recipes/lemon-meringue-cheesecake-minis-153528.aspx (may not work)