Lemon Meringue

  1. Combine biscuit crumbs and butter.
  2. Press into the base of a 26cm spring form pan; chill.
  3. Beat Philly* until smooth, add condensed milk and lemon juice and beat well.
  4. Pour into prepared crumb crust.
  5. Chill until firm.
  6. Beat egg whites until soft peaks form.
  7. Gradually add castor sugar, beating well between each addition.
  8. Spoon the stiff mixture onto cheesecake.
  9. Bake in a preheated (200C) oven for 5 - 7 minutes or until golden brown.

base, sweet biscuit crumbs, butter, filling, condensed milk, lemon juice, meringue, egg whites, caster sugar

Taken from www.kraftrecipes.com/recipes/lemon-meringue-102998.aspx (may not work)

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