Lemon Meringue
- Base
- 1 1/4 cups sweet biscuit crumbs
- 1/2 cup butter, melted
- Filling
- 500g block PHILADELPHIA Cream Cheese, softened
- 400g can condensed milk
- 1/2 cup lemon juice
- Meringue
- 4 x 55g egg whites, stiffly beaten
- 1/2 cup caster sugar
- Combine biscuit crumbs and butter.
- Press into the base of a 26cm spring form pan; chill.
- Beat Philly* until smooth, add condensed milk and lemon juice and beat well.
- Pour into prepared crumb crust.
- Chill until firm.
- Beat egg whites until soft peaks form.
- Gradually add castor sugar, beating well between each addition.
- Spoon the stiff mixture onto cheesecake.
- 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)