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Instructions:
Preparing the base:
Mix the crushed biscuits with the melted butter and sugar.
Press into the bottom of a 20–22 cm round cake tin (springform pan).
Bake for 8–10 minutes at 180°C. Leave to cool.
Preparing the cheesecake filling:
Beat the cream cheese and sugar until smooth.
Add the eggs one at a time, mixing slowly.
Add the vanilla, lemon zest, lemon juice and flour.
Pour over the cooled base and bake in the oven at 150°C for 50–60 minutes.
Leave to cool and refrigerate for at least 4 hours (or overnight).
Prepare the lemon cream:
In a saucepan, combine the egg yolks, sugar, and lemon juice/zest.
Heat over low heat, stirring constantly until thickened (do not let it boil).
Add the butter and stir until melted. Let cool slightly, then spread over the cheesecakes.
Prepare the meringue:
Beat the egg whites with a pinch of salt until stiff peaks form.
Gradually add the sugar and continue beating until stiff peaks form.
Add a little lemon juice and mix.
Final layer and baking:
Pour the meringue over the lemon layer.
Use a spoon to create a wave shape on the surface or use a pastry bag.
Bake in a preheated oven at 200°C (top heat only) for 5 minutes – until golden brown on top.
Cooling and serving
Let cool in the refrigerator for at least 1 hour after baking the meringue.
Serve cold with a cup of tea or coffee.
Store in the refrigerator for up to 3 days.
Golden Tips
Use organic lemon for fresh skin.
Do not stir the egg mixture too much to avoid cracks in the cheesecake.
If you do not have an oven with top heat, you can lightly burn the meringue with a blow torch.
Enjoy!
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