A quick and simple recipe for Lemon Meringue Cheesecake – it must be served cold to make it easier to cut
11 Tennis biscuits, crushed
3 T (45 ml) butter, melted
1½ T (22,5 ml) cornflour (maizena)
1 cup (250 ml) full cream milk
3 egg yolks (reserve whites)
1 cup (250 ml) fresh cream
1 x 250 g Ina Paarman’s Lemon Cheesecake Mix
2 t (10 ml) lemon rind, grated
3 egg whites
2 t (10 ml) fresh lemon juice
½ cup (125 ml) castor sugar
Adjust the oven rack to the middle shelf. Preheat the oven to 170°C. Butter a 20cm or 22cm pie dish. Crush the biscuits or whiz them in a food processor until crumbed. Add the melted butter and blend very briefly until just mixed through.
Scrape the biscuit mixture into the buttered dish. Work the crumbs halfway up the sides of the dish and flatten with the back of a tablespoon. Bake for 10 minutes.
Mix the cornflour with 3 T (45 ml) of the milk to make a smooth slurry.
Beat together the egg yolks, cornflour slurry, milk and cream. Add the Cheesecake Mix and lemon rind. Beat hard to blend well. Now wash the beaters and rinse them in boiling water. Keep ready to beat the egg whites. Pour the cheesecake filling into the baked crust and level.
To make the meringue, beat the egg whites in a spotless medium size glass or stainless steel bowl, until just beginning to foam. Add the lemon juice and beat until the mixture forms stiff peaks. NB Do not start adding the sugar too soon. Add the castor sugar, a spoonful at a time, while beating hard.
The meringue mixture should now be stiff and shiny and able to hold its shape. Spoon the meringue over the filling. Work in great big blobs, spreading right up and over the edge of the dish. Fluff the meringue up with a tablespoon. Bake for 25 – 30 minutes. Open the oven door 1 cm, switch off the oven and leave the pie in the oven to cool down.
When the pie is cool, transfer it to the fridge to store, this will prevent ‘tears’ forming on the meringue. The air in the fridge is much drier than the regular atmosphere outside.
By: Ina Paarman