When life hands you lemons...

Lemon Cheesecake

Base

125g arrowroot biscuits, crushed

80g butter melted

Filling

250g cream cheese, at room temp, chopped

395g can condensed milk

1/4 cup lemon juice

2 tsp finely grated lemon rind

Topping

2 eggs, separated

1/2 cup caster sugar

1. Preheat oven to 180degrees. Combine the biscuits and butter and press into the base and halfway up the sides of a 20cm springform tin.  Refrigerate for 20 minutes.

2. Beat cream cheese until smooth.  Add the condensed milk, lemon juice, rind and egg yolks. Beat until combined.  Pour into the chilled base.

3. Bake for 30 minutes, until just firm. Cool to room temperature.

4. Beat the egg whites until stiff peaks form, then gradually add half the sugar, beating well after each addition.  Fold in the rest of the sugar.  Spread over the filling, and bake for 5 minutes to lightly brown the meringue.

**Notes

- Original recipe by Merle Parrish

- This version by the talented Jess Smith. Thank-you for the recipe and for making the cake you see in the photo :)

- Don't cut too big a slice - although it is very light, it is quite rich. Delicious!