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Categories:Viewed: 57 - Published at: 9 years ago
Ingredients
- 250g block PHILADELPHIA Cream Cheese, softened
- 1/4 cup caster sugar
- 1 tablespoon lemon juice
- finely grated rind of 1 lemon
- 2 x 55g eggs, separated
- 12 individual sweet shortcrust frozen pastry flans or
- 1 x 22cm frozen sweet shortcrust pastry flan, baked as per packet directions (Allow to cool)
- 1/4 cup caster sugar, extra
Method
- Beat Philly* and sugar for 2 minutes or until smooth.
- Stir in lemon juice, rind and egg yolks until well combined.
- Pour into cold pastry flan.
- Refrigerate.
- Beat egg whites in a separate bowl with an electric mixer until soft peaks form, gradually beat in extra sugar, until thick and glossy.
- Spoon meringue over filling, spreading evenly to seal in at the pastry edge.
- Bake at 200C for 5-7 minutes or until lightly browned.
