230 g   crushed digestive biscuits

100 g   melted butter


70 ml   lemon juice

10 ml   powdered gelatine

500 g   cream cheese (room temperature)

110 g   castor sugar

            Zest of 1 lemon

200 ml soured cream

250 ml cream, whipped

160 ml lemon curd (homemade or store bought)


3          egg whites

            Pinch of cream of tartar

160 g   castor sugar


  • CRUST: Grease and line a 22 cm loose-bottomed cake tin.  Combine the biscuits and melted butter and mix well (you can do it in a food processor)
  • Press into the cake tin (bottom and ±3 cm up the sides). Place in fridge for 30 minutes to set
  • FILLING: Sprinkle the gelatine over the lemon juice and leave to hydrate for a few minutes.  Melt in the microwave to dissolve the gelatine
  • Beat together the cream cheese, castor sugar, zest and add the slightly cooled gelatine and lemon juice mixture. Beat in the soured cream and then gently fold in the whipped cream.  Spoon into the crust and place in fridge for at least 2 hours to set
  • Once the cheesecake has set, spread the lemon curd carefully on top of the filling.
  • Lastly top the lemon curd with the meringue (create swirls so that it looks cloud-like)
  • Place egg whites, cream of tartar and castor sugar in a large heatproof bowl (or the bowl your stand mixer) set over a saucepan of simmering water.   Whisk the mixture with a hand whisk until the sugar has completely dissolved and the temperature reaches 70°C
  • Remove the bowl from the heat and whisk on medium-high speed with a hand beateror use your stand mixer (with the whisk attachment) for ±5 minutes until the meringue is thick, glossy and cool
  • SERVING: Use a blow torch to scorch the meringue and dust with icing sugar


2 large eggs, 2 egg yolks, 125 ml lemon juice, zest of 1 lemon, 180 g sugar and 110 g butter (cubed)

Mix together in a saucepan and place on low heat.  Stir all the time until it starts to thicken and gently starts to boil. Remove from heat, strain and cool

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