Mix the crumbs and melted butter and line a 9 inch spring bottom cake tin. Beat together the cream cheese, sour cream and sugar. Whisk in the eggs, lemon zest and juice and vanilla essence. Pour the cheese cake mix into the biscuit crust, bake at 170⁰c for approx. 45 minutes. Allow cheese cake to cool completely, spread with the lemon curd. Prepare a meringue with the whites and remaining sugar, spread over the lemon curd; bake in a hot oven until meringue is golden.

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