Lemon Meringue Recipe

Name: Lemon Meringue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Base; 1 1/4 cups sweet biscuit crumbs; 1/2 cup butter, melted; Filling; 500g block PHILADELPHIA Cream Cheese, softened; 400g can condensed milk; 1/2 cup lemon juice; Meringue; 4 x 55g egg whites, stiffly beaten; 1/2 cup caster sugar

Servings: persons

Base
1 1/4 cups sweet biscuit crumbs
1/2 cup butter, melted
Filling
500g block PHILADELPHIA Cream Cheese, softened
400g can condensed milk
1/2 cup lemon juice
Meringue
4 x 55g egg whites, stiffly beaten
1/2 cup caster sugar

1
Combine biscuit crumbs and butter.
2
Press into the base of a 26cm spring form pan; chill.
3
Beat Philly* until smooth, add condensed milk and lemon juice and beat well.
4
Pour into prepared crumb crust.
5
Chill until firm.
6
Beat egg whites until soft peaks form.
7
Gradually add castor sugar, beating well between each addition.
8
Spoon the stiff mixture onto cheesecake.
9
Bake in a preheated (200C) oven for 5 - 7 minutes or until golden brown.

940

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Base, 1 1/4 cups sweet biscuit crumbs, 1/2 cup butter, melted, Filling, and more.

Yes, Lemon Meringue falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Meringue

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