by Mel Alce
1 packet milk arrowroot biscuits
6 egg whites
2 tubs Aldi cream cheese
1 can sweetened condensed milk
Juice of 2 lemons
Zest of 1 lemon
2 tbsp Cornflour
Caster sugar (750g)
Preheat oven to 180 degrees Celsius.
Grease and line springform tin with baking paper.
Melt butter in microwave.
Place the whole packet of biscuits into your food processor, blitz, add butter and then blitz until fine.
Mix until looks like bread crumbs and smells like caramel.
Put into springform tin and press with glass until compressed and firm.
Put into fridge while you prepare the middle.
Mix cream cheese, condensed milk, cornflour, zest and lemon juice in mixer.
Spread over the set base. Smooth out until the mixture is evenly spread.
Add egg whites to mixer, start mixing.
Add in the sugar a little bit at a time
Beat until glossy.
Spread the meringue on top of the cream cheese layer and pop it into the oven.
Bake in oven for 15 minutes. Leave in oven to cool slightly.
Take out of oven and release springform.