LEMON CHEESECAKE

Preheat your oven to 180 deg C. Combine 125 gm of plain sweet biscuits that have been crushed or processed to a crumb with 80 gm of butter / marg . Press this mixture into the base and a little way up the sides of a 20cm springform pan . Refrigerate for 20 minutes. Place 250 gm of cream cheese in a bowl and beat it till it is smooth , add the tin of condensed milk , 1/4 cup of lemon juice , 1 dsp of grated lemon rind and 2 egg yolks . Beat until combined . Pour into the chilled base . Bake for 30 minutes , until just firm to the touch . Remove from the oven and cool to room temperature .( Keep the oven heated at 180 deg C ) Clean and carefully dry your beaters , now beat the egg whites until stiff peaks form now add 1/4 cup of castor sugarb in dsp increments , beating well after each addition . Now the secret to this topping ...... stop beating , remove the beaters and sprinkle 1/4 cup of sugar over the egg white mixture and fold through the mixture . Spread the mixture over the filling and bake till the meringue is lightly golden ....this wont take long , be vigilant .