A masterpiece from the oven.
To make the meringue, beat the egg whites in a spotless
medium size glass or stainless steel bowl, until just beginning to foam. Add the lemon juice and beat until the
mixture forms stiff peaks. NB Do not start adding the
sugar too soon. Add the castor sugar, a spoonful at a
time, while beating hard.
filling. Work in great big blobs, spreading right up and
over the edge of the dish. Fluff the meringue up with a
tablespoon. Bake for 25 - 30 minutes. Open the oven
door 1 cm, switch off the oven and leave the pie in the
oven to cool down.
When the pie is cool, transfer it to the fridge to store,
The meringue mixture should now be stiff and shiny and this will prevent 'tears' forming on the meringue. The air
able to hold its shape. Pour the cheesecake filling into
in the fridge is much drier than the regular atmosphere
the baked crust and level. Spoon the meringue over the outside.