Lemon Meringue Cheesecake

A shiny, happy cheesecake, perfect for summer eating

Serves 8-10

½ packet My Secret Kitchen Lemon and Bergamot Shortbread Mix 

50g butter, melted
300ml double cream
150g condensed milk
500g mascarpone
2 lemons, juice and zest
400g lemon curd
3 meringue nests, crumbled
confectionery to decorate

Preheat the oven to 175^oC (gas mark 4). Prepare the Lemon and Bergamot Shortbread Mix with the melted butter as directed on the pack using (½/100g of each of the packs mixed together) bake in a 23cm(9") springform tin & lightly smooth over to ensure a crumbly texture when baked.

Once the shortbread base has cooled, evenly spoon over the lemon curd.

In a large bowl, whip the double cream to soft peaks and fold in the mascarpone, condensed milk, lemon juice and lemon zest until thoroughly combined. Spread the cream mixture over the top of the cheesecake in undulating curves.

Arrange the crumbled meringue on top and decorate with the confectionery of your choice. Looks stunning when served with a kumquat or pomelo confit.

For a lighter/less decadent cheesecake use half quantities of the toppings & omit the meringue pieces.