- Line a mould with the short paste
- Whip the soft cream cheese with sugar, lemon zest, juice and cornflour
- Separate the eggs and add the yolks to the mixture; whip the whites to a meringue and fold through
- Whip the cream and fold under the mixture, pour into the mould and smooth the top
- Bake in a slow oven at 140°C until firm to the touch
- Cool on a wire rack, portion and serve
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