To make the meringue:

1. Preheat oven to 150°C (plain bake).
2. Whip egg whites with a pinch of salt until soft whip stage, then add sugar one tablespoon at a time, beating well between additions, then whip for a further 2 minutes once all sugar is added.
3. Place mixture into a piping bag with a star nozzle. Pipe meringues onto a baking sheet – Kristina made various sizes.
4. Pop into the oven and reduce the temperature to 100°C and bake for 90 minutes. The meringues will peel off the baking paper easily when done. Leave to cool.

To make the cheesecake:

1. Prepare a springform baking tin – Kristina used a 24cm tin with baking paper lining the bottom and sides.
2. Place the biscuits into a food processor and turn them into a fine crumb.
3. Add butter and mix until the butter is evenly spread.
4. Tip the mixture into the tin and press down firmly (use the bottom of a measuring cup).
5. Chill for at least 30 minutes.
6. Preheat the oven to 160degC (fan bake).
7. Place the cream cheese, sugar and zest into a mixing bowl, and using an electric beater, combine until smooth, pale and a bit fluffy.
8. Add the eggs one at a time and beat. Pour onto the base.
9. Bake for about 30 minutes, or until the middle is just set. Cool.

To make the lemon curd:

1. Place all ingredients into a saucepan. Cook over a low-med heat, stirring, until the mixture thickens (be warned, it will thicken more on cooling).
2. Pour the slightly warm mixture over the cooled filling and refrigerate for at least 2 hours before cutting.
   
   

Before serving, arrange the meringues on top of the curd topping. Enjoy!