Lemon Meringue Cream Pie

Crust
1 cup biscuit crumbs
1/4 cup butter - melted
2 tablespoons granulated sugar

Cream Cheese Layer
225g cream cheese - softened
1/4 cup sugar
1/2 teaspoon vanilla
1 egg

Lemon Filling
1/2 cup sugar
2 tablespoons cornflour
1 dash salt
1 cup water
2 egg yolks
2 tablespoons fresh lemon juice
1 tablespoon butter

Meringue
3 egg whites
4 Tbsp castor Sugar
1/2 tsp Vanilla Essence


Preheat oven to 180 degrees cel. Make the crust by combining the graham
cracker crumbs with melted butter and sugar in a small bowl. Press the
crust mixture into an 20-cm pie pan. Prepare the cream cheese filling by
mixing cream cheese with 1/4 cup sugar, vanilla and an egg using an
electric mixer. Mix well until smooth. Pour cream cheese filling into
crust and bake for 30 to 35 minutes or until center is cooked. A knife
stuck in the middle of the filling should come out mostly clean. As the
pie cools, make the lemon filling by combining 1/2 cup sugar with
cornflour, salt and water in a small saucepan. Set mixture over low heat
and bring to a simmer, stirring often. Whisk in egg yolks, then add lemon
juice and butter. When mixture simmers again remove it immediately from
the heat. Pour the lemon filling over the cream cheese filling, and let
the pie cool. When cool, chill pie in the refrigerator for several hours
before doing the meringue topping. Beat egg whites till stiff, then add
the castor sugar a little at a time, beating well after each addition.
Then finally beat in the vanilla. Spread the meringue over the top of the
pie, reaching t the edges to seal. Cook at 200 degrees cel for 10-15
minutes until golden brown. Serves 6-8.

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