Italian Meringue Lemon Cheesecake

The night before prepare lemon cheese cake as above in 10" pie plate. No parchment sling required.

Reduce sugar in both cheese cake and lemon curd by 1/3. The sweetness of the meringue will compensate. (60 g for each)

Place egg whites in mixing bowl cover and let warm to room temperature. ~30m

Cook syrup to 245F/118C.

When syrup reaches 200F/93C beat egg whites to soft peaks.

When syrup reaches 245F/118C, pour syrup into egg white mixture and beat until cool.

With fork, rough up surface of curd to help meringue adhere better.

Smooth meringue on top of pie, usng swirls and drawing palette knife tangentially (instend of perpendicularly) across the surface to minimize "peaks". (These will have a tendency to catch on fire when blow torching the meringue).

Using blowtorch color and brown surface of the meringue.

Serve.