Base
250g Plain sweet biscuit
125g Butter

Filling
250g Packages cream cheese
440g Sweetened condensed milk
2 Eggs separated
2 tsp grated lemond rind
¼ cup lemon juice
½ cup castor sugar

Base :
Crush biscuits mix in melted butter press into 20cm springform cake tin lining base bringin crumb mixture three quaters of way up sides.

Filling :
Beat cream cheese until smooth, beat in condensed milk, lemon rind, lemon juice and egg yolks, pour into prepared crumb crust. Whip egg whites until soft peaks from gradually beating in castor sugar. Spread envenly over filling.