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4 eggs
1 pound cream cheese 9% (I use one 9% and one 5% or even both 5%; I believe you can use low fat ricotta in the US
1 cup cream (shamenet)
1 tablespoon self-raising flour
1/2 teaspoon vanilla extract
1 tablespoon of lemon juice
rind of a whole lemon
1 cup sugar

Use a well greased round cake pan (26cm diameter) (I use a T-fal springform or a square Pyrex dish.)

Heat the oven to 180°C.

Mix one egg and 3 yolks with cheese, cream, flour, vanilla, lemon juice, lemon rind, and 3/4 of cup sugar.

Pour the cake mix in the cake pan and bake for 20 minutes.

Prepare the meringue by mixing well the 3 egg whites, then add sugar.

Spread the meringue on top of the cake, return to the oven and continue baking for 20 minutes.

After cooling, keep in the fridge. Not for a very long time in our house!

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A