Cheesecake with meringue topping

Base

• 130 g unsalted butter cut into pieces (1-2 cm), plus extra for greasing
• 30 g white sugar
• 2 eggs
• 200 g self-raising flour plus extra for dusting

Filling and meringue topping

• 1 lemon zest only, no white pith
• 350 g white sugar
• 1000 g quark or fresh ricotta cheese, well-drained
• 5 eggs separated
• 80 g cornflour
• 650 g full cream milk
• 40 g lemon juice (approx. 1 lemon)
• 120 g grapeseed oil
• 1 pinch sea salt