Verrine lemon meringue cheesecake

Crush the shortbread biscuits into coarse crumbs.

Mix the crumbs with the lemon zest.

Divide the mixture between the verrines.

Whip the Cheesecake in a planetary mixer until airy. 

Add the lemon juice and mix until smooth and homogeneous.

Pipe the lemon cheesecake mixture onto the shortbread crumble and let set in the fridge.

Stir the lemon curd lightly to loosen the texture and ensure smooth piping.