In a thermomix add the cream cheese, condensed milk, lemon juice and lemon zest, temperature 70C and speed 2. (or use a water bath)

Stir in the egg yolks one at a time, and mix well after each addition. Do not beat.

Stir the oil and then the plain flour.

Set aside.

Make a meringue at medium speed (Kitchenaid speed 4 for 4 minutes) to stiff peak.

Fold the cheese mixture into the meringue, 1/3 at a time.

Pour batter into a 6 inch cake tin, lined bottom and sides.

Preheat oven at 165C.

Line the outside of the cake tin with foil, and then into another bigger cake tin, and fill the outer tin to 1/2 the height of the smaller cake tin. This is called a bain marie or water bath.

Place the water bath with the cake into the oven, middle shelf, switch the oven to 160C.

Bake for 50 minutes until top is browned.

Remove the water bath and let the cake stand for 5 minutes inside the oven, with oven door ajar.

Remove from oven and let the cake cool to room temperature.

Cool cake in the fridge until cooled completely, about 30 minutes in my fridge.

Now, it is ready to be served!