Peanut Butter Lemon Meringue Cheese Cupcakes

Crust
1 box premix peanut butter ~ follows the instruction in the box

Filling:
1 packet cream cheese ~ soften
¼ cup sugar
1 tbsp cornstarch
1 tbsp lemon zest
1 tbsp lemon juice
1 egg

Meringue:
2 eggs white
½ tsp lemon juice
2 tbsp sugar

Directions:

To make peanut butter: Preheat oven @ 180 deg & line muffin tins with paper cups.  Bake as per instruction in the box

To make cream cheese: Reduce oven @ 160 deg.  Beat cream cheese until smooth & fluffy, gradually add sugar while beating.  Beat in cornstarch, lemon zest & lemon juice.  Add egg & beat another minute till the ingredients incorporate.  Scoop the filling into cooled muffins & bake for about 9 mins.  Let cheesecake cool at room temperature.

To make meringue: Whip egg white with lemon juice, gradually pour in sugar & whip on until stiff peak.  Fill a piping bag with a large star & pipe on top of cooled cheese cupcake.  Reduce the oven @ 140 deg & bake the cupcake for about 15-20 mins or top brown.  Allow cheesecake to chill for at least an hour before serving