Cream cheese – 250g (8.8 oz)
Milk – 100ml (3.4 oz / ⅓ cup)
Unsalted butter – 50g (1.7 oz / ¼ cup)
Egg yolks – 4 large
Cake flour – 40g (1.4 oz / ⅓ cup)
Cornstarch – 15g (0.5 oz / 2 tbsp)
Vanilla extract – 1 tsp
Lemon juice – 1 tbsp
Granulated sugar – 60g (2.1 oz / ⅓ cup)
For the Meringue:

Egg whites – 4 large

Granulated sugar – 60g (2.1 oz / ⅓ cup)
Other:

Hot water – For the water bath
Parchment paper – To line the baking tin