1.Grease six deep 10cm fluted loose-based flan tins.
2.Process flour, sugar and butter until crumbly. Add egg yolks and the water, pulse until ingredients come together. Knead pastry on floured surface until smooth. Wrap in plastic, refrigerate 30 minutes.
3.Divide pastry into six portions, roll each between sheets of baking paper until large enough to line tins. Ease dough into tins, press into sides, trim edges. Refrigerate 30 minutes.
4.Preheat oven to 200°C (180°C fan-forced).
5.Cover pastry cases with baking paper, fill with dried beans or rice, place on oven tray. Bake 10 minutes. Remove paper and beans, bake about 10 minutes or until pastry is browned lightly.
6.Reduce oven temperature to 160°C (140°C fan-forced).
7.Make filling by beating cheese, rind, egg and egg yolk in small bowl with electric mixer until smooth. Beat in juice, flour and lemon spread.
8.Divide filling among pastry cases. Bake about 25 minutes; cool in oven with door ajar. Refrigerate 3 hours or overnight.
9.Preheat oven to 240°C/220°C fan-forced.
10.Make meringue. Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add sugar, beating until sugar dissolves between additions. Fold in cornflour.
11.Place cheesecakes on oven tray. Rough surface of cheesecakes with fork, pipe or spoon meringue over filling. Bake about 3 minutes or until browned lightly. Cool 10 minutes before serving.