Preheat oven to 150°C.

Process biscuits until fine; add butter, process until combined. Spoon mixture evenly over base of a 22cm springform pan; press down firmly with a straight-sided glass or bottle. Place pan on an oven tray; refrigerate until required.

In a large bowl, beat cream cheese, ½ cup of the caster sugar, rind, egg yolks and cornflour with an electric mixer until smooth. Add mascarpone and juice; beat until just combined

In a small bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add remaining caster sugar, beating until dissolved. Fold egg white mixture into cream cheese mixture. Spoon mixture into crust

Bake cheesecake 50 minutes or until slightly soft in the centre. Cool in the oven with the door ajar.

Transfer cheesecake from pan to a cake plate. Spread lemon curd on cheesecake; top with two-thirds of the blueberries.

Make meringue.

Spoon 1/3 of the meringue into a piping bag fitted with a 1cm plain tube. Pipe meringue around cheesecake to cover the side. Squeeze any remaining meringue from piping bag back into the bowl of remaining meringue. Drop spoonfuls of remaining meringue on blueberries. Using a blowtorch, lightly brown the meringue. Top cheesecake with remaining blueberries; dust with sifted icing sugar

In a large bowl, beat egg whites and sugar with an electric mixer 8 minutes or until thick and glossy.