Crush biscuit mix with melted butter.
Line the base of mini cheese cake pan with biscuit mixture.
Dissolve gelatin in water, cook egg yolks and 2 ounces sugar till smooth.
Cool mixtures add in curd cheese, lemon juice and beat well.
Add gelatin, fold in whipped cream, beat egg white stiff with remaining 3 ounces of caster sugar, and fold gently in the egg yolk mixture.
Spread mixture on biscuit base.
Chill mixture for 1 hour, pour prepared icing on top.
Decorate with butter icing.