Separate the eggs into yolks and whites. Keep the egg whites in the refrigerator until ready to use.

In a microwave-safe bowl, combine the milk, half of the sugar, and the processed cheese cut into small pieces. Microwave for 1–2 minutes. Repeat heating and stirring a few times until the cheese melts. Whisk until the mixture is smooth and free of lumps.

If lumps remain, transfer the mixture to a small saucepan and melt over medium heat.

Once smooth and slightly cooled, add the cornstarch and mix well. Add the egg yolks one at a time, mixing thoroughly after each addition until smooth.

Beat the egg whites until foamy, then add the remaining sugar. Continue beating until stiff peaks form and the meringue holds when you turn the bowl upside down.

Add the lemon juice to the cheese mixture and mix well. Fold in one-third of the meringue using a whisk. Gently fold in the remaining meringue with a spatula, being careful not to deflate it.

Pour the batter into a round cake pan. Place the pan in a baking tray filled with hot water and bake at 340°F (170°C) for 50 minutes. Chill in the refrigerator before serving for best flavor.

If the top starts to brown too much, cover it with aluminum foil once it’s golden and continue baking for the remaining time.