LEMON CURD CHEESECAKE
This creamy lemon cheesecake has a lovely soft texture and cuts nicely. The curd adds a fresh, tangy flavor. -Becky West, Statesboro, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap securely around pan., In a small bowl, mix crushed wafers and melted butter. Press onto the bottom and 3/4 in. up sides of prepared pan. Bake 8 minutes. Cool on a wire rack., In a large bowl, beat cream cheese, sour cream and sugar until smooth. Beat in lemon zest and juice. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 1 to 1-1/4 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer., Meanwhile, in a small heavy saucepan, whisk together first 5 curd ingredients. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°. Do not allow to boil. Remove immediately to a small bowl; cool completely., Gently spread curd over cheesecake. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with fresh lemon zest strips.
Nutrition Facts : Calories 563 calories, Fat 35g fat (19g saturated fat), Cholesterol 157mg cholesterol, Sodium 321mg sodium, Carbohydrate 59g carbohydrate (51g sugars, Fiber 1g fiber), Protein 7g protein.
CREAMY LEMON SLICE
A classic baked creamy lemon slice made with just 5 ingredients! This baked lemon slice takes less than 10 minutes to prepare... and tastes AMAZING!!!
Provided by Lucy - Bake Play Smile
Categories bars and slices
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line an 18X28cm slice tray with baking paper and set aside.
- Crush the biscuits until they resemble fine crumbs. Add the melted butter and mix to combine.
- Press the biscuit mixture firmly into the base of the tin. Bake for 10 minutes in the oven. Remove and allow to cool.
- Using electric beaters or a stand mixer, beat the sweetened condensed milk, lemon juice and eggs until creamy (approximately 4-5 minutes). Note: the mixture will be very runny at this stage.
- Pour the liquid onto the prepared base and bake for 15 minutes or until set. Allow to cool in the fridge for a minimum of 4 hours (preferably overnight).
- Store in an airtight container in the fridge for up to 5 days.
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line an 18X28cm slice tin with baking paper and set aside.
- Melt the butter in the Thermomix on 80 degrees, Speed 2, 3 minutes (or until melted).
- Add the biscuits and crush on Speed 8, 5 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds.
- Firmly press the mixture into the base of the prepared tin and bake for 10 minutes. Remove from oven and allow to cool.
- Place the sweetened condensed milk, lemon juice and eggs into a clean and dry Thermomix bowl and mix on Speed 4, 45 seconds. Scrape down the sides and mix for a further 45 seconds or until creamy. Note: the mixture will be very runny at this stage.
- Pour the liquid into the prepared base and bake for 15 minutes or until set.
- Allow to cool in the fridge for a minimum of 4 hours (preferably overnight).
- Store in an airtight container in the fridge for up to 5 days.
Nutrition Facts : Calories 205 kcal, Carbohydrate 22 g, Protein 4 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 61 mg, Sodium 157 mg, Sugar 16 g, ServingSize 1 serving
SOUR CREAM LEMON SLICE
This is a combination of a few recipes. It has the shortbread crust, sour cream lemon filling, and lots of whipped cream topping. Not for the dieters!!
Provided by cookalot 2
Categories Dessert
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Press base into 9x13" pan.
- Bake 375 for 10-15 minute.
- Combine sugar, cornstarch,milk, and salt in saucepan.
- Cook over medium heat stirring constantly until mixture comes to full boil (10-12 min).
- Reduce heat to low and cook 2 more minutes.
- In a small bowl gradually stir 1 cup of hot mixture into egg yolks.
- Return this mixture to saucepan and cook over medium heat stirring constantly for 2 minute.
- Remove from heat and add butter, juice, and peel.
- Stir until butter is melted.
- Stir in sour cream.
- Pour over base or into pie shell and refrigerate for 2 hrs or until firm.
- Top with whipped cream just before serving.
- Cover with whipped cream sweetned with a little sugar and vanilla.
SOUR CREAM LEMON BREAD
My family always requests this light, tender bread with a hint of lemon. This loaf is so scrumptious that it complements almost any meal. I serve slices with a creamy lemon spread for an early-morning treat or late-night snack that's simply dreamy. -Barbara Strickler, Syracuse, Indiana
Provided by Taste of Home
Time 3h15m
Yield 1 loaf (1 pound) and about 1/2 cup spread.
Number Of Ingredients 16
Steps:
- In a measuring cup, combine sour cream and lemon juice. Add enough milk to measure 1/2 cup. In a bread machine pan, place the sour cream mixture, butter, egg, lemon peel, sugar, salt, baking soda, flour and yeast in order suggested by manufacturer. Select sweet bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , In a small bowl, combine the spread ingredients; beat until smooth. Serve with the bread.
Nutrition Facts : Calories 110 calories, Fat 4g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 204mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
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