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LEMON
CHEESECAKE RECIPE
This recipe
will teach you how to make Lemon Cheesecake. It is a quick
and easy recipe to make. Lemon
Cheesecake is the most tantalising cheesecake. It has the
most wonderful flavour of lemon and has such a smooth texture.
My grand daughter really loves this cheesecake so if I know
she is dropping in for afternoon tea I like to have a Lemon
Cheesecake made.
Lemon
Cheesecake Ingredients
CRUST:
2 Tbs butter melted
1 cup graham cracker crumbs
FILLING:
2 egg whites
2 whole eggs
1/3 cup sugar
1/4 cup pastry flour
1 Tbs grated lemon rind
lemon slices for garnish
1/3 cup fresh lemon juice
1/2 cup evaporated skim milk
2 cups creamed cottage cheese
Lemon
Cheesecake Method
In a small bowl combine the
crumbs and butter and press the mixture into the bottom of
a greased 9 inch loose bottom or spring formed pan. Place
the pan in the freezer while you prepare the filling. Preheat
the oven to 300 degrees. In a blender combine the cottage
cheese, egg whites, whole eggs, evaporated milk, sugar, lemon
rind and lemon juice. Process the ingredients until they are
smooth then add the flour and process the mixture to blend
thoroughly. Pour the filling into the prepared chilled crust.
Bake the cheesecake for approximately 1 hour at 350 degrees
or until the filling has set. Cool the cheesecake in the pan
on a rack. Loosen the edges of cheesecake before removing
the sides but not the bottom of the pan from the cheesecake.
Place the Lemon Cheesecake on a serving platter and garnish
with lemon slices.
Enjoy your freshly made
Lemon Cheesecake!
LEMON
MACAROON PIE RECIPE
This
recipe will teach you how to make Lemon Macaroon Pie. It is
a quick and easy recipe to make. Lemon
Macaroon Pie has a taste that is so great, the flavours of
coconut and lemon along with the vanilla and almond extract
and cream really makes the taste of the Lemon Macaroon Pie
really wonderful.
Lemon Macaroon Pie Ingredients
Crust:
1/2 tsp salt
1 Tbs sugar
3 Tbs Ice water
1/3 cup cake flour
1 cup all purpose flour
3/4 cup unsalted butter chilled, cut into 4 pieces
2 Tbs vegetable shortening chilled, cut into 4 pieces
Filling:
1/4 tsp salt
3 large eggs
1 1/4 cups sugar
2 large egg yolks
8 thin lemon slices
2 tsp powdered sugar
1/2 tsp almond extract
2 1/4 tsp vanilla extract
2 tsp grated lemon peel
1/4 cup fresh lemon juice
2 Tbs unsalted butter melted
1 cup whipping cream chilled
1 1/4 cups shredded sweetened coconut
Lemon
Macaroon Pie Method
FOR CRUST:
Mix flour, cake flour, 1 tablespoon sugar and salt in processor
then add chilled butter and shortening and cut in using on
off turns until mixture resembles coarse meal. Add 3 tablespoons
ice water and process until moist clumps form. If dough is
too dry add more water by teaspoonful gather dough into ball
and flatten into disk shape then wrap in plastic and refrigerate
1 hour. Position rack in bottom third of oven and preheat
oven to 350 degrees. Butter a 9 inch diameter glass pie dish.
Roll out dough on lightly floured work surface to 12 inch
round. Transfer to prepared dish and trim the crust edge leaving
1/2 inch overhang. Decoratively crimp overhang and freeze
for 15 minutes. Line crust with foil and fill with dried beans
or pie weights. Bake until crust is set and rim is pale golden
about 20 minutes. Remove foil and beans and cool completely.
Maintain oven temperature.
FOR FILLING:
Using electric mixer beat eggs, egg yolks and salt in large
bowl to blend then add 1 1/4 cups sugar and beat until mixture
is thick and fluffy about 1 minute then beat in coconut, 1/4
cup chilled whip cream, lemon juice, melted butter, lemon
peel, 1 1/2 teaspoons vanilla and almond extract then poor
filling into crust. Bake until filling is golden and set about
40 minutes and cool on rack. Refrigerate until well chilled
about 3 hours. Beat remaining 3/4 cup cream, powdered sugar
and remaining 3/4 teaspoon vanilla extract in large bowl until
stiff peaks form. Pipe whipped cream around border of pie.
Garnish the Lemon Macaroon Pie with lemon slices and serve.
Enjoy
your freshly made Lemon Macaroon Pie!
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