Lemon cheese cake/lemon filling
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Lemon cheese cake/lemon filling
  Lemon    Cheese    Cakes    Fillings  
Last updated 6/12/2012 1:21:54 AM. Recipe ID 54308. Report a problem with this recipe.
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      Title: Lemon cheese cake/lemon filling
 Categories: Desserts, Cakes
      Yield: 1 Cake
      2 c  Sifted all purpose flour
    1/2 ts Salt
  2 1/2 ts Baking powder
      2 ts Vanilla extract
    1/2 c  Softened butter
  1 1/2 c  Sugar
      4 lg Egg whites
    3/4 c  Milk

MMMMM-----------------------LEMON FILLING----------------------------
      1 c  Sugar
    1/4 ts Salt
      2 ts Cornstarch
      4 lg Egg yolks
    1/3 c  Fresh lemon juice
    1/4 c  Butter
    1/4 ts Vanilla extract
      2 ts Grated lemon rind
  Cake Directions: Sift flour with salt and baking powder and set
  aside. Add vanilla extract to softened butter and mix well. Gradually
  blend in sugar. Beat in egg whites, one at a time. Add flour mixture
  alternately with milk. Beat batter for half minute. Turn batter into
  two well greased, lightly floured 9 inch round cake pans.  Bake in
  preheated 375 oven for 25 to 30 minutes, or until a toothpick
  inserted in the center comes out clean. Cool cakes in pan for 10
  minutes. Turn out onto wire racks to finish cooling. When cake is
  cold, spread Lemon Cheese Filling between layers and over top layer.
  Directions for Lemon Cheese Filling: Combine sugar, salt and
  cornstarch in top part of a one quart double boiler. Add egg yolks
  and mix well.  Stir in lemon juice. Cover and cook over simmering
  water for 20 minutes, or until mixture has thickened, stirring
  frequently to prevent lumping.  Remove from heat and stir in butter,
  vanilla and lemon rind. Chill over ice water until firm enough to
  spread. Makes 1 1/4 cups or enough to spread over the tops of two 9
  inch cake layers.

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Recipe ID 54308 (Apr 03, 2005)

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