Lemon Cheese Cake/Lemon Filling Recipe
Servings: 1
Ingredients
- 2 c. Sifted all purpose flour
- 1/2 tsp Salt
- 2 1/2 tsp Baking pwdr
- 2 tsp Vanilla extract
- 1/2 c. Softened butter
- 1 1/2 c. Sugar
- 4 lrg Egg whites
- 3/4 c. Lowfat milk
- 1 c. Sugar
- 1/4 tsp Salt
- 2 tsp Cornstarch
- 4 lrg Egg yolks
- 1/3 c. Fresh lemon juice
- 1/4 c. Butter
- 1/4 tsp Vanilla extract
- 2 tsp Grated lemon rind
Directions
- Cake Directions:Sift flour with salt and baking pwdr and set aside.
- Add in vanilla extract to softened butter and mix well.
- Gradually blend in sugar. Beat in egg whites, one at a time. Add in flour mix alternately with lowfat 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 min, or possibly till a toothpick inserted in the center comes out clean. Cold cakes in pan for 10 min. Turn out onto wire racks to finish cooling. When cake is cool, 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 qt double boiler. Add in egg yolks and mix well. Stir in lemon juice. Cover and cook over simmering water for 20 min, or possibly till mix has thickened, stirring frequently to prevent lumping. Remove from heat and stir in butter, vanilla and lemon rind. Refrigerateover ice water till hard sufficient to spread.
- Makes 1 1/4cups or possibly sufficient to spread over the tops of two 9 inch cake layers.
Adding to Planner
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