JUICY REVERSE SEAR STEAK1 (14-oz.) thick rib-eye steak (2” thick)Kosher salt/black pepperCanola oil2 T. butter3…
Tart Lemon Cheese Cake
- Tart Lemon Cheese Cake
| Tart Lemon Cheese Cake | Print |
Recipe By: Alice Morrow
Tart Lemon Cheese Cake
Ingredients
- 1 c. butter, softened
- 2 c. sugar
- ¾ c. water
- ¼ c. milk
- 3 ¼ c. sifted cake flour
- 2 ¾ t. baking powder
- ½ t. salt
- ½ t. rum flavoring or 1 t. vanilla
- 6 egg whites
Instructions
- Beat butter with electric mixer until creamy. Gradually add sugar and beat well.
- Combine water and milk in small bowl. Set aside.
- Combine flour, baking powder and salt. Add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Mix at low speed until blended. Stir in rum.
- Beat egg whites at high speed with clean beaters until stiff peaks form. Gently fold in batter. Pour batter into 3 greased and floured 9”round cake pans.
- Bake 350 for 20-25 minutes or until wooden pick inserted comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely.
| Tart Lemon Cheese Cake | Print |
Recipe By: Alice Morrow
LEMON-CHEESE FILLING:
Ingredients
- 1 c. sugar
- 3 T. cornstarch
- ⅛ t. salt
- 2 T. grated lemon rind
- 1 c. fresh lemon juice
- 6 egg yolks, beaten
- ⅓ c. butter
Instructions
- Combine sugar, cornstarch and salt in heavy saucepan. Stir well.
- Add lemon rind and juice. Cook over medium heat, stirring constantly, until thicken and comes to a boil. Boil 1 minute, stirring constantly.
- Gradually stir half hot mixture into egg yolks. Add rest of hot mixture, stirring constantly. Cook, stirring constantly, 1 minute or until thoroughly heated. Remove from heat. Add butter, stirring until melts. Cool completely.
- Spread filling between layers and on top of cake.
| Tart Lemon Cheese Cake | Print |
Recipe By: Alice Morrow
LEMONY WHITE FROSTING:
Ingredients
- 1 c. sugar
- ⅓ c. water
- 2 T. light corn syrup
- 2 egg whites
- ¼ c. sifted powdered sugar
- ½ t. lemon extract
Instructions
- Combine 1 c. sugar, water and corn syrup in large heavy saucepan. Cook over medium heat, stirring constantly, until clear.
- Cook without stirring, until candy thermometer registers 240.
- Beat egg whites at high speed with mixer until soft peaks form, continue to beat, adding hot syrup mixture in heavy stream.
- Add powdered sugar and lemon extract to mixture. Continue beating until stiff peaks form and frosting is thick enough to spread.
- Spread frosting on sides of cake.
Notes
*****If using a metal bowl and heavy duty mixer to beat frosting, it will take 3-4 minutes to reach spreadable consistency. Frosting may take twice as long to thicken if using another type of mixer and glass bowl.
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