CRUST-
Mix with enough beaten egg to just hold together. Pat into a 10 inch cheesecake pan on the bottom and a little up the sides. Bake 20 minutes at 350 degrees until golden.
LEMON FILLING I-
Combine- 4 tablespoons cornstarch
4 tablespoons flour
1 1/2 cups boiling water
1 1/2 cup sugar
1 tablespoon butter
Cook, stirring over direct heat to a boil. Cover and cook over hot water for 20 minutes. Pour hot mixture a bit aat a time into the following which have been beaten together- grated lemon rind, 1/3 cup lemon juice, 4 egg yolks. Return all to heat and cook, stirring until thick. Cool and pour on top of cooled crust. Chill.
LEMON FILLING II-
soften in bowl-
1/4 cup lemon
1/4 cup boiling water
Stir until gelatin dissolves, then refrigerate. Whip 4 egg whites with 1 cup sugar and a pinch of cream of tarter until glossy and thick. Fold into gelatin mixture carefully, but completely. Pour on top of Lemon Filling I and chill thoroughly. Remove spring-form sides and serve. No topping is necessary.
This recipe was submitted by Dale Miller of Stone Ends restaurant in Glenmont, NY
Originally Submitted
2/4/2013
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