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Lemon Cheesecake
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Lemon Cheese Filling & Lemon Buttercream


Serves/Makes:2 cups

  • Filling:
  • 6 egg yolks, lightly beaten
  • 1 cup (225 ml) sugar
  • rind of 1 lemon, grated
  • 1/4 cup (60 ml) lemon juice
  • 1 stick butter
  • Buttercream:
  • 2 sticks butter, softened(do not substitute)
  • 2 tbsp (30 ml) grated lemon peel
  • 6-3/4 cups (1600 ml) confectioners sugar
  • 1/2 cup (125 ml) lemon juice
  • Filling:
  • Cream sugar and egg yolks, add remaining ingredients.
  • Cook in a double boiler until as thick as jelly.
  • Cool completely and fill layers and top
  • Buttercream:
  • Beat butter and lemon rind until fluffy.
  • Alternately add confectioners sugar and lemon juice.
  • Beat until smooth and of spreading consistency.
  • Ice sides or cake after filling and stacking.
  • Spread a circle on top of cake, then fill in with more lemon filling.
This cake is a very old Southern tradition. I bake cakes and this lemon cheese is the number 1 request. However for a tall impressive cake, I do double the filling recipe, so I'll have plenty. Since I don't like undressed cakes, I came up with lemon buttercream to cover the sides and make a showplace for a pile of filling on top of the cake. And if you really want a showstopper, add a lemon peel rose and a little greenery. I also use this filling in my wedding cakes. Hope this was what you were looking for. Enjoy!

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