On Thu, 12 Feb 2009 05:58:33 -0600, Melba's Jammin'
> wrote:

>Have you ever made one? **
>Baked shell.
>Cream cheese layer.
>Lemon (like for lemon meringue pie) filling
>Whipped cream on top.

My initial though would be to make a New York Cheesecake with REAL
lemon extract. Bake as usual and then top with a thin layer of
Lemon Curd. Decorate edges with thin Meyer lemon slices boiled in
simple syrup. And it would look very pretty.

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Lindy's Famous NY Cheesecake

desserts

1 cup flour
1/4 cup sugar
1 teaspoon lemon peel
1/2 teaspoon vanilla
1 egg yolk
1/4 cup butter
----FILLING----
40 oz cream cheese
1 3/4 cup sugar
3 tb flour
1 1/2 teaspoon lemon peel
1 1/2 teaspoon orange peel
1/4 teaspoon vanilla
5 eggs
2 egg yolks
1/4 cup heavy cream
1 strawberries

Preheat oven to 400F.

In medium bowl, combine flour, sugar, lemon peel and vanilla. Make
well in
center; add egg yolk and butter. Mix with fingertips until dough
cleans
side of bowl. Form into a ball and wrap in waxed paper. Refrigerate
for one
hour.

Grease the bottom and side of a 9" springform pan. Remove the side
from the
pan. Roll one third of dough on bottom of springform pan; trim edge of
dough. Bake 8 - 10 minutes, or until golden.

Meanwhile, divide dough into 3 parts. Roll each part into a 2 1/2"
strip,
10" long. Put together springform pan, with the baked crust on the
bottom.
Fit dough strips to side of pan, joining ends to line inside
completely.
Trim dough so it comes only 3/4 of the way up side of pan. Refrigerate
until ready to fill.

Preheat oven to 500F.

In a large bowl of electric mixer, combine cheese, sugar, flour, lemon
and
orange peel, and vanilla. Beat at high speed, just to blend. Beat in
eggs
and egg yolks, one at a time. Add cream, beating just until well
combined.
Pour mixture into springform pan. Bake 10 minutes. Reduce temperature
to
250F and bake 1 hour longer.

Let cheesecake cool in wire rack. Glaze top with strawberries.
Refrigerate
3 hours or overnight. To serve, loosen pastry from side of pan with
spatula. Remove side of springform pan. Cut cheesecake into wedges.

Yield: 12 servings


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The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not
be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appétit!