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

I think Baker's Square peddles one of these but I'm wondering if you've
ever made one yourself?

If so, what was the temp of the lemon filling when you put it on top of
the cream cheese layer?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller

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.

@@@@@ Now You're Cooking! Export Format

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


** Exported from Now You're Cooking! v5.84 **




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!

"Melba's Jammin'" > ha scritto nel messaggio
...
> Have you ever made one?
> Baked shell.
> Cream cheese layer.
> Lemon (like for lemon meringue pie) filling
> Whipped cream on top.
>
> I think Baker's Square peddles one of these but I'm wondering if you've
> ever made one yourself?
>
> If so, what was the temp of the lemon filling when you put it on top of
> the cream cheese layer?
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller
> http://gallery.me.com/barbschaller

Today is my brother's birthday . On saturday he will organize a dinner with
friends. He asked me to cook for him. So I have decided to make Lemon
meringue pie (Wayne recipe). I hope it comes out well.

--
Cheers
Pandora

On Thu 12 Feb 2009 07:59:38a, Pandora told us...

>
> "Melba's Jammin'" > ha scritto nel messaggio
> ...
>> Have you ever made one?
>> Baked shell.
>> Cream cheese layer.
>> Lemon (like for lemon meringue pie) filling
>> Whipped cream on top.
>>
>> I think Baker's Square peddles one of these but I'm wondering if you've
>> ever made one yourself?
>>
>> If so, what was the temp of the lemon filling when you put it on top of
>> the cream cheese layer?
>> --
>> -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller
>> http://gallery.me.com/barbschaller
>
> Today is my brother's birthday . On saturday he will organize a dinner
> with friends. He asked me to cook for him. So I have decided to make
> Lemon meringue pie (Wayne recipe). I hope it comes out well.
>

A very happy birthday to your brother, Pandora. And do let us know how
your lemon meringue pie comes out.

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Thursday, 02(II)/12(XII)/09(MMIX)
************************************************** **********************
Today is: Lincoln's Birthday
Countdown till President's Day
3dys 14hrs 21mins
************************************************** **********************
Cats, like butterflies, need no excuse. -- Heinlein
************************************************** **********************

On Feb 12, 5:58*am, 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.
>
> I think Baker's Square peddles one of these but I'm wondering if you've
> ever made one yourself?
>
> If so, what was the temp of the lemon filling when you put it on top of
> the cream cheese layer?
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschallerhttp://gallery.me.com/barbschaller

I would guess that the temps of the lemon filling and the cream cheese
layer should be just about equal in order for the completed filling
not to separate....so that would mean to cool the lemon filling (with
plastic wrap directly on the surface, so no "skin" forms) to room
temp, or wherever the cream cheese layer is, temperature-wise. Just a
guess.

N.

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.
>
> I think Baker's Square peddles one of these but I'm wondering if you've
> ever made one yourself?
>
> If so, what was the temp of the lemon filling when you put it on top of
> the cream cheese layer?


Sounds delicious. I wouldn't put it on very hot or it
would mush up (technical term) the top of the cream cheese.
What do you soften the cream cheese with before layering it?

Ooh, you could mix half the lemon with the cream cheese
then layer the rest on top.


gloria p

"Wayne Boatwright" > ha scritto nel
messaggio 5.250...
> On Thu 12 Feb 2009 07:59:38a, Pandora told us...
>
>>
>> "Melba's Jammin'" > ha scritto nel messaggio
>> ...
>>> Have you ever made one?
>>> Baked shell.
>>> Cream cheese layer.
>>> Lemon (like for lemon meringue pie) filling
>>> Whipped cream on top.
>>>
>>> I think Baker's Square peddles one of these but I'm wondering if you've
>>> ever made one yourself?
>>>
>>> If so, what was the temp of the lemon filling when you put it on top of
>>> the cream cheese layer?
>>> --
>>> -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller
>>> http://gallery.me.com/barbschaller
>>
>> Today is my brother's birthday . On saturday he will organize a dinner
>> with friends. He asked me to cook for him. So I have decided to make
>> Lemon meringue pie (Wayne recipe). I hope it comes out well.
>>
>
> A very happy birthday to your brother, Pandora. And do let us know how
> your lemon meringue pie comes out.

Thank you very much Wayne, also from my brother! You are very kind!
I will let you Know how it comes out. I will take a pic with my brother
camera.

--
Cheers
Pandora