Looking for lemony recipes!

crust

150g digestive biscuits
50-75g melted butter

filling

4dl double cream, whipped
250g mascarpone
200g creme fraiche
juice (and peel, finely grated) from one lemon
1tsp vanilla sugar
1dl powdered sugar
4 gelatin leaves (á 10g)

Put gelatin leaves into cold water to hydrate.
Put the mascarpone, creme fraiche, lemon juice and the sugars to a bowl and whip them into fluffiness.
Add in the whipped cream.
Heat the lemon juice and add the hydrated gelatin leaves to it. (Squeese the excess water out of them first)
Let the gelatin leaves melt in to the juice while stirring. Then let the mixture cool for a couple of minute.
Add the lemon juice and gelatin mixture to the cake filling slowly, dripping it in in a thin stream while mixing the whole time.

Pour on top of the crust. Let it set in the fridge for at least three hours.

Rhae Brown | Sam Houston EC

Lemon lovers, this easy pie is for y’all! It’s jam-packed with heavenly tartness and bakes in a store-bought pie crust. Simple and sublime, Brown’s lemon pie is sure to impress.

3 eggs, room temperature
1 ¼ cups sugar
½ cup Meyer lemon juice
4 tablespoons (½ stick) butter, melted
1 deep-dish frozen pie crust, unbaked
Whipped topping (optional)

1. Preheat oven to 350 degrees.

2. Whisk eggs, sugar and lemon juice until smooth. Add melted butter and whisk to combine.

3. Pour mixture into pie crust and place on sheet pan. Bake 30–35 minutes.

4. Cool completely before serving. Serve with whipped topping if desired.

Serves 8

Saana Jalimauchi wrote: I wonder if one could freeze lemon curd for storage.

Anne Miller wrote:Put the lemon juice in ice cube trays for times when the recipe calls for tablespoons or teaspoons.

Megan Palmer wrote:I make a type of trifle that uses layers of homemade strawberry jam, fresh strawberries lemon cake and curd with limoncello that is rather good and used the water bathed curd in.

Saana Jalimauchi wrote:

crust
150g digestive biscuits
50-75g melted butter

I'm an old dude who got interested in your recipe for Lemon Cheesecake, but, I had never heard of 'digestive biscuits' and had to look it up. But, thanks for the recipe. I'll have to try it out some day.

I think I'll buy a Lemon Cake Mix for MY efforts and mix that to the recipe I have for a 'Cherry Cheese Cake', not to the recipe on the box. And, after all this is a LEMON Cheesecake, right? Also, I see that someone is suggesting extra Lemon Zest and I think I'll try that also.

I'll add the PDF File, Cherry Cheesecake recipe here for all to see. It is a quick fix for last minute 'what do I have for dessert' questions - or any other occasion. Quick, reasonable in price, people love it.