http://www.creative-culinary.com/lemon-cheesecake-with-graha
m-cracker-crust/

This is very similar to a baked lemon cheesecake that I do - it's just incredible. A buttery biscuit base, lemony cheesecake layer, sour cream and vanilla layer, and then a stunning lemon glaze. I do a gingernut and malt biscuit base.

It's my signature dish now, it's often requested and people are a bit disappointed if I make something else!

drommy - 2013-09-22 09:21:00

That sounds delicious, drommy. Have saved that one.

Slightly off topic... I've often wondered what 'graham crackers' are ...somehow I thought they were savoury crackers, like H & P water biscuits, so I googled & found this, how wrong was I?
I hope someone finds it useful & I've printed it off & going to give it a go.
http://keepingfoodtrue.blogspot.co.nz/2009/04/true-graham-cr
acker.html

samanya - 2013-09-22 18:37:00

http://www.stuff.co.nz/life-style/food-wine/recipes/6651849/
Recipe-Gladstone-Inns-semifreddo

This is to die for! Very rich but absolutely delicious - quite the best I've ever eaten. How lucky we are to have this great eatery so close by! It's a hard call but between this and their chocolate pots - you're in heaven either way. Worth the mucking about.

piquant - 2013-09-22 19:03:00

tasmum wrote:

tangy lemon fingers....has a delicious wholemeal base and topping with a tangy lemon filling. This was my grandmothers favourite and it's really nice.
filling:
1c lemon juice
1/4c custard powder
1c sugar
2Tbsp grated lemon rind
1Tbsp butter

Pastry:
1c rolled oats
2c wholemeal flour
1tsp BP
1c sugar
250g butter
2 eggs

icing sugar to sprinkle over top

filling: Combine lemon juice, custard powder together in pot. Add sugar, rind and butter. Slowly bring to boil, stirring constantly til thick and glossy. Remove from heat, allow to cool.
Pastry:
Combine oats, flour, BP, sugar together.Rub in butter til resembles breadcrumbs.Lightly beat eggs and add to dry ingredients to form a stiff dough.
Split into 2. press one half into sandwhich tin, spread filling evenly over. Roll out second half and place on top of filling.
bake 180 20-30 mins or until cooked and golden brown. When cold sprinkle with icing sugar..Cut into fingers.
This freezes really well.

thanks tasmum for posting this recipe l made it last night but had a couple of issues with it
l doubled the filling but only put in one cup of sugar (my fault, should not cook when tired) for the double mix so it is very tart but everyone loved the tart so all good and it looked great with the extra filling

the trouble l had was with the pastry when l put in the 250g butter (straight from fridge) it was very wet and not at all bread crumb like and when l added most of the egg it was really wet so l put in more wholemeal flour to get it right but l was wondering if the 250 g butter was a typo?

l will still make this again but just want to clarify the butter/dry ingredients?

any advice or hints would be great thanks

griffo4 - 2013-09-29 16:43:00

When you make shortbread zest one lemon into mixture---- lovely taste.

vase - 2013-10-01 18:04:00

This message was deleted.

elliehen - 2013-10-01 18:06:00

elliehen wrote:

My old recipe has a teaspoon of lemon juice - makes all the difference.

Same here. I sometimes go overboard with the lemon juice and zest to produce a really lemony tasting shortbread.

kaddiew - 2013-10-01 18:09:00

Lemon Drizzle Cake
Ingredients .
Add170g butterAdd150g caster sugarAdd200g self raising flourAdd3 eggsAdd3 tablespoons lemon curdAdd3 tablespoons caster sugarAdd3 tablespoons lemon juice (approx. 1 large lemon)Add all ingredients.Preparation.
1.Preheat the oven to 170oC.
2.Line a round baking tin (ideally 20cm or 8 inch diameter) with baking paper.
3.Soften the butter by microwaving for 20 seconds.
4.Mix together the softened butter and caster suagr until light and creamy.
5.Slowly add the eggs, flour and lemon curd.
6.Once all are added, beat well.
7.Pour the mixture into the prepared tin and bake for 50 minutes, or until the top is golden brown and when a skewer inserted into the centre comes out clean.
8.While the cake bakes, mix together the two topping ingredients.
9.When the cake is done, remove it from the oven and immediately pour over the topping.
10.Leave in the tin to cool.
.

bev00 - 2013-10-17 00:04:00

LEMON HONEY [microwaved]
75g butter
¾ cup sugar
2 tsp finely grated lemon rind
â…“ cup lemon juice
2 large eggs, beaten

Put the butter, sugar, rind and juice into a little jug and cook on HIGH/100% power for 1-2 minutes, until the sugar has dissolved. Mix and gradually add to beaten eggs, stirring well. Return the mixture to the jug and cook on MEDIUM/50% power, stirring every minute until the mixture thickens, 3-5 minutes. The mixture will thicken more as it cools. Store in the refrigerator.

I also have the following recipe but have not tried this one.....
LEMON HONEY (using left-over egg yolks)
1 cup sugar
100g butter
grated rind of 1 lemon
juice of 3 lemons
1 egg + 3 egg yolks

Cook by the same method as above. :-))

Quote245sam (38 ) 8:53 pm, Sat 5 Jan #5

bev00 - 2014-01-06 02:00:00

Mini Lime Delicious Puddings
For those of you who love a nice citrus tang, this lime delicious pudding is divine - served in individual dishes, it makes a delightful dessert.
Ingredients:
30g butter
110g caster sugar
2 eggs, separated
2 tablespoons self-raising flour
4 small limes, juiced (¼ cup lime juice)
60ml water
180ml milk
Method:
Cream butter, sugar and egg yolks together in small bowl with electric mixer until light and creamy. Stir in sifted flour, juice, water and milk. Beat egg whites until soft peaks form, gently fold through mixture. Pour into 6 lightly greased ovenproof dishes (half cup capacity). Bake at 160C for 35 minutes.

I don't have the lemon delicious recipe in front of me, but this is the basic recipe, except using limes and in individual bowls. I am pretty sure the lemon one may very well be in the "desserts" thread.

Quote
cookessentials (1216 1216 positive feedback) 12:20 pm, Thu 27 Jun #2
For shanf1....two recipes for lemon self saucing puddings, first one done in oven and the next one in microwave. Both from posters here on TM recipes!
SELF SAUCING LEMON PUDDING
1 Tbsp Butter ½ cup Sugar
2 Tbsp Flour ¼ tsp salt
Rind and juice of 2 lemons 1 cup Milk
2 Eggs
Cream butter & sugar, add flour, salt, lemon rind & juice, then add milk and egg yolks. Lastly fold in stiffly beaten egg whites. Pour into dish and bake at 160ºC for 40 mins in a water bath.

Lemon Self Saucing Pudding - Microwave
125gms butter ½ cup sugar
2 eggs Grated rind of one lemon
¾ cup flour 1 ½ tsp baking powder
Approx ¼ cup milk
In a large wide bowl (you can cook the pudding in this too), cream butter and sugar and lemon rind. Add eggs and beat very well. Sift flour and BP together and fold into creamed mix. Add sufficient milk to make a thinnish batter. Mix well then spread out evenly in the bowl. Set aside while you prepare the sauce.
Sauce:
In a heat proof jug or bowl, combine
¼ cup sugar 1 Tbsp cornflour
grated rind of 1 lemon the juice of the two lemon's you've used
Mix well and add 1 ½ cups just boiled water. Stir together.. Pour carefully over the top of the batter. Microwave uncovered on high for 10 minutes or till the pudding is just cooked.

Quote
herself (154 154 positive feedback) 3:00 pm, Thu 27 Jun #3

bev00 - 2014-06-27 23:49:00

Hi, Its in the Jo Segar All Things Nice Cookbook. Citrus Tart.
125g Butter
1 C Flour
1/2 C Icing Sugar
Place it all in Food Processor and run till it clumps together. Use floured hands, press mix into base of loose bottomed flan tin. Refrigerate for at least 30 mins.
1 Cup Caster Sugar
1/2 C Lemon Juice
Grated rind of 2 Lemons
2 Tablespoons of Custard Powder, but I used cornflour as I was out. (I liked in better than when I used custard powder personally).
1/2 tsp Baking Powder
3 Eggs
Icing Sugar to dust.
Place all the filling into the food processor and run till combined. Pour into chilled base. Bake for 25 mins until pastry crisp and golden and filling set. Dust with icing sugar.
Its Easy Peasy.!!

Edited by molly37 at 5:27 pm, Sat 12 Fe

bev00 - 2014-09-02 22:09:00

Lemon Spread (Stove-top Method)

Secret is to whisk the eggs fully before adding other ingredients and to constantly stir and whisk until the butter has melted fully and on low heat as not to curdle the egg mixture.
Makes about 2 cups;
3 larger eggs like size 7 at least well beaten with a whisk,
1 1/4 cups (slightly heaped) sugar,
1 heaped tablespoon very finely grated fresh lemon rind,
A wee fraction over 1/2 cup freshly squeezed lemon juice (pips removed),
a good 60 grams butter chopped into small cubes.
Combine all ingredients in a heatproof bowl that will fit into a saucepan and above on simmering water on low to medium heat. Constantly whisking the mixture until thickens and coats the back of a spoon.
Remove from heat and pour into warm steralised jars, then put on lids.
When cooled, labelled etc, store in refrigerator overnight before using, keep in fridge to store.
This is very nice and very smooth if done precisely.

valentino - 2015-09-02 09:49:00

and again

pixiegirl - 2016-08-28 10:36:00

bump

bev00 - 2017-08-25 22:31:00

Lemon Velvet Cake

Ingredients

1 1/4 cups sifted all purpose flour
1 1/2 cups sifted cake flour
1/2 teaspoon baking soda
1 1/2 tsp baking powder
1 teaspoon salt
1 1/2 cups sugar
2/3 cup vegetable oil
1/3 cup vegetable shortening at room temperature
1 tsp good quality vanilla extract
2 tsp pure lemon extract
3 large eggs
1 1/2 cups buttermilk
zest of two small or one large lemons grated and finely chopped

For the Frosting

4 cups icing sugar powdered sugar
1 cups unsalted butter
1 tsp pure lemon extract
1 tsp minced lemon zest optional
2 tbsp milk approximately

Instructions

Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
In the bowl of an electric mixer beat together the vegetable oil, shortening, vanilla and lemon extract. Beat well at high speed with whisk attachment until light and fluffy
Beat the eggs in one at a time.
Fold in the lemon zest.
Fold in the dry ingredients alternately with the buttermilk.
I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
Bake at 160 degrees C for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

To prepare the frosting

Mix together the icing sugar, lemon zest and butter until it becomes sort of crumbly.
Add the lemon extract and a little of the milk.
Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency.
Fill and frost the cake. Garnish with candied lemon zest if desired.

To make candied lemon zest

Remove the zest with a sharp vegetable peeler in long strips, avoiding as much of the white pith as possible.
Bring one cup of water and one cup of sugar to a slow boil.
Add the pieces of lemon zest and boil for about 15 minutes. Drain the lemon zest on a wire rack.
When cool, cut them in strips and roll in fine sugar.

madj - 2017-08-27 16:26:00

bump for lemons - although the limes outdo themselves this year, I might just freeze them whole so I have the option of grating the rind off or just squeezing them in summer.

uli - 2018-08-18 17:15:00

vase wrote:

When you make shortbread zest one lemon into mixture---- lovely taste.

I do that too, easy and so nice.

murrayj1 - 2018-08-20 22:36:00

** bump **

autumnwinds - 2019-08-18 17:40:00