Lemon Dream Dessert Recipe 485 Food

LEMON DREAM CHEESECAKE

Steps:

• Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 2 in. up the inside of a greased 10-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon zest, extracts and, if desired, food coloring. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet., Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan.

LAYERED LEMON DREAM

Steps:

• Grease a 9x1 inch pan (I use my butter wrappers).
• In a large bowl, mix the graham cracker crdumbs, 3/4 cup sugar, and cinnamon.
• Stir in the butter.
• Reserve 1/2 of the crust mixture for the topping.
• Press the remaining crumb mixture onto the bottom of the prepared baking dish.
• In a large bowl, beat the cream cheese and the remaining sugar together until smooth.
• Gradually beat in the heavy whipping cream and lemon extract until soft peaks form.
• Spread 1/2 of the cream cheese mixture over the crust on the bottom of the baking dish.
• Gently spread the lemon curd over the cream cheese layer.
• Cover the lemon curd with the remaining cream cheese mixture.
• Sprinkle the top with the reserved graham cracker crumb mixture.
• Refrigerate, covered, for at least 8 hours and up to overnight.
• Serve chilled.

LEMON CREAM DESSERT

Steps:

• In a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice. Refrigerate until cool., In a bowl, combine flour and nuts. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 15-20 minutes or until edges are golden brown. Cool on a wire rack., In a bowl, beat cream cheese and confectioners' sugar until smooth; carefully spread over crust. Spread with cooled lemon mixture. In another bowl, beat milk and pudding mixes on low for 2 minutes; beat in vanilla. Fold in half of the whipped topping. Spread over lemon layer. Spread with remaining whipped topping. Chill for at least 4 hours before cutting.