Sour Cream Lemon Slice Food

SOUR CREAM LEMON PIE

Steps:

• In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
• Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
• Pour filling into baked pie shell, and cool. Top with whipped cream if desired.

BEST LEMON CHEESECAKE EVER (SOUR CREAM CHEESECAKE)

Steps:

• Preheat oven to 350°F.
• Using your hands or the back of a spoon, mix all crust ingredients in a bowl until well combined.
• Press into bottom of an 11 to 12-inch spring form pan.
• Bake for 5 minutes.
• Let cool; refrigerate until needed.
• Using an electric mixer, beat cream cheese at high speed until completely smooth.
• Add eggs one at a time, beating until smooth after each addition.
• Beat at medium speed as you gradually add the sugar, then flour, lemon juice and 1 teaspoon vanilla, mixing until well blended.
• Stir in lemon zest.
• Pour into crust; bake at 350°F for 35 minutes.
• Blend sour cream with remaining teaspoon vanilla and 3 tablespoons sugar; set mixture in warm place.
• Remove cake from oven, and gently spread sour cream mixture on top.
• Return to oven and bake for another 12 minutes.
• Cool on rack for 30 minutes.
• Refrigerate until topping is cool, but not completely chilled.
• Combine all glaze ingredients and blend until smooth.
• Bring to a boil, stirring constantly until thickened (3 minutes).
• Chill until cool, but not set.
• Spread on top of cheesecake.
• Chill overnight.

SOUR CREAM LEMON BREAD

Steps:

• In a measuring cup, combine sour cream and lemon juice. Add enough milk to measure 1/2 cup. In a bread machine pan, place the sour cream mixture, butter, egg, lemon peel, sugar, salt, baking soda, flour and yeast in order suggested by manufacturer. Select sweet bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , In a small bowl, combine the spread ingredients; beat until smooth. Serve with the bread.

LEMON SOUR CREAM CAKE

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Generously grease a bundt or tube pan with butter, vegetable shortening, or oil, and coat with flour.
• In a large bowl, sift together the flour, baking powder, and salt. Set aside.
• In a separate, large bowl, add the butter and sugar. Beat with an electric mixer at medium speed until light and fluffy, about 3 minutes.
• Add in the eggs, one at a time. Beat the batter well after every addition.
• Add the flour mixture and sour cream, alternatingly, in 3 batches. Beat the batter briefly after every addition. Stir in half of the lemon zest.
• Pour the batter into the prepared bundt pan.
• Bake for 55 to 60 minutes. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done baking.
• Let the cake cool on a wire rack for 5 minutes. Loosen the edges of the cake with a knife. Flip the pan over onto a serving platter. Let it cool completely, about 1 hour.
• To make the glaze, add the lemon juice, powdered sugar, and butter to a bowl. Stir together until a thick glaze forms. Pour the glaze over the cooled cake. Slice and enjoy!

CREAMY LEMON SLICE

Steps:

• Preheat oven to 160 degrees celsius (fan-forced). Grease and line an 18X28cm slice tray with baking paper and set aside.
• Crush the biscuits until they resemble fine crumbs. Add the melted butter and mix to combine.
• Press the biscuit mixture firmly into the base of the tin. Bake for 10 minutes in the oven. Remove and allow to cool.
• Using electric beaters or a stand mixer, beat the sweetened condensed milk, lemon juice and eggs until creamy (approximately 4-5 minutes). Note: the mixture will be very runny at this stage.
• Pour the liquid onto the prepared base and bake for 15 minutes or until set. Allow to cool in the fridge for a minimum of 4 hours (preferably overnight).
• Store in an airtight container in the fridge for up to 5 days.
• Preheat oven to 160 degrees celsius (fan-forced). Grease and line an 18X28cm slice tin with baking paper and set aside.
• Melt the butter in the Thermomix on 80 degrees, Speed 2, 3 minutes (or until melted).
• Add the biscuits and crush on Speed 8, 5 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds.
• Firmly press the mixture into the base of the prepared tin and bake for 10 minutes. Remove from oven and allow to cool.
• Place the sweetened condensed milk, lemon juice and eggs into a clean and dry Thermomix bowl and mix on Speed 4, 45 seconds. Scrape down the sides and mix for a further 45 seconds or until creamy. Note: the mixture will be very runny at this stage.
• Pour the liquid into the prepared base and bake for 15 minutes or until set.
• Allow to cool in the fridge for a minimum of 4 hours (preferably overnight).
• Store in an airtight container in the fridge for up to 5 days.

SOUR CREAM LEMON SLICE

Steps:

• Press base into 9x13" pan.
• Bake 375 for 10-15 minute.
• Combine sugar, cornstarch,milk, and salt in saucepan.
• Cook over medium heat stirring constantly until mixture comes to full boil (10-12 min).
• Reduce heat to low and cook 2 more minutes.
• In a small bowl gradually stir 1 cup of hot mixture into egg yolks.
• Return this mixture to saucepan and cook over medium heat stirring constantly for 2 minute.
• Remove from heat and add butter, juice, and peel.
• Stir until butter is melted.
• Stir in sour cream.
• Pour over base or into pie shell and refrigerate for 2 hrs or until firm.
• Top with whipped cream just before serving.
• Cover with whipped cream sweetned with a little sugar and vanilla.