Cheese Cakes (Lemon)
A classic lemon cheese cake recipe from the Royal Baker Pastry Cook.
Ingredients
- 1 tablespoonful Butter
- 3/4 cupful Milk curd
- 3 yelks Eggs
- 1 cupful Heavy cream
- 1/2 cupful Sugar
- 1 teaspoonful Lemon extract
More recipes using Lemon
Lemon Cake No. 1
A classic lemon cake recipe from the Royal Baker Pastry Cook.
Lemon Cheese Cakes (Lemon Curd Tarts)
These traditional Parsi-style "Cheese Cakes" are actually delightful lemon curd tarts encased in flaky puff pastry, a classic colonial-era confection where "lemon cheese" referred to fruit curd. The filling is a rich, glossy mixture of fresh lemon juice, zest, eggs, and butter, cooked to a custard-like consistency before being baked in crisp pastry shells. Topped with decorative pastry twists, they offer a perfect balance of sweet, tart, and buttery flavors that pair beautifully with afternoon tea.
LEMON CAKE
This classic Lemon Cake recipe from the early 1900s offers a delightful balance of sweet and tangy flavors, perfect for any occasion. The cake features a tender crumb infused with the bright zest and juice of fresh lemons, creating a refreshing and aromatic treat. The recipe uses simple ingredients and a straightforward method, resulting in a moist and flavorful cake that's sure to impress. Serve it as a dessert or enjoy it with a cup of tea.
Lemon Cake No. 2
A lemon cake based on the Cream Cake (Eclairs a la Creme) recipe, flavored with lemon extract.
Instructions
- 1In a small stewpan, combine butter, milk curd, sugar, and cream. Place over low heat and stir until just warm. This should take about 5 minutes.
- 2Remove from heat as soon as the mixture thickens. Add the eggs and lemon extract. Stir to combine.
- 3Fill paté pans lined with paste with the mixture. Bake in a hot oven at 400°F (200°C) for 8 minutes.
You Might Also Like
Cheese Cakes
A classic cheese cake recipe from the Royal Baker Pastry Cook.
Lemon Cheese Cakes (Lemon Curd Tarts)
These traditional Parsi-style "Cheese Cakes" are actually delightful lemon curd tarts encased in flaky puff pastry, a classic colonial-era confection where "lemon cheese" referred to fruit curd. The filling is a rich, glossy mixture of fresh lemon juice, zest, eggs, and butter, cooked to a custard-like consistency before being baked in crisp pastry shells. Topped with decorative pastry twists, they offer a perfect balance of sweet, tart, and buttery flavors that pair beautifully with afternoon tea.
Lemon Cake No. 1
A classic lemon cake recipe from the Royal Baker Pastry Cook.
Cheese Cakes (Pie Paste)
A simple recipe for cheese cakes using pie paste.