Crust 35 vanilla wafer cookies
3 tablespoons butter, melted
Filling
1 c sugar
2 tablespoons cornstarch
3 bricks cream cheese, softened
3 eggs
3/4 c sour cream
1 tablespoon finely grated lemon peel
2 tablespoons lemon juice
1 jar lemon curd (11 oz.) or homemade, recipe follows
Yellow food coloring
Heat oven to 325 degrees. Lightly grease springform pan.
Crust-crush cookies to make fine crumbs add melted butter and press on bottom and 1" up sides of pan.
Filling- Mix sugar and cornstarch in a large bow. Add cream cheese; beat with mixer until smooth. On low speed beat in eggs just until blended. stir in sour cream, lemon peel and juice. Scrape 3/4 cup into a small bowl. Stir in 1/2 cup lemon curd. Add drops of food color for a brighter yellow. Pour half the remaining plain filling into the prepared pan. Gently pour on lemon curd mixture, then remaining filling, and spread gently to cover. Bake 1 hour or until cake is almost set and center still jiggles slightly when touched. Cool in pan on wire rack 20 minutes, then carefully run a thin knife around edge of pan to release cake. Leave cake in pan. spread with rest of lemon curd. Refrigerate overnight before removing pan sides.
Homemade Lemon Curd
3 large eggs
1/3 cup sugar
grated zest of 1 lemon
1/2 cup fresh lemon juice
6 tablespoons unsalted butter, cut into small pieces
1/2 teaspoon vanilla
Whisk together the eggs, sugar, and lemon zest in a pan until light in
color. Add the lemon juice and butter and cook over medium heat, whisking
constantly until the mixture thickens. Add the vanilla and place in covered
bowl and refrigerate until ready to use.
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- Nolan Bushnell
