Lemon Cheese Filling Recipes

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LEMON CHEESE



Lemon Cheese image

This is our old family recipe, traditionally used at Christmas to spread on toast or crackers, or put in cooked tart shells. Lemon cheese can be put in sterilized jars and frozen.

Provided by Phoebe

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 15m

Yield 20

Number Of Ingredients 4

3 lemons
⅓ pound butter
1 ¾ cups white sugar
5 eggs, beaten

Steps:

  • Grate the zest of 2 lemons; squeeze juice from 3 lemons.
  • Melt butter with sugar over very low heat in a double boiler; slowly pour in beaten eggs and lemon juice. Stir lemon zest into butter mixture; continue to stir constantly until mixture is thickened. Remove from heat to cool completely.

Nutrition Facts : Calories 143.2 calories, Carbohydrate 19.4 g, Cholesterol 62.8 mg, Fat 7.4 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 61.6 mg, Sugar 17.6 g

LEMON DREAM CHEESECAKE



Lemon Dream Cheesecake image

Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer day. -Bonnie Jost, Manitowoc, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 14

2 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup sugar
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/2 cup heavy whipping cream
1/4 cup lemon juice
2 tablespoons all-purpose flour
1 tablespoon grated lemon zest
2-1/2 teaspoons vanilla extract
1 teaspoon lemon extract
10 drops yellow food coloring, optional
5 large eggs, lightly beaten

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.

Nutrition Facts : Calories 396 calories, Fat 29g fat (18g saturated fat), Cholesterol 150mg cholesterol, Sodium 286mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 0 fiber), Protein 7g protein.

LEMON FILLING



Lemon Filling image

Use this luscious easy-to-prepare filling for pastries, cakes and tarts.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 12

Number Of Ingredients 8

3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2/3 cup water
1 tablespoon butter or margarine
1 teaspoon grated lemon peel
1/4 cup lemon juice
2 drops yellow food color, if desired

Steps:

  • In 1 1/2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute longer; remove from heat.
  • Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set.
  • Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.

Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 13 g, TransFat 0 g

ALABAMA LEMON 'CHEESE' CAKE



Alabama Lemon 'Cheese' Cake image

This Southern delicacy contains no cheese, but a buttery filling with a hint of cheese-like curd adds color and luscious flavor.

Provided by The New York Times

Categories     cakes, dessert

Time 3h

Yield 10 to 12 servings

Number Of Ingredients 17

1 cup butter (2 sticks), at room temperature
2 cups/360 grams sugar
1 tablespoon baking powder
3 cups/270 grams sifted cake flour
3/4 cup milk
6 large egg whites, stiffly beaten
1/2 cup butter (1 stick)
1 cup/180 grams sugar
6 large egg yolks
Grated zest and juice of 2 lemons
2 egg whites, unbeaten
1 1/2 cups/270 grams sugar
1/4 teaspoon salt
1/3 cup water
1 tablespoon light corn syrup
1 teaspoon vanilla
1 cup/135 grams shredded coconut

Steps:

  • Preheat oven to 350 degrees and grease three 8-inch cake pans.
  • With a standing or hand mixer, cream butter and sugar until light and fluffy. Add dry ingredients alternately with milk. Fold in egg whites until thoroughly combined; do not overmix.
  • Divide batter into greased pans and transfer to the oven. Bake for 25 to 30 minutes, or until top springs back when lightly touched. Cool on racks before removing from pans; let cool completely.
  • Combine all ingredients in top of double boiler set over boiling water. Cook, stirring constantly until very thick, about 15 minutes. Transfer to a bowl and let cool completely before using.
  • Combine all ingredients in top of double boiler. Beat with a rotary beater or hand mixer for 1 minute, then set over boiling water and beat for about 7 minutes more or until frosting stands in glossy peaks. Remove from the heat and continue beating until frosting is cool and thick enough to hold firm swirls. Let cool completely before using.
  • Spread the lemon filling between the layers and on top. Spread the frosting on the sides of the cake and press with shredded coconut.

Nutrition Facts : @context http, Calories 677, UnsaturatedFat 9 grams, Carbohydrate 92 grams, Fat 33 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 22 grams, Sodium 195 milligrams, Sugar 71 grams, TransFat 1 gram

LEMON CHEESECAKE (FILLING)



Lemon Cheesecake (Filling) image

Make and share this Lemon Cheesecake (Filling) recipe from Food.com.

Provided by Kristie-cakes

Categories     Cheesecake

Time 10m

Yield 1 serving(s)

Number Of Ingredients 3

1/4 lemon
100 g Philadelphia Cream Cheese
1 tablespoon icing sugar

Steps:

  • Add the lemon juice and icing sugar to the cheese, whisk for around 2 minutes, being careful not to over whisk as this can cause the mixture to split.
  • Store in the fridge until ready to use/serve.

Nutrition Facts : Calories 447.8, Fat 35, SaturatedFat 22, Cholesterol 110, Sodium 297.1, Carbohydrate 29.4, Fiber 1.3, Sugar 23.7, Protein 7.9

LOVELY LEMON CHEESECAKE



Lovely Lemon Cheesecake image

Wait for the oohs and aahs when you present this luxurious lemon cheesecake recipe. The lemon flavor gives it a bright, tangy flavor. -Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 14 servings.

Number Of Ingredients 12

3/4 cup graham cracker crumbs
2 tablespoons sugar
3 teaspoons ground cinnamon
2 tablespoons butter, melted
FILLING:
5 packages (8 ounces each) cream cheese, softened
1-2/3 cups sugar
1/8 teaspoon salt
1/4 cup lemon juice
1-1/2 teaspoons vanilla extract
5 large eggs, room temperature, lightly beaten
Thin lemon slices, optional

Steps:

  • Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan; refrigerate while preparing filling., In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, top cheesecake with lemon slices.

Nutrition Facts : Calories 444 calories, Fat 32g fat (19g saturated fat), Cholesterol 169mg cholesterol, Sodium 325mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 0 fiber), Protein 9g protein.

CREAMY LEMON FILLING



Creamy Lemon Filling image

Use this creamy filling when making Lemon Sandwich Cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 3 dozen sandwich cookies

Number Of Ingredients 3

1 package (4 ounces) cream cheese, room temperature
1 tablespoon finely grated lemon zest (from 1 lemon)
1 to 1 1/2 cups confectioners' sugar

Steps:

  • In a small bowl, mix cream cheese and zest until smooth. Gradually add 1 cup confectioners' sugar, mixing until smooth. Mix in remaining sugar as necessary to create a firm but spreadable filling.

LEMON CREAM CHEESE PIE



Lemon Cream Cheese Pie image

Got this from my archives, going through some older cookbooks of mine & Oh I remember this one, made it all the time then for some reason forgot about it. any lemon lovers will want to put this in their cookbook. These would be good in tart shells as well.

Provided by mmlwjr

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 3

1 9-inch baked pie crust
1 (212 g) package lemon pie filling mix
1 (250 g) package cream cheese, softened

Steps:

  • Cook lemon filling using pkg directions.
  • Cool 5 minute.
  • Beat cream cheese till smooth.
  • Remove 1c. pie filling.
  • Gradually add pie filling to cream cheese.
  • Pour into pie shell, refridgerate 15 minute.
  • Spread reserved pie filling over top.
  • Refridgerate for 3 hours.

Nutrition Facts : Calories 323.8, Fat 18.8, SaturatedFat 8.8, Cholesterol 34.4, Sodium 348.5, Carbohydrate 35.9, Fiber 0.4, Sugar 0.1, Protein 3.8

LEMON FILLING



Lemon Filling image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 cups

Number Of Ingredients 7

1 1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup freshly squeezed lemon juice
3 large egg yolks, well beaten
2 tablespoons unsalted butter
2 teaspoons grated lemon peel

Steps:

  • Sift sugar, cornstarch, and salt into a medium saucepan. Gradually blend in 1/2 cup cold water and lemon juice. Place saucepan over medium-low heat, and whisk until smooth. Add egg yolks and 2 tablespoons butter, and blend thoroughly. Stir constantly with a wooden spoon until thickened, and add 1 1/2 cups boiling water. Continue stirring until mixture reaches desired thickness, 2 to 3 minutes.
  • Remove from heat, and stir in lemon peel; rub surface lightly with 1 tablespoon butter to prevent a skin from forming. Can be refrigerated for up to 1 week.

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