Lemon Cheese Cake

If you're from any other part of the country except the South, I'll bet you never heard of Lemon Cheese Cake. That's cheese cake, not cheesecake. And if you're under -- oh, about 45, you've probably never heard of it. But back in the day, Lemon Cheese Cake was one of the most popular desserts for ladies luncheons, dinner-on-the-grounds and occasionally as a wedding cake.



First, Lemon Cheese Cake has no cream cheese in it. None. It's actually a layer cake filled with lemon curd. In the United Kingdom, lemon curd is sometimes referred to as lemon cheese. It's a treat at afternoon tea. Southerners feel a close affinity with the British. When English actress Vivan Leight was cast as Scarlet O'Hara in 1939, a lot of folks down here were naturally disappointed the fiery main character was not born and bred in the South with a true accent rather than one that was taught. However, once they got over that, Margaret Mitchell's loyal fans were happy with an English actress, since many Southern families aren't far descended from the British. And at least Scarlet wasn't being played by a Yankee.



When I was growing up, Lemon Cheese Cake was one of my favorites. I didn't get it often. My Mama, a grand baker, just couldn't get the hang of it. But Cousin Bella, an even better baker, produced the most marvelous Lemon Cheese filling you could imagine. I think it's probably the perfect dessert. Here's Cousin Bella's recipe!



1/3 cup cornstarch

1 1/4 cup sugar

dash of salt

1 1/2 cup hot water

1 TB butter

3 egg yolks, slightly beaten

2 tsp. granted lemon rind

4 TB margarine

1/2 cup fresh lemon juice



Combine cornstarch, sugar and salt in medium saucepan. Gradually stir in hot water. Bring to boil over high heat. Reduce heat and cook until thick and clear, about 10 minutes. Remove from heat. Stir several spoonfuls of hot mixture into egg yolks and mix well. Pour back into saucepan. Bring back to boil and reduce heat and cook 4-5 minutes, stirring constantly. Remove from heat and add lemon rind and margarine. Gradually add lemon juice. Let cool before filling layers.



Note: Takes two makings to fill 3-layer cake. Make twice, don't try to double recipe. Frost with Seven Minute Frosting.

Welcome to Southern Food Stories

In the South, our lives revolve around food. Cornbread, black-eyed peas, BBQ, tomato sandwiches, sweet tea and -- well, just anything sweet. And when I was growing up in rural Alabama in the 1960's, everybody was a good cook, and every event had food. Mama used to say Methodists couldn't get together for 30 minutes without serving refreshements. I hope to use this blog to share some of those great food stories with, pass around a few old-fashioned recipes and get you inspired to get in that kitchen and start cooking!