6 large eggs
1/4 cup whipping cream
(not whipped)
Preheat oven to 400F.

Make crust: Combine all crust
ingredients in a small bowl and stir
well. Press this mixture on the bottom
of a 9-inch springform pan. Set aside.
Make filling: Combine cream cheese
and sugar and beat with an electric
mixer until fluffy, about 2 minutes.
Add the flour, grated peel, lemon juice
and extract and beat until smooth.
Add the eggs, one at a time, mixing
until blended before adding the next
egg. Add the whipping cream and beat
until incorporated. Poui- into the pre-
pared pan.
Bake for 15 minutes, reduce heat to
300F and bake for 1 hour. Turn oven
off and allow the cake to cool for 1
hour before removing from oven and
chilling, covered in plastic wrap, for
up to 2 days.
To serve, run a knife around the
sides of the springform pan and loosen
the collar. Spread some lemon curd
(recipe above), or melted
raspberry jam, if

desired, over the top of the cake.
Makes 18 servings.

Quick Processor Lemon Squares
Perhaps the easiest, most delicious
dessert bar there is, with its simple
shortbread crust and bright yellow
topping and plenty of powdered sugar
sprinkled on top. This makes one fl-
inch square pan full of lemon squares.
If yould like to make a larger (9x13-
inch) pan, just double the recipe.
Crust:
1 cup all-purpose flour
1/2 cup (1 stick) butter or
margarine, cut into pieces
1/4 cup sugar
1 T. water
Topping:
1 cup sugar
2 large eggs
1/4 cup fresh lemon juice
grated peel from 1 lemon,
lime or orange
1/4 t. baking powder
1/4 t. salt

LIFE Is A

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810.778.7030

on page 36

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FULL SERVICE
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3/15

2002

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