Recipe

Lemon Caramel Custard Recipe

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Ingredients

1 1/2 tb Unsalted butter, cut in bits 1 Vanilla bean, minced softened 3 lg Eggs, separated
2 tb Sugar
Crust: 2 lb Cream cheese, softened
1 c Plus -ish
1 1/2 tb Sugar 1 c Sour cream
18 sl Zwieback, crushed fine 2 tb Flour
Filling: Thin slices of lemon for gar

Directions

Step #1 In a bowl, butter, stir this together the zwieback, & sugar until the mixture is mixd well & press the mixture into the bottom of a 9-inch springform pan.
Step #2 In a large bowl with an electric mixer, cream together the sugar & cream cheese until the mixture is light & fluffy.
Step #3 Add the flour, salt, vanilla bean, beaten lightly, & egg yolks, & mix the mixture well.
Step #4 stir in the the sour cream.
Step #5 In a bowl, beat the egg whites until they just hold stiff peaks & fold them into the cream cheese mixture carefully but thoroughly.
Step #6 Pour the filling into the pan & run a rubber spatula through the filling in a circle about one inch from the rim to help the cake rise evenly.
Step #7 Bake the cake in the middle of a preheated 350f oven for 60 mins, turn off & let the cake stand in the oven for 30 mins.
Step #8 Let the cake cool completely or until it is set, in the pan on a rack.
Step #9 Chill the cake covered, overnight.
Step #10 Remove the cake from the pan & garnish it with lemon slices.
Step #11 a 1945.
Enjoy the Lemon caramel custard recipe

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