"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Katherine Mealing's Lemon Cheese Cake Recipe

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This recipe for Katherine Mealing's Lemon Cheese Cake, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diddy (Mealing) Thompson
Added: Friday, January 28, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Make 1-2-3-4 cake layers

Filling
1 can crushed pineapple
1 cup sugar
2 eggs
Juice of 2 lemons
2 tablespoons butter
Heaping tablespoon flour
Dash of salt

Seven-Minute Icing
3/4 cup sugar
2 tablespoons water
1/8 teaspoon cream of tartar (or 1 teaspoon light
corn syrup)
1 teaspoon vanilla
Few grains of salt
1 egg white

Directions:
Directions:
Filling
Combine all ingredients and cook until thickened. Put between cake layers.

Icing
Mix sugar, water, cream of tartar (or corn syrup) and egg white in top of double boiler. Stir to dissolve sugar. Set over boiling water and beat with rotary beater or hand mixer until stiff enough to stand in peaks. (With an electric beater, the icing will be stiff enough in 4 minutes.) Remove from heat and continue beating until thick enough to spread. Add vanilla and ice cake.

Number Of Servings:
Number Of Servings:
10 to 12
Personal Notes:
Personal Notes:
Our aunt Katherine baked wonderful cakes. This one is particularly memorable and delicious. This is how she told me she made it: Make a 1-2-3-4 cake, fill it with the pineapple-lemon filling and ice it with a 7-Minute type icing. (Katherine made a white boiled icing that tasted like Divinity.)

 

 

 

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