Directions: |
Directions:Preheat over to 325 degrees
Crust:
1.Coat a 9 x 13-inch or 10 1/2 by 2-inch springform pan with 1 tbsp. butter.
2. Seal the outside of the pan with foil so no water can seep in.
3. Put the wafers and sugar in the workbowl of a food processor and process to crumbs.
4. Melt the remaining butter and process it into crumbs.
5. Press crumb mixture evenly over the bottom of the pan.
Lemon Mousse Filling:
1. Grate 1 tbsp. lemon zest and squeeze 3/4 cup lemon juice and set aside separately.
2. Separate eggs yolks and whites.
3. Put cream cheese in a bowl and beat until smooth and gradually add 1 1/4 cups of sugar and beat until light and fluffy, 5 minutes.
4. Add flour, egg yolks, lemon juice, and zest and beat until smooth, 1 minute.
5. Whip the egg whites to soft peaks and gradually add the remaining 1/4 cup of sugar while whipping whites to firm peaks.
6. Fold egg whites thoroughly into the lemon batter.
Cooking:
1. Adjust oven rack to middle position.
2. Pour batter into the springform pan and put the pan in a baking dish just large enough to contain it.
3. Put dish in oven and add hot tap water to come 1-inch up the side.
4. Bake until cake is set and golden, 55 to 65 minutes.
5. Transfer pan to a rack and cool.
6. Cover cake and refrigerate until chilled at least 4 hours (freezing may be better for cutting later)
7. When serving run a knife along the edge of cake to loosen and carefully remove pan rim.
8. Garnish with Candied Lemon Zest |
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