Spring is finally here and for some reason citrus says spring to me…light, fresh and bright. I stumbled across this Lemon Mirror Cake recipe on the Dairy Goodness website and thought I’d give it a try. I was amazed at how easy it was to make.
I had a couple of challenges though… first, the recipe called for liquid eggs, which I don’t usually use – so after converting to whole eggs I was on a roll! Until, that is, I realized I didn’t have a double boiler – but I just MacGyvered one instead! My pot set came with a pot with a handle on either side – so I put that one inside my larger pot and used the handles to suspend it over the boiling water. Make sure you check the water level, as you don’t want to boil your pot dry! My MacGyvered double boiler worked like a charm. I’ve made many lemon meringue pies in my day – but never used a double boiler. If you stir constantly, you could probably get away with not using a double boiler. Once I figured those things out, the cheesecake was so fast and simple to put together.
I decided to jazz mine up by adding candied lemon on top – for this I went to Martha Stewart for help. These took much more time and effort than the entire cheesecake. I had fun making them but they are not necessary.
Next time I make this, I might opt for a graham crust – as I am more a graham crust kinda girl and I found this crust to be a bit thick – but others liked it – so it is truly a personal preference.
This cheesecake was a perfect ending to a family Sunday dinner. I brought the leftover cheesecake to work with me on Monday and it got rave reviews from the staff as well.