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.

Lessons learned

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.

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Read more by: Daria
Daria has been with Alberta Milk since 1997. She is a Chartered Professional in Human Resources (CPHR) with four adult children, two dogs, two cats and one amazing husband. She loves camping, riding motorcycles, being in the kitchen and exploring her creative side....cake decorating is her current creative outlet. What she loves even more than decorating cakes though is sharing them with her friends and family.
Luscious Lemon Cheesecake
Prep Time
15 minutes
Cook Time
45 minutes
Nutritional Info
Calories323 kcal
Protein5 g
Fat29 g
Carbohydrate22 g
Fibre0.3 g
Sodium129 mg
Calcium48 mg
Source: Dairy Farmers of Canada



1 cup(250 ml)flour
1/4 cup(60 ml)brown sugar, lightly packed
1/2 cup(125 ml)butter, softened


2 pkg (8 oz each)(250 g each)Canadian cream cheese brick style, softened
2x-large eggs
1/2 cup(125 ml)sugar
2 tbsp(30 ml)lemon juice

Lemon Curd

3/4 cup(180 ml)sugar
3 tbsp(45 ml)cornstarch
3/4 cup(180 ml)lemon juice
1/4 cup(60 ml)cold butter, cubed



  1. Blend flour with sugar and rub butter into flour mixture using a rubber spatula. Use a fork to stir eggs into flour until crumbly. Pat dough into the bottom of a greased 9-inch (23 cm) springform baking pan.
  2. Bake for 15 minutes or until golden.


  1. Beat Canadian cream cheese until very smooth. Mix in eggs, sugar and lemon juice. Spread into prepared crust. Bake for 30 minutes.
  2. Cool completely.

Lemon Curd- topping

  1. In a double boiler, stir together sugar and cornstarch. Whisk in lemon juice until well blended. Stir in eggs. Cook, stirring constantly, until thick, about 10 minutes.
  2. Add butter to mixture, continuing to stir.
  3. Cool completely and spread over cooled cheesecake. Chill until set. Cut with a warm, wet knife and enjoy!