Our Family Recipes
3 1/2 T Cornstarch
1 Cup Sugar
¼ Cup Butter
1 Cup Sour Cream
1 T Lemon Rind
½ Cup Lemon Juice
3 Egg Yolks, beaten
1 Cup Milk
1 Cup Heavy Cream (can add 1/4 cup powdered sugar and 1 tsp. vanilla if you prefer)
In saucepan combine sugar, cornstarch, lemon rind, lemon juice, egg yolk, and milk. Heat until thick. Add butter. Let cool to room temperature. Add sour cream. Pour into baked pie shell. Topped with whipped heavy cream.
1 Cup flour
¾ Cup powdered sugar, divided into ¼ cup and ½ cup
1 tsp. finely grated lemon zest
1 stick salted butter, softened
¼ tsp. vanilla
Place oven racks to lower middle and heat oven to 350 degrees.
Mix flour, ¼ cup sugar and lemon zest in a bowl. Add butter and vanilla until form into a dough
Drop cookie dough on parchment lined cookie sheets in generous teaspoon size. Bake until bottoms are golden brown, about 15 min. Cool on wire rack.
Place remaining sugar in zipper bag. Add a dozen cookies and shake to coat.
(2 Cakes… you simply just make one!)
Sugar Cake Mixture
3½ sticks butter
2½ cups sugar
6 eggs
3 1/3 cups flour
2 tsp. baking powder
1 cup sour cream
3 lemon peels & juice
Coconut Topping
1¾ sticks butter
1¼ cups sugar
4 eggs
4¼ cups coconut
Directions:
For sugar cake mixture: Preheat oven to 375º F degrees. Place butter and sugar in a large mixing bowl and whip until soft, approximately 3 minutes. Add one egg at a time while mixing. Add flour, baking powder, lemon peel and lemon juice and mix a couple of minutes. Butter 2 square baking pans (9″ x 9″ or 10 “x 10″) and then line with baking paper. Fill the two pans equally with dough and then bake for approximately 18 to 20 minutes. The cakes should almost be finished but still a little doughy in the middle. Carefully spread half of the coconut topping on each of the cakes and continue baking for another 10 -15 minutes or until top is browned. Cool and serve with some nice whipped crème or simply the way they are!! They are divine!!
For coconut topping: Mix butter and sugar together. Add one egg at a time and continue mixing until all of the eggs have been added and then finally mix in the coconut. Put the coconut topping on the partially baked cake and continue to bake for another 10-15 minutes or until browned.
Note: I typically freeze at least one entire cake so that I have it when unexpected guests arrive. Cut the cake into 1½” – 2″ square pieces. Place in a deep, long Tupperware container with parchment paper between levels, so you can stack the pieces! Enjoy!