*Ingredients
°1 c unsalted butter (cold)
°2 cups flour (dusted and smoothed - 260 grams)
°⅓ cup powdered sugar (67 grams)
+cream cheese layer:
°2 packages cream cheese (8 oz or 250 grams) Room temperature
°1 ½ cups powdered sugar
°2 tablespoons freshly squeezed lemon juice
+lemon pudding
°1 ½ cups whole milk
°¾ cup powdered sugar (150 grams)
°3 large eggs
°3 tablespoons cornstarch
°2-3 tablespoons lemon zest (about 2-3 lemons)
°½ cup freshly squeezed lemon juice (about 2 lemons)
°1 teaspoon vanilla extract
°yellow food coloring
°sweetened whipped cream
°2 cups heavy cream
°¼ cup powdered sugar
°1 tsp of vanilla extract
* Methods:
Preheat oven 350 degrees F. Prepare
Base:
In a medium bowl, whisk together the flour, cold butter (diced), and sugar until your hands are perfect! Let cool completely before adding cream cheese layer.
Cream cheese layer:
In bowl, beat cream cheese with electric mixer to smooth. Add
powdered sugar and lemon juice and mix until smooth, scraping down sides as needed. Add more lemon juice or milk if needed to help the filling come together.
Spread the cream cheese mixture over the cooled dough and chill in the refrigerator.
Lemon pudding layer:
In a large saucepan, whisk together milk, sugar, eggs, cornstarch and lemon zest until smooth. Place
on stove and cook over medium-high heat, stirring frequently, until simmering.
Reduce heat if necessary to keep pudding from bubbling (slow bubbles are fine), cook and stir until thickened. To mix together
lemon juice and vanilla extract. Add a few drops of yellow food coloring if needed.
Remove from heat and strain through a sieve into a medium bowl. Let cool to room temperature before spreading a layer of cream cheese in the pan.
Place the mold in the refrigerator and refrigerate until completely chilled, at least 6 hours.
Whipping Cream In a medium bowl, beat cream, sugar and vanilla until stiff peaks form.
Spread over cooled pastry cream layer and refrigerate dessert until ready to serve.
Enjoy !
