LEMON SOUR RECIPES

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. , In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring., Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.

Steps:

• {"@type": "HowToStep","text": "Heat the oven to 325 degrees. Place a 13 x 9-inch baking pan half filled with water on the bottom rack of the oven. In a medium mixing bowl, stir together the graham cracker crumbs, ¼ cup sugar, lemon zest, and melted butter until well mixed. Pat the crust mixture on the bottom and 1-inch up side of a 9-inch spring-form pan with a removable bottom. " }
• {"@type": "HowToStep","text": "Using heavy duty foil, wrap the bottom and sides of the cheesecake pan with foil; set aside. In a large mixer bowl beat together the cream cheese, 1 cup sour cream, 1 cup sugar, flour, vanilla, and salt at medium speed until smooth and creamy (1 to 2 minutes). " }
• {"@type": "HowToStep","text": "Add the eggs, one at a time, beating 10 to 15 seconds after each addition. Do not overbeat. Add the lemon juice, beating on low speed, just until mixed (10 to 15 seconds)." }
• {"@type": "HowToStep","text": "Pour the batter into the prepared spring-form pan. Place the cheesecake on the middle rack above the pan of water. Bake until the sides of the cheesecake are set and the center is jiggly, but not wet (50 to 60 minutes). DO NOT OVERBAKE or the cheesecake will crack." }
• {"@type": "HowToStep","text": "Turn off the oven. Prop open the oven door with a wooden spoon. Leave the cheesecake in the oven for one hour. Remove from the oven and carefully rim the sides of the pan to loosen the cheesecake." }
• {"@type": "HowToStep","text": "In a small bowl stir together ¾ cup sour cream and the remaining 1 tablespoon of sugar. Spread the sour cream mixture on the top of the cheesecake." }
• {"@type": "HowToStep","text": "Place in the refrigerator for 6 to 24 hours, until completely cooled. Remove the sides of the spring-foam pan. Cut the cheesecake into pieces and serve. Refrigerate leftovers." }