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Recipe posted by Dominique Cordier
This recipe was given to me by one of my American friends. "
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Preparation time: 40 mn
Cooking time: 60 mn
Rest time: 0 mn
Total time: 100 mn
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For 6 servings:
2 ½ cups cream cheese
¾ cup fine granulated sugar
¾ cup brown sugar
1 tablespoon vanilla sugar
3 tablespoons cornstarch
6 eggs
1 lemon
• 2 ½ cups flour
• ½ cup butter
• ½ teaspoon cinnamon
• salt
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1
Preheat the oven to 180°C/350°F/gas mark 6.
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2
Prepare the base. Place the flour and butter in a bowl and rub together until the mixture
resembles breadcrumbs. Rub in the brown sugar, cinnamon and a dash of salt. Be careful not to
rub the mixture for too long. Mix in one of the eggs to bind the mixture together. Place the ball of
dough in the fridge for a few minutes. Alternatively, use a ready-made pastry.
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3
Next, prepare the topping. Whisk the cream cheese in a bowl. Separate the egg yolks from
the egg whites and whisk together the yolks, the cream cheese, the granulated sugar, the vanilla
sugar and the cornstarch.
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4
Carefully rinse the lemon and grate the rind of half of the lemon. Squeeze the whole lemon
to extract the juice.
Stir the lemon rind and juice into the mixture.
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5
Grease the bottom of a cake pan with a removable base. Line the pan with the pre-prepared
sugar crust pastry. Pierce evenly with a fork.
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6
Beat together the egg whites and a pinch of salt until they form stiff peaks. Add
the egg whites to the rest of the mixture and pour over the sugar crust pastry base.
Cover with a sheet of foil and bake in the oven for about an hour (or 50 mins depending
on the oven). Remove from the oven and leave to cool. Put in the fridge at least 2 hours
before serving.
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