As I emerged from the Harris Teeter at the end of last week with my groceries in hand, a couple of Girl Scouts and a parent had a table set up outside to entice folks to buy Girl Scout cookies. Thanks to a recipe contest a couple of years ago, Taste of Home published some interesting creations that depend on those seasonal goodies. A crowd-pleaser here has been the lemon shortbread cheesecake, made with Trefoils shortbread cookies in the crust and with Lemonades cookies mixed into the filling. A sweetly-tart lemon curd is cooked up, cooled, and spooned on top. It's a no-bake wonder that I simply refrigerate, even though the directions suggest freezing it. That's how we ended our movie-and-chili night last Saturday.
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| Lemon Shortbread Cheesecake, before lemon curd topping added |
I'm not sure why the magazine no longer makes those recipes available on its website—all traces of them have been scrubbed—but since I'm a subscriber I still have my copy in the cabinet. I went ahead and created a pdf of it to download and print (see link at bottom of blog post). If you feel like creating an account on the newspaper's website, you can read more about it through this Lincoln [NE] Journal-Star article.
"Lemon Shortbread Cheesecake," by Rosalia Roger of Lincoln, Nebraska. Originally published in Taste of Home, February/March, 2016, p. 64-65.
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