Hi has any one a recipe for a sour cream slice?!
Hi has any one a recipe for a sour cream slice?
Answers:
Sour Cream Lemon Slice
Ingredients:
Shortcake Base:
1 cup butter
2 cups flour
4 tablespoons icing sugar
Filling:
3/4-1 cup white sugar
1/4 cup cornstarch
1 1/2 cups milk
1 pinch salt
3 egg yolks, slightly beaten
1/4 cup butter
1/4 cup lemon juice
2 teaspoons lemon rind
1/2 cup sour cream
Topping
2 cups whipping cream
4-5 tablespoons sugar
vanilla
Prep:
Press base into 9x13" pan.
Bake 375 for 10-15 minute.
Combine sugar, cornstarch,milk, and salt in saucepan.
Cook over medium heat stirring constantly until mixture comes to full boil (10-12 min).
Reduce heat to low and cook 2 more minutes.
Remove from heat and stir in butter, juice, and rind.
When butter has melted stir in sour cream. Pour onto cooked base.
Cool completely.
Cover with whipped cream sweetned with a little sugar and vanilla.
This is a very easy recipe!
<<<<< No bake Lemon Sour Cream slice >>>>> makes about 10
2 x 150 g packets coconut macaroons, (or digestive biscuits), crushed
120g unsalted butter, melted
3 tablespoons honey
Topping
4 tablespoons powdered gelatine
1/4 cup (60ml) water
500g packaged cream cheese, softened, chopped
300g sour cream
180g icing sugar (you may add more sugar if you like it to be sweeter)
1 freshly squeezed lemon juice (adjust the taste to add more if the lemon is too small)
100g unsalted butter, chopped, beat till creamy
Direction:
1) Grease 20cm x 30 cm lamington pan, line base and two long sides with baking paper, extending paper 2cm above edge of pan.
2) Combine macaroons or digestive biscuits crumbs, butter and honey in a medium bowl; mix well. Press into prepared pan, roughen surface using a fork. Put the pan in the refrigerator for a while.
3) Beat butter till creamy with 1/3 of icing sugar, combine cream cheese in butter till smooth then add sour cream and the remaing sugar(you may beat the ingredient with electric mixer). Add lemon juice into the cheese mixture, adjust the taste (you may also add a few drops of vanilla essense).
4) Sprinkle gelatine over the water in a cup, Stand the cup in a small pan of simmering water; stir until dissolved. Add gelatine mixture into the sour cream / cheese mixture stir to combine.
5) Pour filling over macaroon / biscuits base and refrigerate until firm.
6) You may cut it into retangular or square shape and garnish with some mint leaves with an extra drop of whipped sour cream or fresh cream.
Hints: This recipe can be made three days ahead and kept, covered in the refrigerator.