Creamy Lemon Supreme

Father's Day is this weekend.  Are you doing anything special to celebrate??

Father-Daughter Dance

I don't want to kick things off on a sad note but I can't help thinking that Father's Day just hasn't been the same for me since my dad passed away 5 1/2 years ago.  This holiday reminds me of how much I miss him and wish so badly he could see my little girl.  I try my hardest to pick out a nice card from my daughter to my husband but I don't last very long in the section of cards "from daughter to father" before the tears start flowing from my eyes.  If I could just bring him back for one day I would love to give him one more hug, feel the warmth of his hand in mine, have one more chance to pour him a cold glass of iced tea and fix him some cheese & crackers at my dining room table, see him meet my daughter and tell him once more how much I love him.  I miss him so much it hurts on days like this.

 

My husband lost his father this past year and I'm sure he'll be thinking about his dad on Sunday as well (I know from experience that the first year is the hardest).  They used to golf together on Father's Day and I'd make this lemon cheesecake which they both loved to have for dessert.  Sometimes Bob (Chris' dad) even sneaked a second piece when Joan (Chris' mom) wasn't looking.

Moving forward I really need to flip the switch to thinking positively and making father's day be about my husband.  I need to put grief aside and show my little girl how to make HER daddy "king for the day" because, just like me, she loves her daddy so much. Whether sharing a breakfast sandwich, getting a piggy back ride to bath time or playing helicopter in the living room, at 3 years old he's not just her daddy he's her hero and he deserves a very nice day on Sunday.

I'm making the lemon cheesecake recipe on Sunday that I've made the past several years on Father's Day.  Its one of my husband's favorite desserts.  Its also one of my favorite summer-time desserts because I don't have to turn on my oven, lemon flavored desserts are never overly sweet and just about always refreshing ... oh, and bonus ... it always turns out to be beautiful.

Happy Father's Day to all the fathers out there!  I hope you all have a very special day.

INGREDIENTS:

Crust
12 lemon creme-filled sandwich cookies, finely chopped (1 1/2 cups)
3 tablespoons butter or margarine, melted
1 lemon

Filling
2 lemons
1 package (2.9 ounces) lemon cook and serve pudding & pie filling (not instant)
1/2 cup sugar
2 cups water, divided
2 egg yolks
1 tablespoon butter or margarine
2 packages (8 ounces each) cream cheese, softened
1/2 cup powdered sugar
1 container (8 ounces) frozen whipped topping, thawed, divided

1.  Lightly spray springform pan with nonstick cooking spray.  For crust, finely chop cookies using a food chopper.  Combine cookie crumbs and melted butter in a small bowl.  Press crumb mixture into bottom of pan.  Cut 6 think slices from lemon; cut each slice in half.  Place lemon halves against inside collar of pan with cut side touching the crust.  Refrigerate while preparing filling.

2.  For filling, zest lemons to measure 1 1/2 teaspoons zest.  Juice lemons to measure 1/4 cup juice.  Combine pudding mix, sugar, 1/4 cup of water and egg yolks in a small saucepan; stir until blended.  Cook over medium heat, stirring constantly until mixture comes to a full boil; remove from heat.  Set aside 1/2 cup of the budding; cool slightly.  Whisk butter and lemon juice into remaining pudding in saucepan; cool 15 minutes, stirring twice.

3.  In a large mixing bowl, combine cream cheese and powdered sugar; mix well.  Whisk in reserved 1/2 cup lemon pudding and 1 teaspoon lemon zest.  Fold in 2 cups whipped topping; spread over crust.

4.  Stir remaining lemon pudding mixture and spoon evenly over cream cheese filling, spreading gently.  Refrigerate at least 6 hours.

5.  Run a knife around the sides of dessert; release collar from pan.  Garnish with remaining whipped topping and lemon zest.  Cut into wedges.


Prep time:  45 minutes
Cook time:  10-12 minutes
Chill time:  6 hours

Yield:  12 servings

SOURCE:  The Pampered Chef "Celebrate" Cookbook