Old Fashioned Lemon Cheese Cake

This is a very old recipe that my mother used to make and she always got rave revues from everyone who tried it. It was a favorite at family get-togethers and church gatherings. Despite the title, there is absolutely no cheese in this cake, and it is not a "cheesecake". The filling/frosting is something that used to be called "lemon cheese", but it's something similar to what we now call that expensive little delicacy, lemon curd.

Old Fashioned Lemon Cheese Cake

First, bake a cake with your favorite yellow cake mix. (or you can make one from scratch if you prefer) My mom used Duncan Hines Butter Recipe, and she always made 3 layers. Let the cake cool completely before frosting.

Filling:

Juice and rind of 2 large lemons

1 stick butter or margarine

2 large eggs, well beaten

1 cup sugar

Combine sugar, butter, and juice and rind of lemons in top of double boiler and cook over boiling water until sugar is melted.Remove from heat and stir in well beaten eggs. Return to heat and cook, stirring occasionally until mixture coats the back of a spoon. Spread between, on top, and sides of cooled cake.