Mom's Lemon Cake
A creamy lemon cheesecake-style cake on a butter-cookie crust, cooked in the Instant Pot and frosted with sweetened whipped cream.
🍳 Cook: 35 min
Nutrition
369
Calories
7.3g
Protein
40g
Carbs
21.1g
Fat
Ingredients
| 1/2 cup | 120 ml | lemon juice |
| 2 | egg yolks | |
| 1/2 cup | 120 ml | heavy cream |
| 1 can (14-ounce) | sweetened condensed milk | |
| 3 tablespoons | 45 ml | honey |
| 1/4 cup | 60 ml | sugar |
| 3 tablespoons | 45 ml | butter, melted |
| 1 | egg | |
| 1 cup | 240 ml | butter cookies, crumbled |
Instructions
- Place a metal trivet and 1 cup of water in your Instant Pot. Spritz a baking pan with nonstick cooking spray.
- Next, mix the cookies and butter until well combined. Press the crust into the prepared baking pan.
- Then, thoroughly combine the eggs, lemon juice, condensed milk, and honey with a hand mixer.
- Pour this mixture on top of the prepared crust. Lower the baking pan onto the trivet and cover with a piece of foil.
- Secure the lid. Choose the "Manual" mode and cook for 15 minutes at High pressure. Once cooking is complete, use a natural pressure release for 15 minutes; carefully remove the lid.
- Afterwards, whip the heavy cream with the sugar until the cream becomes stiff. Frost your cake and serve well chilled. Bon appétit!