Oh, this is a luscious dessert, a cross between a mousse and a cheesecake, and sparkling with the tang of lemon. The cake freezes well and, in fact, because it is so creamy, slices best if frozen. "The optional Candied Lemon Zest garnish is definitely work the extra effort," says cookbook author Sorosky. This would be a wonderful cheesecake for a summer (or any season) function, but it will not hold up well outdoors if that is where your summer function is being held. Keep it refrigerated and bring out when needed. Cooking time does not include chilling or standing time. I made this for my niece's bridal shower and everyone raved over it. Recipe appeared in Cook's magazine.