Frozen Lemon Cream Cakes with Toasted Meringue and Caramel Sauce

Frozen Lemon Cream Cakes with Toasted Meringue and Caramel Sauce
Photo by Scott Phillips

Ingredients

  • 5 oz. (1 cup plus 2 Tbs.) graham cracker crumbs (from 12 to 13 homemade graham crackers or 9 whole storebought crackers)
  • 8 large egg yolks
  • 5 large egg whites, at room temperature (about ¾ cup)
  • 1-¼ cups granulated sugar
  • 2 Tbs. granulated sugar
  • 1/8 tsp. table salt
  • 1-½ oz. (3 Tbs.) unsalted butter, melted
  • + 11 more ingredients
    • 1-¼ cups heavy cream
    • 2 large eggs
    • 1 cup superfine sugar
    • 2 cups granulated sugar
    • Fresh blueberries, for garnish
    • ½ tsp. pure vanilla extract
    • 1/8 tsp. cream of tartar
    • 1-½ cups heavy cream, chilled
    • 3 to 4 medium lemons, zest finely grated to yield ¼ cup, then juiced to yield 1 cup
    • 1/8 tsp. table salt
    • 8 oz. (1 cup) unsalted butter, cut into small pieces and softened

Arrange eight 3-inch-diameter, 2-inch-deep round metal ring molds on a rimmed baking sheet lined with parchment. In a large bowl, stir the cracker crumbs, melted butter, and sugar until the crumbs are evenly moist and slightly clump together. Divide the mixture among the molds and pack it in, p...

View full recipe at Fine Cooking

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