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

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

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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