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

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