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

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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