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

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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