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

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

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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