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

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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