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