Frozen Lemon Cream Cakes with Toasted Meringue and Caramel Sauce

Ingredients

• 1-½ oz. (3 Tbs.) unsalted butter, melted
• 2 cups granulated sugar
• ¹/₈ tsp. table salt
• 1-¼ cups granulated sugar
• 2 large eggs
• 1-½ cups heavy cream, chilled
• ¹/₈ tsp. table salt
• + 11 more ingredients
• • Fresh blueberries, for garnish
  • ½ tsp. pure vanilla extract
  • 3 to 4 medium lemons, zest finely grated to yield ¼ cup, then juiced to yield 1 cup
  • 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
  • ¹/₈ tsp. cream of tartar
  • 5 oz. (1 cup plus 2 Tbs.) graham cracker crumbs (from 12 to 13 homemade graham crackers or 9 whole storebought crackers)
  • 1-¼ cups heavy cream
  • 2 Tbs. granulated sugar
  • 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