Frozen Lemon Cream Cakes with Toasted Meringue and Caramel Sauce

Ingredients

• 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)
• ¹/₈ tsp. table salt
• 3 to 4 medium lemons, zest finely grated to yield ¼ cup, then juiced to yield 1 cup
• 1-½ oz. (3 Tbs.) unsalted butter, melted
• 1-¼ cups heavy cream
• + 11 more ingredients
• • 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
  • 2 large eggs
  • 1 cup superfine sugar
  • 1-¼ cups granulated sugar
  • 2 Tbs. granulated sugar
  • ¹/₈ tsp. table salt
  • 8 oz. (1 cup) unsalted butter, cut into small pieces and softened

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