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

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

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