Lemon-Caramel Icebox Cake

Lemon-Caramel Icebox Cake
Photo by Scott Phillips


  • ¼ cup plus 2 Tbs. heavy cream
  • 4 large eggs
  • ½ cup sugar
  • 3 Tbs. finely grated lemon zest (from about 3 lemons)
  • 2/3 cup fresh lemon juice
  • 1-½ cups heavy cream
  • 2 egg whites
  • + 9 more ingredients
    • ¾ cup sugar
    • ¼ tsp. vanilla extract
    • 5 oz. (10 Tbs.) unsalted butter, cut in pieces
    • ¼ cup water
    • 5 Tbs. sugar; more for the pan
    • 4 large egg yolks (reserve the whites from 2 of the eggs for the meringue topping)
    • 2 Tbs. light corn syrup
    • 5 oz. (about 1-½ cups) graham cracker crumbs (from about 10 crackers), lightly toasted in a 350°F oven until they just take on some color, about 7 minutes
    • 2 oz. (4 Tbs.) unsalted butter, melted

Bring a medium pot filled half way with water to a simmer. In a medium stainless-steel bowl that fits over the pot without touching the water, whisk the eggs, yolks, zest, sugar, and lemon juice. Put the bowl over (not touching) the simmering water and whisk until the mixture thickens and becomes...

View full recipe at Fine Cooking


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