Lemon-Caramel Icebox Cake

Lemon-Caramel Icebox Cake
Photo by Scott Phillips

Ingredients

  • 3 Tbs. finely grated lemon zest (from about 3 lemons)
  • ½ cup sugar
  • 2 oz. (4 Tbs.) unsalted butter, melted
  • 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 egg whites
  • 5 Tbs. sugar; more for the pan
  • ¼ cup water
  • + 9 more ingredients
    • 2/3 cup fresh lemon juice
    • 4 large eggs
    • 5 oz. (10 Tbs.) unsalted butter, cut in pieces
    • ¼ tsp. vanilla extract
    • ¼ cup plus 2 Tbs. heavy cream
    • ¾ cup sugar
    • 4 large egg yolks (reserve the whites from 2 of the eggs for the meringue topping)
    • 2 Tbs. light corn syrup
    • 1-½ cups heavy cream

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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