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

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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