Lemon-Caramel Icebox Cake

Lemon-Caramel Icebox Cake
Photo by Scott Phillips


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

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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