Lemon-Caramel Icebox Cake

Lemon-Caramel Icebox Cake
Photo by Scott Phillips

Ingredients

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

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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