Lemon-Caramel Icebox Cake

Lemon-Caramel Icebox Cake
Photo by Scott Phillips


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

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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