Lemon-Caramel Icebox Cake

Lemon-Caramel Icebox Cake
Photo by Scott Phillips


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

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


Best Wine Deals

See More Deals

Snooth Media Network