Lemon-Caramel Icebox Cake

Lemon-Caramel Icebox Cake
Photo by Scott Phillips

Ingredients

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

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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