Lemon-Caramel Icebox Cake

Lemon-Caramel Icebox Cake
Photo by Scott Phillips

Ingredients

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

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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