Lemon-Caramel Icebox Cake

Lemon-Caramel Icebox Cake
Photo by Scott Phillips


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

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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