Lemon-Caramel Icebox Cake

Lemon-Caramel Icebox Cake
Photo by Scott Phillips


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