Lemon-Caramel Icebox Cake

Lemon-Caramel Icebox Cake
Photo by Scott Phillips

Ingredients

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

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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