Lemon Icebox Cake

Lemon Icebox Cake
Photo by Scott Phillips

Ingredients

  • 2 tsp. powdered unflavored gelatin
  • 3 oz. (6 Tbs.) unsalted butter, cut into small pieces and softened
  • ¾ tsp. cream of tartar
  • ¾ cup egg whites (from 5 to 6 large eggs)
  • 1 10-inch Angel Food Cake
  • 1 cup plus 3 Tbs. granulated sugar
  • 2/3 cup fresh lemon juice (from about 2 lemons)
  • + 6 more ingredients
    • 1-½ cups heavy cream, chilled
    • Vegetable oil, for the pan
    • 1-½ Tbs. firmly packed finely grated lemon zest (from 2 lemons)
    • ¾ cup egg yolks (from 11 to 12 large eggs)
    • 6 Tbs. granulated sugar
    • Pinch table salt

Put the lemon zest in a 4-quart or larger bowl and set a medium-mesh sieve on top. In a heavy-duty 4-quart saucepan, whisk the egg yolks and sugar. Add the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly, until thickened enough to coat the back of a wooden spoon but ...

View full recipe at Fine Cooking

Comments

Variations on Lemon Icebox Cake

  • Lemon Icebox Cake
    • 1 (14-ounce) can sweetened condensed milk
    • 3/4 cup chilled heavy cream
    • 1 tablespoon confectioners sugar
    • 1/2 teaspoon vanilla extract
    • +3 other ingredients


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