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lemon icebox cake

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

From my Mamaw's recipe collection.

yield 10 serving(s)
cook time 40 Min
method Bake

Ingredients For lemon icebox cake

  • FOR THE LEMON FILLING
  • 1 1/2 Tbsp
    firmly packed finely grated lemon zest
  • 3/4 c
    egg yolks (from 11-12 large eggs)
  • 6 Tbsp
    sugar
  • 2/3 c
    fresh lemon juice
  • 6 Tbsp
    unsalted butter, cut into small pieces and softened
  • 1 1.2 c
    heavy cream, chilled
  • FOR THE MERINGUE
  • 2 tsp
    powdered unflavored gelatin
  • 1 c
    plus 3 tablespoons sugar
  • 3/4 c
    egg whites (from 5-6 large eggs)
  • 3/4 tsp
    cream of tartar
  • TO FINISH THE DESSERT: ANGEL FOOD CAKE
  • vegetable oil, for pan
  • 1 1/2 c
    sugar
  • 1 c
    cake flour
  • 1/4 tsp
    salt
  • 2 c
    egg whites (from 16 large eggs), room temperature
  • 1 Tbsp
    fresh lemon juice
  • 2 tsp
    cream of tartar
  • 4 tsp
    vanilla

How To Make lemon icebox cake

  • 1
    Make the lemon filling: 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 still pourable, 4-5 minutes. (Don't boil or it will curdle.) Pass the thickened curd through the sieve and mix in the zest. Cool, stirring occasionally, about 1 hour.
  • 2
    When the lemon curd is cool, beat the cream with an electric mixer on medium speed just until soft peaks form, about 2 minutes. With a large balloon whisk or a silicone spatula, gently fold in the lemon curd. Cover the bowl tightly with plastic wrap and refrigerate.
  • 3
    Make the meringue: In a small, microwavable bowl, sprinkle the gelatin over 3 tablespoons water; let soften for at least 5 minutes. Microwave on high to melt the gelatin, 15-30 seconds. In a heavy duty nonstick 2 quart saucepan over medium high heat, combine 1 cup of the sugar and 6 tablespoons water and stir constantly until the syrup is bubbling, 2-3 minutes. Remove the pan from the heat.
  • 4
    In a stand mixer fitted with the whisk attachment, beat the egg whites on medium high speed until foamy, 45 seconds. Add the cream of tartar and beat until soft peaks form, 30 seconds. Gradually beat in the remaining 3 tablespoons sugar until stiff peaks form, 1-2 minutes.
  • 5
    Have ready a 2 cup or larger heatproof liquid measure. Return the pan of syrup to medium high heat and boil until a candy thermometer registers 248F (firm ball stage). Pour the syrup into the measure to stop the cooking and then immediately pour a small amount of syrup over the whites with the mixer off. Immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of syrup. Beat at high speed for 5 seconds. Continue with the remaining syrup. Lower the speed to medium, add the gelatin mixture, and beat on medium speed for 2 minutes. Decrease the speed to low and continue beating until the bottom of the bowl is no longer warm to the touch, about 10 minutes. Use a large balloon whisk or silicone spatula to gently fold one third of the meringue into the lemon cream. Repeat twice more until all of the meringue is folded into the lemon cream.
  • 6
    Make the cake: Position a rack in the lower third of the oven and heat the oven to 350F. In a small bowl, whisk 3/4 cup of the sugar, the flour, and salt until evenly combined. Sift the remaining 3/4 cup sugar onto a piece of waxed paper.
  • 7
    In the bowl of a stand mixer with the whisk attachment, beat the egg whites on medium low speed until frothy, about 1 minute. Turn off the mixer and add the lemon juice and cream of tartar. Increase the speed to medium high and beat until soft peaks form, 2-3 minutes. Gradually beat in the sifted sugar and continue beating on medium high speed until very stiff peaks form, 1-2 minutes. Beat in the vanilla. One quarter at a time, sift the flour mixture over the whites and, with a large balloon whisk, fold it in quickly but gently. It's not necessary to incorporate every speck until the last addition of the flour.
  • 8
    Using an offset spatula, spread a thin layer of the cake batter onto the sides of a 10 inch (16 cup) 2 piece metal tube pan to ensure smooth sides. Pour the remaining batter into the pan. Run a knife through the batter to eliminate air bubbles and smooth the surface. Bake until golden brown, a wire cake tester inserted in the center comes out clean, and the cake springs back when lightly pressed, 30-40 minutes. (A wooden skewer will still have a few moist crumbs clinging to it.) During baking, the center will rise about 2 inches above the pan but will sink to almost level with the pan when done. The surface will have deep cracks, like a souffle.
  • 9
    Immediately invert the cake; if your pan has feet, simply invert it onto the feet. Otherwise, invert the pan onto a long necked soda or wine bottle, or a large inverted metal funnel that fits into the tube opening to suspend it well above the counter (if using a soda or wine bottle, fill it with sugar, salt, or marbles to keep it from tipping). Cool the cake completely in the pan, about 1 1/2 hours. Loosen the sides of the cake with a long metal spatula and remove the cake (still on the tube section) from the sides of the pan. Loosen the cake from the bottom and tube with the spatula or a thin, sharp knife. (A wire cake tester works well around the tube. To keep the sides attractive, press the spatula firmly against the sides of the pan, moving the spatula up and down as you go around.) Invert the cake onto a flat plate or work surface covered with plastic wrap.
  • 10
    Split the cake: Unmold the cake. Spread two 3 foot long pieces of parchment or waxed paper on the counter. Position the cake so the top is facing up. Using a long serrated knife, remove and discard the brown top crust. Turn the cake bottom up and split it into 4 even layers. After cutting each layer, use two spatulas to lift a layer off the cake and put it on the parchment or waxed paper. Arrange the layers in the order you cut them so it's easy to assemble the cake.
  • 11
    Assemble the cake: Lightly oil the inside of a clean 10 inch (16 cup) 2 piece metal tube pan. Spread one quarter of the filling on the bottom of the pan. Place the smallest cake ring on top of the filling. Spread about one third of the remaining lemon filling on top. Top with the next cake layer. Spread on half of the remaining filling. Repeat with the third cake layer and remaining filling. Top with the last cake layer and lightly press it down. Cover tightly with plastic wrap and refrigerate for at least 12 hours or overnight.
  • 12
    To unmold, wet a kitchen towel under very hot water and wring out the excess. Wipe the sides and bottom of the pan to help release the cake smoothly. Set the pan on top of a canister that's smaller than the pan's removable bottom and higher than the pan's sides, and gently press down on the sides of the pan. If it doesn't slide down easily, apply more heat to the sides. Run a long offset spatula between the bottom of the cake and the pan. Run a wire cake tester or wooden skewer around the inner tube. Invert the cake onto a serving plate and remove the tube portion of the pan. Slice and serve the cake.
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