tara's lemon-graham icebox cake
(1 rating)
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I make this for summer get together's (block parties, church functions) and it is always a huge hit. If you love lemons you certainly will love this it is rich and creamy!
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(1 rating)
yield
serving(s)
prep time
45 Min
cook time
10 Min
Ingredients For tara's lemon-graham icebox cake
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3 lgegg yolks
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1/2 cplus 1 tsp. sugar
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2 Tbspplus 1 tsp. cornstarch
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2 tspfinely grated lemon zest
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1/8 tspsalt
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1 1/4 cwhole milk
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1/2 clemon juice (from about 3 lemons)
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12graham crackers
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1/2 cheavy cream
How To Make tara's lemon-graham icebox cake
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11. In a small saucepan, whisk together yolks, 1/2 cup sugar, cornstarch, lemon zest and salt. Gradually whisk in milk until smooth. Cook over medium low-heat, whisking constantly, until mixture thickens, about 5 minutes. Remove from heat and whisk in lemon juice. Strain mixture through a fine-mesh sieve into a clean bowl. Cover with plastic (pressing directly onto surface of custard to prevent a skin from forming) and refrigerate until cool, about 30 minutes.
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22. Line bottom of an 8-inch baking dish with 6 graham crackers (break into pieces to fill space, if necessary). Spoon 1/2 of pudding over graham crackers, spreading into an even layer. Repeat with remaining 6 graham crackers and rest of pudding. Cover; refrigerate for at least 30 minutes, or up to overnight.
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33. Just before serving, whip cream with remaining 1 tsp. sugar until it holds stiff peaks. Spread whipped cream in a thin layer over top of cake. Cut into squares and serve. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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