Real Recipes From Real Home Cooks ®

tara's lemon-graham icebox cake

(1 rating)
Recipe by
Tara Caputo
Romeoville, IL

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!

(1 rating)
yield serving(s)
prep time 45 Min
cook time 10 Min

Ingredients For tara's lemon-graham icebox cake

  • 3 lg
    egg yolks
  • 1/2 c
    plus 1 tsp. sugar
  • 2 Tbsp
    plus 1 tsp. cornstarch
  • 2 tsp
    finely grated lemon zest
  • 1/8 tsp
    salt
  • 1 1/4 c
    whole milk
  • 1/2 c
    lemon juice (from about 3 lemons)
  • 12
    graham crackers
  • 1/2 c
    heavy cream

How To Make tara's lemon-graham icebox cake

  • 1
    1. 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.
  • 2
    2. 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.
  • 3
    3. 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!

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