Lemon Caramel Icebox Cake
INGREDIENTS
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For the lemon curd:
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4 large eggs
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4 large egg yolks (reserve the whites from 2 of the eggs for the meringue topping)
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3 Tbs. finely grated lemon zest (from about 3 lemons)
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1/2 cup sugar
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2/3 cup fresh lemon juice
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5 oz. (10 Tbs.) unsalted butter, cut in pieces
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For the caramel:
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3/4 cup sugar
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2 Tbs. light corn syrup
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1/4 cup water
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1/4 cup plus 2 Tbs. heavy cream
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1/4 tsp. vanilla extract
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For assembly:
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5 oz. (about 1-1/2 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
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2 oz. (4 Tbs.) unsalted butter, melted
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1-1/2 cups heavy cream
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2 egg whites
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5 Tbs. sugar; more for the pan
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