Lemon-Caramel Icebox Cake
"The caramel and the lemon curd can be made ahead and refrigerated for up to 5 days. The caramel needs to be warmed to a pourable consistency before using...."
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 tablespoons 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 tablespoons) 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 tablespoons light corn syrup
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1/4 cup water
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1/4 cup plus 2 tablespoons heavy cream
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1/4 teaspoon vanilla extract
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For Assembly:
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5 oz. (about 1 1/2 cups) graham crackers crumbs (from about 10 crackers), lightly toasted in a 350 degrees F oven until they just take on some color, about 7 minutes.
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2 oz. (4 tablespoons) 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 tablespoons sugar; more for the pan
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