Lemon Icebox Cake

Name: Lemon Icebox Cake
Ingredients: For the lemon filling; 1-1/2 Tbs. firmly packed finely grated lemon zest (from 2 lemons); 3/4 cup egg yolks (from 11 to 12 large eggs); 6 Tbs. granulated sugar; 2/3 cup fresh lemon juice (from about 2 lemons); 3 oz. (6 Tbs.) unsalted butter, cut into small pieces and softened; Pinch table salt; 1-1/2 cups heavy cream, chilled; For the meringue; 2 tsp. powdered unflavored gelatin; 1 cup plus 3 Tbs. granulated sugar; 3/4 cup egg whites (from 5 to 6 large eggs); 3/4 tsp. cream of tartar; To finish the dessert; 1 10-inch Angel Food Cake; Vegetable oil, for the pan

Lemon Icebox Cake was pinched from <a href="http://www.finecooking.com/recipes/lemon-icebox-cake.aspx" target="_blank">www.finecooking.com.</a>

INGREDIENTS

•

For the lemon filling

•

1-1/2 Tbs. firmly packed finely grated lemon zest (from 2 lemons)

•

3/4 cup egg yolks (from 11 to 12 large eggs)

•

6 Tbs. granulated sugar

•

2/3 cup fresh lemon juice (from about 2 lemons)

•

3 oz. (6 Tbs.) unsalted butter, cut into small pieces and softened

•

Pinch table salt

•

1-1/2 cups heavy cream, chilled

•

For the meringue

•

2 tsp. powdered unflavored gelatin

•

1 cup plus 3 Tbs. granulated sugar

•

3/4 cup egg whites (from 5 to 6 large eggs)

•

3/4 tsp. cream of tartar

•

To finish the dessert

•

1 10-inch Angel Food Cake

•

Vegetable oil, for the pan

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes