Lemon Icebox Cake - Recipe - FineCooking

Name: Lemon Icebox Cake - Recipe - FineCooking
Ingredients: 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; 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; 1 10-inch Angel Food Cake; Vegetable oil, for the pan

"Early icebox cakes were festive chilled desserts made in molds with layers of cake (be it angel food, sponge cake, or ladyfingers) and custard or cream. Here, slices of angel food cake are layered with a luscious lemon mousse right in the cake pan...."

INGREDIENTS

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

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

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6 Tbs. granulated sugar

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

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

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Pinch table salt

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1-1/2 cups heavy cream, chilled

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2 tsp. powdered unflavored gelatin

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1 cup plus 3 Tbs. granulated sugar

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

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3/4 tsp. cream of tartar

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1 10-inch Angel Food Cake

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Vegetable oil, for the pan

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