Directions:
- Lemon-Graham Icebox Cake
- Serves 8
- Large egg yolks
- /2 cup plus 1 tsp. sugar
- Tablespoons plus 1 tsp. cornstarch
- Teaspoons finely grated lemon zest
- /8 teaspoon salt
- /4 cups whole milk
- /2 cup lemon juice (from about 3 lemons)
- Graham crackers
- /2 cup heavy cream
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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