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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Lemon-Graham Icebox Cake
2. Serves 8
3. large egg yolks
4. /2 cup plus 1 tsp. sugar
5. tablespoons plus 1 tsp. cornstarch
6. teaspoons finely grated lemon zest
7. /8 teaspoon salt
8. /4 cups whole milk
9. /2 cup lemon juice (from about 3 lemons)
10. graham crackers
11. /2 cup heavy cream
12. In a small saucepan, whisk together yolks, 1/2 cup sugar,
13. cornstarch, lemon zest and salt. Gradually whisk in milk until smooth.
14. Cook over medium-low heat, whisking constantly, until mixture
15. thickens, about 5 minutes. Remove from heat and whisk in lemon juice.
16. Strain mixture through a fine-mesh sieve into a clean bowl. Cover with
17. plastic (pressing directly onto surface of custard to prevent a skin
18. from forming) and refrigerate until cool, about 30 minutes.
19. Line bottom of an 8-inch baking dish with 6 graham crackers
20. (break into pieces to fill space, if necessary). Spoon 1/2 of pudding
21. over graham crackers, spreading into an even layer. Repeat with
22. remaining 6 graham crackers and rest of pudding. Cover; refrigerate
23. for at least 30 minutes, or up to overnight.
24. Just before serving, whip cream with remaining 1 tsp. sugar
25. until it holds stiff peaks. Spread whipped cream in a thin layer over
26. top of cake. Cut into squares and serve.
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