Lemon-Graham Icebox Cake

Name: Lemon-Graham Icebox Cake
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps cornstarch; 3 larges egg yolks; 12 graham crackers; 118 milliliters heavy cream; 118 milliliters lemon juice (from about 3 lemons); 2 teaspoons finely grated lemon zest; 0 teaspoons salt; 118 milliliters sugar; 296 milliliters whole milk

You can never have too many dessert recipes, so give Lemon-Graham Icebox Cake a try. This vegetarian recipe serves 8. One serving contains 245 calories, 4g of protein, and 11g of fat. A mixture of heavy cream, sugar, lemon zest, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

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.

Ingredients you will need

Corn Starch

Lemon Zest

Sugar

Egg Yolk

Milk

Salt

Equipment you will use

Whisk

Sauce Pan

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.

Ingredients you will need

Lemon Juice

Custard

Equipment you will use

Sieve

Whisk

Bowl

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.

Ingredients you will need

Graham Crackers