Lemon-Graham Icebox Cake

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  1. Lemon-Graham Icebox Cake
  2. Serves 8

  3. 3 large egg yolks
  4. 1/2 cup plus 1 tsp. sugar
  5. 2 tablespoons plus 1 tsp. cornstarch
  6. 2 teaspoons finely grated lemon zest
  7. 1/8 teaspoon salt
  8. 1 1/4 cups whole milk
  9. 1/2 cup lemon juice (from about 3 lemons)
  10. 12 graham crackers
  11. 1/2 cup heavy cream

  12. 1. 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. 2. 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. 3. 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.

November 2012

This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.

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