Lemon-Graham Icebox Cake
3 large egg yolks
1/2 cup plus 1 tsp. sugar
2 tablespoons plus 1 tsp. cornstarch
2 teaspoons finely grated lemon zest
1/8 teaspoon salt
1 1/4 cups whole milk
1/2 cup lemon juice (from about 3 lemons)
12 graham crackers
1/2 cup heavy cream
1. 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.
2. 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.
3. 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.
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