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Community Recipe
from [dwanna]
Lemon-Graham Icebox Cake

Lemon-Graham Icebox Cake

  • Yield: 1 serving


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Lemon-Graham Icebox Cake

Serves 8

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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Lemon-Graham Icebox Cake recipe