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Lemon-Graham Icebox Cake

Photo: Andrew McCaul; Food Styling: Jamie Kimm; Prop Styling: Gerri Williams
Prep time 45 mins
Cook time 10 mins
Chill time 30 mins
Yield Serves 8

Ingredients

  • 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

Nutrition Information

  • calories 203
  • fat 10 g
  • satfat 5 g
  • protein 3 g
  • carbohydrate 27 g
  • fiber 0.0 g
  • cholesterol 103 mg
  • sodium 146 mg

How to Make It

  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.