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Lemon-Caramel Icebox Cake

Lemon-Caramel Icebox Cake

Ingridients of Lemon-Caramel Icebox Cake:

  • 4  large eggs
  • 4  large egg yolks (reserve the whites from 2 of the eggs for the meringue topping)
  • 3  tablespoons finely grated lemon zest (from about 3 lemons)
  • 1/2  cup sugar
  • 2/3  cup fresh lemon juice
  • 5  ounces (10 tablespoons) unsalted butter, cut in pieces
  • 3/4  cup sugar
  • 2  tablespoons light corn syrup
  • 1/4  cup water
  • 1/4  cup plus 2 tablespoons heavy cream
  • 1/4  teaspoon vanilla extract
  • 5  ounces (about 1-1/2 cups) graham cracker crumbs (from about 10 crackers), lightly toasted in a 350 degrees F oven until they just take on some color, about 7 minutes
  • 2  ounces (4 tablespoons) unsalted butter, melted
  • 1-1/2  cups heavy cream
  • 2  egg whites
  • 5  tablespoons sugar; more for the pan
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