LEMON ICEBOX CAKE
Provided by Adam Randall
Categories Cake Milk/Cream Mixer Dessert Bake Easter Fourth of July Kid-Friendly Mother's Day Backyard BBQ Lemon Summer Birthday Shower Party Gourmet Minnesota Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Make candied peel:
- Remove zest (peel) from 2 lemons in wide strips with a vegetable peeler (see Tips, page 118), then cut lengthwise with a sharp knife into 1/8-inch-wide julienne strips. Reserve lemons for juicing.
- Fill a 2-quart heavy saucepan halfway with water, then add julienned peel. Bring to a boil and simmer 15 minutes. Drain peel in a sieve and rinse.
- Bring water (1 cup) and 1 cup granulated sugar to a boil in saucepan, stirring until sugar has dissolved. Add peel and gently simmer until translucent, about 15 minutes.
- Remove peel from syrup with a slotted spoon, letting syrup drain off into saucepan. Spread out on a sheet of wax paper and cool to room temperature.
- Toss peel with remaining 1/2 cup granulated sugar, stirring with a fork to coat and separate. Transfer sugared peel to clean dry sieve and shake off excess sugar, then spread out on a fresh sheet of wax paper to dry slightly. Make lemon filling while peel simmers and cools: Grate enough zest from remaining 2 lemons with a rasp to measure 2 teaspoon, then squeeze enough juice from all lemons to measure 2/3 cup. Whisk together zest, juice, and condensed milk. Chill until cold, at least 30 minutes.
- Whip cream:
- Beat heavy cream with confectioners sugar and vanilla in a chilled bowl with a whisk or electric mixer until it just holds stiff peaks. assemble cake: Halve cake crosswise, then trim crust from all sides. Cut each block horizontally into 4 (1/2-inch-thick) squares. Halve each square diagonally into 2 triangles.
- For each serving, layer 2 triangles with lemon filling, offsetting corners. Top cake with whipped cream and candied lemon peel.
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Mdsayed Ansari
[email protected]This recipe was a disaster! The cake was dry and crumbly, and the lemon flavor was completely overpowering.
peach box
[email protected]I followed the recipe exactly, but my cake didn't turn out as well as I hoped. The texture was a bit dense and the lemon flavor was a bit too strong.
Bridget Straw
[email protected]This cake was a bit too tart for my taste, but I think that's just a personal preference. Otherwise, it was a good recipe.
bonginkosi mkhwanazi
[email protected]Delicious and easy to make!
Asad Ahmed
[email protected]This cake was easy to make and turned out great! The lemon flavor was subtle and not overpowering. I would definitely make this again.
Awara Log
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The cake was so light and fluffy, and the lemon flavor was just right. I will definitely be making this again.
Pookie
[email protected]This cake was delicious! The lemon flavor was very refreshing and the texture was perfect. I would definitely make this again.
Khizer Mughal
[email protected]I've made this lemon icebox cake several times now, and it's always a crowd-pleaser. The combination of the creamy filling and the tangy lemon is irresistible. I love that it's so easy to make, too. I can usually whip it up in about 30 minutes.
Mila Barua
[email protected]This lemon icebox cake was a hit at my summer party! It was so refreshing and light, and the lemon flavor was perfect. I loved that it was so easy to make, too. I just had to mix together a few ingredients and then let it chill in the fridge. It was