Lemon-Graham Icebox Cake

By Addie

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

Preparation

Step 1

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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REVIEWS:

This was a delicious, light dessert perfect for summer! My 10-yr old daughter helped me make it. The whole family really enjoyed this, even my husband who prefers chocolate desserts.

This recipe is easy, and gets better with age. I have passed it along to several friends and will definitely make it again.

Made this yesterday for company. After they left, my husband and I finished this fantastic dessert. It was so light and unbelievably delicious. The directions say to use an 8" baking dish - it should be 8"x11" dish. Will definitely make again.

Very tasty, don't get me wrong, BUT when they say it serves 8, they mean it. The custard was lacking in amount so the next go round, I will be doubling this and also playing around with what kind of cookie I'd use for the crunch since Graham crackers are ok. For presentation purposes, I topped this with fresh raspberries.

Just to add my voice to the chorus--very easy, very lemony, very delicious. I also found the quantity of custard a little miserly, so went heavy on the first layer and masked the skimpy top layer by finishing it generously with blueberries and sliced strawberries. It was gorgeous and incredibly delicious.

I thought this was outstanding, easy and very lemony. My husband who usually does not like deserts licked his plate. I have never made custard before and it came out very smooth. I used vanilla wafers, because that is what I had, and it was wonderful. Next time I will double the custard for the 8' pan, I thought it made too little.