Lemon Icebox Cake
Tags: Dessert
Yield: 8
- 1 1/2 cups (360ml) heavy cream
- 1 tablespoon (15g) superfine or granulated sugar
- 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
- 2 cups lemon curd (18 1/2 ounces; 525g), homemade or store-bought
- 128 g Ritz crackers (4 1/2 ounces; about 32 Ritz crackers)
- 4 large egg whites (about 5 ounces; 140g), at room temperature
- 200 g granulated sugar (7 ounces; 1 cup)
- 1/2 cup (120ml) water
- Line a 9- by 4-inch loaf pan with plastic wrap. In the bowl of a stand mixer fitted with the whisk attachment, combine heavy cream, sugar, and salt. Whip on medium-high speed until medium-stiff peaks form, about 2 minutes. (Alternatively, combine cream, sugar, and salt in a large mixing bowl. Using a hand mixer fitted with the whisk attachment, beat on medium speed until medium stiff peaks form, about 3 minutes.)
- Using a flexible or offset spatula, spread about 1/2 cup (50g) whipped cream on the bottom. Cover surface with 8 Ritz crackers and gently press into whipped cream. Spoon 1/2 cup (about 100g) lemon curd over crackers. Repeat three more times, until you have four layers. Top with 8 crackers and a thin layer of whipped cream. Press plastic wrap against surface of whipped cream and refrigerate until crackers have softened, about 6 hours or up to 24 hours.
- Line a 9- by 13-inch rimmed baking sheet with foil. Remove plastic from top of cake and invert icebox cake onto lined baking sheet, gently peel away plastic, and transfer to freezer until firm enough to slice, about 1 hour or up to 1 week.
- Meanwhile, prepare the Italian meringue: In the bowl of a stand mixer fitted with a whisk attachment, begin whisking egg whites on low speed. In a small saucepan, combine sugar and water. Bring to a boil over high heat and cook until sugar syrup registers 240ºF (115ºC) on an instant-read or candy thermometer, about 4 to 6 minutes. (Remove from heat immediately once sugar syrup reaches temperature.)
- Increase mixer speed to medium and mix until soft peaks form. With the mixer running on medium speed, carefully and slowly drizzle hot sugar syrup into the side of the bowl. Increase speed to high and whip until stiff peaks form and meringue is no longer hot, about 10 minutes.
- Remove cake from freezer. Using a flexible or offset spatula, frost cake with Italian meringue. Using a butane blowtorch, torch meringue 1- to 2- inches away from the surface of the meringue until evenly browned. Hold both ends of the foil and gently lift cake to transfer to a cutting board. Gently wiggle a chef’s knife or long offset spatula under the cake to loosen it from the foil and gently pull foil to remove.
- Using a hot knife, slice cake into 8 pieces and serve. (For cleaner cuts, run knife under warm water and carefully dry knife with a clean kitchen towel before portioning each slice.)
- If you don’t feel like making Italian meringue, you can substitute with store-bought marshmallow fluff and torch it for a similar result.
- If you don’t own a blowtorch, you can toast the meringue in the oven. However, it is crucial that the icebox cake is fully frozen before you frost it with meringue, otherwise the mousse and cream will melt. Adjust oven rack to middle position and preheat oven to 500ºF (260ºC). After coating the cake with meringue, transfer rimmed baking sheet with icebox cake to oven and bake until meringue is golden brown, about 5 minutes.
