Ingredients with Measurements:
- 1 box of graham crackers
- 1 can of sweetened condensed milk
- 1/2 cup of lemon juice
- 1 tablespoon of lemon zest
- 3 egg whites
- 1/4 teaspoon of cream of tartar
- 1/4 cup of granulated sugar
Special equipment needed:
- Electric mixer
- 9x13 inch baking dish
- Piping bag with star tip (optional)
Step-by-step instructions:
1. In a mixing bowl, combine the sweetened condensed milk, lemon juice, and lemon zest. Mix until well combined.
2. In a separate mixing bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
3. Gradually add in the granulated sugar while continuing to beat the egg whites until stiff peaks form.
4. Fold the egg white mixture into the lemon mixture until well combined.
5. Line the bottom of a 9x13 inch baking dish with graham crackers.
6. Spread a layer of the lemon mixture over the graham crackers.
7. Repeat layers of graham crackers and lemon mixture until all ingredients are used, ending with a layer of the lemon mixture on top.
8. Use a piping bag with a star tip to pipe the remaining egg white mixture on top of the lemon layer.
9. Refrigerate the cake for at least 4 hours or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 0 minutes
Total time: 4 hours and 20 minutes
Temperature:
Refrigerate at 40°F or below.
Serving size:
8-10 servings
Nutritional information:
Calories: 280
Fat: 6g
Carbohydrates: 51g
Protein: 6g
Substitutions for ingredients:
- Graham crackers can be substituted with vanilla wafers or ladyfingers.
- Lemon juice and zest can be substituted with lime or orange juice and zest.
Variations:
- Add a layer of sliced strawberries or blueberries between the graham crackers and lemon mixture.
- Use a different flavor of pudding mix in place of the lemon mixture.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for the best meringue topping.
- Allow the cake to chill for at least 4 hours for the graham crackers to soften and the flavors to meld together.
Storage instructions:
Store the cake covered in the refrigerator for up to 3 days.
Reheating instructions:
Not applicable.
Presentation ideas:
Serve the cake on a platter or cake stand and garnish with lemon slices or fresh berries.
Garnishes:
Lemon slices or fresh berries.
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
Not applicable.
Troubleshooting advice:
- If the meringue topping becomes too brown while baking, cover the cake with foil and continue baking until set.
- If the cake is too soft, chill for a longer period of time.
Food safety advice:
- Make sure to refrigerate the cake at 40°F or below to prevent bacterial growth.
- Use pasteurized eggs for the meringue topping to reduce the risk of foodborne illness.
Food history:
The icebox cake originated in the early 1900s as a way to make a dessert without using an oven. It became popular during the Great Depression when ingredients were scarce and refrigerators were becoming more common in households.
Flavor profiles:
The Lemon Meringue Icebox Cake is sweet, tangy, and creamy.
Serving suggestions:
Serve chilled for the best texture and flavor.
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