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Frozen Lemon Cream Cakes with Toasted Meringue and Caramel Sauce

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Ingredients

For the crust

  • 5 ounces (1 cup plus 2 tablespoons) graham cracker crumbs (from 12 to 13 homemade graham crackers or 9 whole storebought crackers)
  • 1-1/2 ounces (3 tablespoons) unsalted butter, melted
  • 2 tablespoons granulated sugar

For the lemon layer

  • 2 cups granulated sugar
  • 3 to 4 medium lemons, zest finely grated to yield 1/4 cup, then juiced to yield 1 cup
  • 2 large eggs
  • 8 large egg yolks
  • 8 ounces (1 cup) unsalted butter, cut into small pieces and softened
  • 1-1/2 cups heavy cream, chilled

For the caramel sauce

  • 1-1/4 cups granulated sugar
  • 1/8 teaspoon table salt
  • 1-1/4 cups heavy cream
  • 1/2 teaspoon pure vanilla extract

For the meringue

  • 1 cup superfine sugar
  • 5 large egg whites, at room temperature (about 3/4 cup)
  • 1/8 teaspoon table salt
  • 1/8 teaspoon cream of tartar
  • Fresh blueberries, for garnish

Preparation

Click here for preparation method.

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