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Cook the Issue 2010

Cook the Issue 2010: Frozen Lemon Cream Cakes with Toasted Meringue and Caramel Sauce

By liamsaunt, member

July 5th, 2010

I tackled this recipe on a day off from work--that's the only way you could do it.   All the steps are easy, but they are time consuming.

I had a problem with the caramel sauce--I followed the instructions precisely, but my sauce was very thin--thicker than milk, but not "caramelly" enough.  I had to simmer the sauce for an entire additional HOUR to get the sauce you see in the photo.  My husband enjoyed flaming the meringue.  The flavor of this dessert is terrific.  I would do it again for a special occasion.

posted in: Gallery
Comments (1)

Pielove writes: Beautiful! I agree that this is a good special-occasion dessert-- you could make almost everything in advance, then just do the meringue and flame it at the table! Posted: 9:01 pm on July 5th

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