The caramel and the lemon curd can be made ahead and refrigerated for up to 5 days. The caramel needs to be warmed to a pourable consistency before using.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Awesome cake. Prepared this for Easter even though it had zero reviews. Easy to prepare and my guests loved it. I doubled the egg whites to 4 for the merangue. I also doubled the graham cracker base to 11 oz which was a good call since the crust was the best part. Make sure to bake the crust because the directions don't make that very clear even though it's written in the ingredients. Also used purchased caramel to save time. All in all, terrific recipe.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?