I am a very experienced baker, and this is a great recipe. That said, I would not consider it to be easy because it has a lot of steps. I made mine in butter-lined paper cupcake molds because I don't have metal rings. It worked great. After I froze them, I peeled off the paper and they looked gorgeous. I will go layer by layer and describe my experiences. I would brown the graham cracker crust in the oven and cool it before I put the filling in. The graham crackers were extremely crumbly and I prefer the flavor of toasted graham cracker crust. The lemon curd was delicious. I had trouble getting it up to the 170 degrees that the recipe requires. I stopped after 45 minutes of whisking, and it was fine. I had the curd in a pyrex bowl over an All Clad stainless steel sauce pan with simmering water, and the temperature just wouldn't budge over 160. The lemon cream was amazing, tart, not too sweet. The meringue was also delicious. I accidentally over whipped it though, so it wasn't smooth and glistening like the photo. Be careful while cooling the meringue that you don't also over whip it. I used strained raspberry sauce and it was delicious. I agree with previous posts though, this dessert could easily be made smaller and it would be just as good. Most people at my dinner party didn't finish their entire dessert, but everyone raved about it. I will definitely make it again.
I wish I could give this more than 5 stars! These lemon cream cakes are one of the best desserts I have EVER made! I made them last summer for a party and they were a huge hit. Then I made them again last weekend for Easter and again, awesome! Love the lemon curd, love the lemon cream and LOVE the caramel. However one thing I am thinking about doing differently going forward is switching to 2" ring molds to ease the calories a bit. And I wonder if its possible to do meringue ahead? Can it be made ahead and refrigerated or frozen on the cakes? Running a stand mixer for 10 minutes at a dinner party is a bit of a distraction but the toasting part is so much fun. =)
I make only the frozen lemon part, served with a seedless raspberry sauce it's DIVINE!!!!!
This is a WOW dessert--both in taste and in looks. It comes out just as beautiful as in the photo. This recipe is definitely a keeper for me. Here's a tip: Cut strips of clear plastic from page protectors (the kind you slip sheets of paper or recipes into)--1/2 an inch higher than the ring and at least the circumference in length (I cut them the long way off the sheet and keep them 11" long--you should get at least four per double-sided page protector)), and slip them inside the rings before you fill them. It makes them MUCH easier to unmold--the rings just slip right off. You can even unmold them, then put them back in the freezer. You ought to try this recipe!
Another outstanding recipe. Very tasty and elegant. See my entire review at: http://themomchef.blogspot.com/2010/06/frozen-lemon-cream-cakes-with-toasted.html
I just made these for a dinner party (all foodies). It would be an understatement to say that they were a smashing hit. People went nuts for them! They looked absolutely gorgeous and they tasted soooooo good. Thanks for sharing this recipe!
This is a fabulously delicious and easy to make restaurant quality recipe.