This beautiful lemon ice cream cake is from Amy Thielen’s new book, Company. She calls it lemon nemesis because it combines three of her personal temptations into one dessert: a salted butter-cracker bottom, lemon custard middle and swirly toasted meringue topping. It is perfect to me for so many reasons, not the least of which is the chance to whip out my trusty blow torch!
My brother and his family were visiting from Boston, so my niece and nephew got in the kitchen with me and we made a dessert worthy of the occasion. Amy’s book is all about the art of having people over to share a meal or a delicious lemony dessert. It was a hot day so making something that spent time in the freezer instead of the oven was key.
Using a blow torch for the first time is a right of passage, which I had the honor of ushering my niece into. Her dad (my little brother) watched, with a bit of amazement and probably knowing this day was inevitable at my house! Amy’s book is the perfect guide for every occasion, even a girl’s first lesson in proper meringue torching.
I hope you enjoy this recipe as much as I do! Amy was so kind to share the lemon ice cream cake recipe from her book. Thank you, Amy!
Video
Ingredients
Cracker Base
- 2 sleeves butter crackers like Ritz (about 7 ounces)
- 6 tablespoons unsalted butter melted
- 3 tablespoons maple syrup
Lemon Filling
- 3 large eggs
- 6 large egg yolks save the whites for the meringue
- 1 1/4 cups fresh lemon juice from 9 to 10 lemons
- 3/4 cup sugar
- 2 tablespoons vodka preferably lemon vodka
- 4 tablespoons unsalted butter cut into slices
- 1 14 oz can sweetened condensed milk
- 2 to 3 drops lemon extract optional if you used lemon vodka
- 1 1/4 cups heavy cream
Meringue Topping
- 6 large egg whites reserved from the filling
- 1 1/4 cups sugar
- 1/2 teaspoon cream of tartar
- 2 teaspoons apple cider vinegar
- A hefty pinch of fine sea salt
- 3 drops lemon extract optional
Instructions
- Preheat the oven to 325℉. Grease a 9 × 13-inch baking pan with a thin coating of neutral oil.
- For the base, grind the crackers to a fine dust in a food processor, or put them in a heavy plastic bag and crush with a rolling pin. Combine the cracker crumbs, melted butter, and maple syrup in a medium bowl and mix quickly to moisten the crumbs. Scatter the crumbs across the bottom of the baking pan and gently press down, pushing them into the corners with the blade of your hand.
- Bake the cracker base until you can smell it toasting and it has turned an even shade of almond brown, about 12 minutes. Remove from the oven.
- Fill a large saucepot with a few inches of water for a double boiler and bring it to a simmer; make sure the bottom of the mixing bowl will hover above the water, not sit in it. Combine the eggs and yolks, lemon juice, sugar, and vodka in a large metal mixing bowl and whisk immediately to prevent the yolks from clumping with the sugar, then set the bowl over the simmering water. Cook, slowly stirring with a rubber spatula in a figure eight, until the mixture thickens into a custard that holds the trail of the whisk and measures 150℉ on an instant-read thermometer, about 10 minutes. Immediately remove from the heat and whisk in the cold butter, then cool the mixture over a bowl of ice water, stirring occasionally, until cool. Stir in the condensed milk and lemon extract.
- Meanwhile, whip the cream in a large bowl to soft peaks. For the creamiest custard texture, the whipped cream should be floppy, not stiff.
- Before you get to the final assembly, clear a flat, level space in your freezer to hold the baking pan so that the custard will freeze evenly.
- Fold half of the whipped cream into the lemon mixture to lighten it, then add the rest, folding it in until incorporated. Immediately pour the lemon filling into the cooled crust and spread it into the corners. Hustle the pan into the freezer to harden. After the top begins to freeze, press a sheet of plastic wrap or parchment paper against the surface of the filling to protect it from odors. (If planning to keep this in the freezer for any length of time, you may also want to double-wrap the pan in plastic wrap.) The lemon filling needs to freeze for at least 6 hours to be stiff enough to cut, but freezers vary. (The lemon nemesis can be prepared to this point up to 2 weeks in advance.)
- Right before serving, make the meringue topping: Combine the egg whites, sugar, cream of tartar, vinegar, salt, and lemon extract, if using, in the bowl of a stand mixer or another large metal bowl and set over a pot of simmering water (the bottom of the bowl should not touch the water). Heat gently, whisking, until the egg white mixture feels uncomfortably hot to the touch, measuring about 150o F, about 5 minutes. Attach the mixer bowl to the stand, or use a hand mixer, and whip the egg whites on medium- high until the meringue looks glossy and thick and holds stiff peaks.
- Spoon the meringue topping across the surface of the cake and smooth with an offset spatula or a pie server. If the cake has been frozen for days, transfer the cake to the refrigerator for about 15 minutes to gently thaw enough to slice.
- Just before serving, brûleé the meringue with a blowtorch.
- To serve, slice the cake into large squares. I generally divide it into 15 servings—rows of 5 divided by rows of 3—but you can serve any size you like. Lift out each piece with a pie server and transfer to serving plates. (If you have any difficulty prying the crust from the pan, pass the bottom of the pan over a hot stovetop burner to loosen the bottom crust.) If there happen to be leftovers, press a piece of plastic wrap against the cut surfaces and return to the freezer.
Favorite company dessert: brownie cobbler recipe from Bon Appetit RSVP. It makes a very large pan of warm, gushy brownie. Served with good vanilla ice cream!!
Cream cheese brownies with a shortbread crust & homemade vanilla ice cream and fudge.
My favorite dessert recipe to make when I have company is angel food cake with fresh berries.
If berries not in season, lemon macarons w lemon curd
I love to make meat and cheese boards or a big batch of brownies for company!!
Zoe’s chocolate chip cookies have quickly become an easy favorite for company – especially if I can keep some in the freezer for a fast dessert (only works if my husband doesn’t eat all the frozen dough!)
My favorite recipe to make for others is a family recipe we call “chicken in a pot”. It’s just comfort food!
When I have company, I love to make chocolate chip cookies and a pot of tea, so we can get cozy and catch up. ☺️☕️
Chocolate stout cake! Always a favorite.
I love making chocolate stout cake with chocolate ganache! Or homemade fruit ice cream if it’s too hot out.
This looks delicious!!! My mouth is watering… how can I just pick ONE dessert ♀️ but I will tell you when my brother in law comes over he is always looking for the dessert. Recently I just made a simple peach crumble with the topping with oats and walnuts … told everyone it was healthy (fruit, nuts, oatmeal and a little sugar) didn’t have any leftovers . Thank you for all the wonderful desserts and guidance you provide.
In the summer, a kahlua berry crisp with ice cream. The rest of the year whatever is seasonal and sparks my interest!
Hi Zoe,, I’ve been following you on Insta for awhile and I just read your bio. I laughed because
You and I have a similar childhood, yet, I’m still in Vermont, in Brattleboro. Did your mother put wheat germ in everything too? Haha
I am a professional pastry chef and since I opened my bakery cafe a couple years ago, I haven’t had a dinner party. As I search my memories I do believe my favorite was lasagna’s of so many types, with an awesome salad and some version of Tartes aux Pommes.
Yay Zoe , sister of the Vermont Homesteaders!
It’s very hard to choose one recipe because depending on the season and what’s available, the recipe that calls to me and brings back memories is pumpkin bars. My grandmother whom I miss so much used to make them for Sunday meals, now I make them for my family.
When having guest I go for the chocolate chip cookie icebox cake. Always a favorite. Yummy
My favorite recipe is a Baked Alaska. It is such a special treat for everyone, visual stunning and delicious! With a flexible to change the flavors so it never gets boring! It’s a dessert that your party will talk about for years! This dessert reminds me of that and so excited to give this recipe a try!
My favorite fall dessert for company and fall parties is to make pumpkin bars- recipe of my mom’s that is so tasty and loved by all.
Thanks for all your tips Zoe
Hi Cynthia
Would you mind sharing your Mom’s Pumpkin Bars recipe, need a tried and true one for this week, please! My email is: [email protected] Thank you in advance,Lisa
I love your show. My favorite recipe to make for special occasions is a Pennsylvania Dutch pie. It’s Montgomery Pie. It has a lemon syrup bottom and a cake top.
My favorite recipe to make for company is actually dinner rolls! Something very simple to make, but makes the house smell amazing and brings such an element of homemade comfort to the meal. BTW…My son loves to watch your show with me. I cherish these moments as I see how quickly he is growing! I love seeing how connected you are with your boys through your cooking as well
Lemon is my absolute favorite flavor for ANYTHING. I typically make a yummy pound cake (lemon, almond, chocolate and more!) with a sauce (blueberry, chocolate, raspberry…) for dinner party dessert. Super easy and delicious! Can’t wait to try this new lemon recipe from you! <3 <3 <3
My favorite dessert for a large gathering: scotcheroos! They are no-bake and the perfect sweet bite. My favorite for a winter holiday gathering: cardamom coffee cake. Cardamom is one of my favorite flavors and I love any excuse to use it!
Cannot wait to make this! My favorite thing to make for company is a sourdough rosemary and tomato focaccia with an olive and red pepper dipping oil. Pairs nicely with a dry martini ◡̈
When I’m having Company I love to make a cream cheese pound cake. I found the recipe in a local womens auxiliary cookbook I bought at a charity auction years ago. You can make it ahead(it even taste better) and it good for morning coffee and also for desert!
HI Liz,
May I please have the recipe for the cream cheese pound cake you make.
I’ve been looking for a good cream cheese pound cake.
My email address is [email protected] If you wouldn’t mind emailing
me the recipe.
Thank you.
Hugs,
Teresa
I could nap in that meringue!! My favorite to serve would have to be tiramisu.
When I know company is coming I make a Bundt cake (chocolate chip swirled with a chocolate glaze or if summertime a lemon Bundt with lemon glaze).
I always have homemade chocolate chip cookies in the freezer for unexpected visitors or children. A few seconds in the microwave and a little bit of heaven!
“Toni’s Poundcake” by Maida Heatter is a go to for me.
My favorite dessert for company is either southern banana pudding if baking is not I the cards or chocolate cake when it is! Love you, Zoe!
Hi Zoe!
This looks delicious—is there a substitute for the vodka?
Thank you!
This recipe looks amazing! Beautiful cookbook,too.
For company, I love making penne alla vodka, pulled pork, your Devil’s food cake/cupcakes, and vanilla bean cheesecake.
Oh my! My pride and joy recipe to make when any guest comes over is my Peach-Cobbler Cheesecake w a dark chocolate drizzle! Is dreamy, rich, and satisfying to the tastebud.
My favorite recipe is a fruit one (usually cherry but I use the frozen ones when I HAVE to have that flavor anytime if year) in the summer and a chocolate (oatmeal chocolate chip cookies are MY FAVORITE but I can eat these anytime if the year) one in the winter!!!
I love hosting Easter dinner and serving my mom’s hot cross buns, a recipe from my grandmother that came from Norway! It’s a tradition. This lemon dessert would be the perfect dessert to end the meal with!
This looks incredible! Anything with lemon is a favorite in our house. I’m excited to give it a try!
If we’re hosting company, I love to make a comforting meal that is mostly hands off after prep so I can enjoy time with our guests and the house smells amazing. Two of my favorites are a Moroccan eggplant dish by Feasting at Home and a cozy autumn wild rice soup from Gimme Some Oven served with homemade buttermilk sourdough biscuits. And, always, a homemade dessert!
My favorite dessert to make is chocolate pecan pie. Always a crowd pleaser- so decadent. But can’t wait to try this one.
I love making a spatchcock chicken season with garlic, lemon thyme, lemon zest, salt and pepper with potatoes and whatever veggies are in the fridge. All cooked on the grill! For desert… my husband’s favorite French Silk Chocolate Pie!!!