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.
My favorite dish to serve my guests is ribs! They literally fall off the bones!
Whenever we had Company; a cake , specifically one involving lemon and coconut was a nonnegotiable menu item. My great aunt left me her recipe and over the years I have experimented with the base , lightening and adding a bit of mystery to it. But one thing that never changes is the intake of breath as it comes to the table, followed by outstretched hands seeking their own bit of history.
In Fall, I love to bake an apple bread pudding. The apples are sautéed with butter, brown sugar and cinnamon before flambéing with bourbon. I make it with cinnamon swirl bread and top it with granulated sugar to create a sugar crust. Word of caution – don’t try to rush the development of the sugar crust by browning it under the broiler because you may get a flash of fire in your oven!
Thanksgiving is my favorite meal of the year..for the food and the company. We host a potluck for 20-30 friends and family. There are always two turkeys (one in the oven and one deep fried). We have butternut squash lasagna for the vegetarians. Every year the potluck contributions are different and every year the feast is amazing.
My favorite entree, especially for guests, is from Gourmet magazine published in the 1980’s (?) It’s Moroccan stew loaded with vegetables and flavor.
Right now dessert is Paul Prudhomme’s sweet potato and pecan pie.
This looks so good! I’m adding it to my list of must-trys! My favorite thing to bake for company is always cake! Cheesecake, layer cake, sheet cake, Bundt cake, etc. I love to bake/serve/eat it all!
My go-to recipe is for company is my Aunt Ginger’s Carrot Cake. It is favorite of everyone. Among friend’s and family is it now famous. Not uncommon for friends to ask if “Aunt Ginger’s Carrot Cake” is on the menu — it now has its own brand in my circle.
Your chocolate chip cookies are always a winner!
When we have company I love to make a fruit pie-apple, peach, whatever is in season.
I love to make anything with seasonal fruit. Whether it be fruits of the summer, stone fruits, figs or apples and pears. Cobblers, crisps, or stewed or macerated over a pav…
In the fall I love making an apple cake with homemade caramel ice cream for my guests. I can’t wait to make this luscious lemon dessert!
This looks amazing. My favorite dessert for company is a Mississippi Mud Cake from an old Moosewood cookbook. It has coffee and booze in it and is a deep chocolate experience, makes the house smell great when you make it.
You had me at “lemon”!
I have loved reading all these comments and the inspired women in this community.
I am all over making this for our next company get together ( before Summer really ends).
My favorite dessert to prepare for a gathering, hands down is @zoebakes pavlova! I top it with lemon curd, fruit , piles of fresh whipped cream and when I can, organic flowers.
Thank you Zoe, for finding a beautiful way to bring women together!
My favorite meal to make for company is homemade pizza! It’s tons of fun and we all work together to make our own individual pizzas!
My favourite dessert to make for my guest is basque cheesecake simple yet delicious:)
Congratulations on being one of our winners, Marco! Your cookbook will ship out soon. Cheers!
Beef roast with carrots and potatoes slow roasted in the oven all day
My favorite thing to make guests are cookies or mini cheesecakes!
This lemony dessert looks delicious!
I love keeping it simple when I have company over! Going into fall now; I love making chili! Because who doesn’t love coming over and smelling chili cooking in the crockpot!!
CANNOT wait to try this recipe. Lemon desserts are my go to and I am always on the lookout for new ones.
I love to do a make your own sundae bar when people come over. Make some hot fudge and whipped cream and put a bunch of other fun toppings in little bowls and people love it!
This book looks amazing. And the torch right of passage video was super cute. As to desserts that I bring out for company, the one that has gotten the most praise has been a gluten free, lactose free tres leches cake made with oat milk in the cake, cajeta for the filling and coconut milk for the soak. People just kept going back for more, even the one who’s “not a dessert person.”
When Company is coming I make thumbprint cookies with either caramel or raspberry filling. Everyone loves the sweet buttery cookies no matter what the filling
What a beautiful cake! My favorite thing to make when others come over is pizza!
I like to make individual mandarin souffles, the classic Neiman Marcus Cafe recipe. It can be a side dish with salad or brunch, or a dessert, and it can be made ahead.
I love making Korean food for company! Triple coconut cream pie is always a hit too.