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.
Key Lime Pie is my favorite dessert to make and serve to guests. Thank you for the chance to win.
Lemon Nemesis looks delicious but I probably would make with someone since it may be tough for me to do alone. As for favorite dessert dish to serve–any fruit galatte–fruit changes with the seasons. Jersey Peaches right now!!
Lemon Nemesis looks like a yummy new recipe to try, specially if you love lemon! When having company for dinner, I like to prepare Chicken Francese because it’s easy and delicious . . . and a classic Tiramisu for dessert. Good luck, everyone! 🙂
Hello, this Lemon Nemesis looks fabulous! I love to make delicious, super-fudgey brownies served with iced cream. It’s simple but a crowd pleaser! Amy’s new book looks great!
If it’s summer and I’m having people over we are for sure having a fruit tart (galette?) for desert. Otherwise there would be a riot.
Thank you for sharing this! My favorite thing to make for company is a Chocolate Caramel Tart sprinkled with Maldon salt. Recipe from Claudia Fleming. Delicious!
Hi Zoe, This is right up my alley, love lemon. I make mini lemon tarts, mini cheesecakes with raspberry coulis, pumpkin cheesecake, creme brûlée, and so much more. I love your program, so nice to see a fellow Minnesotan.
My friends request my Chicken Oscar with garlic roasted smashed potatoes and Midnight Magic Chocolate Torte . They are always a hit.
Love lemon, and this looks so rich and delectable.
For company it depends on what the meal was, I’ve done poached pears in a pastry topped with caramel sauce., to the comfort of apple crisp with ice cream. My husband has made cheese cake and crème brûlée in the Sous vide. ( delicious)
That looks so good. I love lemon tarte – I ate it every day when we were in Paris. I’ll have to try this!! For company in Fall I love to make stuffed pumpkin. With ground turkey, lots of herbs, spices and roasted cashews. It’s so good.
At this time of year, one of my favorite recipes to make for company is apple crisp, my Mom’s recipe, served warm with a scoop of ice cream.
While I don’t have a specific recipe that I like to make for friends and family – I love to bake and, often it’s something lemon as it’s light after a (typically) bigger meal. This will definitely be my next dessert for friends as it looks delicious and couldn’t agree more on the favourite inclusions of lemon and meringue!
For company a delicious poundcake. For me it’s the black dress of desserts.
I have not made the Lemon Nemesis dessert yet so I cannot rate it. However, I plan to give it a go.
My favorite dessert to serve company is crème brûlée! Simple because it’s made ahead, but with the added drama of the TORCH!
My new favorite to make for company for dinner are lamb loin chops. They are so effortless and elegant. I like to make a port/cherry reduction or a harissa sauce to go with them and serve with some kind of beans, chick peas or vinegar marinated butter beans… for dessert, I like pies.if I have time though, and it’s a big crowd or holiday, I’m all about the looks. I like to go big, make something you’ll eat with your eyes.
Hi Zoe, I love your recipes! They are so creative and visually appealing! My favorites to serve guests are your no-knead breads, I have tried many of them and they are all so easy and come out delicious!!! Nothing like the smell of bread baking to welcome hungry guests!!! Quick and easy cheesecakes are always a great light way to finish a superb meal!!
My favorite recipe for our guests is chocolate eclair cake or homemade ice cream. Can’t go wrong with either. Our guests love them both.
I think my favorite dessert to make for company would be a lemon posset. Anything lemon really tops my list.
My favorite recipe to make is carrot cake with cream cheese icing.
LOVE to make a good pot of bean and veggie chili and skillet of cornbread – comfort food with the comfort of friends and family, it’s like a big hug in food formation!
This lemon dessert looks mouthwatering Must try but don’t have a torch. I will have to talk my husband into that one. My favorite dinner for company is homemade pasta with meatballs and homemade sauce, or I like to make lobster ravioli with a lemon cream sauce. I love cooking and baking. I do it everyday so I am always coming up with new ideas for meals. I usually bake 2-3 times a week. Always trying something new.
Brownies and snickerdoodle blondies are good standbys for everyday company. I like to mix it up when the occasion is more formal. However, I LOVE anything lemon so I can’t wait to try this recipe!
I haven’t tried the Lemon Nemesis yet but it’s on my list to make soon.
I love citrus desserts and when I need to make a dessert for company, I rely on my Key Lime Cake recipe. I found the recipe in my copy of Steven Raichlen’s Miami Spice cookbook and have been making this cake for nearly 30 years. It’s a delicious pound cake with a key lime and sugar glaze that subtlety adds sparkle to the cake.
I absolutely love your show. I look forward to my Sunday mornings and inspiration from whatever desserts you whip up for that episode.
Thank you for sharing your knowledge.
Depending on the season, I love to make a rhubarb crisp, peach cobbler, chocolate cake or a key lime cheesecake.
This looks like a good reason to finally use my kitchen torch!
For company, I love to make this chicken thigh, potato, garlic and lemon sheet pan dish. My father-in-law loves it and so does any other dinner guest I’ve made it for.