Lemon Icebox Cake was inspired by the classic pie. This silky, refrigerated cake has the popular filling made with lemon juice and sweet condensed milk.
For the Limoncello Cream:
1 3/4 cups + 2 tablespoons whole milk
1 3/4 cups + 2 tablespoons limoncello liqueur
1/2 cup heavy cream
1 1/2 cups granulated sugar
3/4 cup corn starch
1 teaspoon vanilla extract
10 egg yolks
peel of one lemon, cut into one long piece
For the Cake:
about 24 tea biscuits or Graham Crackers
whole milk for dipping
lemons and mint leaves for decorating.
To make the cream:
In a medium sized saucepan combine the milk, limoncello, heavy cream, sugar, cornstarch, vanilla, egg yolks and lemon peel.
Whisk all the ingredients together until smooth. Turn the flame onto medium low and whisk continuously until the mixture begins to thicken, about 15 minutes.
Once the cream can coat the back of a spoon remove from heat.
Strain any lumps if necessary and press plastic wrap directly into the cream to prevent a skin from forming. Cool to room temperature before using.
Lightly dip the cookies in the milk and line the bottom of an 11×7 inch pan with the cookies. You will need about 12 cookies per layer.
Spread about 1/3 of the cream over the cookies. Repeat 2 more times and refrigerate for at least 4 hours or overnight. Serve chilled.
Recipe by: https://cookingwithnonna.com/