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Lemon-Graham Icebox Cake
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| Ingredients | |
| 3 large | egg yolks |
| 1/2 cup plus 1 tsp. | sugar |
| 2 tablespoons plus 1 tsp. | cornstarch |
| 2 teaspoons | finely grated lemon zest |
| 1/8 teaspoon | salt |
| 1 1/4 cups | whole milk |
| 1/2 cup | lemon juice, (from about 3 lemons) |
| 12 graham crackers | |
| 1/2 cup | heavy cream |
Directions
1. In a small saucepan, whisk together yolks, 1/2 cup sugar, cornstarch, lemon zest and salt. Gradually whisk in milk until smooth. Cook over medium-low heat, whisking constantly, until mixture thickens, about 5 minutes. Remove from heat and whisk in lemon juice. Strain mixture through a fine-mesh sieve into a clean bowl. Cover with plastic (pressing directly onto surface of custard to prevent a skin from forming) and refrigerate until cool, about 30 minutes.
2. Line bottom of an 8-inch baking dish with 6 graham crackers (break into pieces to fill space, if necessary). Spoon 1/2 of pudding over graham crackers, spreading into an even layer. Repeat with remaining 6 graham crackers and rest of pudding. Cover; refrigerate for at least 30 minutes, or up to overnight.
3. Just before serving, whip cream with remaining 1 tsp. sugar until it holds stiff peaks. Spread whipped cream in a thin layer over top of cake. Cut into squares and serve.
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