Name: Lemon Icebox Cake
Cook time: 35 min
Total time: 1 1/4 hr
Yield: Makes 8 servings
Ingredients: 4 lemons; 1 cup water plus additional for blanching; 1 1/2 cups granulated sugar, divided; 1 (14-ounce) can sweetened condensed milk; 3/4 cup chilled heavy cream; 1 tablespoon confectioners sugar; 1/2 teaspoon pure vanilla extract; 1 (8- by 4-inch) store-bought all-butter pound cake (3/4 to 1 pound), chilled

Deconstructing the classic icebox cake, chef Adam Randall loosely layers chilled slices of yellow cake with tart lemon cream and then finishes the dish with a cloud of whipped cream and curls of candied lemon peel. This perfect summer dessert is so tasty that no one will ever guess its shortcuts: store-bought cake and sweetened condensed milk.

Cooks' notes:

•Candied lemon peel can be made 2 days ahead and kept in an airtight container at room temperature.
•Lemon filling can be made 1 day ahead and chilled.

Recipe notes

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