First, my changes to the recipe:
- Crust: instead of a vanilla wafer crust, I decided to make a crust using "kruidnoten" which are small gingersnap-like cookies. I got a few bags of these cookies during my last trip to Europe. I had used them in a crust for a lime meringue pie before and that turned out great.
- Size: the recipe is for a 9" cake but I wanted two smaller cakes instead. So I baked two 6" cakes using 6" round springform pans. This way I could keep one and give one to my friend for Mother's Day.
- Strawberry sauce: I skipped this part for no other reason than that today was a crazy busy day (my boss challenged me to a Date Cookie Throwdown on Monday using his gramma's recipe - we'll see how that goes!).
This recipe came together very quickly. While the lemon curd mixture was in the double boiler, the egg whites were coming to room temperature and the crust was cooling. Baking the meringue at 425 degrees took only 6 minutes in my oven (probably because the cakes were smaller).
- Hubby liked it and liked my "kruidnoten" crust. He gave it a 8 out of 10, citing the lemon flavor was too strong.
- I ate a small slice. Considering I like lemon, I didn't find the lemon flavor too strong. However, I did find the cake too "eggy". It reminded me of lemon meringue pie, frozen. I'm also not a big ice cream fan.
- It was fun to make this cake and if you like lemony desserts, this is definitely worth making.
- Line the inside of the springform pan with parchment paper. This leaves a clean and smooth edge on the cake.
- See what other SMS bakers thought about this dessert.
- A big thanks to Jennifer for choosing this recipe. Lemon icebox cake; another first for me on the SMS baking list :o)