Lemon Icebox Cake
Top this cake with fresh or store-bought Meyer lemon cookies and these Candied Lemon Slices.
- Yield: Makes about 150 cookies for one 8-inch cake
Photography: Con Poulos
Source: Martha Stewart Weddings, Fall 2010
- 4 cups all-purpose flour, plus more for rolling out
- 1 cup cornstarch
- 2 teaspoons salt
- 1 pound (4 sticks) unsalted butter, room temperature
- 1 cup confectioners' sugar
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice (from 2 to 3 soft lemons)
- 4 tablespoons lemon zest (from about 4 lemons)
- Honey Mascarpone Cream
- Candied Lemon Slices
Preheat oven to 350 degrees. Sift together flour, cornstarch, and salt.
Beat butter, both sugars, juice, and zest in a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low. Add flour mixture in 3 batches, mixing well after each. Divide dough into 4 pieces; wrap each in plastic. Refrigerate 1 hour, or up to overnight.
Roll out each piece of dough on a sheet of floured parchment until 1/8-inch thick. Place in freezer to set, about 15 minutes. Cut out cookies with a 2- or 2 1/4-inch fluted cutter, and place on a parchment-lined baking sheet. (You can reroll scraps once before dough begins to get tough.) Freeze another 15 minutes. Bake until edges just begin to turn golden brown, 14 to 15 minutes. Let cool on a wire rack.
Arrange 9 cookies in a circle on a 10-inch cake stand, edges touching. Place 2 cookies in center. Carefully spread 3/4 cup honey mascarpone cream evenly over cookies, leaving a 3/4-inch cookie border. Repeat for 10 more layers each of cookies and cream; then top with a final layer of cookies. Refrigerate cake and remaining cream at least 3 hours, or up to 12 hours. Just before serving, cover top layer of cookies with remaining. 1 1/2 cups cream; decorate with candied lemon slices.