Active Time

　　35 min

　　Total Time

　　1 1/4 hr

　　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.

　　

Ingredients

Makes 8 servings

　　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

　　

Make candied peel:

Step 1

Remove zest (peel) from 2 lemons in wide strips with a vegetable peeler (see Tips, page 118), then cut lengthwise with a sharp knife into 1/8-inch-wide julienne strips. Reserve lemons for juicing.

　　

Step 2

Fill a 2-quart heavy saucepan halfway with water, then add julienned peel. Bring to a boil and simmer 15 minutes. Drain peel in a sieve and rinse.

　　

Step 3

Bring water (1 cup) and 1 cup granulated sugar to a boil in saucepan, stirring until sugar has dissolved. Add peel and gently simmer until translucent, about 15 minutes.

　　

Step 4

Remove peel from syrup with a slotted spoon, letting syrup drain off into saucepan. Spread out on a sheet of wax paper and cool to room temperature.

　　

Step 5

Toss peel with remaining 1/2 cup granulated sugar, stirring with a fork to coat and separate. Transfer sugared peel to clean dry sieve and shake off excess sugar, then spread out on a fresh sheet of wax paper to dry slightly. Make lemon filling while peel simmers and cools: Grate enough zest from remaining 2 lemons with a rasp to measure 2 teaspoon, then squeeze enough juice from all lemons to measure 2/3 cup. Whisk together zest, juice, and condensed milk. Chill until cold, at least 30 minutes.

　　

Whip cream:

Step 6

Beat heavy cream with confectioners sugar and vanilla in a chilled bowl with a whisk or electric mixer until it just holds stiff peaks. assemble cake: Halve cake crosswise, then trim crust from all sides. Cut each block horizontally into 4 (1/2-inch-thick) squares. Halve each square diagonally into 2 triangles.

　　

Step 7

For each serving, layer 2 triangles with lemon filling, offsetting corners. Top cake with whipped cream and candied lemon peel.

　　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.