Lemon Icebox Cake

Directions

1. 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.
2. 2
   Reserve lemons for juicing.
3. 3
   Fill a 2-quart heavy saucepan halfway with water, then add julienned peel.
4. 4
   Bring to a boil and simmer 15 minutes.
5. 5
   Drain peel in a sieve and rinse.
6. 6
   Bring water (1 cup) and 1 cup granulated sugar to a boil in saucepan, stirring until sugar has dissolved.
7. 7
   Add peel and gently simmer until translucent, about 15 minutes.
8. 8
   Remove peel from syrup with a slotted spoon, letting syrup drain off into saucepan.
9. 9
   Spread out on a sheet of wax paper and cool to room temperature.
10. 10
    Toss peel with remaining 1/2 cup granulated sugar, stirring with a fork to coat and separate.
11. 11
    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.
12. 12
    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.
13. 13
    Whisk together zest, juice, and condensed milk.
14. 14
    Chill until cold, at least 30 minutes.
15. 15
    Beat heavy cream with confectioners sugar and vanilla in a chilled bowl with a whisk or electric mixer until it just holds stiff peaks.
16. 16
    assemble cake: Halve cake crosswise, then trim crust from all sides.
17. 17
    Cut each block horizontally into 4 (1/2-inch-thick) squares.
18. 18
    Halve each square diagonally into 2 triangles.
19. 19
    For each serving, layer 2 triangles with lemon filling, offsetting corners.
20. 20
    Top cake with whipped cream and candied lemon peel.