After making a double batch of white cake for my daughter’s Rainbow Galaxy birthday cake, I had eight egg yolks left over, plus a bunch of zested lemons, a block of cream cheese, and most of a can of sweetened condensed milk left from other party treats. Always loath to waste things, I decided to use the leftovers to make a dessert the following weekend. Fortuitously, the ingredients all worked out reasonably well.
The tough part was the egg yolks– ordinarily I’d consider a creme brulée, but I wanted something more portable and shareable, so I managed to find a sponge cake recipe that calls for all yolks rather than all whites. I was skeptical, but it came out okay. A little dry, I thought, though I don’t believe it was overbaked– I think a little oil or butter would’ve helped it retain more moisture. However, it had a nice flavor, a lovely golden color due to all the yolks, and it split easily after cooling to make two layers.
To use up the lemons, cream cheese, and sweetened condensed milk, it was easy to find a recipe for lemon icebox pie using those ingredients. I figured that if I made the filling and let it thicken most of the way before spreading it between my cake layers, it would work out. Oddly enough, it stayed pretty loose– more like regular pudding than like a firmer pie filling– but it tasted good. Not very lemony (likely due to the lack of lemon zest) but good. More like a cheesecake with a hint of lemon.