Dessertschewoutloud4.8
Lemon Icebox Cake
This lemon icebox cake is superbly light, refreshing, airy, and creamy all at once. The lemony tang balances out the sweet so perfectly in this no-bake dessert!
👥 10 Servings⏱️ Prep & Cook: 3h 15m⏳ Prep: 15 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- baking dish
📝 Preparation Steps
1
Combine
2
In a small bowl, combine 1 tsp lemon zest and 2 TB granulated sugar. Mix well and set aside at room temp, uncovered.
fresh lemon zest1 teaspoonlemon zest (of 2 large lemons)2granulated sugar2 tablespoons
3
Whip
4
In a large mixing bowl, whip the butter until very soft. Add in the heavy cream and continue beating until smooth. Add sugar, salt, and lemon zest. Whip until mixture forms firm peaks.
fresh lemon zest1 teaspoonlemon zest (of 2 large lemons)2
5
Gradually beat in lemon juice, beating until fully incorporated. The lemon whipped cream should hold peaks; don't worry if it starts to curdle.
6
Place warmed lemon curd in a Ziploc baggie, press out the air, and seal bag. Cut a very tiny hole at bottom corner, and set aside.
lemon curd (slightly warmed up, see notes)1 cup
7
Spread a small amount of lemon whipped cream onto the bottom of a 9x13 inch baking dish.
8
Layer
9
Lay down a layer of graham crackers (about 6). Spoon 3/4 to 1 cup of lemon whipped cream over crackers. Drizzle about one-fourth of the lemon curd over the whipped cream layer.
lemon curd (slightly warmed up, see notes)1 cup
10
Repeat layering 3 more times. You should end up with four layers total, finished by the final drizzle of lemon curd.
lemon curd (slightly warmed up, see notes)1 cup
11
Cover and Chill
12
Cover and let chill in fridge for ⏱️ 3-4 hours or overnight. Crackers will soften to a spongey cake texture.
13
Sprinkle
14
Use a fork to break up lemon sugar and sprinkle over top of cake before serving.
15
Store
16
Leftovers will keep well in fridge for 1-2 days.
Nutrition Facts
calories
381 kcal
fat Content
33 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
19 g
sodium Content
169 mg
protein Content
3 g
trans Fat Content
0.2 g
cholesterol Content
93 mg
carbohydrate Content
27 g
saturated Fat Content
21 g
unsaturated Fat Content
9 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...