Description
Indulge in the refreshing and delightful flavor of this Lemon Icebox Cake. Layers of creamy lemon filling and graham crackers come together in this easy no-bake dessert that’s perfect for any occasion.
Ingredients
Scale
For the Lemon Filling:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup lemon curd
- zest of 1 lemon
For Assembly:
- 1 box (about 9 oz) graham crackers
- additional lemon zest or thin lemon slices for garnish (optional)
Instructions
- In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold in the lemon curd and lemon zest until fully combined.
- In a 9×9-inch baking dish or similar, spread a thin layer of the whipped lemon mixture to cover the bottom.
- Layer graham crackers over the cream, breaking them as needed to fit.
- Spread a layer of the lemon cream over the crackers, smoothing it out evenly.
- Repeat layers, ending with a layer of the lemon cream on top.
- Cover and refrigerate for at least 4 hours or overnight until the graham crackers have softened into a cake-like texture.
- Garnish with lemon zest or thin slices before serving if desired.
Notes
- For a stronger lemon flavor, swirl in extra lemon curd between layers.
- You can use store-bought or homemade lemon curd.
- This cake is best made ahead so the layers have time to soften.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 20g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
