Lemon Icebox Cake Recipe
This Lemon Icebox Cake is a refreshing no-bake dessert featuring layers of crisp graham crackers and a luscious lemon cream filling. Whipped cream, cream cheese, lemon curd, and powdered sugar combine to create a light, tangy, and creamy filling that softens the cookies into a cake-like texture after chilling. Perfect for warm days or anytime you want a citrusy, cool treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Filling Ingredients
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 cup lemon curd (store-bought or homemade)
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
Assembly Ingredients
- 1 package (about 14 oz) graham crackers or vanilla wafers
Garnish
- Zest of 1 lemon
- Fresh lemon slices (optional)
Instructions
- Prepare the Filling: In a large mixing bowl, whip the heavy cream until soft peaks form. In another bowl, combine the softened cream cheese, powdered sugar, lemon curd, and vanilla extract. Beat until smooth and well combined. Gently fold the whipped cream into the lemon mixture until fully combined and fluffy.
- Assemble the Cake: In a 9×13-inch baking dish, arrange a layer of graham crackers or vanilla wafers on the bottom. Spread half of the lemon filling over the layer of cookies. Add another layer of graham crackers, followed by the remaining lemon filling. Top with a final layer of graham crackers.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to allow the cookies to soften and the flavors to meld.
- Serve: Before serving, garnish with lemon zest and fresh lemon slices if desired. Cut into squares and serve chilled. Enjoy this refreshing dessert.
Notes
- Use either graham crackers or vanilla wafers based on your preference.
- For a stronger lemon flavor, use homemade lemon curd or a high-quality store-bought curd.
- Chilling overnight is best for optimal texture and flavor melding.
- To soften the cream cheese faster, let it sit at room temperature for 30 minutes before mixing.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: lemon icebox cake, no bake dessert, lemon curd dessert, graham cracker cake, creamy lemon dessert, summer dessert
Find it online: https://dinewithdylan.com/lemon-icebox-cake-recipe/
