Description
Indulge in the refreshing and zesty flavors of this delightful Lemon Icebox Cake. A perfect no-bake dessert for any occasion, this creamy and tangy treat is sure to impress your guests.
Ingredients
Scale
Whipped Cream:
- 2 cups heavy whipping cream, chilled
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Lemon Filling:
- 1 cup lemon curd
- 1 tablespoon lemon zest
Additional:
- 1 box graham crackers (about 9 ounces)
- Fresh lemon slices for garnish
Instructions
- Prepare Whipped Cream: In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Combine with Lemon Filling: Gently fold in 1/2 cup of the lemon curd until well combined, reserving the remaining 1/2 cup.
- Layering: Spread a thin layer of the reserved lemon curd on the bottom of a 9×9-inch baking dish. Arrange a single layer of graham crackers over the curd. Spread 1/3 of the whipped cream mixture over the crackers, then drizzle with a bit of lemon curd. Repeat the layers until all the ingredients are used, finishing with whipped cream on top.
- Chill: Cover and refrigerate for at least 4 hours, or overnight, to allow the cake to set.
- Serve: Before serving, garnish with lemon zest and fresh lemon slices.
Notes
- For extra tang, fold additional lemon curd into the whipped cream.
- You can substitute vanilla wafers for graham crackers if preferred.
- The cake is best made a day in advance to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 18 g
- Sodium: 130 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
