Description
A cool, creamy lemon icebox cake made with layers of lemon-flavored cream and cookies, chilled until perfectly set. This easy no-bake dessert is light, refreshing, and ideal for warm weather or when you need a make-ahead treat.
Ingredients
Lemon Cream
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup lemon curd
- 1 tbsp lemon zest
Assembly
- 1 box graham crackers or vanilla wafer cookies
- Lemon slices or zest, for garnish
Instructions
- Whip Cream: In a large bowl, whip heavy whipping cream to stiff peaks using a mixer or whisk. This creates the light and airy base for the lemon cream.
- Add Sweeteners and Flavor: Add powdered sugar and vanilla extract to the whipped cream and beat the mixture until smooth and well combined.
- Incorporate Lemon: Gently fold in the lemon curd and lemon zest carefully to maintain the fluffy texture while infusing bright lemon flavor.
- Layer Cream: Spread a thin layer of the lemon cream mixture on the bottom of an 8×8-inch dish to begin the dessert layers.
- Add Cookies: Place a layer of graham crackers or vanilla wafer cookies over the lemon cream layer, arranging them to cover the surface evenly.
- Repeat Layers: Continue alternating layers of lemon cream and cookies until all ingredients are used, finishing with a top layer of lemon cream.
- Chill to Set: Cover the dish and refrigerate for at least 4 hours or, ideally, overnight to allow the cake to set and flavors to meld.
- Garnish and Serve: Before serving, garnish with fresh lemon slices or additional lemon zest for a decorative and flavorful touch.
Notes
- Chilling overnight gives the best texture and flavor development.
- Swap graham crackers for ladyfingers or shortbread cookies if desired for different textures and flavors.
- Store covered in the refrigerator for up to 3 days to maintain freshness and prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Cook
- Cuisine: American
