Lemon Icebox Cake
User Reviews
4.5
12 reviews
Excellent
Lemon Icebox Cake
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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!
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Ingredients
- 1 tsp fresh lemon zest
- 2 TB granulated sugar
- ¼ cup salted butter very soft
- 3 cups heavy whipping cream
- ½ cup powdered sugar
- ⅛ tsp table salt
- 2 lemon zest of 2 large lemons
- ⅓ cup fresh lemon juice from 2 large lemons
- 25-30 whole graham crackers 3-4 sleeves
- 1 cup lemon curd slightly warmed up (store bought or homemade)
Instructions
- In a small bowl, combine 1 tsp lemon zest and 2 TB granulated sugar. Mix well and set aside at room temp, uncovered.
- 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.
- Gradually beat in lemon juice, beating until fully incorporated. The lemon whipped cream should hold peaks; don't worry if it starts to curdle.
- 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.
- Spread a small amount of lemon whipped cream onto the bottom of a 9x13 inch baking dish.
- 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.
- Repeat layering 3 more times. You should end up with four layers total, finished by the final drizzle of lemon curd.
- Cover and let chill in fridge for 3-4 hours or overnight. Crackers will soften to a spongey cake texture.
- Use a fork to break up lemon sugar and sprinkle over top of cake before serving.
- Leftovers will keep well in fridge for 1-2 days.
Notes
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- Always use fresh lemon zest and juice for this Lemon Icebox Cake. It makes a big difference in the flavor and freshness of the dessert.
- When zesting your lemons, be careful to only scrape off the outer, colorful layer of the skin. The white pith underneath is bitter and can affect the overall flavor of your whipped cream.
- Don't worry if your lemon whipped cream looks slightly curdled after adding lemon juice. It will still set up beautifully after chilling.
- Warm your lemon curd slightly before using it. This makes it easier to drizzle over the whipped cream and graham crackers.
- Chilling the cake for at least 3-4 hours is crucial. This allows the graham crackers to soften and absorb the flavors, giving the cake its characteristic moist, cake-like texture.
- Serve this cake cold for the best texture and flavor.
Nutrition Information
Show Details
Calories
381kcal
(19%)
Carbohydrates
27g
(9%)
Protein
3g
(6%)
Fat
33g
(51%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
93mg
(31%)
Sodium
169mg
(7%)
Potassium
84mg
(2%)
Fiber
0.3g
(1%)
Sugar
19g
(38%)
Vitamin A
1193IU
(24%)
Vitamin C
5mg
(6%)
Calcium
53mg
(5%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 33g | 51% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 93mg | 31% |
| Sodium | 169mg | 7% |
| Potassium | 84mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 19g | 38% |
| Vitamin A | 1193IU | 24% |
| Vitamin C | 5mg | 6% |
| Calcium | 53mg | 5% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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