Lemon Icebox Cake
User Reviews
4.5
6 reviews
Excellent
Lemon Icebox Cake
Report
This is the best Lemon Icebox Cake ever. Cool and creamy, light and lemony. Fluffy, but filling. Soft and sweet, with a refreshing lemon flavor. The perfect summer dessert. No oven needed – you make it in your fridge.
Share:
Ingredients
- 2 7-ounce packages ladyfingers, about 25 cookies
- 3 tbsp cornstarch
- 1/4 cup whole milk
- 3 eggs, yolks and whites separated
- 1/4 cup granulated sugar
- 2 tbsp granulated sugar
- 1 lemon, juiced and zested
- 1/2 cup unsalted butter, room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup heavy cream, whipped
Add to Shopping List
Instructions
- Line the sides and bottom of a 9-inch cake pan with a single sheet of plastic wrap.
- Ladyfingers are rounded on each end. Slice one end of each ladyfinger to make it flat. Save the extra pieces.
- Arrange the ladyfingers so they are standing vertically around the sides of the pan, like a picket fence. Lay remaining ladyfingers flat across the bottom, using the cut pieces to fill in any gaps. Your goal is to cover the entire bottom of the pan, which will prevent the filling from oozing out. Set aside.
- In a measuring cup, dissolve the cornstarch into milk. A small spoon or a tiny whisk works well.
- Fill a medium saucepan with an inch of water and get it simmering.
- While it’s heating up, combine egg yolks, 1/4 cup of granulated sugar, and cornstarch-milk mixture in a heat-safe bowl. Place bowl on the top of your saucepan, letting the simmering water below cook your mixture for about 5 minutes until thick and smooth. Be sure your heat is on low, unless you want sweet scrambled eggs!
- Remove bowl from heat (use oven mitts). Add lemon juice and zest, and allow to cool.
- In a large bowl, cream the butter and powdered sugar with an electric mixer, then add both extracts.
- Mix-in lemon/egg mixture until smooth and pale yellow.
- In a separate bowl (or stand mixer), whip egg whites into soft peaks, streaming the remaining granulated sugar in on the side of the bowl (so you don't deflate them!); continue whipping until you reach the stiff peak stage.
- Fold the egg whites carefully into the butter-lemon mixture. Don't overmix!
- Pour half of the filling in the bottom of the pan, then cover with remaining ladyfingers (there should be just enough left for a nice full layer.)
- Add the remaining filling and cover with a layer of plastic wrap. Freeze or refrigerate overnight.
- When ready to serve, top with whipped cream and garnish with a lemon slice. Remove the cake from the pan by grabbing the bottom layer of plastic wrap and lifting. Set your cake on a platter and gently pull the plastic wrap away from the cake (like a magician pulling off a tablecloth without breaking any plates, but slower). Serve and enjoy!
Notes
- A springform cake pan comes in handy for this recipe, especially when removing the cake from the pan.
- You can store the leftover cake in your fridge for up to 3 days. Make sure your lemon lady finger dessert is covered!
Nutrition Information
Show Details
Serving
1slice
Calories
355kcal
(18%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
139mg
(46%)
Sodium
45mg
(2%)
Potassium
82mg
(2%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
912IU
(18%)
Vitamin C
7mg
(8%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 355kcal | 18% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 139mg | 46% |
| Sodium | 45mg | 2% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 912IU | 18% |
| Vitamin C | 7mg | 8% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
Other Recipes
You'll Also Love
