Lemon Icebox Cake Recipe
User Reviews
5
Lemon Icebox Cake Recipe
Description
The Lemon Icebox Cake Recipe builds layers of a creamy filling made from softened cream cheese mixed with granulated sugar and fresh lemon zest, whipped to smoothness with heavy cream until thickened. Lemon shortbread cookies are dipped briefly in milk to soften, then layered at the bottom of a parchment-lined baking dish. The cream cheese mixture is spread over the cookies, and this is repeated to form three layers. After covering and refrigerating for at least 12 hours, the cookie layers absorb moisture and soften considerably, transforming from crisp cookies to tender, cake-like layers combined with the tangy, rich lemon cream.
The cake’s flavor balances sweet, smooth cream cheese filling and the bright citrus notes from lemon zest and optional garnishes. The milk soak keeps the cookies from becoming soggy while allowing them to soften for easy slicing. Traditional lemon shortbread cookies provide a buttery, slightly sweet base that pairs well with the lemon cream.
Serve chilled slices optionally topped with whipped cream, fresh lemon slices, berries, or candied lemon pieces. This dessert requires no baking, relying on refrigeration to set the layers. It’s best prepared the day before serving to ensure the right texture and flavor melding.
Ingredients
- 16 oz cream cheese softened
- 3/4 cup granulated sugar
- lemon zest of 1 1/2 lemons
- 3/4 cup heavy cream
- 34 lemon shortbread cookies
- 1/2 cup milk
- Whipped Cream for decorative topping, optional
- lemon for garnish, optional, slices
- candied lemons for garnish, optional
Instructions
- Line 8x8 baking dish with parchment paper and set aside.
- In a large bowl, using a hand mixer, whip cream cheese, sugar, and lemon zest until smooth and creamy. Stir in heavy cream and whip 1-2 minutes or until the filling starts to thicken.
- Dip each cookie one by one into the milk and line the bottom of the baking dish with cookies to cover (cut some cookies in half to fit in properly). Pour 1/3 of the cream cheese mixture over the cookies and smooth the top.
- Repeat layering cookies and cream until you have 3 layers of each.
- Cover the top with plastic wrap and refrigerate 12 hours or overnight.
- Cut into squares and serve with whipped cream on top and garnish with fresh lemon slices, berries or even candied lemons.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 56mg | 19% |
| Sodium | 227mg | 9% |
| Potassium | 104mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 21g | 42% |
| Vitamin A | 767IU | 15% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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