Lemon Icebox Cake

Lemon Icebox Cake is a crisp, layered dessert featuring buttery wafers (like graham crackers) nestled between zesty lemon custard and whipped cream, chilled until it transforms into a delightfully soft, cake-like treat.

Why You’ll Love This Recipe

Enjoy a refreshing, no-bake dessert bursting with bright lemon flavor and creamy texture. As it chills, the wafers soften perfectly, while the lemon custard provides a tangy counterpoint to the cloud-like whipped cream—ideal for hot days or elegant entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Crisp wafers (graham or shortbread)
• Eggs (for custard)
• Granulated sugar
• Fresh lemon juice and zest
• Unsalted butter
• Heavy cream (cold)
• Powdered sugar
• Vanilla extract
• Salt

Directions

1. Make lemon custard: In a saucepan, whisk together lemon juice, zest, sugar, eggs, and salt. Cook over medium-low, stirring constantly, until thickened (coats the back of a spoon). Remove from heat, stir in butter until smooth, then cool completely.
2. Whip cream layer: Whip chilled heavy cream with powdered sugar and vanilla to stiff peaks.
3. Assemble layers: In a 9×9-inch dish, alternate layers: custard, wafers, whipped cream. Repeat, finishing with a whipped-cream layer.
4. Chill: Cover and refrigerate for at least 4 hours—ideally overnight—to allow layers to meld and soften.
5. Serve: Garnish with lemon zest or candied lemon slices, slice, and enjoy.

Servings and timing

• Yield: 9–12 servings
• Prep time: 30 minutes
• Chill time: At least 4 hours (best overnight)
• Total time: Around 4½ hours (or overnight)

Variations

• Lime or orange version: Swap lemons for lime or orange juice and zest.
• Ginger snap layers: Use ginger snaps in place of wafers for a spicy twist.
• Lemon curd ripple: Swirl extra lemon curd or yogurt between layers for tangy pockets.
• Lavender cream: Steep edible lavender in cream before whipping for floral notes.

Storage/Reheating

• Storage: Keep covered and chilled for up to 3 days—best enjoyed cold.
• Freezing: Not recommended—custard may separate.
• Serving: Slice and serve directly from the refrigerator.

FAQs

Can I use store‑bought lemon curd?

Yes—store‑bought curd can replace homemade custard; joy simplifies prep.

What type of wafers work best?

Graham crackers or crisp shortbread that soften nicely without turning mushy.

Why did my layers become soggy?

Chill it too long or use overly moist custard; ensure wafers aren’t soaked and chill just enough.

Can I make this ahead?

Absolutely—assemble the night before for ideal texture.

Is there an egg-free version?

Yes—use eggless, cooked lemon curd or substitute with stabilized lemon pudding.

Can I add berries?

Yes—add a layer of raspberries or blueberries for extra color and flavor.

How can I thicken the custard?

Cook until it coats the back of a spoon; you may add a teaspoon of cornstarch if needed.

Can I assemble in individual cups?

Yes—use small glasses or jars; reduce chilling time to 2–3 hours.

How do I get clean slices?

Use a sharp knife dipped in hot water, wiped clean between cuts.

Can I freeze leftovers?

Not recommended—the texture suffers; best served fresh.

Conclusion

Lemon Icebox Cake offers a vibrant, creamy, no-bake dessert experience that’s both simple to make and elegant to serve. With its soft, layered texture and bright citrus flavor, it’s perfect for warm-weather celebrations or anytime you crave a refreshing, sweet treat.

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