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Lemon Icebox Cake

Lemon Icebox Cake

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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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Lemon Icebox Cake

Lemon Icebox Cake

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  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 9–12 servings 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian
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Description

Lemon Icebox Cake is a refreshing no-bake dessert layered with crisp wafers, tangy homemade lemon custard, and fluffy whipped cream—chilled to perfection for a soft, cake-like texture bursting with citrus flavor.

Ingredients

Units Scale
  • 14–16 graham crackers or shortbread wafers
  • 3 large eggs
  • 2/3 cup granulated sugar
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter
  • 2 cups heavy cream, cold
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. In a saucepan over medium-low heat, whisk together lemon juice, zest, granulated sugar, eggs, and salt.
  2. Cook, stirring constantly, until mixture thickens and coats the back of a spoon (about 8–10 minutes).
  3. Remove from heat and stir in butter until smooth. Let cool completely.
  4. In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
  5. In a 9×9-inch dish, layer lemon custard, then wafers, then whipped cream. Repeat layers until dish is filled, finishing with a layer of whipped cream.
  6. Cover and refrigerate for at least 4 hours, preferably overnight, until layers meld and wafers soften.
  7. Garnish with lemon zest or candied lemon slices. Slice and serve chilled.

Notes

  • Ensure custard is fully cooled before layering to avoid melting the whipped cream.
  • For egg-free version, use lemon pudding or store-bought eggless lemon curd.
  • Use a hot, clean knife for smooth slicing.
  • Graham crackers or shortbread wafers work best for consistent texture.
  • Add berries or a lemon curd swirl for variation and added flair.

Nutrition

  • Serving Size: 1 slice
  • Calories: 290
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 19g
  • Saturated Fat: 12g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 0g
  • Protein: 4g
  • Cholesterol: 105mg

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