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
- In a saucepan over medium-low heat, whisk together lemon juice, zest, granulated sugar, eggs, and salt.
- Cook, stirring constantly, until mixture thickens and coats the back of a spoon (about 8–10 minutes).
- Remove from heat and stir in butter until smooth. Let cool completely.
- In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- 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.
- Cover and refrigerate for at least 4 hours, preferably overnight, until layers meld and wafers soften.
- 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