Description
A refreshing no-bake lemon icebox cake that layers creamy lemon filling between soft graham crackers, perfect for hot days.
Ingredients
Scale
- 1 and 1/2 sleeves graham crackers or vanilla wafers
- 2 cups heavy whipping cream, cold
- 1/3 cup powdered sugar (more if desired)
- 8 ounces cream cheese, softened
- 1 cup lemon curd (store-bought recommended)
- Zest of 1 to 2 lemons
- 1 to 2 tablespoons lemon juice (optional)
- Pinch of salt
Instructions
- Beat the cream cheese until smooth.
- Mix in lemon curd, zest, salt, and a splash of lemon juice if desired.
- In a separate bowl, whip the cold heavy cream with powdered sugar until fluffy.
- Gently fold the whipped cream into the lemon mixture.
- Layer a thin swipe of filling on the bottom of a dish.
- Add a layer of graham crackers, then one-third of the filling.
- Repeat until layering is complete, ending with filling on top.
- Chill for at least 6 hours (overnight is preferable) before serving.
Notes
Use a sharp knife to slice for clean edges and pre-slice pieces for easier serving. Keep cake in a cooler if transporting.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 21g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg