Description
A refreshing no-bake Lemon Icebox Cake that layers lemon-flavored whipped cream and graham crackers, chilled to perfection for a light, creamy summer dessert bursting with bright citrus flavors.
Ingredients
Scale
Whipped Cream Mixture
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Lemon Mixture
- 1 jar (10 oz) lemon curd
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
Other
- 1 box (14 oz) graham crackers
Instructions
- Whip the cream: In a large mixing bowl, whip the heavy cream along with powdered sugar and vanilla extract until stiff peaks form, ensuring a light and stable whipped cream base.
- Prepare lemon mixture: In a separate bowl, mix the lemon curd, lemon zest, and fresh lemon juice until thoroughly combined and smooth.
- Combine mixtures: Gently fold the lemon mixture into the whipped cream, taking care to keep the mixture airy and fully blended.
- Assemble the layers: Spread a thin layer of the lemon cream mixture evenly on the bottom of a 9×13-inch baking dish.
- Add graham crackers: Layer graham crackers over the cream layer, breaking them as needed to fit snugly.
- Repeat layers: Spread one-third of the lemon cream over the graham crackers, then repeat layering twice more, finishing with the lemon cream on top.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight to allow the graham crackers to soften and flavors to meld.
- Garnish and serve: Before serving, optionally garnish with additional lemon zest or whipped cream for an elegant touch.
Notes
- For extra lemon flavor, add a few drops of lemon extract to the filling mixture.
- Shortbread cookies can be used in place of graham crackers for a richer variation.
