Lemon Icebox Cake Recipe
Lemon Icebox Cake is a no-bake dessert made by layering graham crackers with a creamy lemon filling of whipped cream and sweetened condensed milk. The cake is assembled in a dish, chilled for several hours or overnight, allowing the layers to meld. It’s refreshing, easy to make, and perfect for summer gatherings or a light, zesty treat.
Equipment
- Electric mixer (hand or stand mixer)
- Mixing bowls
- Spatula
- 9×13 inch baking dish
- Whisk
- Zester or fine grater
- Measuring cups and spoons
Ingredients
- 2 boxes 3.4 oz each instant lemon pudding mix
- 8 oz cream cheese softened
- 3 cups heavy whipping cream
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 21 graham crackers
- 1/2 cup powdered sugar
- Juice and zest of 1 lemon
Instructions
Make the Lemon Filling:
- In a large bowl, whisk together the instant lemon pudding mix and whole milk until it begins to thicken (about 2 minutes). Set aside.
Whip the Cream:
- In another mixing bowl, beat the heavy whipping cream and salt with an electric mixer until soft peaks form. Add powdered sugar and continue to beat until stiff peaks form.
Prepare the Cream Cheese Mixture:
- In a separate large bowl, beat the softened cream cheese until smooth and fluffy. Add the lemon juice and zest, mixing well. Fold in the prepared pudding mixture until fully combined.
Combine It All:
- Gently fold the whipped cream into the cream cheese-pudding mixture in batches until smooth and creamy.
Assemble the Cake:
- In a 9×13-inch dish, arrange a single layer of graham crackers at the bottom. Spread about a third of the lemon filling over the crackers. Repeat layers two more times (crackers, filling), finishing with the lemon filling on top.
Chill and Serve:
- Cover the dish and refrigerate for at least 4–6 hours, or overnight for best results. This allows the graham crackers to soften and the flavors to meld. Slice and serve chilled.
Notes
Note:
This no-bake lemon icebox cake is perfect for summer or whenever you want a refreshing dessert without turning on the oven.
You can make it a day ahead for parties or gatherings, and it gets better as it chills. For a slightly tangier version, use more lemon juice or add a bit of lemon extract.
Nutrition Facts Of Lemon Icebox Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 370 |
| Fat | 25g |
| Saturated Fat | 15g |
| Cholesterol | 80mg |
| Sodium | 230mg |
| Carbohydrates | 30g |
| Sugar | 20g |
| Protein | 4g |