Lemon Icebox Cake
Lemon Icebox Cake is a refreshing no-bake dessert perfect for summer. With layers of graham crackers, creamy lemon filling, and whipped cream, this easy dessert is light, tangy, and guaranteed to be a hit at any gathering!
Ingredients
- 1 package of graham crackers or vanilla wafer cookies
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- Optional: Fresh lemon slices or zest for garnish
Instructions
Prepare the Filling:
- In a large mixing bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract. Set aside.
Whip the Cream:
- In a separate bowl, beat the heavy whipping cream until stiff peaks form.
Combine the Mixtures:
- Gently fold the whipped cream into the lemon mixture, being careful not to deflate the cream. Stir until the filling is smooth and well combined.
Assemble the Cake:
- Layer the bottom of a 9x13-inch dish with graham crackers or vanilla wafer cookies. Spread half of the lemon filling over the cookies, then add another layer of cookies and top with the remaining filling. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to let the cake set.
Notes
- Use fresh lemon juice and zest for the best flavor.
- Chill the cake for at least 4 hours to set the layers.
- Whip the cream to stiff peaks for a fluffy filling.