🍋 Lemon Icebox Cake Recipe (No-Bake)
Contents
Ingredients
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest (optional)
- 1 box graham crackers (about 18–20 crackers)
- Lemon curd or lemon pie filling (about 1½ cups)
Instructions
- Prepare the Whipped Cream
- In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Set aside.
- Make the Lemon Filling
- In another bowl, mix the sweetened condensed milk, lemon juice, and lemon zest until smooth and creamy.
- Gently fold in 1 cup of the whipped cream mixture.
- Assemble the Layers
- In a square or rectangular dish, spread a thin layer of lemon filling on the bottom.
- Add a layer of graham crackers.
- Spread more lemon filling on top, then a layer of whipped cream.
- Repeat the layers (crackers → lemon → cream) until all ingredients are used, ending with whipped cream on top.
- Add Toppings
- Spoon or drizzle lemon curd on top.
- Add a few small lemon slices or zest for decoration (optional).
- Chill
- Cover and refrigerate for at least 4 hours, or overnight for best results.
- Serve
- Slice and serve cold. The graham crackers will soften into a cake-like texture.
