Name: No-Bake Lemon Icebox Cake(5-Minute Dessert)
Prep time: 10 min
Ingredients: 1 box about 14 sheets honey graham crackers; 1 1/2 cups lemon curd (store-bought or homemade); 2 cups whipped cream or whipped topping (like Cool Whip); 1 tsp lemon zest (for garnish or folding into whipped cream); Thin lemon slices or candied lemon for topping; Fresh mint for serving

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A Cool, Creamy Classic That Tastes Like Sunshine in Every Bite

There’s a special kind of magic in a recipe that takes less than 10 minutes to make and tastes like it took hours. This No-Bake Lemon Icebox Cake is just that kind of magic, light, luscious, and layered with the tangy brightness of lemon and the comforting softness of whipped cream and graham crackers.

It’s a dessert that feels like summer in a dish. If you grew up in the South or have a fondness for vintage desserts, you’ve probably seen an icebox cake at a family gathering or picnic table. My version leans into the zesty, fresh flavor of lemon and the ease of modern convenience – ready in minutes, with no oven, no eggs, no gelatin, and no complicated steps.

This is now my go-to make-ahead dessert for hot days and busy weeks.

Time, Yield & Serving Info

Prep Time: 5–10 minutes
Chill Time: 4–6 hours (or overnight)
Total Time: ~5 minutes active, plus chill
Servings: 9 generous squares or 12 smaller ones
Difficulty: Super easy
Best For: Summer gatherings, BBQs, holidays, make-ahead dessert

Equipment You’ll Need

8×8″ or 9×9″ square baking dish (glass or ceramic preferred)
Offset spatula or silicone spatula
Mixing bowl (optional, if making whipped cream from scratch)
Hand mixer or stand mixer (optional)
Measuring cups/spoons
Plastic wrap or lid for chilling

Ingredients

For the Cake Layers:

1 box (about 14 sheets) honey graham crackers
1 1/2 cups lemon curd (store-bought or homemade)
2 cups whipped cream or whipped topping (like Cool Whip)

Optional:
1 tsp lemon zest (for garnish or folding into whipped cream)
Thin lemon slices or candied lemon for topping
Fresh mint for serving

Step-by-Step Instructions

Step 1: Prep Your Dish

Line an 8×8″ or 9×9″ dish with parchment paper (optional for easier slicing). Make sure your whipped topping is thawed and lemon curd is at room temp for easier spreading.

Step 2: Build the First Layer

Place a single layer of graham crackers on the bottom of the dish. Break crackers as needed to fit.

Step 3: Add Lemon Curd

Spread about 1/3 of the lemon curd over the graham crackers using a spatula. Smooth it out evenly.

Step 4: Add Whipped Cream

Dollop and spread about 1/3 of the whipped topping over the lemon curd. Don’t worry about perfection—just aim for even layers.

Step 5: Repeat the Layers

Continue layering: graham crackers → lemon curd → whipped cream. You’ll end with whipped cream on top.

Step 6: Chill to Set

Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This gives the graham crackers time to soften into a cake-like texture.

Step 7: Garnish & Serve

Before serving, top with a few lemon zest curls, a swirl of lemon curd, or thin lemon slices. Cut into squares and serve cold.

Pro Tips for Perfect Results

Use lemon curd at room temp so it spreads easily and doesn’t tear the whipped cream.
Don’t skip the chill time! The graham crackers need time to soften and meld with the creamy layers.
For extra lemon flavor, fold lemon zest or a teaspoon of lemon extract into the whipped cream.
Homemade whipped cream? Beat 1 cup cold heavy cream with 2 tbsp powdered sugar until soft peaks form.
Graham cracker alternatives: Try vanilla wafers, digestive biscuits, or shortbread cookies for variation.

Nutritional Info (Per Square, Based on 9 Servings

(Note: Estimated values using store-bought lemon curd and whipped topping)

Calories: 280
Fat: 12g
Carbohydrates: 38g
Sugar: 23g
Protein: 3g
Fiber: 1g
Sodium: 150mg

Storage & Make-Ahead Tips

Make Ahead: Best made the night before so it has time to set.
Store: Keep tightly wrapped in the fridge for up to 4 days.
Freeze: Freeze tightly wrapped portions for up to 1 month. Thaw in fridge overnight before serving. Texture may change slightly but still delicious.

Common Questions

Can I use homemade lemon curd?

Absolutely! If you have a go-to lemon curd recipe, it will make this even more flavorful. Store-bought is perfectly fine too.

Can I make it dairy-free?

Yes! Use coconut whipped topping and check that your lemon curd is dairy-free or make it with coconut oil.

What if I don’t have lemon curd?

You can substitute lemon pudding or lemon pie filling for a more custardy texture.

Can I use a different fruit?

Yes! Swap lemon curd for strawberry jam, blueberry compote, or mango puree. It becomes a customizable no-bake cake base.

No-Bake Lemon Icebox Cake(5-Minute Dessert)

Ella Cooks

There’s a special kind of magic in a recipe that takes less than 10 minutes to make and tastes like it took hours. This No-Bake Lemon Icebox Cake is just that kind of magic, light, luscious, and layered with the tangy brightness of lemon and the comforting softness of whipped cream and graham crackers.

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Prep Time 10

Cook Time 0

Chill Time 4

Course Dessert

Servings

Calories 280 kcal

Equipment

8×8″ or 9×9″ square baking dish (glass or ceramic preferred)
Offset spatula or silicone spatula
Mixing bowl (optional, if making whipped cream from scratch)
Hand mixer or stand mixer (optional)
Measuring cups & spoons
Plastic wrap or lid for chilling