No-Bake Lemon Icebox Cake(5-Minute Dessert)
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.
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
Ingredients
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
Instructions
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.
Notes
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.
Nutrition
Calories: 280kcalCarbohydrates: 38gProtein: 3gFat: 12gFiber: 1gSugar: 23g
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