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–+ servings
Lemon Icebox Cake

Refreshing Lemon Icebox Cake That'll Brighten Your Day

This Lemon Icebox Cake is a refreshing no-bake dessert that captures summer's citrusy flavors, perfect for warm days.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lemon Cream
  • 1 cup Granulated Sugar Adds the perfect sweetness; alternative sweeteners can be used.
  • 8 large Egg Yolks Provide structure and richness.
  • 1 cup Fresh Lemon Juice Always opt for freshly squeezed for the best flavor.
  • 1 tablespoon Corn Starch Acts as a thickener; ensure it's fine and fresh.
  • 1/4 cup All-Purpose Flour Substitute with gluten-free flour if needed.
  • 1 teaspoon Vanilla Extract Pure vanilla is ideal for a more aromatic experience.
  • 2 cups Whole Milk Can be substituted with a dairy-free alternative.
  • 1 teaspoon Lemon Peel Use as needed based on taste preference.
  • 1/2 cup Unsalted Butter At room temperature for easy mixing.
For the Whipped Cream
  • 1 cup Heavy Cream Keep it very cold before whipping.
  • 1/4 cup Powdered Sugar Adjust based on sweetness preference.
For the Base
  • 1 box Graham Crackers Can substitute with Digestive biscuits or gluten-free crackers.

Equipment

  • mixing bowl
  • Saucepan
  • Whisk
  • 9x13-inch Dish

Method
 

Step-by-Step Instructions
  1. Prepare the Lemon Cream: Whisk together granulated sugar, egg yolks, and fresh lemon juice until fluffy and pale yellow.
  2. Incorporate Dry Ingredients: Sift in cornstarch, all-purpose flour, and vanilla extract to the egg yolk mixture, stirring gently.
  3. Heat the Milk Mixture: In a saucepan, heat whole milk and optional lemon peel over medium heat until it simmers.
  4. Temper the Egg Mixture: Slowly pour the hot milk mixture into egg yolk blend while whisking continuously.
  5. Cook the Pastry Cream: Return the mixture to the saucepan and cook over medium heat until it thickens.
  6. Add Butter and Cool: Incorporate softened butter, stirring until melted and smooth, then cool to room temperature.
  7. Whip the Heavy Cream: Whip cold heavy cream until soft peaks form, then fold into the cooled lemon pastry cream.
  8. Assemble the Cake: Layer graham crackers and lemon diplomat cream in a 9x13-inch dish, ending with graham crackers.
  9. Make the Whipped Cream Topping: Whip additional heavy cream with powdered sugar until light and fluffy.
  10. Chill and Serve: Chill for at least 4 hours before serving, garnishing with lemon slices or fresh herbs.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Keep whisking while tempering the egg yolks to prevent scrambling. Use a digital scale for precise measurements.

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