Lemon Icebox Cake
Lemon Icebox Cake is a refreshing no-bake dessert made with layers of graham crackers and lemon-infused whipped cream. It’s creamy, tangy, and perfect for spring and summer gatherings, offering a burst of citrus in every bite.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
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- 1 box graham crackers
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 2 cups whipped topping or whipped cream
- Optional garnish: lemon slices, extra zest, or mint leaves
Instructions
- In a mixing bowl, stir together sweetened condensed milk, lemon juice, lemon zest, and vanilla extract until smooth.
- Gently fold in the whipped topping or whipped cream until the mixture is light and fluffy.
- In an 8×8-inch or 9×9-inch baking dish, layer graham crackers along the bottom.
- Spread a layer of the lemon cream mixture over the crackers.
- Repeat layers until all ingredients are used, finishing with a layer of the cream mixture on top.
- Cover the dish and refrigerate for at least 4 hours, preferably overnight, until the graham crackers have softened.
- Before serving, garnish with lemon zest, lemon slices, or mint leaves if desired.
Notes
- Chilling overnight results in the best texture and flavor.
- Use fresh lemon juice for the brightest flavor.
- Can be made in individual jars or glasses for a portable, elegant presentation.
- Store covered in the refrigerator for up to 4 days.
- Freezing is not recommended as the texture may become watery upon thawing.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Find it online: https://tastyera.com/lemon-icebox-cake/