Lemon Icebox Cake
Super quick & easy no-bake lemon icebox cake made with fresh homemade lemon curd, whipped lemon cream and graham crackers.
Equipment
- 1 8 inch pan
- 1 stand mixer or hand mixer
Ingredients
- 408 grams (3 sleeves/ 14.4 oz box) graham crackers
Lemon Curd
- 50 grams (1/4 cup) granulated sugar
- 1 tsp lemon zest 1 large lemon
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 60 mL (1/4 cup) freshly-squeezed lemon juice (1 large or 2 small lemons)
- 42 grams (3 Tbsp) salted butter softened or melted
Lemon Cream
- 226 grams (1 brick/8 oz) cream cheese slightly softened
- 180 grams (1 1/2 cups) powdered sugar
- 1 tsp vanilla bean paste
- 120 grams (roughly half a cup) lemon curd
- 360 mL (1 1/2 cups) heavy whipping cream cold
Instructions
Lemon Curd
- Combine the sugar, eggs, lemon juice & zest, butter and salt in a small nonstick or enameled (NOT metal) saucepan over medium-low heat.*50 grams (1/4 cup) granulated sugar, 1 tsp lemon zest, 1 large egg, 1 large egg yolk, 60 mL (1/4 cup) freshly-squeezed lemon juice, 42 grams (3 Tbsp) salted butter
- Whisk continuously until it thickens, about 5 minutes. The curd should be thick enough to coat the back of a spoon and reach just 170 F (77C).
- While it’s still hot, press the curd through a sieve into another bowl/jar, cover it and allow it to cool completely to room temperature. Store leftovers covered in the refrigerator.
Lemon Cream
- In a stand mixer or a large bowl, using a whisk attachment, beat the cream cheese at medium-high speed until it's smooth.226 grams (1 brick/8 oz) cream cheese
- Add the powdered sugar and vanilla and beat at medium speed again, until the powdered sugar is completely smooth with the cream cheese. Make sure to scrape the bottom and edge of the bowl.180 grams (1 1/2 cups) powdered sugar, 1 tsp vanilla bean paste
- Add the lemon curd and mix just until it's combined.120 grams (roughly half a cup) lemon curd
- With the mixer on medium speed (or in 3-4 increments) stream in the heavy whipping cream. Once it's all added in, increase the speed to high for up to a few minutes until the cream has thickened.***360 mL (1 1/2 cups) heavy whipping cream
Assemble
- Line a square 8 inch baking pan with parchment paper, leaving an overhang to easily remove the cake.
- Lay out a row of graham crackers on the bottom and then spread a layer of the lemon cream on top. I made the lemon cream about the same thickness as the graham crackers.408 grams (3 sleeves/ 14.4 oz box) graham crackers
- Drizzle a little extra lemon curd on top of each layer of cream and swirl it in to really bring in a stronger lemon flavor.
- I ended up with four layers of each (the top layer of cream being just slightly thicker than the rest). Sprinkle some graham crackers on top along with some lemon wedges and refrigerate for at least 8 hours. Serve cold.
Notes
Store bought lemon curd also works fine here!
*If you only have metal pans, use a double boiler with a glass bowl. If you make lemon curd in a metal pan or bowl, the acidic lemon juice can react with the metal and make your curd taste metallic.
**If you find it tasting metallic and have eliminated the contact of lemon juice with the metal pan/whisk, etc. then you're probably overheating it - take it just 170F (77C).
***This is how I do it to avoid extra dishes and I don't have any issues with the cream whipping. If you prefer, you can whip the cream separately and fold it in at the end.
Nutrition
Calories: 319kcalCarbohydrates: 36gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 68mgSodium: 240mgPotassium: 95mgFiber: 1gSugar: 21gVitamin A: 619IUVitamin C: 2mgCalcium: 53mgIron: 1mg
Tried this recipe?Let us know how it was!