Lemon Icebox Cake Recipe

Introduction

This Lemon Icebox Cake is a refreshing and creamy dessert that’s perfect for warm days. Layers of tangy lemon curd, whipped cream, and crisp Nilla wafers come together effortlessly to create a cool, no-bake treat.

Ingredients

• 6 oz. cream cheese, softened to room temperature
• 1/2 cup powdered sugar
• 2 1/2 cups heavy cream
• Zest of two lemons
• 1 (11-oz.) box Nilla wafers
• 1 cup lemon curd, store-bought or homemade
• 1 lemon
• 1/4 cup simple syrup

Instructions

1. Step 1: In the bowl of a stand mixer (or a large bowl with a hand mixer), beat the cream cheese and powdered sugar on medium speed until smooth, about 2 minutes. Add the heavy cream and continue mixing on medium speed until medium peaks form, about 3 minutes. Gently fold in the lemon zest.
2. Step 2: Spread 1 to 2 tablespoons of the cream cheese mixture onto the bottom of a 9″x13″ dish to prevent the cookies from sliding. Arrange a single layer of Nilla wafers over the base. Spread about one-third of the cream cheese mixture evenly over the wafers, then drizzle half of the lemon curd on top and lightly swirl it in. Add another layer of wafers and repeat the layering with cream cheese mixture and the remaining lemon curd. Finish with a final layer of cream cheese mixture. Cover the dish with plastic wrap and freeze for 3 hours.
3. Step 3: While the cake is freezing, use a vegetable peeler to slice long strips of lemon peel, avoiding the white pith. Cut these strips into very thin pieces and soak them in simple syrup. Let them sit for 3 hours or up to a week in the refrigerator to candy.
4. Step 4: Once the cake has frozen, remove it from the freezer and garnish with the candied lemon peel. Store any leftovers in the freezer for up to 7 days.

Tips & Variations

• For extra lemon flavor, zest a little lemon into the cream cheese mixture before whipping.
• If lemon curd is not available, homemade curd or marmalade can be a tasty substitute.
• Soaking the lemon wafers briefly in lemon juice or liqueur can add a subtle zing and soften them slightly.
• Use a gentle folding technique when incorporating the lemon zest and whipped cream to keep the mixture light and airy.

Storage

Store the cake covered and frozen for up to 7 days. When ready to serve, thaw in the refrigerator for about 30 minutes to soften slightly for easier slicing. Leftover candied lemon peel should be kept in an airtight container in the refrigerator for up to one week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake is ideal for making ahead since it needs to freeze for several hours. It can be kept frozen for up to a week before serving.

What if I don’t have a stand mixer?

A hand mixer works perfectly fine for whipping the cream cheese and cream. Just make sure your cream cheese is softened to room temperature for easy mixing.

Lemon Icebox Cake Recipe

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★★★★★

4.4 from 150 reviews

• Author: Mariam
• Total Time: 3 hours 20 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This refreshing Lemon Icebox Cake is a no-bake layered dessert featuring creamy lemon-infused mascarpone, crisp Nilla wafers, and tangy lemon curd. Perfect for a summer treat, it combines zesty citrus flavors with a light, fluffy texture. The cake is chilled and frozen to develop its signature icebox consistency and garnished with candied lemon peel for an elegant finish.

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Ingredients

Scale 1x2x3x

Cream Cheese Mixture

• 6 oz. cream cheese, softened to room temperature
• 1/2 cup powdered sugar
• 2 1/2 cups heavy cream
• Zest of 2 lemons

Layers

• 1 (11-oz.) box Nilla wafers
• 1 cup lemon curd, store-bought or homemade

Candied Lemon Peel

• 1 lemon
• 1/4 cup simple syrup

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Instructions

1. Prepare Cream Cheese Mixture: In the bowl of a stand mixer or large bowl with a hand mixer, beat the cream cheese and powdered sugar on medium speed until smooth, about 2 minutes. Add the heavy cream and continue whipping on medium speed until medium peaks form, about 3 minutes. Gently fold in the lemon zest to incorporate the citrus flavor.
2. Layer the Cake: Spread 1 to 2 tablespoons of the cream cheese mixture onto the bottom of a 9″x13″ dish to prevent cookies from sliding. Arrange a single layer of Nilla wafers over the base. Spread about one-third of the cream cheese mixture evenly over the cookies, then drizzle with half of the lemon curd and lightly swirl it in. Add another cookie layer and repeat the layering process, finishing with a top layer of cream cheese mixture. Cover the dish with plastic wrap and freeze for 3 hours to set.
3. Prepare Candied Lemon Peel: Using a vegetable peeler, slice long strips of lemon peel, taking care to avoid the bitter white pith. Thinly slice these strips into very fine strips and soak them in the simple syrup. Refrigerate for at least 3 hours or up to one week, allowing the peels to candy.
4. Garnish and Serve: Remove the cake from the freezer, garnish the top with the candied lemon peel strips, and serve immediately. Store any leftovers in the freezer and consume within 7 days for best quality.

Notes

• For best results, use freshly grated lemon zest and high-quality lemon curd.
• If you prefer a less sweet cake, adjust the powdered sugar to taste.
• This dessert must be frozen before serving to achieve the signature icebox cake texture.
• Leftover candied lemon peel can be stored in the refrigerator for up to one week and used as a garnish for other desserts or drinks.
• Allow the cream cheese to soften fully before whipping to ensure a smooth mixture.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: lemon icebox cake, lemon dessert, no-bake cake, lemon curd dessert, layered dessert, summer dessert