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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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