Description

This refreshing Lemon Icebox Cake is a no-bake, layered dessert featuring creamy lemon-scented cream cheese filling, classic Nilla wafers, and tangy lemon curd. It’s chilled and frozen to create a luscious, cool treat garnished with candied lemon peel, perfect for warm days or anytime you crave a light citrus dessert.

Ingredients

Scale

Filling

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

Assembly

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

Garnish

1 lemon (for peel)
1/4 cup simple syrup

Instructions

Prepare the cream cheese mixture: In the bowl of a stand mixer or a large bowl using a hand mixer, beat the softened cream cheese and powdered sugar on medium speed until smooth, about 2 minutes. Add the heavy cream and continue to mix on medium speed until medium peaks form, about 3 minutes. Gently fold in the lemon zest to infuse fresh citrus flavor.
Assemble the cake layers: Spread 1 to 2 tablespoons of the cream cheese mixture on the bottom of a 9×13-inch dish to prevent wafers from sliding. Arrange a single layer of Nilla wafers over the base layer. Spread about one-third of the cream cheese mixture evenly on top, then drizzle half of the lemon curd over the cream and lightly swirl it in to create a marbled effect. Add another layer of wafers and repeat the process, finishing with a final layer of cream cheese mixture on top. Cover the dish with plastic wrap and freeze for 3 hours to set.
Prepare candied lemon peel: While the cake chills, use a vegetable peeler to carefully slice long strips of lemon peel, avoiding the bitter white pith underneath. Slice the strips into very thin strips and soak them in simple syrup. Let them candy for at least 3 hours, or refrigerate up to one week until ready to use.
Garnish and serve: Once the cake has frozen and set, remove it from the freezer and garnish with the prepared candied lemon peel for a decorative and flavorful finishing touch. Store any leftovers in the freezer for up to 7 days to maintain freshness.

Notes

This is a no-bake, chilled dessert ideal for hot weather or last-minute entertaining.
To soften cream cheese quickly, leave it at room temperature for 30 minutes before mixing.
Lemon curd can be homemade or store-bought; ensure it’s smooth and tangy for best flavor.
Simple syrup can be made by dissolving equal parts sugar and water over low heat until clear and cooling before use.
Candied lemon peel adds a bright, zesty garnish and can be stored refrigerated for up to a week.
Freeze leftovers tightly covered to keep the wafer layers crisp and creamy filling fresh.

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

Keywords: Lemon Icebox Cake, no-bake lemon dessert, layered lemon cake, Nilla wafers dessert, lemon curd cake, summer dessert