Lemon Icebox Cake

Rectangular lemon dessert with cream layers and lemon slices on top, served on a white plate with lemon slices and white flowers nearby.

5 from 4 votes

An easy lemon icebox cake 🍋🍰🙌🏻 that's made with real whipped cream, lemon curd, and layered between graham crackers for an elegant dessert! This no-bake 6-ingredient "cake" sets up in your fridge, making it EXCELLENT for spring and summer events or when it's too hot to bake! It strikes the perfect flavor and texture balance of light, creamy, and tart-yet-sweet!

Prep Time15

Cook Time0

Chill Time8

Total Time8 15

Course: Dessert

Cuisine: American, Dessert

Keyword: easy lemon desserts, graham cracker icebox cake, icebox cake, icebox cake recipe, lemon icebox cake

Servings:

Calories: 360cal

Equipment

Ingredients

2 ounces cream cheese softened to room temp (use only brick-style cream cheese that's full fat; do not use lite, spreadable, or whipped cream cheese products)
3 cups heavy whipping cream
¾ cup confectioners' sugar or more to taste if desired for sweeter whipped cream
⅓ cup + 6 tablespoons lemon curd divided ( ⅓ cup to flavor the whipped cream, 6 tablespoons for layering, using 3 tablespoons per layer) S
1 teaspoon vanilla extract lemon extract or almond extract may be substituted
6 full-size graham cracker sheets or as needed (the amount varies by the exact dimensions of your pan. I used 6 full-sized graham cracker sheets, trimmed to fit the loaf pan; or another way to state it is 2 full size sheets trimmed accordingly x 3 rounds/layers)
Optional garnishing: lemon zest lemon slices, crushed graham cracker crumbs, fresh berries, mint sprigs, etc.

Instructions

Line a 9x5-inch loaf pan with parchment paper, leaving plenty of overhang on the sides. Optionally, spray with cooking spray; set aside.
To a large mixing bowl and handheld electric mixer (or the bowl of a stand mixer fitted with the paddle attachment), add the cream cheese and beat on high speed until whipped and fluffy, about 2 minutes.
Whipped Cream Version - Stop, scrape down the sides of the bowl with a spatula, add the heavy cream, confectioners' sugar, 1/3 cup lemon curd, and beat on low speed momentarily, gradually increasing the speed to medium-high or high. Beat for about 5-7 minutes, or until the cream forms stiff peaks (meaning, the peaks don't deflate or fall when you turn the mixer beaters upside down). Taste, make sure it's sweet enough and if not, add additional confectioners' sugar, to taste. If you want it more tart, additional lemon curd and/or a tsp of freshly grated lemon zest is lovely.
Cool Whip Variation - Use two 8-ounce containers Cool Whip or whipped topping (I recommend full fat) that you've allowed to thaw fully. Beat the cream cheese in a large mixing bowl as indicated, then add the Cool Whip, NO heavy cream needed, add 1/2 cup confectioners' sugar (we're reducing the sugar because whipped topping is already sweetened), 1/3 cup lemon curd, vanilla, and beat to just combine, about 1-2 minutes; don't overbeat. Taste, make sure it's sweet enough and if not, add additional confectioners' sugar, to taste. If you want it more tart, additional lemon curd and/or a tsp of freshly grated lemon zest is lovely.
For either variation, proceed to the next step.
Layering and Assembly - Place graham crackers in an even, flat, single layer in the prepared loaf pan. For me, this means 2 full size sheets of graham crackers, and one of them I need to break in order to jigsaw the pieces so they fit into the pan. It doesn't have to be perfect.
Layer one-third of the lemon whipped cream mix over the graham crackers, and use an offset spatula or spatula to spread the layer evenly.
Top the whipped cream layer with about 3 tablespoons of lemon curd, and lightly smooth and spread it. Again, does not need to be perfect.
Now, repeat the process two more times - graham cracker layer, lemon whipped cream filling, lemon curd; graham crackers, lemon whipped cream, lemon curd.
Stop layering when your pan is full. Note that you may not use all the lemon whipped cream (or Cool Whip). Place extra in the fridge for serving/decorating/garnishing the finished dessert.
Refrigeration - Cover tightly with foil and refrigerate for at least 8 hours, or overnight is preferred to allow layers to set. Tips - This dessert is best when it's been made the day before and allowed to refrigerate overnight. I have never tried to freeze this and don't recommend it as a shortcut. Dairy doesn't always take kindly to freezing/thawing; better to not risk it.
Serving - Unmold the cake by lifting up with the parchment paper and transfer it o a serving platter. Tip - When you're lifting it out, don't allow it to be unsupported. Place a large spatula/pancake turner underneath or if you have an extra set of hands to steady it, that's great. While the parchment paper should be strong enough, no sense tempting fate!
Optional - If desired, use the remaining whipped cream to pipe a simple pattern (I used an open star tip, Wilton #199). Or just dollop extra whipped cream or Cool Whip on with a spoon, as desired.
Garnishing, optional - Garnish with lemon zest, lemon slices, fresh fruit such as berries, mint sprigs, or as desired. Tip - When slicing, wipe your knife clean after each slice if clean cuts are important to you; although this is a messy dessert and imperfections are to be expected.

Notes

Storage: Dessert is best made the day before an event, refrigerated overnight, sliced, served and consumed fully. This dessert does not keep well past 48-72 hours airtight and in the refrigerator. The graham crackers get very soggy and the layers deflate and sink. I don't recommend freezing it.

Nutrition