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Lemon Icebox Cake

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A refreshing no-bake dessert that captures the essence of summer with a light lemon filling on a buttery graham cracker crust.

Ingredients

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  • 1 cup graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 cups heavy cream
  • 1 cup powdered sugar
  • 1 cup lemon juice
  • Zest of 2 lemons
  • 1 can sweetened condensed milk

Instructions

  1. Prepare the crust: In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9×13 inch dish to form a firm crust.
  2. Whip the cream: In another bowl, beat heavy cream until fluffy. The cream should form soft peaks, giving your dessert a light and airy texture.
  3. Sweeten the cream: Gradually add powdered sugar while continuing to beat. This will sweeten your cream without overpowering the lemon flavors.
  4. Fold in citrus: Fold in lemon juice and lemon zest, then add sweetened condensed milk. This combination brings that signature tartness and creaminess to your filling.
  5. Assemble the cake: Spread the lemon mixture over the crust in the dish, smoothing it out to ensure every slice is a perfect blend of flavors.
  6. Chill: Refrigerate for at least 240 minutes or overnight. This step is crucial as it allows the flavors to meld beautifully and the cake to set.
  7. Serve and enjoy: Slice and serve chilled. Watch those smiles blossom as your family and friends take their first mouthful!

Notes

Store leftovers in the refrigerator for up to 3 days. For a stronger lemon flavor, add more zest or lemon extract.

Nutrition

Find it online: https://pinrecipezbylinaa.com/lemon-icebox-cake-2/

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