Ina Garten Lemon Icebox Cake Recipe
Lemon Icebox Cake is a chilled dessert made by layering graham crackers with a lemon-infused cream mixture. As it sets in the refrigerator, the crackers soften to create a cake-like texture, making it a quick and fuss-free dessert.
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 8
- Category: Dessert
- Method: No-bake
- Cuisine: American
Ingredients
- Lemon curd: 2 cups (store-bought or homemade)
- Mascarpone cheese: 1 cup, at room temperature
- Heavy cream: 2 cups, cold
- Powdered sugar: 1/4 cup
- Vanilla extract: 1 teaspoon
- Graham crackers: 12–14 sheets
- Lemon zest: 1 tablespoon, for garnish
- Fresh berries (optional): For garnish
Instructions
Step 1: Make the whipped cream mixture
- In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- In a separate bowl, fold the mascarpone cheese into the lemon curd until smooth.
- Gently fold the whipped cream into the lemon curd mixture until well combined.
Step 2: Assemble the cake
- Spread a thin layer of the lemon cream mixture on the bottom of an 8×8-inch or 9×13-inch dish.
- Layer graham crackers over the cream, breaking them to fit as needed.
- Spread a generous layer of lemon cream over the graham crackers. Repeat the layers, ending with a layer of lemon cream on top.
Step 3: Chill the cake
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the layers to set and the flavors to meld.
Step 4: Garnish and serve
- Before serving, garnish with lemon zest and fresh berries if desired. Slice into squares and serve chilled.