Description
A refreshing no-bake icebox cake layered with tangy lemon cream, graham crackers, and fresh lemon zest. Chilled to perfection, this light and creamy dessert is the ultimate easy summer treat—no oven required.
Ingredients
2 cups heavy whipping cream
1 cup sweetened condensed milk
1/2 cup fresh lemon juice
1 tbsp lemon zest, plus extra for garnish
1 tsp vanilla extract
1 box (14 oz) graham crackers
1/4 cup granulated sugar (optional, for extra tang balance)
Pinch of salt
Fresh lemon slices, for garnish
Instructions
1. In a large bowl, whip the heavy cream until stiff peaks form.
2. In a separate bowl, whisk together condensed milk, lemon juice, lemon zest, vanilla extract, and a pinch of salt until smooth.
3. Gently fold the whipped cream into the lemon mixture until fully combined and fluffy.
4. Spread a thin layer of the lemon cream on the bottom of a loaf pan or 9×9 dish.
5. Add a layer of graham crackers, breaking them as needed to fit.
6. Spread another layer of lemon cream over the crackers, then repeat layering until all ingredients are used, ending with a cream layer on top.
7. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight, until the crackers soften into a cake-like texture.
8. Garnish with lemon zest and fresh lemon slices before slicing and serving chilled.
Notes
For a firmer icebox cake, chill overnight rather than the minimum 6 hours.
Use fresh lemon juice for the brightest flavor—bottled juice can taste flat.
Store leftovers covered in the refrigerator for up to 3 days.
For a citrus twist, swap half the lemon juice with lime juice.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake / Chilling
- Cuisine: American