Lemon Icebox Cake
HB-17765 · Hand-built original · American
Layers of shortbread cookies and a stiff lemon cream made with lemon juice, zest and pudding powder soften in the fridge into a sliceable no-bake cake. Extra zest over the top keeps the finish bright.
AmericanCake, Dessert4 hr 20 minServes 12277 kcalVegetarianEgg-freeDiabeticLow-SodiumRenal
Main ingredient: cream
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:12quantities adjust to match
Ingredients
- 3 cups heavy cream
- ½ cup powdered sugar
- ¼ cup instant Lemon pudding powder
- ¾ teaspoon vanilla extract
- ¼ cup fresh lemon juice
- 3 Tablespoons lemon zest
- 2 ½ boxes Lorna Doone shortbread Cookies (or other shortbread cookies)
Method
- Whip the heavy cream, powdered sugar, lemon pudding powder, vanilla extract, fresh lemon juice and lemon zest together on high speed until the cream stands in stiff peaks.
- Spread a thin layer of that lemon cream across the bottom of a 9x13-inch pan.
- Lay shortbread cookies over the cream in a single layer and spread a third of the remaining cream over the cookies.
- Repeat the cookie and cream layers twice more, finishing with cream, and scatter extra lemon zest across the top of the lemon icebox cake.
- Cover the pan and chill the cake for at least 4 hours or overnight, then slice it cold from the fridge.
Prep: 20 min · Total: 260 min
Nutrition (per serving, where published)
277 kcalCalories
2.1 gProtein
15.9 gCarbs
23.5 gFat
14.2 gSaturates
0.5 gFibre
6.9 gSugars
99 mgSodium
69 mgCholesterol
73 mgPotassium
46 mgCalcium
0.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data