Lemon Icebox Cake

Prep Time

20m

Bake Time

Not found

Yields

18 servings

About this Recipe

Lemon Icebox Cake is an yummy no-bake recipe that’s just about as easy as it gets. Bright, cool, crisp, and refreshing – icebox cakes prove that sometimes the best recipes are the most simple. This is a great kid-friendly, beginner chef recipe as well.

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Lemon Icebox Cake

Prep Time

20m

Bake Time

Not found

Yields

18 servings

About this Recipe

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Ingredients

Filling

2 (8 ounce) packages cream cheese, softened
1 1/4 cup Imperial Sugar Confectioners Powdered Sugar, divided
1/2 cup fresh lemon juice
Zest of 2 lemons
2 cups heavy cream
1 teaspoon vanilla extract
1 box graham crackers

Topping

1 cup heavy cream
1/4 cup Imperial Sugar Confectioners Powdered Sugar
1/2 teaspoon vanilla extract
Lemon slices, to garnish

Instructions

In a large bowl, beat cream cheese and 3/4 cup powdered sugar together until smooth using an electric mixer. Beat in lemon juice and lemon zest. Set aside.
In a separate bowl, using a whisk attachment, beat heavy cream until soft peaks begin to form. Add remaining powdered sugar and vanilla. Beat until stiff peaks form.
Fold whipped cream into cream cheese mixture.
Cover the bottom of a 9×13-inch baking dish with a single layer of graham crackers. Spread 1/2 of filling mixture over crackers. Repeat with another layer of crackers and remaining filling. Top with 1 more layer of crackers.
Prepare topping by whipping heavy cream, using the whisk attachment of a mixer, until soft peaks form. Add powdered sugar and vanilla. Whip until stiff peaks form, but do not over mix.
Cover and refrigerate for 4 hours before serving.
Garnish with lemon slices and slice into squares to serve.