Print

Lemon Icebox Cake

Print Recipe

Lemon Icebox Cake is a light and zesty no-bake dessert that layers lemon-flavored cream with graham crackers for a refreshing and satisfying treat. Perfect for spring and summer, it’s simple to make and packed with citrus flavor.

Ingredients

Scale
  • 1 box graham crackers
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 2 cups whipped topping or whipped cream
  • Optional garnish: lemon slices, zest, or mint leaves

Instructions

  1. In a mixing bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and vanilla extract until well combined.
  2. Fold in whipped topping or whipped cream gently to create a light, fluffy filling.
  3. In a 9×9-inch or 8×8-inch baking dish, arrange a layer of graham crackers on the bottom.
  4. Spread a layer of lemon cream over the crackers.
  5. Repeat layers, ending with the cream on top.
  6. Cover and refrigerate for at least 4 hours, or overnight, until the crackers have softened.
  7. Garnish with lemon zest, slices, or mint leaves before serving.

Notes

  • Use fresh lemon juice for best flavor.
  • Chill overnight for a more cake-like texture.
  • Can be made in individual jars for a portable, elegant dessert.
  • Store covered in the fridge for up to 4 days.

Nutrition

Keywords: lemon icebox cake, no-bake lemon dessert, graham cracker cake, summer dessert, citrus dessert

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