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Lemon Icebox Cake

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A refreshing no-bake dessert that combines creamy lemon filling with a crunchy graham cracker crust.

Ingredients

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  • 1 cup graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • Lemon slices for garnish

Instructions

  1. Create the Crunchy Crust: In a mixing bowl, combine graham cracker crumbs and melted butter, then press into the bottom of a 9×9 inch pan.
  2. Whisk the Creamy Filling: In another bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth.
  3. Whip the Cream: In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form.
  4. Combine Cream and Lemon Mixture: Gently fold the whipped cream into the lemon mixture until combined.
  5. Pour and Smooth: Pour the lemon filling over the crust and smooth the top.
  6. Chill and Set: Refrigerate for at least 4 hours or until set.
  7. Garnish and Serve: Garnish with lemon slices before serving.

Notes

Use fresh lemons for the best flavor and ensure heavy cream is cold before whipping.

Nutrition

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

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