Lemon Icebox Cake
A delightful no-bake dessert with creamy lemon flavor and crunchy shortbread cookies, perfect for any occasion.
Ingredients
For the Filling
- 3 cups heavy cream Use cold for better whipping.
- 1/2 cup powdered sugar Adjust to taste if needed.
- 1/4 cup instant lemon pudding powder Must be instant for proper texture.
- 3/4 teaspoon vanilla extract Enhances flavor.
- 1/4 cup fresh lemon juice Freshly squeezed is best.
- 3 tablespoons lemon zest Use fresh for optimal flavor.
For the Layers
- 2 1/2 boxes Lorna Doone shortbread cookies Or any other shortbread cookies.
Instructions
Preparation
- Using a mixer with the whisk attachment, whip heavy cream, powdered sugar, lemon pudding powder, vanilla extract, lemon juice, and lemon zest on high until stiff peaks form.
- In the bottom of a 9x13 pan, spread a thin layer of whipped cream over the bottom.
- Add a layer of shortbread cookies topped with 1/3 of the remaining whipped cream.
- Repeat the layers two more times until all cookies and whipped cream are used. Top with more lemon zest.
- Cover with plastic wrap and chill for 4 hours or overnight.
Serving
- Serve chilled, sliced into squares, and garnish with a sprinkle of lemon zest. Pairs well with fresh berries or additional whipped cream.
Notes
For maximum freshness, enjoy within the first two days. You can customize with fresh fruit or use graham crackers for a different texture.