Lemon Icebox Cake Recipe

Introduction

This Lemon Icebox Cake is a refreshing, no-bake dessert that layers creamy lemon-flavored filling with crisp Nilla wafers. It’s perfect for warm days and comes together with simple ingredients, offering a bright and tangy finish to any meal.

Ingredients

• 6 oz. cream cheese, softened to room temperature
• 1/2 cup powdered sugar
• 2 1/2 cups heavy cream
• Zest of two lemons
• 1 (11-oz.) box Nilla wafers
• 1 cup lemon curd, store-bought or homemade
• 1 lemon (for candied lemon peel)
• 1/4 cup simple syrup (for candied lemon peel)

Instructions

1. Step 1: In the bowl of a stand mixer or a large bowl with a hand mixer, cream together the softened cream cheese and powdered sugar on medium speed until smooth, about 2 minutes. Add the heavy cream and continue mixing on medium speed until medium peaks form, about 3 minutes. Gently fold in the lemon zest.
2. Step 2: Spread 1 to 2 tablespoons of the cream cheese mixture evenly on the bottom of a 9″x13″ dish to prevent the cookies from sliding. Arrange a single layer of Nilla wafers over the cream. Spread about one-third of the cream cheese mixture over the cookies using an offset spatula or the back of a spoon. Drizzle half of the lemon curd over this layer and lightly swirl it in. Add another layer of cookies, repeat the cream and lemon curd layers, and finish with a final layer of cream cheese mixture. Cover with plastic wrap and freeze for 3 hours.
3. Step 3: While the cake is freezing, prepare the candied lemon peel. Use a vegetable peeler to slice long strips of lemon peel, avoiding the bitter white pith. Cut the strips into very thin pieces, then soak them in simple syrup for at least 3 hours or up to a week in the refrigerator.
4. Step 4: Remove the cake from the freezer and garnish with the candied lemon peel strips. Any leftovers can be frozen for up to 7 days.

Tips & Variations

• For a brighter lemon flavor, use homemade lemon curd or add a little fresh lemon juice to the cream mixture.
• If you prefer a softer cookie texture, let the cake thaw in the refrigerator for 30 minutes before serving.
• Try substituting graham crackers or shortbread cookies if you don’t have Nilla wafers on hand.

Storage

Store your Lemon Icebox Cake covered in the freezer for up to 7 days. When ready to serve, you can let it thaw in the refrigerator for about 30 minutes for easier slicing. Leftover candied lemon peel should be kept in an airtight container in the fridge and can last up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake ahead of time?

Yes, this cake is ideal to prepare ahead and store frozen. Just make sure to cover it well to prevent freezer odors from affecting the flavor.

What if I don’t have simple syrup for candied lemon peel?

You can quickly make simple syrup by dissolving equal parts sugar and water over low heat until the sugar is fully dissolved. Let it cool before use.

Lemon Icebox Cake Recipe

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★★★★★

4.7 from 77 reviews

• Author: Isabella
• Total Time: 3 hours 15 minutes
• Yield: 8 to 10 servings 1x

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Description

This refreshing Lemon Icebox Cake is a no-bake dessert featuring layers of tangy lemon curd, creamy whipped cream and cream cheese mixture, and crisp Nilla wafers. It is chilled in the freezer to set, making it a perfect light and tangy treat during warm weather. Topped with easy homemade candied lemon peel, this cake combines sweet, creamy, and citrus flavors in every bite.

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Ingredients

Scale 1x2x3x

Cream Cheese Mixture

• 6 oz. cream cheese, softened to room temperature
• 1/2 cup powdered sugar
• 2 1/2 cups heavy cream
• Zest of two lemons

Layers

• 1 (11-oz.) box Nilla wafers
• 1 cup lemon curd, store-bought or homemade

Candied Lemon Peel

• 1 lemon
• 1/4 cup simple syrup

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Instructions

1. Prepare the Cream Cheese Mixture: In the bowl of a stand mixer or a large bowl using a hand mixer, cream together the softened cream cheese and powdered sugar on medium speed until smooth, about 2 minutes. Gradually add the heavy cream and continue mixing on medium speed until medium peaks form, roughly 3 minutes. Gently fold in the lemon zest to infuse citrus flavor.
2. Assemble the Cake Layers: Spread 1 to 2 tablespoons of the cream cheese mixture evenly over the bottom of a 9″x13″ dish to prevent the cookies from sliding. Arrange a single layer of Nilla wafers over the cream. Spread approximately one-third of the cream cheese mixture over the wafers using an offset spatula or back of a spoon to create an even layer. Drizzle around half of the lemon curd over this cream layer and lightly swirl to combine. Repeat the layering with another layer of cookies, then cream mixture, and finish with the last layer of cream cheese mixture on top. Cover the dish with plastic wrap.
3. Freeze the Cake: Place the assembled cake in the freezer for at least 3 hours to allow the layers to set and meld together, giving the wafers a soft, cake-like texture.
4. Prepare the Candied Lemon Peel: While the cake is freezing, use a vegetable peeler to slice long strips of lemon peel, careful to avoid the bitter white pith. Slice these strips into very thin pieces and soak them in 1/4 cup simple syrup. Let them candy for at least 3 hours, or you can refrigerate and soak for up to a week.
5. Garnish and Serve: Remove the cake from the freezer and garnish the top with the prepared candied lemon peel for a bright and decorative finishing touch. Store any leftover cake in the freezer for up to 7 days.

Notes

• For best results, ensure cream cheese is fully softened before mixing to avoid lumps.
• If you do not have store-bought lemon curd, you can substitute with homemade lemon curd.
• Do not skip the initial layer of cream cheese mixture on the bottom; it helps stabilize the cookies.
• The cake is best served chilled, straight from the freezer but allow it to sit for 5 minutes before slicing for easier cutting.
• Candied lemon peel can be stored in the refrigerator in simple syrup for up to a week, making it easy to prepare ahead.
• This dessert contains dairy; for lactose-intolerant substitutions, use lactose-free cream and cream cheese alternatives.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Lemon icebox cake, no-bake dessert, lemon curd dessert, Nilla wafer cake, candied lemon peel, summer dessert