Lemon Ice Box Cake Recipes

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LEMON ICE-BOX CAKE I



Lemon Ice-Box Cake I image

Light, fluffy dessert-like cake with a taste of cheesecake.

Provided by Glenda

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 24

Number Of Ingredients 10

14 graham crackers, crushed
½ cup white sugar
½ cup melted butter
1 (12 fluid ounce) can evaporated milk, chilled
1 cup white sugar
2 lemons, juiced
1 (3 ounce) package lemon flavored Jell-O®
1 cup crushed pineapple, drained
½ cup graham cracker crumbs
¼ cup maraschino cherries, drained and chopped

Steps:

  • To Prepare Crust: mix graham crackers, 1/2 cup sugar and melted butter and press into 9 x 13 inch pan.
  • Mix lemon gelatin with 1 cup boiling water and let cool.
  • Meanwhile, whip the chilled evaporated milk, add the 1 cup sugar and lemon juice. Whip until sugar is dissolved. Whip in the cooled gelatin into the milk mixture then stir in pineapple.
  • Pour lemon mixture over crust in pan. Sprinkle with 1/2 cup crushed graham crackers and chopped maraschino cherries if desired. Chill several hours or overnight. Variation: Mix one 8 ounce package of cream cheese with the 1 cup sugar; add this to the whipped milk, gelatin and lemon juice mixture. Stir in pineapple then proceed as above.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 28.2 g, Cholesterol 14.7 mg, Fat 6.1 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 3.3 g, Sodium 123.4 mg, Sugar 21.7 g

LEMON AND BERRY ICEBOX CAKE



Lemon and Berry Icebox Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 6h15m

Yield 12 servings

Number Of Ingredients 9

1 quart heavy cream
1 cup powdered sugar
1 tablespoon clear imitation vanilla
One 25-ounce package lemon sandwich cookies
One 11-ounce jar raspberry preserves (about 1 cup)
1/2 cup fresh raspberries
One 11-ounce jar blueberry preserves (about 1 cup)
1/2 cup fresh blueberries
1/4 cup fresh mint leaves

Steps:

  • Place the cream, powdered sugar and vanilla in a large bowl and, using a hand mixer, whip until stiff.
  • Spoon one-third of the whipped cream mixture into a 10-inch round springform pan, smoothing evenly with a spatula. Top with half of the lemon cookies. Stir the raspberry preserves and disperse as evenly as possible over the cookies. Sprinkle over half of the raspberries, then top with another third of the whipped cream, followed by the remaining cookies. Stir the blueberry preserves and distribute as evenly as possible over the cookies. Sprinkle over half of the blueberries, then top with the remaining whipped cream and spread evenly. Garnish with the remaining fresh berries. Cover and refrigerate for 6 hours.
  • Run a paring knife around the springform pan and release the wall of the pan from around the cake, leaving the cake on the bottom of the pan. Transfer to a serving platter, top with the mint leaves and slice.

LEMON ICEBOX CAKE



Lemon Icebox Cake image

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 5

3 cups heavy whipping cream
3 tablespoons sugar
3 tablespoons grated lemon zest
63 Marie biscuits or Maria cookies
Lemon slices, optional

Steps:

  • In a large bowl, beat the cream, sugar and lemon zest on high until stiff peaks form. Cut a small hole in the corner of a pastry or plastic bag. Fill with whipped cream. , On a serving plate, arrange 7 cookies in a circle, using one cookie in the center. Pipe 2/3 cup whipped cream over cookies. Repeat layers 8 times. Refrigerate overnight., If desired, garnish with lemon slices.

Nutrition Facts : Calories 530 calories, Fat 37g fat (23g saturated fat), Cholesterol 102mg cholesterol, Sodium 158mg sodium, Carbohydrate 44g carbohydrate (17g sugars, Fiber 2g fiber), Protein 6g protein.

LEMON ICEBOX (OR FREEZER) CAKE



Lemon Icebox (Or Freezer) Cake image

I seem to be on a roll finding no-cook, quick & easy, make-ahead desserts & this 1 by Helen Corbitt from her cookbook w/the catchy title of "Helen Corbitt's Cookbook" doesn't end my trend. Her only comment was "This dessert freezes beautifully & I always keep 1 on hand for emergencies." If you are after a low-cal or low-fat dessert, this is not for you. If you want something yummy & decadent, then read on. My view is it would make having surprise guests an almost worthwhile emergency. Enjoy!

Provided by twissis

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

1 lemon (peel grated & juice strained)
1 1/2 oranges (peel grated & juice strained)
1 cup butter
1 cup sugar
3 eggs (separated)
15 ladyfingers (or 1 already cooked pound cake, cut in fingers)

Steps:

  • Cream butter & sugar together.
  • Add egg yolks, grated lemon peel, grated orange peel + the strained juices & mix well.
  • Beat the egg whites till stiff & fold them into the butter mixture.
  • Line the bottom of a 1-qt mold or cake tin w/ladyfingers (or pound cake fingers) & cover them w/a layer of the butter mixture.
  • Repeat for as many layers as you can, ending w/ladyfingers or pound cake on top.
  • Refrigerate overnite or freeze for at least 2 hours & then unmold to serve.
  • Idea Option: Sub lime for the lemon? Yum!

Nutrition Facts : Calories 554.6, Fat 35.6, SaturatedFat 21.1, Cholesterol 235.1, Sodium 346.6, Carbohydrate 54.7, Fiber 1.3, Sugar 43.7, Protein 6.8

NO BAKE LEMON ICE BOX CAKE



No Bake Lemon Ice Box Cake image

Yield 15

Number Of Ingredients 8

2 (3.5 ounce) packages instant lemon pudding mix
1 (8 ounce) package Cool Whip
3 cups milk
1 (16 ounce) package graham crackers
1/2 cup butter
1 1/2 cups powdered sugar
2 Tablespoons milk
2 Tablespoons lemon juice

Steps:

  • In a large bowl, mix together the pudding mixes, Cool Whip, and milk.
  • In a 9 x 13 inch pan, place a single layer of graham crackers on the bottom of the pan (you may need to break a few graham crackers so that the entire bottom of the pan is covered).
  • Spread half of the pudding mixture evenly over the graham crackers. Place another single layer of graham crackers on top of the pudding and then layer the second half of the pudding on top of those crackers.
  • Place one more single layer of graham crackers on top of the pudding.
  • Mix together ingredients for the lemon frosting and spread over all.
  • Cover and place in the fridge for about 4 hours.
  • We found that we like this cake even better then next day.

Nutrition Facts : Servingsize 1 serving, Calories 2279 kcal, Fat 49 g, SaturatedFat 22 g, Cholesterol 323 mg, Sodium 6334 mg, Carbohydrate 331 g, Sugar 307 g, Protein 137 mg

CARLOTA DE LIMON (MEXICAN LEMON ICEBOX CAKE)



Carlota de Limon (Mexican Lemon Icebox Cake) image

Charlotte is usually a sophisticated dessert. This Mexican variation is a simplified, easy variation.

Provided by Anonymous

Categories     World Cuisine Recipes     Latin American     Mexican     Desserts

Time 6h15m

Yield 16

Number Of Ingredients 4

2 (14.5 ounce) cans evaporated milk
2 (14.5 ounce) cans sweetened condensed milk
¾ cup lemon juice, or more to taste
⅔ (20 ounce) package Mexican Maria cookies (galletas Maria)

Steps:

  • Combine evaporated milk, condensed milk, and lemon juice in a bowl; whisk until mixture is thick and smooth.
  • Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.
  • Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.

Nutrition Facts : Calories 328.4 calories, Carbohydrate 51 g, Cholesterol 32.4 mg, Fat 10.5 g, Protein 9 g, SaturatedFat 6.2 g, Sodium 183.3 mg, Sugar 33.4 g

LEMON ICE BOX CAKE



Lemon Ice Box Cake image

This recipe was given to me by a co-worker - and my family went wild for it! It is a cross between a lemon cake and lemon ice box pie - a true winner!

Provided by BichonLady

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) Duncan Hines lemon supreme cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 large eggs
2 (14 ounce) cans sweetened condensed milk
3/4 cup lemon juice
1 (8 ounce) whipped topping

Steps:

  • Preheat the oven to 350°F.
  • Grease and flour 2 (8 or 9 inch) round cake pans.
  • Prepare cake by mixing together eggs, water, and oil with electric mixer.
  • Place batter in pans and bake 28-30 minutes.
  • Allow cake to cool 15 minutes then "flip" cakes out of the pans.
  • Allow cake to cool completely.
  • In a large bowl, blend together, the lemon juice and 2 cans of condensed milk until thick and smooth.
  • Reserve 1/2 of this mixture (about 1 1/2 c) to be used later.
  • Place the remaining mixture between the cake layer
  • With the remaining mixture, combine it with the whipped topping- this is to be used as frosting.
  • Place both the cake and the frosting in the refrigerator about 30 minutes, this make the frosting easier to work with.
  • Frost cake with frosting and place back into frig - this cakes is even better if kept in the frig overnight.

Nutrition Facts : Calories 509.9, Fat 21.1, SaturatedFat 8.1, Cholesterol 84.2, Sodium 241, Carbohydrate 74, Fiber 0.1, Sugar 38, Protein 8.8

LEMON GINGER ICEBOX CAKE



Lemon Ginger Icebox Cake image

Everyone searches for grand desserts that have easy ingredients and minimal effort. My lemony ginger icebox cake is the answer. It's a holiday lifesaver. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 6

1 package (8 ounces) cream cheese, softened
2 teaspoons grated lemon zest
1 jar (10 ounces) lemon curd
2 cups heavy whipping cream
2 packages (5-1/4 ounces each) thin ginger cookies
2 tablespoons chopped crystallized ginger

Steps:

  • In a large bowl, beat cream cheese and lemon zest until creamy. Beat in lemon curd until smooth. Gradually add cream, beating on medium-high speed until soft peaks form., Line bottom of an 8-in. square dish with 9 cookies; spread with about 2/3 cup cream cheese mixture. Repeat layers 6 times. Sprinkle with crystallized ginger. Refrigerate, covered, 2 hours or overnight.

Nutrition Facts : Calories 521 calories, Fat 31g fat (19g saturated fat), Cholesterol 93mg cholesterol, Sodium 340mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 0 fiber), Protein 4g protein.

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