Lemon Icebox Cake Recipes
LEMON ICE-BOX CAKE I
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
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 ICEBOX CAKE
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 AND BERRY ICEBOX CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h15m
Yield 12 servings
Number Of Ingredients 9
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 ICE BOX CAKE
Provided by Food Network
Categories dessert
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Beat the cream cheese in a large bowl with an electric mixer until soft. Add the cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks.
- Spread the bottom of a 9-by-13-inch baking dish with 1/2 cup of the whipped cream. Arrange half of the cookies on top of the cream, fitting in as many as possible without overlapping. Spoon half of the remaining cream mixture on top and smooth evenly with an offset spatula. In spoonfuls spaced every 2 inches, dollop half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Dollop with the remaining lemon curd and swirl into the cream. Cover with plastic wrap and refrigerate until the cookies have softened, at least 3 hours and up to 1 day.
- Garnish each serving with lemon zest when ready to eat.
LEMON ICEBOX (OR FREEZER) CAKE
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
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
LEMON ICEBOX CAKE
This is so good!! Very very moist. With all the lemon ingredients it sounds like it could be too lemony, but it's just perfect. It makes a great birthday cake because it comes together easily and makes a nice presentation. You can't go wrong with a recipe like this.
Provided by pies and cakes and
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine cake mix, 1 pkg. pudding mix, lemonade concentrate oil and eggs. Beat two minutes on medium speed. Add soda and mix just til blended.
- Transfer to a greased 9x13 pan.
- Bake at 350* for 35-40 minutes or til done.
- Allow to cool completely.
- In a bowl, combine remaining pkg. of pudding mix and milk. Whisk until combined and allow to "set" until fairly thick (about 5 minutes) and then fold in whipped topping.
- Spread over cooled cake. Refrigerate until ready to serve and refrigerate leftovers.
LEMON GINGER ICEBOX CAKE
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
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.
CARLOTA DE LIMON (MEXICAN LEMON ICEBOX CAKE)
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
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
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