Lemon Icebox 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 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 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 ICE BOX CAKE



Lemon Ice Box Cake image

Provided by Food Network

Categories     dessert

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 7

4 ounces cream cheese, softened
3 cups heavy cream
1/3 cup confectioners' sugar
2 teaspoons lemon zest, plus for garnish
1/2 teaspoon vanilla extract
11 ounces vanilla wafer cookies
10 ounces lemon curd

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



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

LEMON ICEBOX CAKE



Lemon Icebox Cake image

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

1 (18 1/4 ounce) package lemon cake mix
2 (3 1/2 ounce) packages instant lemon pudding mix
0.5 (12 ounce) can frozen lemonade concentrate
1/2 cup oil
4 eggs
1 cup carbonated lemon-lime beverage (I use the generic kind)
1 cup milk
1 (8 ounce) container frozen whipped topping, thawed

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



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.

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

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Top Asked Questions

What is a lemon icebox cake?
This lemon icebox cake is layers of buttery shortbread and lemon cream that come together in this scrumptious no-bake summer dessert! Not only is this recipe beyond easy, but has the perfect balance of tart and sweet flavors!
How do you make a lemon cake with whipped cream?
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.
Can you freeze icebox cake?
In the Freezer: Wrap cake completely with aluminum foil. Icebox Cake will keep in the freezer for up to a month. Simply thaw in the fridge overnight before serving. Using a mixer with the whisk attachment, whip the heavy cream, powdered sugar, pudding powder vanilla extract, lemon juice and lemon zest together on high until you have stiff peaks.
How do you Frost a lemon cake with graham crackers?
Repeat the process with a layer of graham crackers, and then the rest of the lemon filling. Add a layer of graham crackers over top. Then spread 1 cup of whipped topping over top. The cake then goes into the fridge or freezer for at least 4 hours to set.

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