For a silky, indulgent dessert perfect for spring and summer, there’s nothing like the old-fashioned lemon frosting . This no-bake lemon cake is made with just a few ingredients and takes virtually no time to assemble.
It has a sweet , tangy flavor and a creamy , rich lemon filling nestled in a crispy graham cracker crust . Lemon Icebox Pie is a great way to beat the summer heat when it’s time for dessert.
Icebox pie is a classic Southern dessert that gets its name from the fact that pies were once kept cool in an icebox. Serve your lemon icebox pie with a generous dollop of whipped cream, it will take this sweet and tart dessert to the next level.Lemon Icebox Pie: The tasty, old-fashioned recipe for an easy, no-bake dessert
Making this beautiful lemon cake couldn’t be easier. All you have to do is make the graham cracker crust by combining the graham crackers, butter, sugar, and salt. Next, beat the cream cheese in a bowl, make sure to beat it well. It should be completely smooth. Once the cream cheese is nice and smooth, beat in the lemon juice, lemon zest, and condensed milk.
Transfer your delicious lemon filling to the graham cracker crust and pop your pie in the fridge for at least two hours to firm up. Serve your frozen l
If you prefer, you can use store-bought graham cracker crust.
To make your lemon ice cream cake even more special, top it with whipped cream or garnish it with meringue.
You can use full-fat or fat-free cream cheese for your cake.
Do you want to prepare your frozen lemon cake in advance ? No problem! This tasty dessert can be made up to two days in advance.
Your cake is ready to enjoy once it is almost set and the center is only slightly wobbly.
How to store no-bake lemon icebox cake
Wrap the lemon ice cream cake and refrigerate for up to 5 days.
Can you freeze a lemon ice cream cake?
Absolutely! Freeze lemon icebox cake for up to 3 months.
ingredients
Cheese cream
8 oz
Sweetened condensed milk
1 14oz can
Fresh lemon juice
1/2 cup
lemons, zest
2
for the dough
graham cracker crackers
10 to 12
Brown sugar
1/4 cup
salt
a pinch
unsalted butter, melted
6 tablespoons
To serve
Whipped Cream
Instructions
emon pie with whipped cream or Cool Whip.
In a bowl, crumble the graham crackers, then add the butter, brown sugar, melted butter and a pinch of salt. Mix.
Press the graham cracker crumbs into a pie plate.
Make sure you press it evenly. Let it cool for about an hour.
Beat the cream cheese with a handheld electric mixer until creamy and smooth.
Add the lemon zest.
Pour the lemon juice.
Add the condensed milk. Whisk.
Transfer the filling to the crust.
Smooth the top with a spatula.
Place the cake in the fridge for at least 2 hours.
Once solidified, unmold the cake.
Decorate with a lemon slice and whipped cream.
