Lemon Ice Box Cake
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This super easy no bake Lemon Ice Box Cake is made with layers of fresh whipped cream, buttery shortbread cookies and homemade lemon curd!
This easy Lemon Ice Box Cake is the best no bake dessert to make during the summer! It has irresistible layers of fresh whipped cream, buttery shortbread cookies and homemade lemon curd. It’s creamy, tangy and so perfect for your next barbeque!
Looking more delicious no bake desserts? Try my S’mores Ice Box Cake, Edible Cookie Dough Bites, Strawberry Ice Box Cake or Muddy Buddies Without Peanut Butter!
Ingredient Breakdown
Lemon Curd:
Granulated sugar – sweetens the curd.
Lemon zest – adds extra lemon flavor by rubbing zest and sugar together until it looks like wet sand. This releases lemon oil from the zest.
Egg yolks – as the egg yolks cook they thicken the curd and give it structure. This omits the need for any other thickeners such as flour or cornstarch!
Lemon juice – gives the curd its lemon flavor. Always use fresh lemon juice!
Unsalted butter – makes the curd rich and creamy.
Whipped Cream/Cookies:
Heavy cream – whipped until stiff peaks with the confectioners’ sugar and vanilla extract to make a homemade whipped cream.
Confectioners’ sugar – sweetens the whipped cream.
Vanilla extract – enhances the flavor of the whipped cream.
Shortbread cookies – softens as the icebox cake chills which gives them a cakey texture. I used Walker’s Shortbread Thistle Rounds but you can use any other brand, homemade shortbread or substitute with another cookie like graham crackers, Nilla Wafers, ladyfingers, etc..
How To Make Lemon Ice Box Cake
1. Make the Lemon Curd: in a small bowl rub together granulated sugar and lemon zest until it looks like wet sand. Add 1/2 of the lemon sugar to a small pot and set aside.
2. Whisk the egg yolks into the small bowl with the sugar until well combined then set aside.
3. Combine the lemon juice with the sugar in the small pot then bring to a boil over medium low heat. Once boiling remove from heat and temper the egg yolks by very slowly pouring 3/4 of the boiling liquid into the egg mixture while constantly and vigorously whisking.
4. Return all the liquid back to the small pot and whisk constantly over low heat until thickened. The curd will be done when it coats the back of a spoon and a line remains after running your finger through it. Remove from heat then mix in cubed butter until fully incorporated.
5. Strain curd into an airtight container then press a layer of plastic wrap to the surface to prevent a skin from forming. Cover with lid then store Lemon Curd in the fridge for up to a week.
6. Make the Whipped Cream: place your mixing bowl and whisk attachment in the fridge for at least 10 minutes.
7. Use a hand mixer or a stand mixer fitted with the whisk attachment to whip the heavy cream, confectioners’ sugar and vanilla extract on medium high speed until stiff peaks form. Be careful not to over whip or the texture will be grainy.
8. Assemble the Ice Box Cake: briefly dip each shortbread cookie in milk then place on the bottom of an 8×8 inch pan. (I used 9 whole cookies and 2 crushed into pieces for the gaps – total of 11 cookies per layer)
9. Evenly spread 1/3 of the whipped cream on top of the shortbread cookies.
10. Evenly spread 1/2 cup of lemon curd on top of the whipped cream.
11. Repeat two more times ending with a layer of lemon curd.
12. Cover and chill in the fridge for at least 12 hours before serving. Store Lemon Ice Box Cake covered for up to 3 days in the fridge.
Pro Tips For Lemon Ice Box Cake
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Do not use bottled lemon juice in the lemon curd, it will not taste as good.
- Do not stop whisking curd while on heat or it will burn/curdle.
- Only use low heat to cook the curd once you add the egg mixture otherwise it may burn/curdle.
- Strain curd after it finishes cooking to make it super smooth and silky.
- Chill your bowl and whisk attachment before whipping the heavy cream. This will help your whipped cream reach stiff peaks faster and provide better texture and stability.
- If at any point your whipped cream gets too warm, put it in the fridge until cold again.
- Don’t skip dipping the shortbread cookies in milk! They need a little extra help softening since they’re thick. If using a thinner cookie like a graham cracker, you can skip the milk dip.
Ways To Eat Leftover Lemon Curd:
- Use as a filling for Lemon Thumbprint Cookies or Lemon Angel Food Cake
- Inside of cakes, Lemon Cupcakes, macarons or sweet rolls
- On top of Small Batch Cheesecake
- On top of ice cream, yogurt, scones, pancakes, etc.. The possibilities are endless!
- With a spoon 😉
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Lemon Ice Box Cake
Equipment
- 8×8 inch pan
- Stand mixer or hand mixer
- Fine mesh sieve
Ingredients
Lemon Curd
- 200 g (1 cup) granulated sugar
- zest of 1 lemon
- 8 egg yolks
- 180 g (3/4 cup) lemon juice
- 113 g (1/2 cup) unsalted butter, cubed
Whipped Cream
- 420 g (1 3/4 cups) heavy cream
- 60 g (1/2 cup) confectioners' sugar
- ½ tsp vanilla extract
Cookies
- 33 Walker's Shortbread Thistle Rounds (4 boxes)
- 360 g (1 1/2 cups) milk for dipping
Instructions
Lemon Curd
- In a small bowl rub together granulated sugar and lemon zest until it looks like wet sand. Add 1/2 of the lemon sugar to a small pot and set aside.
- Whisk the egg yolks into the small bowl with the sugar until well combined then set aside.
- Combine the lemon juice with the sugar in the small pot then bring to a boil over medium low heat. Once boiling remove from heat and temper the egg yolks by very slowly pouring 3/4 of the boiling liquid into the egg mixture while constantly and vigorously whisking.
- Return all the liquid back to the small pot and whisk constantly over low heat until thickened. The curd will be done when it coats the back of a spoon and a line remains after running your finger through it. Remove from heat then mix in cubed butter until fully incorporated.
- Strain curd into an airtight container then press a layer of plastic wrap to the surface to prevent a skin from forming. Cover with lid then store Lemon Curd in the fridge for up to a week.
Whipped Cream
- Place your mixing bowl and whisk attachment in the fridge for at least 10 minutes.
- Use a hand mixer or a stand mixer fitted with the whisk attachment to whip the heavy cream, confectioners’ sugar and vanilla extract on medium high speed until stiff peaks form. Be careful not to over whip or the texture will be grainy.
Assembly
- Briefly dip each shortbread cookie in milk then place on the bottom of an 8×8 inch pan. (I used 9 whole cookies and 2 crushed into pieces for the gaps – total of 11 cookies per layer)
- Evenly spread 1/3 of the whipped cream on top of the shortbread cookies.
- Evenly spread 1/2 cup of lemon curd on top of the whipped cream.
- Repeat two more times ending with a layer of lemon curd.
- Cover and chill in the fridge for at least 12 hours before serving.
Notes
- Store Lemon Ice Box Cake covered for up to 3 days in the fridge.
- The Lemon curd yields about 2 1/3 cups. You will have about 3/4 cup leftover after assembling the ice box cake.
- Nutrition: the provided nutritional information is an estimate for the entire cake. Please read my Nutrition Disclaimer for more information.
Perfect for summer! ☀️