Description
A light and creamy Lemon Icebox Cake made with layers of lemon shortbread cookies, a luscious cream cheese filling, and fresh lemon zest.
Ingredients
Scale
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- Zest of 1 ½ lemons
- ¾ cup heavy cream
- 34 lemon shortbread cookies
- ½ cup milk
- Whipped cream (optional, for topping)
- Lemon slices and candied lemons (optional, for garnish)
Instructions
- Prepare the Dish – Line an 8×8-inch baking dish with parchment paper.
- Make the Filling – Beat cream cheese and sugar until smooth. Mix in lemon zest. Slowly add heavy cream and whip until thick.
- Soften the Cookies – Dip each shortbread cookie into milk for 2 seconds per side.
- Layer the Cake –
- Place a layer of cookies in the dish.
- Spread ⅓ of the cream cheese mixture over the cookies.
- Repeat twice more, creating three layers.
- Refrigerate – Cover with plastic wrap and chill for at least 12 hours.
- Serve – Cut into squares and top with whipped cream and lemon slices.
Notes
- Refrigerate for at least 12 hours for the best texture.
- Substitute cookies with graham crackers for a different flavor.
- Can be made ahead and stored in the fridge for up to 3 days
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 22g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg