Ina Garten Lemon Icebox Cake Recipe
Ina Garten Lemon Icebox Cake Recipe is a refreshing, creamy dessert perfect for warm days. This no-bake cake is light, tangy and sweet with layers of lemon cream and crisp cookies.
Ingredients
- 1 package graham crackers or shortbread cookies
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- Fresh berries optional for garnish
Instructions
Prepare Lemon Cream
- In a mixing bowl, beat cream cheese, granulated sugar, lemon juice and zest until smooth. This forms the tangy lemon cream layer for the cake.
Whip the Heavy Cream
- In a separate bowl, whip heavy cream, powdered sugar and vanilla extract until stiff peaks form. Fold gently into lemon cream for a light texture.
Layer Cookies
- Place a single layer of graham crackers in the bottom of the baking dish. Break cookies to fit edges if necessary for even coverage.
Spread Lemon Cream
- Spread about one-third of the lemon cream mixture evenly over the cookie layer using a spatula. Smooth the top gently to avoid breaking cookies.
Repeat Layers
- Add another layer of cookies and another layer of lemon cream. Repeat until all cream is used, finishing with a cream layer on top.
Chill the Cake
- Cover the baking dish with plastic wrap or foil. Refrigerate for at least 4 hours or overnight to allow cookies to soften and flavors to meld.
Garnish and Serve
- Before serving, garnish with fresh berries, lemon zest, or a light dusting of powdered sugar. Cut into squares and serve chilled.
Notes
- Use fresh lemon juice and zest for bright, tangy flavor.
- Beat cream cheese and sugar until smooth to avoid lumps.
- Whip heavy cream to stiff peaks for fluffy layers.
- Chill the cake long enough for cookies to soften.
- Garnish with berries for color and added flavor.