Lemon Icebox Cake
Lemon icebox cake is the kind of make-ahead dessert that feels right at home on a spring or summer table. Layers of lemon pudding, whipped cream, and butter cookies chill into a sliceable dessert that's so delicious.
Servings: 15 servings
Ingredients
- 1 recipe lemon pudding
- 2 cups heavy cream
- ⅓ cup sifted powdered sugar
- 3 tbsp limoncello
- 2 tbsp full-fat Greek yogurt
- 72 Chessman butter cookies
- 1 lemon zested into strips
- 1 tbsp granulated sugar
Instructions
- Make the pudding: Prepare 1 recipe of lemon pudding, allowing enough time for the pudding to chill.1 recipe lemon pudding
- Prepare the whipped cream: Combine the heavy cream, powdered sugar, limoncello, and Greek yogurt in a large bowl. Start to beat on low with a hand or stand mixer. After about 1 minute, when the mixture becomes frothy, turn the mixer up to high and continue beating until stiff peaks form, 2-4 minutes.2 cups heavy cream, ⅓ cup sifted powdered sugar, 3 tbsp limoncello, 2 tbsp full-fat Greek yogurt
- Mix: Add ⅓ of the whipped cream to the lemon pudding. Mix well to combine and lighten the pudding. Add the remaining whipped cream and fold together until no streaks of cream remain.
- Assemble: On the bottom of a 9 x 13-inch baking dish, place approximately 22 cookies in a single layer; two cookies may need to be broken in half. Spread ⅓ of the pudding mixture over the cookies and repeat the layers two more times, ending with the pudding mixture on top. Cover and chill for 6 hours or overnight.72 Chessman butter cookies
- Serve: Crush the remaining cookies and sprinkle them over the cake. Toss the strips of lemon zest with the sugar to coat and sprinkle them on top.1 lemon, 1 tbsp granulated sugar
Video
Nutrition
Serving: 1serving | Calories: 562kcal