Lemon Ice Box Cake
Total:
3 hr 30 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy
Total:
3 hr 30 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Beat the cream cheese in a large bowl with an electric mixer until soft. Add the cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks.

Spread the bottom of a 9-by-13-inch baking dish with 1/2 cup of the whipped cream. Arrange half of the cookies on top of the cream, fitting in as many as possible without overlapping. Spoon half of the remaining cream mixture on top and smooth evenly with an offset spatula. In spoonfuls spaced every 2 inches, dollop half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Dollop with the remaining lemon curd and swirl into the cream. Cover with plastic wrap and refrigerate until the cookies have softened, at least 3 hours and up to 1 day.

Garnish each serving with lemon zest when ready to eat.

Categories:

IDEAS YOU'LL LOVE

Kyle's Lemon Pound Cake With Reba's Royal Glaze

Recipe courtesy of Trisha Yearwood

Lemon Cake

Recipe courtesy of Chamisa Weinmeister

Ice Cream Layer Cake

Recipe courtesy of Ree Drummond

Lemon Cake

Recipe courtesy of Ina Garten

Lemon Yogurt Cake

Recipe courtesy of Ina Garten

Lemon Ginger Molasses Cake

Recipe courtesy of Ina Garten

Lemon Angel Food Cake

Recipe courtesy of Ina Garten

Chocolate Cake in a Mug

Recipe courtesy of Trisha Yearwood

Lemon-Lime Pound Cake

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking