Print

No-Bake Lemon Icebox Cake

Close-up of a layered slice of No-Bake Lemon Icebox Cake topped with bright yellow lemon zest.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple, layered dessert featuring bright lemon flavor that sets in the refrigerator, requiring no oven time.

Ingredients

Scale
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 package (about 10 ounces) graham crackers

Instructions

  1. In a medium bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until fully combined.
  2. Gently fold the thawed whipped topping into the milk mixture until no streaks remain. This is your lemon cream filling.
  3. Arrange a single layer of graham crackers on the bottom of an 8×8 inch baking dish. You may need to break some crackers to fit the edges.
  4. Spread half of the lemon cream filling evenly over the layer of graham crackers.
  5. Place a second layer of graham crackers over the filling.
  6. Spread the remaining half of the lemon cream filling over the second layer of crackers.
  7. Top with a final layer of graham crackers.
  8. Cover the dish tightly with plastic wrap.
  9. Refrigerate for at least 6 hours, or preferably overnight, to allow the crackers to soften and the cake to set.
  10. Slice and serve cold.

Notes

  • For a richer lemon flavor, use fresh lemon juice only. Bottled juice may alter the texture.
  • Garnish the top layer with extra lemon zest or a thin layer of whipped cream just before serving.
  • If you prefer a thinner cake, use a 9×13 inch dish, but you may need to double the recipe for adequate height.

Nutrition

Find it online: https://epicureempire.com/nobakelemoniceboxcake-recipe/