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–+ servings
Lemon Icebox Cake

Delightful Lemon Icebox Cake That Beats the Heat

This refreshing Lemon Icebox Cake combines a fluffy lemon cream filling with crispy layers of cookies, perfect for summer gatherings.
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Prep Time 15 minutes
Chill Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 8 oz Cream Cheese use block for best texture
  • 1 cup Granulated Sugar can substitute with confectioners' sugar
  • 1/2 cup Fresh Lemon Juice use freshly squeezed for best flavor
  • 1 tsp Lemon Oil optional for enhanced flavor
  • 1 tbsp Lemon Zest zest from fresh lemons
  • 1 cup Heavy Cream ensure it's cold for optimal whipping
For the Base
  • 24 cookies Crisp Lemon Cookies store-bought or homemade
Optional Garnish
  • 1 cup Candied Lemon Slices for decorative touch
  • 1 cup Homemade Whipped Cream add just before serving

Equipment

  • mixing bowl
  • electric mixer
  • 9-inch springform pan

Method
 

Step-by-step Instructions
  1. Prepare the cream filling by beating room-temperature cream cheese and granulated sugar until smooth.
  2. Mix in fresh lemon juice, lemon oil, and lemon zest until creamy and well-blended.
  3. Whip the heavy cream until stiff peaks form and gently fold it into the lemon mixture.
  4. Assemble the cake by layering crisp lemon cookies and lemon cream filling in a springform pan.
  5. Chill the assembled cake overnight or for at least 6 hours to set.
  6. Serve by detaching the cake sides and garnishing with candied lemon slices and whipped cream.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 25gProtein: 3gFat: 20gSaturated Fat: 10gCholesterol: 80mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for a smooth filling. Chill overnight for optimal flavor and texture.

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