This recipe was originally created for Parents Magazine.
Lemon Icebox Cake
Servings 16 Slices
- 3 cups heavy cream
- 8 tbsps confectioners’ sugar, or more to taste
- 5 tbsps lemon juice
- 3 tbsps lemon zest
- 12 full graham crackers
- zest of one lemon for decorating, or candied lemon peel
- Line an 8 1/2 x 4 1/2-inch loaf pan with one or two large piece(s) of plastic wrap that overhangs both the sides and ends of the pan.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl and using a hand mixer, whisk the cream sugar, juice and zest on medium speed until thickened. Increase the speed to medium-high and continue to whisk until medium to stiff peaks form, about 3 to 5minutes.
- Fill the pan with whipped cream until it is about 1/2-inch from the top. Wedge a whole upright cracker, plus a half, horizontally into the cream along the long side of the pan, placing it so it just slightly off from the side. The cracker should be buried in the cream, or close to it. Continue wedging crackers in this fashion, each about a half inch or so away from the other, until your each almost to the other side of the pan. Top the pan with a layer of whipped cream and wrap the cake in plastic wrap. Place in the refrigerator for 6 to 8 hours, or overnight.Transfer the remaining cup or so of whipped cream to a covered container and place in the refrigerator.
- Place a rectangular serving platter over the pan and flip it over. Remove the pan and peel off the plastic wrap.Using the leftover cream, spread a thin coat over the top and sides of the cake and grate the zest of one lemon over the top.
- Slice the cake with a large, chef’s knife, dipping the knife in hot water in between cuts for the cleanest slices. The cake will keep in the refrigerator, lightly wrapped in plastic wrap, for up to three days