Simple No-Bake Lemon Icebox Cake
Ingredients
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
- 1 teaspoon lemon zest (optional)
- 1 teaspoon vanilla extract
- 1 box (about 200g) plain tea biscuits or graham crackers
- Additional lemon zest or mint leaves for garnish (optional)
Instructions
- Prepare the Cream Filling:
- In a large mixing bowl, whip the heavy cream until soft peaks form.
- Gently fold in the sweetened condensed milk, lemon juice, lemon zest (if using), and vanilla extract until well combined and smooth.
- Assemble the Dessert:
- In a 9×13-inch (or similar) baking dish, spread a thin layer of the cream mixture to cover the bottom.
- Place a layer of biscuits or graham crackers over the cream, breaking them as needed to fit.
- Spread a generous layer of the cream mixture over the biscuits, ensuring they are fully covered.
- Repeat the layering process with the remaining biscuits and cream mixture, finishing with a layer of cream on top.
- Chill and Set:
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the dessert to set and the flavors to meld.
- Serve:
- Before serving, garnish the top with additional lemon zest or mint leaves, if desired.
- Cut into squares and serve chilled.
Tips:
- For a more intense lemon flavor, you can add more lemon juice or zest to the cream mixture.
- You can also use lime juice and zest for a refreshing variation.
- This dessert can be made in advance and kept in the refrigerator for a day or two before serving.
Enjoy this simple and delightful no-bake dessert, perfect for any occasion!