This simple layered Meyer Lemon Icebox Cake comes together from just a handful of ingredients in minutes. Leave it in the icebox (refrigerator) overnight and the wafers absorb mixture from the surrounding cream and lemon curd turning it into a delicious cake.
Last week I posted a recipe for Lemon icebox cake ice cream. I gave it that name, not because it has anything in common with the original dessert, but because it tasted just like it. In the comments, michelle @ TNS left a note asking about the original “cake” from which it got its name, so here it is:-)
I love recipes with some history and this one dates back to the 1920’s when the National Biscuit Company (a.k.a. Nabisco), was looking for a way to promote their chocolate wafers. Apparently their marketing worked and this dessert became quite popular up through the 50’s and 60’s. I first had this in the mid 90’s at my best friend’s grandmother’s house, where I proceeded to eat about half the pan.
An icebox “cake” is actually cookies layered with cream. In this case I use lemon wafer cookies I got at Whole Foods, Meyer lemon curd, and lemon cream. Left in the fridge overnight, the wafers absorb liquid out of the creme and take on a firm cake-like texture without getting mushy. For being relatively simple, this is actually one of my favorite desserts. Here’s my take on this classic.
Whip the cream until soft peaks form. Gently fold in 3/4 cup lemon curd to the cream and fold it in gently with a rubber spatula.
- In a 8 x 8 square baking dish or other suitable vessel, put down 1/3 of the cream and spread it around. Then put down a layer of wafers smearing the tops of each one with a good dollop of lemon curd. Repeat, finishing with a layer of cream.
- Cover and refrigerate for 24 hours before serving.