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Meyer Lemon Icebox Cake

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.

Course Dessert
Cuisine American
Level Beginner
Main Ingredient Dairy, Fruit
Diet Gluten-Free, Pescatarian, Vegetarian
Prep Time 15 minutes
Total Time 1 day 15 minutes
Servings 4 servings

Ingredients

  • 1 1/2 cups heavy cream
  • 3/4 cup Meyer Lemon Curd (to mix with cream)
  • 3/4 Cup Meyer Lemon Curd (to layer)
  • 1 box vanilla lemon wafers

Instructions

  1. 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.

  2. 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.
  3. Cover and refrigerate for 24 hours before serving.