Miss Linda's Lemon Icebox Cake
Get ready to revel in the zesty, creamy perfection of *Miss Linda’s Lemon Icebox Cake*, a no-bake dessert that brings citrusy brightness to your table. This easy-to-make classic layers crisp graham crackers with a luscious filling made from tangy cream cheese, sweetened condensed milk, freshly squeezed lemon juice, and a hint of vanilla. The secret to its light, cloud-like texture? Whipped cream delicately folded into the lemon mixture, creating a silky, airy sweetness that’s simply irresistible. Topped with vibrant lemon slices and refreshing mint leaves, this chilled treat is perfect for warm-weather gatherings or anytime you crave a refreshing dessert. With just 25 minutes of prep and a hands-off chill time, this make-ahead recipe delivers maximum flavor with minimal effort. Serve it up in velvety squares and savor every citrus-kissed bite!
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Ingredients
- 24 sheets graham crackers
- 8 ounces cream cheese
- 14 ounces sweetened condensed milk
- 0.75 cups lemon juice
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 tablespoon lemon zest
- 2 tablespoons powdered sugar
- 6 slices fresh lemon slices
- 6 leaves mint leaves
Directions
Step 1
In a large mixing bowl, beat the cream cheese using a hand or stand mixer until smooth and creamy (about 2 minutes).
Step 2
Gradually add the sweetened condensed milk and continue mixing until fully incorporated.
Step 3
Add the lemon juice, vanilla extract, and lemon zest. Mix until well combined and the mixture thickens slightly.
Step 4
In a separate bowl, whip the heavy whipping cream and powdered sugar together until stiff peaks form.
Step 5
Gently fold the whipped cream into the lemon cream mixture to create a light and airy filling.
Step 6
In a 9x13-inch baking dish, lay a single layer of graham crackers on the bottom, breaking them if necessary to cover the entire surface.
Step 7
Spread 1/3 of the lemon cream mixture evenly over the graham crackers.
Step 8
Repeat the layers of graham crackers and lemon cream mixture two more times, ending with a layer of lemon cream on top.
Step 9
Smooth the top layer with a spatula and cover the dish with plastic wrap.
Step 10
Refrigerate the cake for at least 6 hours, or preferably overnight, to allow the graham crackers to soften and the flavors to meld together.
Step 11
Before serving, garnish the cake with fresh lemon slices and mint leaves for a decorative touch.
Step 12
Slice into squares and serve chilled. Enjoy!
Nutrition Facts
| Serving size | (1520.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4749.6 |
| Total Fat 265.3g | 0% |
| Saturated Fat 126.4g | 0% |
| Polyunsaturated Fat 31.9g | |
| Cholesterol 604.0mg | 0% |
| Sodium 2696.5mg | 0% |
| Total Carbohydrate 526.5g | 0% |
| Dietary Fiber 9.7g | 0% |
| Total Sugars 388.0g | |
| Protein 63.4g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 1505.0mg | 0% |
| Iron 9.8mg | 0% |
| Potassium 2454.0mg | 0% |
Source of Calories