Lemon Icebox Cake

 

Lemon Icebox Cake

Ingredients:

• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup fresh lemon juice (about 4-5 lemons)
• 2 tablespoons lemon zest
• 1 (9-ounce) package graham crackers
• Fresh berries or lemon slices for garnish (optional)

Instructions:

1. Prepare the Lemon Cream:

   • In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
   • In another bowl, combine the sweetened condensed milk, lemon juice, and lemon zest. Mix until smooth.
   • Gently fold the lemon mixture into the whipped cream until well combined.

2. Layer the Cake:

   • Spread a thin layer of the lemon cream mixture at the bottom of a 9x13 inch baking dish.
   • Place a layer of graham crackers over the cream. Break them as necessary to fit them in a single layer.
   • Spread a generous layer of the lemon cream mixture over the graham crackers.
   • Repeat the layers, finishing with a layer of the lemon cream mixture on top.

3. Chill the Cake:

   • Cover the dish with plastic wrap or aluminum foil.
   • Refrigerate for at least 4 hours, or overnight. This allows the graham crackers to soften and the flavors to meld.

4. Serve:

   • Once the cake is chilled and set, slice and serve.
   • Garnish with fresh berries or lemon slices, if desired.

Tips:

• You can substitute the lemon with lime for a lime icebox cake.
• For an extra touch, sprinkle some crushed graham crackers or lemon zest on top before serving.

Enjoy your cool and refreshing Lemon Icebox Cake!