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Lemon Ice Box Cake

A creamy, zesty, no-bake dessert that’s perfect for busy moms and summer treats. Layers of graham crackers and lemon cream come together after chilling in the fridge, creating a soft, dreamy cake everyone will love. Easy to make, bright in flavor, and perfect for using up fresh lemons.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 4 hours 15 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 1 package graham crackers
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 can 14 oz sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • Zest of 1 lemon

Method
 

Step 1: Whip the Cream
  1. Beat heavy cream with powdered sugar and vanilla until stiff peaks form. Set aside.
Step 2: Mix Lemon Filling
  1. In another bowl, combine sweetened condensed milk, lemon juice, and lemon zest. Fold in half of the whipped cream gently.
Step 3: Layer the Cake
  1. In a 9x9 inch pan, layer graham crackers, then lemon cream. Repeat layers until pan is full, ending with cream on top.
Step 4: Chill
  1. Cover and refrigerate for at least 4 hours, preferably overnight, to let the crackers soften and flavors meld.
Step 5: Serve
  1. Slice and serve chilled. Optional: sprinkle extra lemon zest on top for a bright finish.

Notes

  • Use fresh lemons for best flavor.
  • Can be made ahead and stored in the fridge for 3–4 days.
  • Freezes well; thaw in fridge before serving.