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Lemon Icebox Cake

This Lemon Icebox Cake is a no-bake, refreshing dessert made with layers of graham crackers, sweet whipped cream, and a tangy lemon filling. It’s the perfect refrigerator dessert for warm days, family gatherings, or whenever you need a quick and easy treat. The best part? No oven required!
Prep Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 12 squares (depending on serving size)

Ingredients
  

  • 2 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 14-ounce can sweetened condensed milk
  • 1/2 cup fresh lemon juice about 3–4 lemons
  • 1 tablespoon lemon zest optional
  • 1 box graham crackers about 9 ounces

Method
 

Step 1: Make the Sweet Whipped Cream
  1. In a large mixing bowl, beat heavy cream, powdered sugar, and vanilla with a hand mixer until stiff peaks form. Set aside.
Step 2: Prepare the Lemon Filling
  1. In another bowl, whisk together sweetened condensed milk, fresh lemon juice, and lemon zest until smooth and slightly thickened.
Step 3: Layer the Cake
  1. In an 8x8 or 9x9-inch dish, add a layer of graham crackers, breaking them to fit if needed.
  2. Spread half of the lemon filling over the crackers.
  3. Add a layer of whipped cream and smooth it out.
  4. Repeat with another layer of graham crackers, the rest of the lemon filling, and more whipped cream on top.
Step 4: Chill
  1. Cover and refrigerate for at least 4 hours (overnight is best) to let the graham crackers soften into a cake-like texture.
Step 5: Serve & Enjoy
  1. Slice into squares and serve cold. Top with extra lemon zest, fresh berries, or a drizzle of lemon curd for a special touch.

Notes

  • Make it extra lemony with more zest or a thin layer of lemon curd between layers.
  • Swap graham crackers for vanilla wafers or shortbread cookies for a different twist.
  • Store leftovers in the fridge for 3–4 days, covered tightly.