This Lemon Icebox Cake is a tangy, sweet, and refreshing no-bake dessert that is perfect for summer gatherings, picnics, and potlucks. This lemon icebox cake is light, creamy, refreshing, tangy, and sweet – the perfect combo for this time of the year! In This Article Why This Recipe Stands OutKey Recipe IngredientsSubstitutions and VariationsStep-By-Step Recipe InstructionsHow to Prep AheadCommonly Asked QuestionsLemon Icebox Cake RecipeMore to Bake and Eat View more Why This Recipe Stands Out There’s nothing quite like bright, vibrant lemon recipes for the summer. Here’s why we think you’ll love this recipe: No-Bake: Like our Creamy Ice Cream Cake, this Lemon Icebox Cake requires no baking, making it a perfect dessert for the warm weather. Lemony Goodness: The combination of lemon whipped cream, graham crackers, and lemon curd creates the perfect balance of tangy and sweet, much like our Lemon Bars. Make-Ahead: This Lemon Icebox Cake can be prepared the night before using simple pantry staples, saving you time on the day of your lemony party! Incredible Texture: The graham crackers in this cake soften to a spongey texture, giving it the perfect cake-like consistency, like our Strawberry Icebox Cake. Lemon-Sugar Topping: The lemon sugar gives the topping a zesty, sweet crunch, balancing out the creamy softness of the cake. It’s so delicious you could eat it by itself! Key Recipe Ingredients Graham Crackers – They form the layers of our icebox cake. They soften as the cake chills, taking on a cake-like texture that’s absolutely delicious. Heavy Whipping Cream – We use it to make a lusciously smooth and creamy whipped cream. Its high-fat content helps it hold stiff peaks, perfect for sandwiching between our graham cracker layers. Lemon Curd – The lemon curd adds a burst of bright, tangy lemon flavor that takes this cake to the next level. You can use store-bought lemon curd, but we highly recommend making homemade lemon curd for the freshest, most delicious results. Substitutions and Variations This Lemon Icebox Cake recipe is already a crowd-pleaser, but here are some simple substitutions and variations we love: Other Citrus: This recipe is all about the fresh, citrusy flavor. While we love using lemons, feel free to experiment with other citrus fruits like limes or even oranges. Different Curd: We love the tangy flavor of lemon curds in this recipe, but you can definitely switch it up with other fruit curds like passion fruit curd or orange curd. Individual Servings: Consider making mini lemon icebox cakes in individual jars or cups for a fun twist. It is ideal for parties or potlucks like our Mini Cheesecake Recipe. Step-By-Step Recipe Instructions Combine lemon zest and sugar in a small bowl and set aside. In a large mixing bowl, beat butter until very soft. Add heavy cream and beat until smooth. Add sugar, salt, and lemon zest. Beat until the mixture forms firm peaks. Gradually beat in lemon juice. Spread a small amount of lemon whipped cream in the baking dish. Layer graham crackers on top. Spoon lemon whipped cream over crackers. Drizzle lemon curds over the cream. Repeat 3 more times. Cover and chill for 3-4 hours. Sprinkle lemon sugar over the top of the cake before serving. For full list of ingredients and instructions, see recipe card below. How to Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Make Lemon Curd: You can make the lemon curds up to 1 week in advance and store them in the fridge. When you’re ready to assemble the cake, warm the curd slightly to make it easier to drizzle. Prep Whipped Cream: The whipped cream can be made up to 2 days in advance. Store it in the fridge until you’re ready to assemble the cake. Entirely Make Ahead: This icebox cake can be made the day before to save you a ton of time on the day of your party! Once assembled, cover the cake and let it chill in the fridge for 3-4 hours or overnight. This Lemon Icebox Cake will immediately become your friend when you try it.  Commonly Asked Questions Why does the lemon whipped cream look curdled after adding the lemon juice? The lemon juice can cause the cream to curdle slightly when first added. Don’t worry, just keep beating until the mixture forms firm peaks. It will come together and will not affect the final texture of the cake. Can I use store-bought lemon curd? Yes, you can use store-bought lemon curd. However, if you have the time, we recommend making your own lemon curd at home. It’s easy, and the fresh, tangy flavor will definitely elevate your lemon icebox cake. Can I use low-fat ingredients for this recipe? While you can use low-fat ingredients, we recommend sticking to heavy whipping cream for the best results. This dessert is all about creamy, fluffy texture. Plus, we’re using real lemons, which are packed with nutrients and flavor. It’s okay to treat yourself to the full-fat version every now and then! How long does lemon icebox cake keep? Lemon icebox cake can be kept in the refrigerator for 1-2 days. The flavors actually meld together even better after the first day, so it’s a great make-ahead dessert! Print Lemon Icebox Cake This lemon icebox cake is superbly light, refreshing, airy, and creamy all at once. The lemony tang balances out the sweet so perfectly in this no-bake dessert! Course DessertCuisine AmericanDiet VegetarianMethod Assemble Prep Time 15 minutes minutesChill 3 hours hoursTotal Time 3 hours hours 15 minutes minutes Servings 10 Calories 381kcal Author Amy Dong Ingredients1 tsp fresh lemon zest2 TB granulated sugar¼ cup salted butter very soft3 cups heavy whipping cream½ cup powdered sugar⅛ tsp table salt2 lemon zest of 2 large lemons⅓ cup fresh lemon juice from 2 large lemons25-30 whole graham crackers 3-4 sleeves1 cup lemon curd slightly warmed up (store bought or homemade) InstructionsIn a small bowl, combine 1 tsp lemon zest and 2 TB granulated sugar. Mix well and set aside at room temp, uncovered.In a large mixing bowl, whip the butter until very soft. Add in the heavy cream and continue beating until smooth. Add sugar, salt, and lemon zest. Whip until mixture forms firm peaks. Gradually beat in lemon juice, beating until fully incorporated. The lemon whipped cream should hold peaks; don’t worry if it starts to curdle.Place warmed lemon curd in a Ziploc baggie, press out the air, and seal bag. Cut a very tiny hole at bottom corner, and set aside.Spread a small amount of lemon whipped cream onto the bottom of a 9×13 inch baking dish.Lay down a layer of graham crackers (about 6). Spoon 3/4 to 1 cup of lemon whipped cream over crackers. Drizzle about one-fourth of the lemon curd over the whipped cream layer. Repeat layering 3 more times. You should end up with four layers total, finished by the final drizzle of lemon curd.Cover and let chill in fridge for 3-4 hours or overnight. Crackers will soften to a spongey cake texture.Use a fork to break up lemon sugar and sprinkle over top of cake before serving.Leftovers will keep well in fridge for 1-2 days. Notes Always use fresh lemon zest and juice for this Lemon Icebox Cake. It makes a big difference in the flavor and freshness of the dessert. When zesting your lemons, be careful to only scrape off the outer, colorful layer of the skin. The white pith underneath is bitter and can affect the overall flavor of your whipped cream. Don’t worry if your lemon whipped cream looks slightly curdled after adding lemon juice. It will still set up beautifully after chilling. Warm your lemon curd slightly before using it. This makes it easier to drizzle over the whipped cream and graham crackers. Chilling the cake for at least 3-4 hours is crucial. This allows the graham crackers to soften and absorb the flavors, giving the cake its characteristic moist, cake-like texture. Serve this cake cold for the best texture and flavor.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 381kcal | Carbohydrates: 27g | Protein: 3g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 169mg | Potassium: 84mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 1193IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 0.2mg More to Bake and Eat Lemon Bars with Shortbread Crust – Melt-in-your-mouth, buttery shortbread crust is topped with a luscious lemon custard creating a dessert masterpiece that no one could turn down. Lemon Blueberry Bundt Cake – This Lemon Blueberry Bundt Cake is tender, moist, and luscious with ripe berries – perfect for summers when blueberries abound. It’s even better the next day. Blueberry Lemon French Toast Bake – This Blueberry Lemon French Toast Casserole is easily prepared the night before and baked the morning of. Lemon Olive Oil Cake – Supremely moist, ultra lemony, and decadent, this lemon olive oil cake is perfect for breakfast or dessert! 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