Lemon icebox cake is a chilled, no-bake dessert that’s easy to prep and delivers a clean, citrus punch. This version uses lemon curd and mascarpone cream layered with crisp cookies. After a few hours in the fridge, the cookies soften, the layers set, and the result is something smooth, tart, and just sweet enough.
If you’ve never made an icebox cake before, think of it like a lasagna of dessert—layers of cream and cookies that turn into one solid slice after chilling. No oven needed. This version is balanced: tangy from the lemon, rich from the mascarpone, and crisp-soft from the cookie layers. It’s a solid choice for warm weather or any time you want something refreshing and easy.
Equipment Needed
- Hand mixer or stand mixer
- Rubber spatula
- Medium saucepan
- Whisk
- Fine mesh strainer (optional, but useful for curd)
- Mixing bowls (2–3)
- Loaf pan (9×5 inch or 23×13 cm) or 8×8 inch (20×20 cm) baking dish
- Plastic wrap or foil
- Microplane or citrus zester
Prep and Chill Time
- Active prep time: 30 minutes
- Chill time: At least 6 hours (overnight is better)
- Total time: 6.5–8 hours
Ingredients
| Ingredient | US Measurement | Metric Measurement |
|---|---|---|
| Lemons (zest + juice) | 3 medium lemons | 3 medium lemons |
| Egg yolks | 4 large | 4 large |
| Granulated sugar | ¾ cup | 150 grams |
| Unsalted butter | 6 tbsp | 85 grams |
| Mascarpone cheese | 1 cup | 225 grams |
| Heavy cream | 1 cup | 240 mL |
| Powdered sugar | ⅓ cup | 40 grams |
| Vanilla extract | 1 tsp | 5 mL |
| Crisp cookies (e.g. digestive biscuits, graham crackers, or Maria cookies) | About 7 oz | 200 grams |
| Pinch of salt | small pinch | small pinch |
Instructions
Step 1: Make the Lemon Curd
- Set up a double boiler: Fill a medium saucepan with about 1 inch of water. Bring to a simmer. Place a heatproof bowl on top—don’t let it touch the water.
- Mix the curd: In the bowl, whisk together 4 egg yolks, ¾ cup sugar, lemon zest (about 1 tbsp), and lemon juice (about ½ cup or 120 mL).
- Cook it: Stir constantly over simmering water until the mixture thickens—about 8 to 10 minutes. You’ll know it’s ready when it coats the back of a spoon.
- Finish it: Remove from heat. Whisk in 6 tbsp butter, one piece at a time, until smooth. Add a pinch of salt.
- Strain it (optional): For a smoother curd, strain through a mesh sieve into a bowl.
- Cool it: Press plastic wrap onto the surface to avoid a skin forming. Chill in the fridge at least 1 hour.
Step 2: Make the Mascarpone Cream
- Whip the cream: In a clean bowl, beat 1 cup heavy cream to soft peaks.
- Add mascarpone: Add 1 cup mascarpone cheese, ⅓ cup powdered sugar, and 1 tsp vanilla extract.
- Finish whipping: Beat until the mixture is thick and smooth, about 1 to 2 minutes. Don’t over-whip—it can split.
- Chill if needed: If the cream feels too soft, chill for 15–30 minutes.
Step 3: Assemble the Cake
- Line your pan: Use plastic wrap to line the inside of a loaf pan or baking dish. Let some hang over the sides to help lift it later.
- Layer it: Spread a thin layer of mascarpone cream on the bottom. Add a layer of cookies, breaking as needed to fit. Spread on a layer of lemon curd, then a layer of cream. Repeat until you run out, ending with cream on top. You’ll get 3 to 4 layers, depending on your dish size.
- Cover and chill: Wrap it tightly. Chill at least 6 hours, or overnight. The longer it chills, the more the cookies soften.
Step 4: Serve
- Unmold: Lift the cake out using the plastic wrap. Peel off the wrap.
- Slice: Use a sharp knife dipped in hot water (wipe dry first) to get clean slices.
- Optional topping: Sprinkle extra lemon zest or cookie crumbs on top. Or leave it plain.
Storage Tips
- Keep leftovers covered in the fridge. It’ll hold up for 3 to 4 days.
- Don’t freeze—it doesn’t thaw well. The texture goes grainy.
Notes and Tips
- Cookie choice: Graham crackers, digestive biscuits, or any dry, crisp cookie works. Softer cookies can get mushy.
- Lemon curd shortcut: You can use store-bought lemon curd to save time. Get a good-quality one with real lemon juice.
- Mascarpone swap: You can use full-fat cream cheese in a pinch, but the taste and texture will change. It’ll be tangier and heavier.
- More tang: Add extra zest to the cream if you want it punchier.
- More sweet: Taste the curd and cream as you go. Adjust sugar to your liking.
Nutritional Information (Per Serving, Based on 10 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Fat | ~22g |
| Saturated Fat | ~13g |
| Carbohydrates | ~26g |
| Sugar | ~18g |
| Protein | ~4g |
| Sodium | ~90mg |
| Fiber | <1g |
Note: These values are estimates. Actual values vary depending on brand and portion.
Final Thoughts
This lemon icebox cake is straightforward. It takes some planning because of the chill time, but the active work is minimal. No baking. No fancy tools. Just good ingredients and layering. Once it sets, it slices like a dream. You get tangy lemon curd, mellow mascarpone, and soft cookies in every bite.
Serve it chilled. It’s best cold, especially on warm days. Keep things simple, and it’ll turn out just right.
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