Lemon Icebox Cake
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© Paden Reich
I’ll give you the top three reasons I repeatedly turn to this cake. I love lemon curd. I love vanilla wafers. And I love how easy this is to make. In my house, this is a summertime cake when it’s hot outside and I don’t want to turn on the oven. After all the ingredients have been combined, the cake is refrigerated instead of baked, and I like that as much as I do the lemony tang of the curd and the cream cheese. If you’re inclined, make your own lemon curd, but a store-bought jar is a perfect first option, as well as the kind of time-saver that makes this icebox cake super simple and satisfying. You can even whip this up a day or two ahead of time. Make it for a picnic, a potluck, or a chilled, refreshing treat for yourself.
1. Beat the cream cheese and sugar with an electric mixer at medium speed until blended and smooth, 1 to 2 minutes. Add the cream, lemon zest, and vanilla; beat at medium-high speed just until stiff peaks form.
2. Arrange half of the cookies in a single layer on the bottom of a 13- x 9-inch baking dish, fitting in as many as possible without overlapping.
3. Spoon half of the cream cheese mixture on top, and spread evenly with an offset spatula. Dollop 1/2 cup of the lemon curd by spoonfuls about 2 inches apart over the cream cheese mixture.
4. Use a butter knife to swirl the curd into the cream cheese mixture.
5. Top with the remaining cookies and the remaining cream cheese mixture. Dollop and swirl the remaining lemon curd over the cream mixture.
6. Cover with plastic wrap, and refrigerate until the cookies soften, about 3 hours.
4 ounces cream cheese, softened
1/3 cup powdered sugar
2 1/2 cups heavy cream
2 teaspoons lemon zest (from 2 lemons)
1/2 teaspoon vanilla extract
1 (11-ounce) package vanilla wafers
1 cup Lemon Curd or 1 (11.5-ounce) jar lemon curd
Hands on time
3 Hours, 20 Minutes, Including 3 Hours Chilling