Easy Lemon Icebox Cake layered with graham crackers, vanilla whipped cream and homemade lemon curd! The cake is then topped with a sky-high torched Swiss meringue!
This show stopping Lemon Meringue Icebox cake will sure impress your family and guests and is the perfect treat for any occasion. Not only is it beautiful, it's so tasty and really simple to make. You don't even need to turn on the oven or have any baking skills. I'm using a homemade lemon curd, but you can use store-bought if you're in a pinch. And although the torched Swiss meringue topping is highly recommended, you can choose to skip it and just cover the whole cake with additional whipped cream.
What is an icebox cake?
According to wikipedia, icebox cakes were "first introduced to the United States in the 1920s, as companies were promoting the "icebox" as a kitchen appliance." It's a dessert in which simple ingredients like, pre-packaged wafers or cookies are layered with whipped cream and then set in the fridge to allow the cookies to soften into a cake-like texture.
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♡ Why You Will Love Lemon Icebox Cake
- Flavor. This lemon icebox cake is delightfully tart, refreshing, and full of bright tangy lemon flavor in every bite!
- So easy to make. This dessert doesn't require any actual baking, as we're just layering graham crackers, whipped cream and lemon curd in a loaf pan.
- So versatile. You can easily customize this no bake dessert with different cookies, fillings and toppings. You can use orange curd, lime curd, fruit compote or layer with sliced strawberries and so much more. If you're looking for an icebox flavor variation, you should check out this strawberry icebox cake!
- Perfect for any occasion. This no fuss cake is great for birthdays, Valentine's Day, Easter, Mother's Day, Father's Day, Fourth of July, Labor Day, bridal showers, hot summer days for when you don't want to turn on the oven and so much more!
Ingredient Notes
Here are some notes about all the ingredients used in this Lemon Icebox Cake. Quantities and full instructions are in the recipe card below!
Lemon Icebox Cake
- Graham Crackers - I'm using honey graham crackers, but any cookie will do.
- Lemon Curd - I'm using a homemade lemon curd, but you can also use store-bought. You will need a little less than 2 cups of lemon curd.
- Heavy Cream - Whipped cream will be used to layer the graham crackers and lemon curd.
- Powdered Sugar - Stabilizes and lightly sweetens the whipped cream.
- Vanilla Extract or Paste - For flavor.
Swiss Meringue
- Egg Whites - Egg whites and sugar are cooked over a double boiler and then whipped to stiff peaks.
- Sugar - Sweetens the meringue topping.
- Cream of Tartar - Helps stabilize the meringue.
- Vanilla Extract or Paste - For flavor.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make this Lemon Icebox Cake! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Make Whipped Cream - Add heavy whipping cream and powdered sugar to a large mixing bowl, and using an electric mixer, whip until firm peaks form. Then mix in vanilla extract of vanilla paste.
Step 2. Assemble Cake - Line an 8.5 x 4.5 inch (21.5 x 11.5 cm) loaf pan with plastic wrap, leaving an overhang. Then fit a layer of graham crackers at the bottom of the pan.
Step 3. Evenly spread ½ cup of the whipped cream over the graham crackers.
Step 4. Then evenly spread ⅓ cup of lemon curd over the whipped cream layer.
Step 5. Repeat layering your graham crackers, whipped cream and lemon curd until you've filled your pan. I had a total of 5 layers, ending with a final layer of graham crackers.
Step 6. Cover your icebox cake with the plastic wrap overhang and chill in the fridge for at least 6 hours or overnight.
Step 7. Make Meringue Topping - In a large heatproof bowl, whisk together egg whites, sugar and cream of tartar.
Step 8. Place the bowl over a saucepan filled with 1 inch of simmering water, making sure the water is not touching the bottom of the bowl.
Step 9. Whisk continuously and heat until the egg white mixture reaches between 160ºC to 170ºF.
Step 10. With an electric mixer, beat the meringue mixture on medium-high speed until stiff peaks form. Add vanilla and mix for an additional minute.
Step 11. When you are ready to serve, invert the cake onto a serving plate and remove the plastic wrap. Then pile the meringue over the top of the cake and carefully toast it with a kitchen torch. Slice, serve and enjoy!
Substitutions & Variations
- Graham Cracker - I'm using honey graham crackers, but feel free to use golden Oreo thins, lemon Oreo thins, nilla wafers, Biscoff cookies, ladyfinger cookies, or digestive biscuits.
- Lemon Curd - You can make your own lemon curd or use store bought. Feel free to use lime curd, orange curd or a fruit compote.
- Gluten-Free - If you are gluten-free, use gluten-free cookies.
Key Equipment
- Electric Mixer
- Hand Whisk
- Bowls
- Offset Spatula or Spoon
- Pot
- Kitchen Torch
Storage
- Refrigerator - It's best to eat the cake within 2 days, but you can store in an airtight container, in the fridge for up to 3 days. Keep in mind that the texture of the cake gets softer the longer it sits.
⭐️ Tips For Swiss Meringue
Use fresh eggs. Fresh eggs whip up better and is more stable. Also, do not use egg whites from the carton.
Seperate your egg whites by using the hand method. When separating the egg whites from the yolks, pass the egg whites through your hand rather than passing it back and forth with the shells. The shells are sharp and can pierce the yolks and can fall into your mixture. If you get any yolks into the egg whites, you'll need to start over. The fat from the yolk will hinder it from whipping up.
Be sure to thoroughly clean and wipe your bowl and beaters dry. Your meringue will not whip up properly if your equipment is dirty or wet.
When heating the egg mixture, make sure to use lower heat to prevent steam from creeping up the sides of the bowl. Any moisture that seeps in can prevent your meringue from forming firm peaks. This has happened to me before! 😅
FAQ
Yes, you can make a free-form cake and assemble right on your serving plate. You can smooth out the sides of the cake if the filling oozes out or even cover the whole cake with a thin layer of whipped cream.
It's totally optional! The cake tastes amazing with or without the meringue. You can also choose to cover the whole cake with whipped cream,
You sure can! Be sure to pick up some gluten-free graham crackers or cookies.
According to wikipedia, icebox cakes were "first introduced to the United States in the 1920s, as companies were promoting the "icebox" as a kitchen appliance." It's a dessert in which pre-packaged wafers or cookies are layered with whipped cream and then set in the fridge to allow the cookies to soften into a cake-like texture.
More Lemon Desserts...
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📖 Recipe
Lemon Icebox Cake
- Total Time: 20 Minutes + 6 Hours for Chilling
- Yield: 8 to 10 Servings
Description
Easy Lemon Icebox Cake layered with graham crackers, vanilla whipped cream and homemade lemon curd! The cake is then topped with a torched Swiss meringue!
Ingredients
Lemon Icebox Cake
- A Double Batch of my Small-Batch Lemon Curd or about 1 ¾ Cup Store-Bought Lemon Curd, room temp (will make it easier to spread)
- 1 Pint (473g | 2 Cups) Heavy Cream, cold
- ¼ Cup (56g) Powdered Sugar
- 1 Teaspoon Vanilla Paste or Extract
- 16 to 20 Full Graham Cracker Sheets (depending on the brand and how many layers you have)
Swiss Meringue Topping
- 4 Large Egg Whites, room temp
- ⅔ Cup (134g) Granulated White Sugar
- ¼ Teaspoon Cream of Tartar, see note below
- ½ Teaspoon Vanilla Paste or Extract
Instructions
- Make Lemon Curd - Make a double batch of my lemon curd. You will need to chill it for at least 2 hours before using. If using store-bought, proceed to step 2.
- Make Whipped Cream - Add heavy cream and powdered sugar to a large mixing bowl, and using an electric mixer, whip until firm peaks form. Then mix in vanilla extract of vanilla paste.
- Prep Pan - Line an 8.5 x 4.5 inch (21.5 x 11.5 cm) loaf pan with plastic wrap, leaving an overhang on all sides.
- Assemble Cake - Fit a layer of graham crackers at the bottom of the pan. Then evenly spread ½ cup of the whipped cream over the graham crackers. Followed by an even layer of ⅓ cup of lemon curd over the whipped cream layer. Repeat layering your graham crackers, whipped cream and lemon curd until you've filled your pan. I had a total of 5 full layers, ending with a final layer of graham crackers. You may need to cut your graham crackers to fit your pan and don't fret it they break.
- Chill - Cover your icebox cake with the plastic wrap overhang and chill in the fridge for at least 6 hours or overnight.
- Make Meringue Topping - When you are ready to serve, in a large heatproof bowl, whisk together egg whites, sugar and cream of tartar until combined. Place the bowl over a saucepan filled with 1 inch of simmering water, making sure the water is not touching the bottom of the bowl. Whisk continuously and heat until the egg white mixture reaches between 160ºC to 170ºF (71ºC to 77ºC).
- With an electric mixer, beat the meringue mixture on medium/high speed until stiff peaks form. Add vanilla and mix until incorporated.
- Torch & Serve - Remove the icebox cake from the fridge, peel back the plastic wrap, invert it onto a serving plate, lift the pan and completely remove the plastic wrap. Pile the meringue over the top of the cake, then carefully toast it with a kitchen torch. Slice, serve and enjoy!
Notes
Lemon Curd - My Small-Batch Lemon Curd makes about 1 cup, so you'll need to make a double batch. You'll have a little bit leftover, but it can be stored in the fridge about 5 days.
Assembly - If you're using a loaf pan, the pan gradually gets larger towards the top, so you maybe need to increase the whipped cream and lemon curd with each layer. Start with ½ cup for the whipped cream and ⅓ cup for the lemon curd and gradually increase a bit from there.
Cream of Tartar - You can substitute with ½ teaspoon of lemon juice or vinegar. A little bit of acid will help stabilize the meringue topping.
- Prep Time: 20 Minutes
- Chill Time: 6 Hours
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