Can I make this icebox cake without a loaf pan?

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.

Do I have to make the meringue topping?

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,

Can I make this gluten-free?

You sure can! Be sure to pick up some gluten-free graham crackers or cookies.

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 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.

Lemon Icebox Cake | Short Stack Kitchen

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 3/4 Cup Store-Bought Lemon Curd, room temp (will make it easier to spread)
1 Pint (473g | 2 Cups) Heavy Cream, cold
1/4 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
2/3 Cup (134g) Granulated White Sugar
1/4 Teaspoon Cream of Tartar, see note below
1/2 Teaspoon Vanilla Paste or Extract

Cook Mode Press to prevent your screen from going dark!

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 1/2 cup of the whipped cream over the graham crackers. Followed by an even layer of 1/3 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 1/2 cup for the whipped cream and 1/3 cup for the lemon curd and gradually increase a bit from there.

Cream of Tartar - You can substitute with 1/2 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