Lemon Icebox Cake
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 small-batch 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.1 Pint (473g | 2 Cups) Heavy Cream, ¼ Cup (56g) Powdered Sugar, 1 Teaspoon Vanilla Paste or Extract
- 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.16 to 20 Full Graham Cracker Sheets
- 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 160ºF to 170ºF (71ºC to 77ºC). 4 Large Egg Whites, ⅔ Cup (134g) Granulated White Sugar, ¼ Teaspoon Cream of Tartar
- With an electric mixer, beat the meringue mixture on medium/high speed until stiff peaks form. Add vanilla and mix until incorporated.½ Teaspoon Vanilla Paste or Extract
- 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.
Did you try this recipe?Share your photo and tag us @shortstackkitchen on Instagram!