January 29, 2024

Lemon Icebox Cake

If you’re in the mood for a no-bake, refreshing dessert, this Lemon Icebox Cake is a must-try. It’s become one of my go-to desserts for its zesty freshness and easy prep. In just a few minutes, you’ll have a creamy, cool treat ready to savor.

Lemon Icebox Cake

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Prep Time 25

Total Time 25

Course Dessert

Servings 12 portions

Equipment

1 Rectangular loaf pan.
1 Mixer

Ingredients

1 Can Sweetened condensed milk.
400 ml Heavy cream.
150 cc Lemon juice.
100 cc Milk
1 Pack vanilla-flavored Maria biscuits or wine biscuits.

Instructions

Chill the heavy cream for a minimum of 8 hours.
Whip the heavy cream until it forms soft peaks, then add the sweetened condensed milk.
Squeeze the lemons and add the juice to the cream in 3 batches while continuing to beat.
Once the mixture thickens, stop beating.
Line a rectangular loaf pan with plastic wrap.
Now you can start assembling the lemon cake.
Cover the base of the pan with the cream.
Layer the cream and biscuits, previously soaked in milk, until you finish the cake.
Refrigerate for a minimum of 6 hours before unmolding.
When unmolding, you can decorate with crushed biscuits, lemon zest, or lemon slices.
It's recommended to serve it very chilled. Enjoy!