Lemon Icebox Cake

A serving of Lemon Icebox cake garnished with a lemon slice and zest on a dark plate.

Print Recipe

5 from 1 vote

Creamy, zesty lemon filling layered with shortbread cookies is the perfect combination for a cool and tangy dessert.

Prep Time20

Course: Dessert

Cuisine: American

Keyword: cake, icebox, lemon

Servings:

Calories: 331kcal

Author: Leigh Harris

Ingredients

2 3.4 oz Packages Lemon Instant Pudding mix
3 cups Whole milk
1 cup Lemon curd divided
16 oz Frozen whipped topping (Cool Whip) divided - 2 containers
2 boxes Lorna Doone cookies 10 oz boxes
2 tsp Lemon zest about 2 medium lemons

Instructions

In a large mixing bowl beat the milk and pudding mixes together with an electric mixer for about 2 to 3 minutes until it becomes thick and incorporated.
3 cups Whole milk, 2 3.4 oz Packages Lemon Instant Pudding mix
Fold in 12 ounces of the whipped topping until you no longer see any streaks. Refrigerate while you prepare the cookies.
16 oz Frozen whipped topping (Cool Whip)
In a 9x13 baking pan arrange the cookies in a single layer on the bottom of the pan. Break the cookies if needed to fit the pan.
2 boxes Lorna Doone cookies
Pour half of the pudding mixture over the cookies and spread it out in an even layer. Drizzle 1/2 cup of the lemon curd over the pudding layer. Sprinkle the zest of one lemon evenly over the lemon curd layer.
1 cup Lemon curd, 2 tsp Lemon zest
Repeat the layers one more time, reserving the 2nd lemon zest for the garnish. Then carefully spread the remaining whipped topping over the top.
Garnish with the remaining lemon zest. Cover tightly and refrigerate for 8 hours up to overnight.

Notes

If you want to make the cookies softer quicker dip them in milk for a few seconds before layering them in the pan.

Make Ahead - Icebox cakes are perfect for making ahead. They need to be refrigerated for several hours before serving for the cookies to soften and the flavors to combine.

Storing and Freezing - See the FAQ section in the post.

Nutrition