I've never tasted a Lemon Icebox Cake with better texture than this one! Living in a hot desert climate, I have made countless no-bake desserts, and the traditional graham cracker base just doesn't cut it for me. This version uses buttery shortbread cookies instead, layered with lemon curd and a simple cream cheese-whipped cream filling.
We've tested this cake the same day, overnight, several days ahead, and even in the freezer so we can give you the best timing for perfectly soft layers that aren't soggy. For more recipes like this one, check out our full collection of Lemon Recipes!
If you have been underwhelmed by icebox cakes in the past, this might be the one to change your mind! It's actually the only version I have ever made and actually truly enjoyed (enough to make again and serve to guests!).
This recipe combines the best of two other favorite summer desserts. It's simple and completely no-bake, like our Frozen Lemonade Pie, but with the bright, creamy flavor and texture of our Lemon Cheesecake Bars.
Besides serving this on hot summer days, it is also a fun addition to your Easter Recipes!
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Why this recipe made the cut
This recipe has been made by us in multiple kitchens and served to multiple crowds. We've tried it with different ingredients, brands, decoration styles, and chilling methods so that we can confidently answer your questions and share the tips that will give you best results. Here is what we love most:
- The texture: It's the most important factor in a dessert like this. Swapping soggy graham crackers out for shortbread is a game changer for icebox cakes.
- All real ingredients: No Cool Whip, instant pudding mix, or lemon extract needed.
- Flexible: You can make this one work on your schedule! Chill it less or more depending on your calendar or texture preference, or even freeze it ahead!
- Variations: It's easy and fun to make this your own by tweaking flavors and adding fillings! We have a whole list of ideas below.
Ingredients for lemon refrigerator cake
You only need seven simple ingredients to pull this off. Check out the tips below to make sure you're picking the items that will give you best results.
- Cream cheese: Use full-fat brick cream cheese. This recipe won't work if it's low-fat or the whipped kind in tubs. Start with it cold to make the filling more stable.
- Powdered sugar: This actually acts as a stabilizer, helping the whipped cream hold its shape well. I don't recommend substituting with granulated sugar.
- Vanilla extract: It genuinely does add that "from scratch" taste that is so delicious.
- Heavy cream: It is also called heavy whipping cream in the grocery store. It should not be substituted with half n half or light cream, because those products don't have enough fat content to create the right texture.
- Lemon zest: We have found that adding zest adds a freshness that is irreplaceable. I use this Microplane to zest citrus and really love it!
- Lemon curd: I usually grab a jar when I am in a hurry. Wilkin & Sons is sold at my local Walmart and is one of my favorites! I have also used Bonne Maman and Trader Joe's brands with success. You could also make homemade Microwave Lemon Curd.
- Shortbread cookies: This recipe specifically calls for Lorna Doone shortbread cookies (They are much cheaper at Walmart! You will need two of these 10 oz packages). These cookies are the perfect shape and size to fit into a 9x9 pan, and they are also the right thickness to soften up without getting soggy. Other shortbread that is a similar size and thickness should work in most cases, but this brand has been consistent.
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How to make lemon icebox cake
Start by lining a 9x9 pan with a parchment paper sling that overhangs the side of the pan. I like to use small binder clips to hold the parchment in place (see images below).
To make the filling, grab a stand or hand mixer with a large bowl and fit it with a whisk attachment. Beat the cold cream cheese and powdered sugar on low for 30 seconds, then gradually increase to medium-high speed until it is smooth and fluffy, 2-3 minutes.
With the mixer going, slowly pour in the heavy cream, vanilla, and lemon zest. Continue beating until soft peaks form, about 2-3 minutes more (pause and scrape the bowl as needed).
Now it's time to layer! Start with a super, super thin layer of the whipped cream on the very bottom, just enough to help the cookies not slide.
Next, add a layer of 25 shortbread cookies. You want the cookies to touch the edges of the pan or be very close, with small gaps in between each row.
Now add about 1 ½ cups of the fluffy whipped cream and use an offset spatula to spread it into an even layer, reaching all the way to the edges.
Next add ⅓ cup of lemon curd and spread it across the top as evenly as possible.
Now you will repeat the layering process two more times. In the end, you should have 3 layers of shortbread, 3 layers of whipped cream (the last layer will be just a bit thicker) and 3 layers of curd.
On the last layer of lemon curd, instead of using ⅓ cup, use just 2 tablespoons. Drizzle it across the top, then use the back of a spoon to gently swirl it into the whipped cream.
Cover the pan tightly with plastic wrap, being careful not to touch the surface. Cover that with a layer of foil, then place in the refrigerator for 8-12 hours.
When it's time to serve, use the parchment sling to lift the whole thing onto a cutting board. Sprinkle fresh shortbread crumbs on top, then use a long sharp knife to cut it into 16 pieces. Serve cold.
How long to chill an icebox cake
Honestly, it comes down to the texture you like. From my experience, giving it 8-9 hours in the fridge is perfect! The cookies will still have the smallest bit of crunch to them and the flavors are all melded. Between 12-24 hours, the cookies begin to be fully softened, but not soggy, which is still delicious. After 2-3 days, the layers will be overly soft (not my personal taste, but that's just me).
Variations and substitutions
- Add fresh berries (blueberries, raspberries, or sliced strawberries) in each layer.
- Sprinkle toasted coconut between each layer.
- Try using lime curd or orange curd instead of lemon.
- If you don't like cream cheese, you can use regular whipped cream instead. It won't be as stable or as creamy, but it does work.
Freezing instructions
Wrap it tightly with plastic wrap and a double layer of foil, then place in the freezer for 1-3 months. I recommend freezing it right after assembling so the layers don't get soggy, but freezing it anytime before the 24 hour mark will work.
Thaw the whole pan in the fridge for 4-6 hours (although it may need longer if your fridge is extra cold). You can also thaw individual slices for about 45 minutes. Honestly, it's really tasty when it is still a bit frozen, so don't worry if you are in a rush.
FAQs
Use scissors to cut a long strip of parchment that fits the width of the pan, but is several inches longer on both sides when pressed into the pan. Those long pieces will become your "handles" when you are ready to lift the dessert out of the pan. This video shows the same hack we use to keep those flaps out of the way while baking.
I do not recommend using Graham crackers. I have made refrigerator cakes with them before and the texture just truly isn't the same, nor something that I would feel excited to serve. Shortbread makes all the difference for a great texture!
Tips & tricks
- If your curd is too thick to spread easily, microwave it for 5-15 seconds and give it a stir until it is looser.
- On the last layer of whipped cream, take an extra minute and smooth it out really well. It's absolutely worth it if you want it to look as good as it tastes.
- When decorating the top, add shortbread crumbs and lemon slices right before serving. They will get soggy if they sit on top of the cake for too long.
- Icebox cakes are naturally messy... it's part of the no-bake, home-style charm. Embrace the messy and enjoy!
More recipes
Looking for other recipes? Try these:
Recipe
Lemon Refrigerator Cake Recipe
Equipment
- Parchment Paper
- stand mixer (or hand mixer)
Ingredients
Whipped Cream Filling
- 8 oz full-fat brick cream cheese cold
- ½ cup powdered sugar
- 2 ¼ cups heavy cream cold
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon zest
Layers
- ⅔ cup + 2 tablespoon lemon curd divided
- 75-80 Lorna Doone shortbread cookies (two 10 oz boxes)
Instructions
- Start by lining a 9x9 pan with a parchment paper sling that overhangs the side of the pan. I like to use small binder clips to hold the parchment in place (see images in the post).
Whipped Cream Filling
- Using a stand mixer or hand mixer fitted with a whisk attachment, beat the cold cream cheese and powdered sugar in a large bowl on low for 30 seconds. Gradually increase the speed to medium-high until it is smooth and fluffy, 2-3 minutes.8 oz full-fat brick cream cheese, ½ cup powdered sugar
- With the mixer still going on med-high, slowly pour in the heavy cream, vanilla, and lemon zest. Continue beating until it light, fluffy and soft peaks form, 2-3 minutes more. Pause and scrape the bowl as needed, and be careful not to overwhip.1 teaspoon vanilla extract , 2 ¼ cups heavy cream, 1 teaspoon fresh lemon zest
Assembling the layers
- In total, you will end up with 3 layers of shortbread, 3 layers of whipped cream, and 3 layers of lemon curd. Some layers have important distinctions, so I suggest reading through the instructions before starting.
- First, apply a very super thin layer of whipped cream directly to the parchment. You want just enough to prevent the cookies from slipping around.
- Round 1: Add a single layer of 25 shortbread cookies to the bottom of the pan. The cookies should be close or touching the edge of the pan, with a thin gap in between each row. Add about 1 ½ cups of whipped cream on top (it doesn't need to be exact) and use an offset spatula to smooth it into an even layer all the way to the edges of the pan. Add ⅓ cup of lemon curd and spread it across the top as evenly as possible.
- Round 2: Repeat Round 1 exactly. You should add 25 more shortbread cookies, followed by 1 ½ cups whipped cream, followed by ⅓ cup lemon curd.
- Round 3: Add the last layer of 25 shortbread cookies. Add all the remaining whipped cream (this layer will be a little thicker than the first two). Use the offset spatula to spread it evenly across the top, making it nice and smooth since this is the top layer. Use a spoon to drizzle two tablespoons of lemon curd across the top (it works best if you drizzle it in a blotchy fashion, not too precise). Then use the back of a spoon to gently swirl it into the whipped cream to add pattern and texture. Be careful not to overswirl, or it will lose it's effect.
Chilling and Serving
- Cover the pan tightly with plastic wrap, being careful not to touch the surface. Cover that with a layer of foil, then place in the refrigerator for 8-12 hours. *See notes for more details about chilling time.
- When it's time to serve, use the parchment sling to lift the whole thing onto a cutting board. Sprinkle fresh shortbread crumbs on top, then use a long sharp knife to cut it into 16 pieces. Serve cold.
Notes
- If your curd is too thick to spread easily, microwave it for 5-15 seconds and give it a stir until it is looser.
- On the last layer of whipped cream, take an extra minute and smooth it out really well. It's absolutely worth it if you want it to look as good as it tastes.
- When decorating the top, add shortbread crumbs and lemon slices right before serving. They will get soggy if they sit on top of the cake for too long.
- Icebox cakes are naturally messy... it's part of the no-bake, home-style charm. Embrace the messy and enjoy!
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Misty says
This cake is so fresh! Perfect for spring or summer parties!