Description
An easy no-bake summer dessert packed with lemon flavor.
Ingredients
Units
Scale
- 10 ounces heavy whipping cream
- 1/4 teaspoon salt
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 1 tablespoon cream cheese
- 15–20 thin lemon cookies
- 8 ounces lemon curd, store-bought or homemade
- fruit and herbs for decorating
Instructions
- Line a loaf pan with saran wrap.
- Make the cream. In a stand mixer, add about 7 ounces of the heavy whipping cream, salt, sugar, vanilla, lemon and orange zest, and cream cheese. Beat to medium-stiff peaks.
- To assemble the cake, add a layer of whipped cream to the loaf pan. Then add a layer of cookies and spread over 1/3 of the lemon curd. Repeat the layers two more times and finish with a layer of the whipped cream. Cover the top of the pan with saran wrap and set it in the freezer for at least 4 hours, but overnight if possible.
- To serve, add more whipped cream to the top of your cake.
- To assemble, remove the cake from the loaf pan and unwrap it from the plastic wrap. Using an offset spatula, spread over the fresh whipped cream, and top with fruit, cookies, or fresh herbs. Slice and serve. Enjoy!
- Prep Time: overnight
- Category: dessert
Keywords: icebox, cake, lemon