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Easy No-Bake Lemon Icebox Cake with Blueberries

No-Bake Lemon Icebox Cake - featured image
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A refreshing, fuss-free no-bake lemon icebox cake layered with creamy lemon curd, whipped cream, crisp cookies, and fresh blueberries—perfect for summer.

Ingredients

Scale
  • 200 grams (7 ounces) graham crackers or digestive biscuits
  • 60 grams (4 tablespoons) unsalted butter, melted
  • 200 grams (3/4 cup) lemon curd (homemade or store-bought)
  • 240 ml (1 cup) heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 150 grams (1 cup) fresh blueberries
  • Optional: lemon zest from 1 lemon

Instructions

  1. In a large mixing bowl, whip 1 cup (240 ml) of cold heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
  2. Gently fold 3/4 cup (200 grams) lemon curd into the whipped cream using a spatula, mixing slowly to keep it light and airy.
  3. Briefly dip each graham cracker or digestive biscuit into melted butter to coat lightly, avoiding sogginess.
  4. Place a single layer of coated cookies at the bottom of a 9×9 inch (23×23 cm) dish.
  5. Spread about one-third of the lemon cream evenly over the cookie layer.
  6. Repeat layering cookies and lemon cream until all are used, finishing with a cream layer on top.
  7. Cover loosely with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight.
  8. Just before serving, scatter fresh blueberries generously over the top and add lemon zest if desired.

Notes

Keep whipped cream cold before whipping for better texture. Avoid over-dipping cookies in butter to prevent sogginess. Chill cake overnight for best texture. Use a sharp, wet knife for clean slicing. Cake freezes well up to one month.

Nutrition

Keywords: no-bake, lemon icebox cake, blueberries, summer dessert, easy dessert, layered cake, lemon curd, whipped cream

Find it online: https://breezybake.com/easy-no-bake-lemon-icebox-cake-with-blueberries-recipe-for-summer-delight/