Lemon Shortbread Cookie Icebox Cake

Try this no-bake, ultra-easy icebox cake recipe
lemon ice box cake

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Grate some fresh lemon zest into your whipped cream and add a few layers of prepared lemon curd in between cookies and whipped cream. To finish, top the finished lemon icebox cake with fresh blueberries and chopped pistachios.

4
Servings
1329
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2 Cup heavy whipping cream
  • zest of 1/2 lemon
  • 2 Tablespoons sugar
  • 1 package short bread cookies
  • 1 1/2 Cup lemon curd
  • blueberries, for garnish
  • pistachios, roasted and chopped, for garnish

Directions

Place cream, sugar, and zest in the bowl of an electric mixture and beat on high until stiff peaks form. 

To assemble:

Place a single layer of shortbread cookies at the bottom of a parchment lined pan; if necessary, break cookies to fill the gaps.

Next, spread an even layer of the whipped cream, then the lemon curd over the cookies. Top with more cookies and repeat as necessary for desired number of layers. 

Cover the top with plastic and chill, overnight, in the fridge.

When ready, remove the cake from the fridge and garnish with blueberries, pistachios, and a touch more lemon zest, if desired. 

Nutritional Facts

Total Fat
111g
100%
Sugar
34g
N/A
Saturated Fat
63g
100%
Cholesterol
422mg
100%
Protein
13g
27%
Carbs
87g
29%
Vitamin A
252µg
28%
Vitamin B12
0.2µg
3.9%
Vitamin B6
0.1mg
6.4%
Vitamin C
21mg
36%
Vitamin D
0.6µg
0.1%
Vitamin E
0.6mg
3%
Vitamin K
1µg
1%
Calcium
1653mg
100%
Fiber
0.8g
3.3%
Folate (food)
25µg
N/A
Folate equivalent (total)
54µg
14%
Folic acid
17µg
N/A
Iron
3mg
14%
Magnesium
52mg
13%
Monounsaturated
11g
N/A
Niacin (B3)
1mg
6%
Phosphorus
126mg
18%
Polyunsaturated
5g
N/A
Potassium
450mg
13%
Riboflavin (B2)
0.2mg
13.9%
Sodium
375mg
16%
Sugars, added
6g
N/A
Thiamin (B1)
0.2mg
11.9%
Trans
0.5g
N/A
Zinc
1mg
7%