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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.

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
Servings4
Calories Per Serving1329
Total Fat111g100%
Sugar34gN/A
Saturated63g100%
Cholesterol422mg100%
Protein13g27%
Carbs87g29%
Vitamin A252µg28%
Vitamin B120.2µg3.9%
Vitamin B60.1mg6.4%
Vitamin C21mg36%
Vitamin D0.6µg0.1%
Vitamin E0.6mg3%
Vitamin K1µg1%
Calcium1653mg100%
Fiber0.8g3.3%
Folate (food)25µgN/A
Folate equivalent (total)54µg14%
Folic acid17µgN/A
Iron3mg14%
Magnesium52mg13%
Monounsaturated11gN/A
Niacin (B3)1mg6%
Phosphorus126mg18%
Polyunsaturated5gN/A
Potassium450mg13%
Riboflavin (B2)0.2mg13.9%
Sodium375mg16%
Sugars, added6gN/A
Thiamin (B1)0.2mg11.9%
Trans0.5gN/A
Zinc1mg7%