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
196
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
17g
24%
Sugar
4g
4%
Saturated Fat
8g
33%
Cholesterol
44mg
15%
Carbohydrate, by difference
11g
8%
Protein
3g
7%
Vitamin A, RAE
137µg
20%
Vitamin C, total ascorbic acid
13mg
17%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
75mg
8%
Choline, total
13mg
3%
Fiber, total dietary
2g
8%
Fluoride, F
2µg
0%
Folate, total
13µg
3%
Magnesium, Mg
12mg
4%
Phosphorus, P
79mg
11%
Selenium, Se
4µg
7%
Sodium, Na
79mg
5%
Vitamin D (D2 + D3)
1µg
7%
Water
126g
5%