Creamy Lemon Icebox Cake
A cool, silky dessert that comes together in minutes with almost no effort. Soaked biscuits meet a light, tangy lemon cream for a cake that vanishes from the plate. No oven, ten minutes of prep — the perfect treat for lazy days and last-minute guests.
🛒 Ingredients
10 servings
- 400 g sweetened condensed milk (1 can)
- 450 g thick cream or very cold heavy whipping cream
- 120 ml fresh lemon juice (3 to 4 lemons)
- 200 ml whole milk
- 1 packet (about 200 g) dry biscuits such as Petit Beurre or ladyfingers
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Directions
- 1
Blend the condensed milk, cream, and lemon juice for about a minute, until you have a smooth, slightly thickened cream.
- 2
Quickly dip the biscuits in the milk, without soaking them through, and line the bottom of a medium glass dish.
- 3
Spread half of the lemon cream over the biscuits, then add another layer of dipped biscuits.
- 4
Repeat with the remaining cream and biscuits until the dish is full, finishing with a layer of cream.
- 5
Cover and chill for at least 5 hours, ideally overnight, then serve well chilled.
💡 Chef's Tip
Make it a day ahead — a night in the fridge makes the cake even more melt-in-the-mouth. Grate a little lemon zest over the top layer for extra zing.
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