Chilled Lemon Icebox Cake
A refreshing no-bake dessert that comes together in just 15 minutes! Layers of softened biscuits topped with a silky lemon cream make this icebox cake a crowd-pleaser for any occasion. Simple, elegant, and perfectly tangy.
🛒 Ingredients
10 servings
- 200 g (7 oz) shortbread or digestive biscuits
- 1 can (14 oz) sweetened condensed milk
- ¾ cup (180 ml) heavy cream
- Juice of 3 lemons (about ⅓ cup)
- Zest of 2 lemons
- Fresh mint leaves for garnish (optional)
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Briefly dip each biscuit in cold water for one second — just enough to soften slightly without falling apart.
- 2
Arrange the biscuits in a single layer at the bottom of a rectangular baking dish.
- 3
In a blender, combine the sweetened condensed milk, heavy cream, and lemon juice. Blend until smooth and creamy.
- 4
Pour the lemon cream evenly over the biscuit layer and smooth the surface with a spatula.
- 5
Sprinkle with lemon zest and refrigerate for at least 4 hours or overnight for best results.
- 6
Serve chilled, garnished with fresh mint leaves if desired.
💡 Chef's Tip
For a lighter texture, whip the heavy cream to soft peaks before blending with the condensed milk. Swap yellow lemons for limes for a tropical twist.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
