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No-Bake Lemon Icebox Cake

Close-up of a layered slice of No-Bake Lemon Icebox Cake showing creamy filling and graham cracker layers.
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A simple, refreshing layered dessert made without an oven, featuring lemon flavor and soft wafers.

Ingredients

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  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 (8 ounce) package lemon wafer cookies (about 30 cookies)
  • Extra lemon zest for garnish

Instructions

  1. In a medium bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract until fully combined. The mixture will thicken slightly. Set aside.
  2. In a separate large bowl, beat the heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form. This is your whipped topping.
  3. Gently fold about one third of the whipped topping into the lemon mixture to lighten it. Then, fold the lightened lemon mixture into the remaining whipped topping until just combined. Do not overmix.
  4. Select a loaf pan (about 9×5 inches) or a small square dish. Line the pan with plastic wrap, leaving an overhang on the sides for easy removal later.
  5. Arrange a single layer of lemon wafer cookies on the bottom of the prepared pan. Break cookies if necessary to fit the space.
  6. Spread half of the lemon cream mixture evenly over the layer of cookies.
  7. Add a second layer of lemon wafer cookies on top of the cream.
  8. Spread the remaining lemon cream mixture over the second cookie layer.
  9. Top with a final layer of lemon wafer cookies.
  10. Cover the pan tightly with the plastic wrap overhang.
  11. Refrigerate for at least 6 hours, or preferably overnight, to allow the wafers to soften completely.
  12. Before serving, lift the cake out of the pan using the plastic wrap overhang. Remove the plastic wrap. Garnish the top with extra lemon zest. Slice and serve cold.

Notes

  • You can substitute vanilla wafers or graham crackers for the lemon wafers if desired, but lemon wafers provide the best flavor match.
  • For a richer lemon flavor, use high-quality lemon curd in place of some of the sweetened condensed milk, adjusting the sugar if needed.
  • This cake keeps well in the refrigerator, covered, for up to three days.

Nutrition

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