Lemon Ginger Icebox Cake – a delicious recipe with heavy cream, sugar, lemon zest, lemon wafer cookies, cookies, lemon curd. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whip the cream until stiff peaks form. Fold in sugar and 2 tbsp of the lemon zest.
2
Spread a very thin layer of the cream in the bottom of a 8 x 12 pan. (You can use a 9x13 pan also but the cake will be thinner.) Place the gingersnap cookies in an even layer over the cream, breaking some in half to fill in holes if necessary.
3
Very carefully heat the lemon curd slightly over a pan of boiling water, or microwave it for 10-15 seconds (be very careful or it will burn!) Drizzle some lemon curd over the cookie layer.
4
Spread a layer of cream over the cookies and lemon curd.
5
Repeat each layer with the lemon thins, curd, and cream, ending with a layer of cream on the top. Sprinkle with the remaining lemon zest and coconut.
6
Refrigerate overnight and cut with sharp knife to serve.
1107
kcal
Calories
69
g
Fat
122
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 cups heavy cream, 1/4 cup superfine sugar, 3 tablespoons fresh lemon zest (from 2 lemons), 9 ounces lemon wafer cookies, and more.
Yes, Lemon Ginger Icebox Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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