June 28, 2021Van
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Prep time: 15 minutes
Serves: 8
With so many people experiencing a heat wave right now, this is the perfect dessert to make! No-Bake Lemon Cake – one of the easiest cakes you will ever make, only 5 ingredients needed and you don’t even have to measure anything out since you’ll use the full containers of the ingredients.This icebox cake is loaded with 🍋 LEMONS🍋, the cream filling is made with Lemon Curd and Lemon Zest, the Trader Joe’s Meyer Lemon Cookies that turn into the thin cake layers add another dimension of lemon flavor – the ultimate cake for lemon lovers! Watch a short video of me making this cake on my Instagram
I used a Wilton 2D piping tip for the decoration, it’s a very common tip that you can find at Michaels, Target or your local grocery store – you can also order it here
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June 28, 2021Van
- Prep time: 15 minutes
- Serves: 8
Ingredients
- 2 Boxes of Trader Joe’s Meyer Lemon Cookie Thins, (or Nilla Wafers)
- 10.5 oz Trader Joe’s Lemon Curd
- 2 Cups Heavy Whipping Cream (1 Pint)
- 8 oz Trader Joe’s Whipped Cream Cheese
- Zest from 2-3 Lemons
- 7 inch Springform Pan
Method
- 1)
Add 8 oz Whipped Cream Cheese, 10.5 oz Trader Joe’s Lemon Curd and Zest from 2-3 Lemons into a stand mixer bowl. Mix on high speed for about 3-4 minutes, scrape the bowl to ensure an even mixture, it should look fluffy and creamy. Transfer to a large bowl.
- 2)
Use the same mixing bowl (no need to clean) add 2 Cups of very cold Heavy Whipping Cream, mix on high speed until medium-stiff peaks form, similar to cool whip. Add the cream cheese / lemon curd mixture and mix on medium speed for about 1 minute. If you want to pipe decorations on top of the cake, reserve about 1¼ Cups of the cream mixture (cover & refrigerate until you’re ready to decorate).
- 3)
Line the sides of a 7-inch Springform Pan with parchment paper (you could use a 9-inch pan, but the cake will be much thinner). Add a thin layer of cream to the bottom of the pan, then place a layer of Meyer Lemon Cookies on top. Spread about ⅓ inch of cream on top of the cookies, then add another layer of cookies – repeat until you use all the cream (you won’t use all the cookies). Cover the pan well with plastic wrap and refrigerate for 10 hours or overnight. When ready to serve, remove from the pan, decorate with the reserved cream and lemon slices. Enjoy!
* Watch a short video of me making this cake on my Instagram
↓ Supplies to make this recipe ↓
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8 Comments
Vanessa
June 28, 2021 at 1:20 pm
This sounds awesome! Using your recipe, I would like to make individual dessert cups. Do you know about how wide is one cookie?
Reply
Van
June 28, 2021 at 3:15 pm
Thanks Vanessa, the cookies are 2 inches in diameter, it will be great as dessert cups!
Reply
Vanessa
July 11, 2021 at 10:23 pm
I made this and it was absolutely delicious! Everybody raved about it!
Reply
Van
July 13, 2021 at 6:40 am
Awesome, I’m so happy everyone liked it!
Reply
Sarah
July 14, 2021 at 9:01 am
What attachment did you use on the mixer?
Reply
Van
July 14, 2021 at 2:18 pm
Hello, I used the whisk attachment.
Reply
joyce doerhoefer
July 18, 2021 at 4:42 pm
Can this me made, then decorated the night before it is served? In other words , will it hold up in the fridge if made ahead of time?
Reply
Van
July 20, 2021 at 5:49 am
Yes you can, it’s good in the fridge for about 3 days
Reply
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