Lemon Icebox Cake
Tools Required:measuring cups and spoons (optional), large bowl, electric mixer or whisk, 8×8-inch baking dish, grater
Servings Prep Time
9 10minutes
Passive Time
24hours
Difficulty Cost
Easy! Moderate
Servings Prep Time
9 10minutes
Passive Time
24hours
Difficulty Cost
Easy! Moderate
Garnish: (optional)
Instructions
  1. Whip the cream in a large bowl* with an electric mixer, or by hand with a whisk, until soft peaks just barely form. (Don’t over whip or the cream will not soften the cookies very well.)
  2. Using the small to medium holes on a grater, or a zester, grate the zest (yellow part of the peel) of the lemon.
  3. Spread a very thin layer of whipped cream on the bottom of the baking dish, then place 1 layer of cookies down, but not overlapping. (There will be gaps.) Spread about a third of the cream over them. Top with a third of the zest.
  4. Make another layer of cookies, pressing down a bit, then another layer of cream and zest, leaving half of each for the final topping. Make sure there are no air pockets.
  5. Add the last layer of cookies (which should finish off the package, but if not, pop them in your mouth before anyone looks). Top with the remaining cream, spreading out evenly, leaving a smooth finish. Check again for air pockets. Sprinkle remaining zest on top.
  6. Cover and refrigerate overnight. (You can serve it after 12 hours, but 24 hours is best.)
  7. Toss berries with about 1 tablespoon sugar, if needed.
  8. Right before serving, garnish each plate with the berries.