Description
Lemon Ice Box Dessert is a dessert you must have in your summer recipe repertoire. Not only does it take just minutes to prep, but it’s so lemony, light, and refreshing. This is a delicious dessert for a hot summer day or anytime!
Ingredients
Units
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- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 4 teaspoons lemon zest, plus more for garnish
- 1/2 teaspoon pure vanilla extract
- 3 cups heavy whipping cream
- 60 vanilla wafer cookies, about 2/3 of a box
- 1 1/4 cups store-bought or homemade lemon curd
Instructions
- Add the cream cheese to a large mixing bowl. Beat on high speed with an electric mixer until it’s very smooth. Add the powdered sugar, lemon zest, and vanilla and beat on medium speed to combine. Add the whipping cream. Beat on medium speed until the whipping cream starts to slightly thicken, then beat on high speed until stiff peaks form.
- Spread about 1/2 cup of the whipped cream mixture in the bottom of a 9 x 13 baking dish. This will hold the cookies in place. Arrange 30 of the cookies on top of the whipping cream mixture, making 6 rows of 5 across. Spoon 1/2 of the remaining whipped cream mixture over the cookies and use a small offset spatula to evenly smooth the mixture. Using 1/2 of the lemon curd, place dollops of the curd over the whipped cream mixture. Using a butter knife, swirl the lemon curd throughout the whipped cream mixture. Repeat the above with a layer of cookies, remaining whipped cream mixture, and lemon curd.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight, giving the cookies time to soften.
- To serve, garnish with lemon zest and place in individual serving dishes.
- Refrigerate leftovers for up to 4 days.
Notes
Recipe adapted from Valerie Bertinelli.