This lemon icebox cake is superbly light, refreshing, airy, and creamy all at once. The lemony tang balances out the sweet so perfectly.
1 tsp fresh lemon zest
2 TB granulated sugar
1/4 cup salted butter, very soft
3 cups heavy whipping cream
1/2 cup powdered sugar
1/8 tsp table salt
zest of 2 large lemons
1/3 cup fresh lemon juice (from 2 large lemons)
25–30 whole graham crackers (3–4 sleeves)
1 cup lemon curd, slightly warmed up (store bought or homemade)
In a small bowl, combine 1 tsp lemon zest and 2 TB granulated sugar. Mix well and set aside at room temp, uncovered.
In a large mixing bowl, whip the butter until very soft. Add in the heavy cream and continue beating until smooth. Add sugar, salt, and lemon zest. Whip until mixture forms firm peaks. Gradually beat in lemon juice, beating until fully incorporated. The lemon whipped cream should hold peaks; don’t worry if it starts to curdle.
Place warmed lemon curd in a Ziploc baggie, press out the air, and seal bag. Cut a very tiny hole at bottom corner, and set aside.
Spread a small amount of lemon whipped cream onto the bottom of a 9×13 inch baking dish.
Lay down a layer of graham crackers (about 6). Spoon 3/4 to 1 cup of lemon whipped cream over crackers. Drizzle about one-fourth of the lemon curd over the whipped cream layer. Repeat layering 3 more times. You should end up with four layers total, finished by the final drizzle of lemon curd.
Cover and let chill in fridge for 3-4 hours or overnight. Crackers will soften to a spongey cake texture.
Use a fork to break up lemon sugar and sprinkle over top of cake before serving.