Lemon Curd Icebox Cake is a great way to use up any leftovers of homemade lemon curd. This simple and fun, no-bake recipe yields a tart and sweet treat to enjoy any time of year. It’s perfect for when you don’t feel like (or STILL don’t have access to 🧔♂️) turning on the oven and need a quick dessert to serve a crowd. Bright lemony flavor shines as the star of these happy little layers of lemon curd, vanilla pudding, and a not-so-standard whipped cream.
Trusty and tasty graham crackers serve as the trusty base for this icebox cake. Not only do they hold up well to the layers of creamy goods piled on top, but they have a very neutral, yet complementary flavor. The lemon curd, of course, is the standout with its strong burst citrusy tang. Vanilla pudding does a fine job of being a sensible and hearty filling, with its thick, creamy simplicity. If you’ve never had mascarpone whipped cream before, you just may never make regular whipped cream once you try this. It’s extremely easy to make and a little bit fancy, with its slight cheesy richness imparting something special to the conventional whipped cream topping. Try this in cakes, on waffles, or anywhere else whipped cream is welcome (almost anywhere). It balances the sourness of the curd and enhances the creamy vanilla pudding, taking it up a notch.
You can even make all the components in advance and just layer them up an hour or 2 before serving. Next time you need a fast, set-and-forget dessert for any occasion, give this Lemon Curd Icebox Cake a try.
