6 CAKE BOX RECIPES

Name: Lemon Ice Box Cake
Cook time: 30 min
Total time: 3 h 30 min
Yield: 6 to 8 servings
Ingredients: 4 ounces cream cheese, softened; 3 cups heavy creamu00A0; 1/3 cup confectioners' sugaru00A0; 2 teaspoons lemon zest, plus for garnishu00A0; 1/2 teaspoon vanilla extractu00A0; 11 ounces vanilla wafer cookiesu00A0; 10 ounces lemon curdu00A0

LEMON ICE BOX CAKE RECIPE - FOOD NETWORK

Lemon Ice Box Cake Recipe - Food Network image

Provided by Food Network

Categories dessert

Total Time 3 hours 30 minutes

Cook Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

4 ounces cream cheese, softened
3 cups heavy cream
1/3 cup confectioners' sugar
2 teaspoons lemon zest, plus for garnish
1/2 teaspoon vanilla extract
11 ounces vanilla wafer cookies
10 ounces lemon curd

Steps:

Beat the cream cheese in a large bowl with an electric mixer until soft. Add the cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks.
Spread the bottom of a 9-by-13-inch baking dish with 1/2 cup of the whipped cream. Arrange half of the cookies on top of the cream, fitting in as many as possible without overlapping. Spoon half of the remaining cream mixture on top and smooth evenly with an offset spatula. In spoonfuls spaced every 2 inches, dollop half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Dollop with the remaining lemon curd and swirl into the cream. Cover with plastic wrap and refrigerate until the cookies have softened, at least 3 hours and up to 1 day.
Garnish each serving with lemon zest when ready to eat.

LEMON ICE BOX CAKE RECIPE - FOOD NETWORK

Lemon Ice Box Cake Recipe - Food Network image

Provided by Food Network

Categories dessert

Total Time 3 hours 30 minutes

Cook Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

4 ounces cream cheese, softened
3 cups heavy cream
1/3 cup confectioners' sugar
2 teaspoons lemon zest, plus for garnish
1/2 teaspoon vanilla extract
11 ounces vanilla wafer cookies
10 ounces lemon curd

Steps:

Beat the cream cheese in a large bowl with an electric mixer until soft. Add the cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks.
Spread the bottom of a 9-by-13-inch baking dish with 1/2 cup of the whipped cream. Arrange half of the cookies on top of the cream, fitting in as many as possible without overlapping. Spoon half of the remaining cream mixture on top and smooth evenly with an offset spatula. In spoonfuls spaced every 2 inches, dollop half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Dollop with the remaining lemon curd and swirl into the cream. Cover with plastic wrap and refrigerate until the cookies have softened, at least 3 hours and up to 1 day.
Garnish each serving with lemon zest when ready to eat.

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LEMON ICE BOX CAKE RECIPE - FOOD NETWORK

From foodnetwork.com
Reviews 5
Total Time 3 hours 30 minutes
Category dessert

Garnish each serving with lemon zest when ready to eat.

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