No-Bake Lemon Cream Graham Cracker Icebox Sheet Cake
With summer coming up it is time to transition to no-cook food. Or, at least food that requires minimal heat when it is simply too hot to crank up the burners for hours on end. On these occasions I rely on icebox desserts. Anything that doesn’t require baking is instantly more convenient to make. In this case I whip up a quick lemon curd and assemble the cake before slipping it into the fridge. It really is that easy!
This cake doesn’t require any fancy ingredients, but I do take the time to use Davidson’s Safest Choice® Eggs when I make the curd. Even though the curd is briefly heated on the stovetop it doesn’t mean the eggs are completely cooked. Using Safest Choice Eggs, which are pasteurized in a safe all-natural water bath, means I don’t have to give a second thought to salmonella or any other potential problems.
To save time I usually make the curd in advance and store it in the fridge until I am ready to use it. It can easily be made for up to two weeks in advance. Then it is just a matter of fresh whipped cream and assembly. To change it up you can always use limes or orange to make the curd. All kinds of citrus would work well. No matter what you do, the key is serving it up straight of the fridge and enjoy every single bite!
(This post is sponsored by Safest Choice Eggs. This year I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I believe in their product and you can read more about my brand work in my affiliate disclosure. The opinions, recipe, and photographs are wholly my own. Thank you for supporting the sponsors that make The Naptime Chef possible.)
adapted from Faith Durand's Bakeless Sweets
- ¼ cup unsalted butter, softened
- 3 cups whipping cream
- ½ cup confectioners' sugar
- ¼ teaspoon kosher salt
- Zest and juice of 2 lemons
- 30 large graham crackers
- 1 cup Safest Choice lemon curd [lemon curd|http://www.safeeggs.com/recipe/meyer-lemon-curd-recipe}
- In the bowl of a stand mixer fitted with the whisk attachment beat the butter until smooth. Then pour in the cream and continue to smooth and completely combined with the butter. With the mixer still going carefully add the sugar, salt, and lemon zest. Continue to whip until the cream forms stiff peaks, then beat in the lemon juice. Continue beating until the stiff peaks form again.
- Spread a small amount of the lemon cream on the bottom of a 9x13 baking dish. Place graham crackers on top in a layout so that they completely cover the bottom. Break the crackers as necessary so they fit. Spoon about 1 cup of the lemon cream on top of the graham crackers in one even layer. Then drizzle the cream with about ¼ cup of the lemon curd. Repeat this layering three more times, finishing with a final layer of cream and lemon curd.
- Chill the cake in the refrigerator for 2 hours. It will last for about 1 day before it should be eaten. The graham crackers will soften as they chill so they have the texture of a crumbly cake.