Lemon Icebox Cake
Servings: 12 People
Ingredients
- 3 cups heavy cream
- ½ cup powdered sugar
- ¼ cup instant Lemon pudding powder
- ¾ teaspoon vanilla extract
- ¼ cup fresh lemon juice
- 3 Tablespoons lemon zest
- 2 ½ boxes Lorna Doone shortbread Cookies or other shortbread cookies
Instructions
- Using a mixer with the whisk attachment, whip 3 cups heavy cream, ½ cup powdered sugar, ¼ cup instant Lemon pudding powder, ¾ teaspoon vanilla extract, ¼ cup fresh lemon juice, and 3 Tablespoons lemon zest together on high until you have stiff peaks.
- In the bottom of a 9x13 pan, spread a thin layer of whipped cream over the bottom. Add a layer of the 2 ½ boxes Lorna Doone shortbread Cookies topped with 1/3 of the remaining whipped cream.
- Repeat the layers two more times until all the cookies and whipped cream have been used. Top with more lemon zest.
- Cover with plastic wrap and chill for 4 hours or overnight. Serve cold.
Nutrition
Calories: 227kcal | Carbohydrates: 7g | Protein: 1g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 82mg | Sodium: 23mg | Potassium: 53mg | Fiber: 1g | Sugar: 5g | Vitamin A: 876IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg
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