Tara's Lemon-graham Icebox Cake Recipe

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Tara's Lemon-Graham Icebox Cake

Tara Caputo


I make this for summer get together's (block parties, church functions) and it is always a huge hit. If you love lemons you certainly will love this it is rich and creamy!

pinch tips: How to Cream Butter & Sugar



Serves 8


45 Min


10 Min


3 large
egg yolks
1/2 c
plus 1 tsp. sugar
2 Tbsp
plus 1 tsp. cornstarch
2 tsp
finely grated lemon zest
1/8 tsp
1 1/4 c
whole milk
1/2 c
lemon juice (from about 3 lemons)
graham crackers
1/2 c
heavy cream

Directions Step-By-Step

1. In a small saucepan, whisk together yolks, 1/2 cup sugar, cornstarch, lemon zest and salt. Gradually whisk in milk until smooth. Cook over medium low-heat, whisking constantly, until mixture thickens, about 5 minutes. Remove from heat and whisk in lemon juice. Strain mixture through a fine-mesh sieve into a clean bowl. Cover with plastic (pressing directly onto surface of custard to prevent a skin from forming) and refrigerate until cool, about 30 minutes.
2. Line bottom of an 8-inch baking dish with 6 graham crackers (break into pieces to fill space, if necessary). Spoon 1/2 of pudding over graham crackers, spreading into an even layer. Repeat with remaining 6 graham crackers and rest of pudding. Cover; refrigerate for at least 30 minutes, or up to overnight.
3. Just before serving, whip cream with remaining 1 tsp. sugar until it holds stiff peaks. Spread whipped cream in a thin layer over top of cake. Cut into squares and serve. Enjoy!

About this Recipe

Course/Dish: Cakes
Other Tags: For Kids, Healthy