No-Bake Lemon Icebox Cake Recipe


  • 2 tsp finely grated lemon zest
  • 1/2 cup lemon juice (from about 3 lemons)
  • 12 graham crackers
  • 3 large egg yolks
  • 1/2 cup plus 1 tsp sugar
  • 2 tbsp plus 1 tsp cornstarch
  • 1/8 tsp salt
  • 1 & 1/4 cups whole milk
  • 1/2 cup whipping or all-purpose cream

Preparation Instructions:

  1. Whisk together yolks, 1/2 cup sugar, cornstarch, lemon zest and salt in a saucepan. Add milk and whisk until smooth.
  2. Cook over medium-low heat, whisking constantly, until mixture thickens (about 5 minutes). Remove from heat and whisk in lemon juice.
  3. 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).
  4. 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.
  5. Cover and refrigerate for at least 30 minutes.
  6. 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.