LEMON ICE BOX CAKE
Provided by Food Network
Categories dessert
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 7
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 I
Light, fluffy dessert-like cake with a taste of cheesecake.
Provided by Glenda
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 24
Number Of Ingredients 10
Steps:
- To Prepare Crust: mix graham crackers, 1/2 cup sugar and melted butter and press into 9 x 13 inch pan.
- Mix lemon gelatin with 1 cup boiling water and let cool.
- Meanwhile, whip the chilled evaporated milk, add the 1 cup sugar and lemon juice. Whip until sugar is dissolved. Whip in the cooled gelatin into the milk mixture then stir in pineapple.
- Pour lemon mixture over crust in pan. Sprinkle with 1/2 cup crushed graham crackers and chopped maraschino cherries if desired. Chill several hours or overnight. Variation: Mix one 8 ounce package of cream cheese with the 1 cup sugar; add this to the whipped milk, gelatin and lemon juice mixture. Stir in pineapple then proceed as above.
Nutrition Facts : Calories 169.4 calories, Carbohydrate 28.2 g, Cholesterol 14.7 mg, Fat 6.1 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 3.3 g, Sodium 123.4 mg, Sugar 21.7 g
LEMON GINGER ICEBOX CAKE
Everyone searches for grand desserts that have easy ingredients and minimal effort. My lemony ginger icebox cake is the answer. It's a holiday lifesaver. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese and lemon zest until creamy. Beat in lemon curd until smooth. Gradually add cream, beating on medium-high speed until soft peaks form., Line bottom of an 8-in. square dish with 9 cookies; spread with about 2/3 cup cream cheese mixture. Repeat layers 6 times. Sprinkle with crystallized ginger. Refrigerate, covered, 2 hours or overnight.
Nutrition Facts : Calories 521 calories, Fat 31g fat (19g saturated fat), Cholesterol 93mg cholesterol, Sodium 340mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 0 fiber), Protein 4g protein.
KRISTI'S LEMON ICE BOX CAKE
My best friend, Kristi, gave me this recipe today and I'm posting it to keep from losing it. She has made it SEVERAL times for parties and get together's and it always turns out perfect!
Provided by Sherrybeth
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Mix cake according to directions, using the water, eggs and vegetable oil.
- Once the cake mix is well blended, add the pudding mix and stir well.
- Cook in 2 round (9 inch) cake pans which have been sprayed with non-stick spray.
- Cook according to cake mix instructions, remove from oven and allow to cool.
- When cake is cooled, cut the layers in half. (Using a piece of thread works the best.).
- To make the icing, mix the thawed lemonade with the sweetened condensed milk until well blended.
- Fold the Cool Whip into the lemonade mixture.
- I put the icing between the layers and on top of the cake, but not on the sides as it tends to slide off.
- Store the cake in the refrigerator until ready to serve.
- Garnish the top with lemon rind which has been peeled and curled.
- Refrigerate any leftovers (like you are going to have those!).
Nutrition Facts : Calories 647.2, Fat 29.7, SaturatedFat 14.4, Cholesterol 78, Sodium 547.5, Carbohydrate 89.7, Fiber 0.6, Sugar 62.4, Protein 7.9
LEMON ICE BOX CAKE
This recipe was given to me by a co-worker - and my family went wild for it! It is a cross between a lemon cake and lemon ice box pie - a true winner!
Provided by BichonLady
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F.
- Grease and flour 2 (8 or 9 inch) round cake pans.
- Prepare cake by mixing together eggs, water, and oil with electric mixer.
- Place batter in pans and bake 28-30 minutes.
- Allow cake to cool 15 minutes then "flip" cakes out of the pans.
- Allow cake to cool completely.
- In a large bowl, blend together, the lemon juice and 2 cans of condensed milk until thick and smooth.
- Reserve 1/2 of this mixture (about 1 1/2 c) to be used later.
- Place the remaining mixture between the cake layer
- With the remaining mixture, combine it with the whipped topping- this is to be used as frosting.
- Place both the cake and the frosting in the refrigerator about 30 minutes, this make the frosting easier to work with.
- Frost cake with frosting and place back into frig - this cakes is even better if kept in the frig overnight.
Nutrition Facts : Calories 509.9, Fat 21.1, SaturatedFat 8.1, Cholesterol 84.2, Sodium 241, Carbohydrate 74, Fiber 0.1, Sugar 38, Protein 8.8
LEMON ICEBOX CAKE
Provided by Adam Randall
Categories Cake Milk/Cream Mixer Dessert Bake Easter Fourth of July Kid-Friendly Mother's Day Backyard BBQ Lemon Summer Birthday Shower Party Gourmet Minnesota Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Make candied peel:
- Remove zest (peel) from 2 lemons in wide strips with a vegetable peeler (see Tips, page 118), then cut lengthwise with a sharp knife into 1/8-inch-wide julienne strips. Reserve lemons for juicing.
- Fill a 2-quart heavy saucepan halfway with water, then add julienned peel. Bring to a boil and simmer 15 minutes. Drain peel in a sieve and rinse.
- Bring water (1 cup) and 1 cup granulated sugar to a boil in saucepan, stirring until sugar has dissolved. Add peel and gently simmer until translucent, about 15 minutes.
- Remove peel from syrup with a slotted spoon, letting syrup drain off into saucepan. Spread out on a sheet of wax paper and cool to room temperature.
- Toss peel with remaining 1/2 cup granulated sugar, stirring with a fork to coat and separate. Transfer sugared peel to clean dry sieve and shake off excess sugar, then spread out on a fresh sheet of wax paper to dry slightly. Make lemon filling while peel simmers and cools: Grate enough zest from remaining 2 lemons with a rasp to measure 2 teaspoon, then squeeze enough juice from all lemons to measure 2/3 cup. Whisk together zest, juice, and condensed milk. Chill until cold, at least 30 minutes.
- Whip cream:
- Beat heavy cream with confectioners sugar and vanilla in a chilled bowl with a whisk or electric mixer until it just holds stiff peaks. assemble cake: Halve cake crosswise, then trim crust from all sides. Cut each block horizontally into 4 (1/2-inch-thick) squares. Halve each square diagonally into 2 triangles.
- For each serving, layer 2 triangles with lemon filling, offsetting corners. Top cake with whipped cream and candied lemon peel.
NO BAKE LEMON ICE BOX CAKE
Yield 15
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the pudding mixes, Cool Whip, and milk.
- In a 9 x 13 inch pan, place a single layer of graham crackers on the bottom of the pan (you may need to break a few graham crackers so that the entire bottom of the pan is covered).
- Spread half of the pudding mixture evenly over the graham crackers. Place another single layer of graham crackers on top of the pudding and then layer the second half of the pudding on top of those crackers.
- Place one more single layer of graham crackers on top of the pudding.
- Mix together ingredients for the lemon frosting and spread over all.
- Cover and place in the fridge for about 4 hours.
- We found that we like this cake even better then next day.
Nutrition Facts : Servingsize 1 serving, Calories 2279 kcal, Fat 49 g, SaturatedFat 22 g, Cholesterol 323 mg, Sodium 6334 mg, Carbohydrate 331 g, Sugar 307 g, Protein 137 mg
BROILED LEMON ICE BOX CAKE
Steps:
- Butter a 9" spring form cake pan lightly. Line the bottom and sides of spring form with ladyfingers (no open spots, press down). Blend thoroughly 2 cans of sweetened condensed milk with 8 egg yolks, the grated rind of 2 lemons and the juice of 5 lemons. Beat the egg whites until they are stiff and fold them into the lemon mixture. Pour the batter into the mold and bake in a 375 degree oven until the top is nicely browned, about 15 - 25 minutes. Place the cake in the refrigerator from 12 to 24 hours, then unmold carefully and garnish with whipped cream.
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