Lemon-Ginger Icebox Cake

Whether you're celebrating a birthday or just simply celebrating this cake is just the thing. It's delicious and simple

Lemon-Ginger Icebox Cake
Lemon-Ginger Icebox Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    box Ginger Snaps

  • 2

    8 ounce containers Marscarpone

  • 1

    12 ounce Lemon Curd

  • 2

    cup Heavy Cream

  • Zest of 2 Lemons (separated)

  • 5

    tablespoon Sugar (separated)

  • 2

    tablespoon Candied Ginger

Directions

Whip the heavy cream along with 3 tablespoons sugar until it holds peaks. Gently fold together the marscarpone and whipped cream. Split the marscarpone and whipped cream mixture in half. In one half, fold in lemon curd, in the other half, fold in 1 lemon's zest. Layer the cookies and alternate between the lemon curd mixture and the lemon zest mixture. In a food processor, pulse together the remaining sugar, lemon zest, and candied ginger. Sprinkle over the cake. Refrigerate until set.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: