Lemon Graham Icebox Cake

Lemon Graham Icebox Cake

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  • Prep Time


  • Total Time


  • Servings



  • 3

    large egg yolks $

  • ½

    cup plus 1 tsp. sugar $

  • 2

    tablespoons plus 1 tsp. cornstarch

  • 2

    teaspoons finely grated lemon zest $

  • teaspoon salt $

  • cups whole milk $

  • ½

    cup lemon juice (from about 3 lemons) $

  • 12

    graham crackers $

  • ½

    cup heavy cream


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.


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