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Lemon Icebox Cake Recipe

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For a store-bought option, try Moravian cookies, which are very thin and crisp; we recommend Moravian Meyer lemon cookies (salembaking.com). Top your Lemon Icebox Cake with these Candied Lemon Slices.
Makes about 150 cookies for one 8-inch cake

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Ingredients

  • Cookies:
  • 4 cups all-purpose flour, plus more for rolling out
  • 1 cup cornstarch
  • 2 teaspoons salt
  • 1 pound (4 sticks) unsalted butter, room temperature
  • 1 cup confectioners' sugar
  • 1/2 cup granulated sugar
  • 1/4 cup fresh lemon juice (from 2 to 3 soft lemons)
  • 4 tablespoons lemon zest (from about 4 lemons)
  • Honey Mascarpone Cream Recipe:
  • 4 cups heavy cream
  • 1 container (8 3/4 ounces) mascarpone cheese
  • 1/2 cup plus 2 tablespoons honey
  • Candied Lemon Slices:
  • 3/4 cup sugar
  • 3/4 cup water
  • 1 regular or Meyer lemon, cut into thin slices (about 1/8 inch thick)

Details

Preparation

Step 1

Candied Lemon Slices:
1. Stir together sugar and water in a medium saucepan over medium heat, until water comes to a boil and sugar dissolves. Reduce heat to low; add lemon slices. Cover with parchment paper; gently simmer until pith is translucent and lemons are candied, about 30 minutes. Remove pan from heat to cool, but keep lemons in the syrup.

Honey Mascarpone Cream:

1. Whisk together cream and mascarpone in a cold mixer bowl until soft peaks form. Add honey; continue to whisk until medium peaks form. Use immediately, or refrigerate up to 3 hours.

Cookies:
1. Preheat oven to 350 degrees. Sift together flour, cornstarch, and salt.

2. Beat butter, both sugars, juice, and zest in a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low. Add flour mixture in 3 batches, mixing well after each. Divide dough into 4 pieces; wrap each in plastic. Refrigerate 1 hour, or up to overnight.

3. Roll out each piece of dough on a sheet of floured parchment until 1/8-inch thick. Place in freezer to set, about 15 minutes. Cut out cookies with a 2- or 2 1/4-inch fluted cutter, and place on a parchment-lined baking sheet. (You can reroll scraps once before dough begins to get tough.) Freeze another 15 minutes. Bake until edges just begin to turn golden brown, 14 to 15 minutes. Let cool on a wire rack.

4. Arrange 9 cookies in a circle on a 10-inch cake stand, edges touching. Place 2 cookies in center. Carefully spread 3/4 cup honey mascarpone cream evenly over cookies, leaving a 3/4-inch cookie border. Repeat for 10 more layers each of cookies and cream; then top with a final layer of cookies. Refrigerate cake and remaining cream at least 3 hours, or up to 12 hours. Just before serving, cover top layer of cookies with remaining 1 1/2 cups cream; decorate with candied lemon slices.


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