Lemon Cream Icebox Cake

Name: Lemon Cream Icebox Cake
Ingredients: Serves 8 to 10; Tender layers of nutty graham cracker, holding up lemon-spiked cream with swirls of intensely tangy lemon curd—this cake’s vibrant lemon flavor never fails to delight. "This tastes just like lemon!" is a common reaction.; 1/4 cup (56 g) unsalted butter, very soft; 3 cups (720 ml) cream; 1/2 cup (50 g) powdered sugar; 1/4 teaspoon salt; 2 large lemons, zested and juiced (about 2 tablespoons zest and 1/3 cup / 75 ml juice); 25 to 30 graham crackers, from about 4 sleeves; 1 cup (240 ml) Lemon Curd (store-bought or homemade - see our tutorial here), slightly warmed, divided

Lemon Cream Icebox Cake was pinched from <a href="http://www.thekitchn.com/nobake-recipe-lemon-cream-icebox-cake-cookbook-recipe-188988" target="_blank">www.thekitchn.com.</a>

INGREDIENTS

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Serves 8 to 10

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Tender layers of nutty graham cracker, holding up lemon-spiked cream with swirls of intensely tangy lemon curd—this cake’s vibrant lemon flavor never fails to delight. "This tastes just like lemon!" is a common reaction.

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1/4 cup (56 g) unsalted butter, very soft

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3 cups (720 ml) cream

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1/2 cup (50 g) powdered sugar

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1/4 teaspoon salt

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2 large lemons, zested and juiced (about 2 tablespoons zest and 1/3 cup / 75 ml juice)

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25 to 30 graham crackers, from about 4 sleeves

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1 cup (240 ml) Lemon Curd (store-bought or homemade - see our tutorial here), slightly warmed, divided

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