Lemon Icebox Cake
Ingredients
- 3 cups heavy cream
- 2 (8-oz) blocks cream cheese
- ¾ cup honey
- 1 tsp lemon extract
- 2 Tbsp grated lemon rind
- ⅓ cup lemon juice
- 1 (13.7-oz) pkg round honey wheat crackers
Instructions
- Beat cream at medium-high speed with an electric mixer until stiff peaks form. Chill.
- Beat cream cheese at medium-high speed 1 minute. Add honey, lemon extract, lemon rind, and lemon juice; beat until well blended.
- Fold whipped cream into cream cheese mixture. Transfer to a piping bag fitted with a star tip or a zip-top plastic bag with one corner cut off.
- Arrange 9 crackers in a circle on a platter or cake stand with edges touching; place 3 crackers in center. Pipe lemon filling over crackers. Repeat layers 6 times, ending with a layer of filling.
- Chill at least 3 hours before serving. Cut into slices to serve.
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