You are here: Home » Recipes » Lemon-Raspberry Icebox Cake Lemon-Raspberry Icebox Cake Kitchen Tested Yield 14 servings Prep 25 mins Cook 0 mins Lemon curd is the secret ingredient in this easy cake. Mark Boughton/styling: Teresa Blackburn PrintEmail Store-bought lemon curd is the very thing for making fast-and-easy desserts with lots of lemon flavor. Ingredients 1 (10-ounce) jar lemon curd (about 1 cup)2 cups cold heavy cream1/2 cup powdered sugar1/3 cup raspberry jam12 full graham cracker sheets (48 crackers)1 cup fresh raspberries Instructions Stir lemon curd with a rubber spatula in a large bowl until smooth and creamy. Beat cream and sugar in another large bowl until soft peaks form. Stir about one-quarter of the whipped cream into lemon curd. Fold in remaining cream. Line a 9-inch springform pan with plastic wrap. Spread a thin layer of lemon mixture on bottom of pan. Spread a thin layer of jam on 16 crackers and arrange, jam sides up, in pan. Top with about one-third of remaining lemon mixture. Repeat with two more layers of jam, crackers and lemon mixture, ending with lemon mixture. Arrange raspberries around top edge. Refrigerate 5 hours to overnight. Remove pan side. Gently lift cake by the plastic wrap to remove it from the pan bottom and peel away plastic wrap. Recipe by Jean Kressy. For a complete menu featuring Lemon-Raspberry Icebox Cake, along with 11 more simple menus for year round entertaining, check out our Supper Club Menus Recipe App for the iPad on iTunes.