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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

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 cream

1/2 cup powdered sugar

1/3 cup raspberry jam

12 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.

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