Lemon-Raspberry Icebox Cake

Mark Boughton/styling: Teresa Blackburn
  • Yield: 14 servings
  • Prep: 25 mins
  • Cook: 0 mins

Store-bought lemon curd is the very thing for making fast-and-easy desserts with lots of lemon flavor.


1 (10-ounce) jar lemon curd (about 1 cup)
2cups cold heavy cream
1/2cup powdered sugar
1/3cup raspberry jam
12 full graham cracker sheets (48 crackers)
1cup fresh raspberries


  1. Stir lemon curd with a rubber spatula in a large bowl until smooth and creamy.
  2. 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.
  3. 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.
  4. Repeat with two more layers of jam, crackers and lemon mixture, ending with lemon mixture. Arrange raspberries around top edge.
  5. 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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Nutritional Info *per serving

  • Calories 400
  • Fat 18g
  • Saturated Fat 9g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 6g
  • Cholesterol 45mg
  • Sodium 250mg
  • Potassium 105mg
  • Carbohydrate 56g
  • Fiber 3g
  • Sugars 31g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 4%
  • Calcium 4%
  • Iron 10%