The Recipe Critic · by Alyssa Rivers★ 5.0 (3)
Lemon Icebox Cake
NUTRITION · PER SERVING260M COOK
CAL 26%·PRO 8%
CARBS 49G38% OF CAL
0G FIBER30G OTHER19G TOTAL SUGAR
FAT 35G61% OF CAL
16G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A no-bake lemon icebox cake made with whipped cream, lemon juice, and shortbread cookies. A light, tangy, and creamy dessert that requires chilling overnight.
dessertamericanbaked good🥧 baking dishgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 12- 3 cups heavy cream
- ½ cup powdered sugar
- ¼ cup instant Lemon pudding powder
- ¾ teaspoon vanilla extract
- ¼ cup fresh lemon juice
- 3 Tablespoons lemon zest
- 2 ½ boxes Lorna Doone shortbread Cookies (or other shortbread cookies)
At a glance
PER SERVING · TIME 260M
CAL 26%·PRO 8%
CARBS 49G38% OF CAL
0G FIBER30G OTHER19G TOTAL SUGAR
FAT 35G61% OF CAL
16G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 329mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 108mg
- Calcium
- 39mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 329MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.