Meyer Lemon Icebox Cake

By • January 19, 2012 • 18 Comments

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Author Notes: Our Meyer lemon tree is loaded with fruit these days. When I saw Ina Garten's recipe for a mocha chocolate icebox cake in her "How Easy Is That?" cookbook, I immediately thought about adapting it to spotlight Meyer Lemons.

Not much of a baker, I was relieved to discover that this cake is more about assembly than precise measurements and oven temperatures. I added limoncello, lemon zest and juice. Trader Joe's sells small Meyer lemon cookie wafers that worked for the cookie base.
Lizthechef

Serves 8

  • 2 cups heavy cream
  • 12 ounces mascarpone cheese
  • 1/2 cup white sugar
  • 1/4 cup limoncello liqueur
  • zest of 3 Meyer lemons
  • 1 teaspoon Meyer lemon juice
  • 1 teaspoon vanilla
  • 16-18 ounces lemon wafer cookies
  • lemon zest curls for garnish
  1. Using a standing mixer with a whisk attachment, combine the cream, mascarpone, sugar, limoncello, lemon zest, lemon juice and vanilla. Mix on low speed to begin, gradually increasing speed until firm peaks form.
  2. Use an 8-inch springform pan to assemble the cake. You will be making 4 layers each of cookies and of filling. Begin with a layer of cookies, overlapping to insure a solid base with no spaces between the cookies. Next, add 1/4 of the filling and smooth with an offset spatula.
  3. Repeat the cookie-filling layers 3 more times, finishing with the cream filling on top of the cake. Smooth carefully with a spatula. Cover and refrigerate overnight.
  4. To serve, run a knife around the sides of the cake and remover sides of the springform pan. Using 2 spatulas, carefully lift the cake off the springform bottom. Place cake on a stand or plate. Garnish with lemon zest curls, cut and serve while still cold.

Comments (18) Questions (0)

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2 months ago Kathryn

Oh my gosh! I love lemon! I'm going to make this and serve with my raspberry reduction sauce.

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10 months ago TupeloHoney

I made this for a July 4th party and it was wonderful. I used some additional regular lemon juice as the cream/cheese was tasting too sweet for me. Days later the left overs are still delicious!

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10 months ago Lizthechef

Glad it was a success - I should make it again -

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10 months ago lighthouse6

Is this right - only 1 tsp of lemon juice?

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10 months ago Lizthechef

yes - the zest gives it plenty of lemon-y flavor.

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10 months ago Laurelb

Can you use regular lemons?

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10 months ago Lizthechef

Sure - but Meyers are sweeter than regular lemons, so keep in mind that your cake will be less sweet - probably a good thing...

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about 2 years ago gingerroot

I'm lucky enough to also have a Meyer tree full of fruit right now and wow, what a beautiful use for them.

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over 2 years ago Judy at Two Broads Abroad

This is a great idea for a cake. Brava! I will take your not and add more lemon juice.

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over 2 years ago Lizthechef

I'm definitely upping the lemon juice, although the zest adds a lot of flavor too.

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over 2 years ago TheWimpyVegetarian

I'm so happy to see this wonderful cake in the contest!! I love the whole idea of it - there are so many wonderful submissions to this contest!

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over 2 years ago Lizthechef

It is quite a contest - wish there were still prizes ;) Thanks, Susan!

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over 2 years ago Lizthechef

I wish I had increased the Meyer lemon juice from 1 teaspoon to 1 tablespoon. I want the cake to taste of lemon.

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over 2 years ago Bevi

Having had the privilege to stay in a house with a Meyer lemon tree in the backyard, I want to say how envious I am. And your cake sounds yummy to boot!

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over 2 years ago Lizthechef

You are so welcome..

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Sounds great, and how I envy your meyer tree full of fruit! It's a beauty!!

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over 2 years ago Lizthechef

Thanks - I really treasure the tree. My grandmother bought it for me many years ago during her only visit to my house.

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over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

What a lovely reminder of your grandmother!