Meyer Lemon Icebox Cake

January 19, 2012
0 Ratings
  • Serves 8
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • karin.anderson.52
  • Sonja Ackerman
    Sonja Ackerman
  • Lizthechef
  • Shirley Scoggins
    Shirley Scoggins
  • gingerroot

30 Reviews

karin.anderson.52 February 29, 2020
We love this cake! I made it several times, with only 4 layers, and, also, in individual glasses as dessert.
Sonja A. April 11, 2017
Would like to make this ahead of time and put in the freezer. What do you think?
lighthouse6 April 11, 2017
I think it might turn to mush if were frozen and defrosted. Plus cream cheese and cream both tend to get a weird texture when frozen. It's yummy and easy to make.
Sharon April 14, 2015
Lizthechef April 14, 2015
2 cups -
Sharon April 14, 2015
How much cream? The picture covers that part of the recipe.
Shirley S. March 9, 2015
Made it this weekend for a group of friends. It was absolutely FAB. Didn't have limoncello liqueur, so I didn't use any. Instead, I used 1/2 cup of fresh Meyer lemon juice and a couple caps full of lemon extract. I also tripled the Vanilla extract. I'm wondering if I could do the cream cheese/heavy cream/butter/sour cream recipe as a substitute for mascarpone cheese. This ended up being a relatively expensive recipe (with the high price of mascarpone cheese).
Lizthechef March 9, 2015
Be careful and good luck with your experiment. Mascarpone cheese is pretty cheap here at Trader Joe's. Cream cheese feels too heavy to me...
Shirley S. March 13, 2015
Thanks for the tip. I was WONDERING if Trader Joe's had this cheese. I will get some there. This recipe is a HIT!!! Thanks so much for sharing.
Lizthechef March 13, 2015
Thanks - you made my day.

Trumome July 17, 2014
Can you give a brand name for the "Lemon Wafer Cookies"? I have never heard of them, and I LOVE lemon-anything!
Lizthechef July 17, 2014
I bought Meyer Lemon cookie wafers at Trader Joe's - don'r recall the specific name but that's close and definitely had "Meyer Lemon" in the name.
Trumome July 17, 2014
Can you give readers a brand name to look for of the "Lemon Wafer Cookies"? I don't think I've ever heard of them, and I LOVE lemon-anything!
Joanne May 1, 2014
What exactly is a lemon wafer cookie? Is it the kind with frosting stuff between 2 waffle like wafers?
Lizthechef May 1, 2014
No frosting - you just want the plain wafer cookies.
Kathryn February 11, 2014
Oh my gosh! I love lemon! I'm going to make this and serve with my raspberry reduction sauce.
TupeloHoney July 8, 2013
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!
Lizthechef July 8, 2013
Glad it was a success - I should make it again -
lighthouse6 July 4, 2013
Is this right - only 1 tsp of lemon juice?
Lizthechef July 8, 2013
yes - the zest gives it plenty of lemon-y flavor.
Laurelb June 24, 2013
Can you use regular lemons?
Lizthechef June 24, 2013
Sure - but Meyers are sweeter than regular lemons, so keep in mind that your cake will be less sweet - probably a good thing...
gingerroot January 26, 2012
I'm lucky enough to also have a Meyer tree full of fruit right now and wow, what a beautiful use for them.
Judy A. January 20, 2012
This is a great idea for a cake. Brava! I will take your not and add more lemon juice.
Lizthechef January 20, 2012
I'm definitely upping the lemon juice, although the zest adds a lot of flavor too.
TheWimpyVegetarian January 20, 2012
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!
Lizthechef January 20, 2012
It is quite a contest - wish there were still prizes ;) Thanks, Susan!
Lizthechef January 19, 2012
I wish I had increased the Meyer lemon juice from 1 teaspoon to 1 tablespoon. I want the cake to taste of lemon.
Bevi January 19, 2012
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!
Lizthechef January 19, 2012
You are so welcome..