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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
- 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
- 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.
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best No-Bake Desserts
- This recipe was entered in the contest for Your Best Citrus Recipe
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