This is the reason I ventured into the realm of lemon curd! Of course after making lemon curd I have many new plans for using it but this was the original intention. An Ice box cake is really just a layered dessert usually with whipped cream and cookies (wafers) then its refrigerated. Left in the fridge overnight, the wafers absorb liquid out of the creme and take on a firm cake-like texture without getting mushy. The recipe originated in the 1920’s when Vanilla Wafer company was trying to promote its product and created this dessert. It is a taste from my childhood because my grandmother in Texas made a version of Icebox cake. This recipe has a fresh twist with the lemon curd. I loved it. Enjoy.

Lemon Icebox Cake

INGREDIENTS
1 1/2 C heavy whipping cream
3/4 C Lemon Curd to mix with the cream
3/4 C Lemon Curd to layer
1 box vanilla or lemon wafers

DIRECTIONS
Whip the cream until soft peaks form. Add 3/4 cup lemon curd to the cream and fold it in gently with a rubber spatula.
In a 8 x 8 square baking dish or other suitable vessel, put down 1/3 of the cream and spread it around. Then put down a layer of wafers smearing the tops of each one with a good dollop of lemon curd. Repeat, finishing with a layer of cream.
Cover and refrigerate for 24 hours before serving.

I added strawberries to my layers but the cake by itself is pretty delicious.

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