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Lemon Refrigerator Cake: A Sweet and Refreshing Treat! 🍋
When the weather warms up and you’re craving something light, refreshing, and absolutely delicious, look no further than this Lemon Refrigerator Cake. Perfect for those lazy summer days, this no-bake dessert is incredibly easy to make, requires minimal effort, and delivers an unforgettable burst of citrusy goodness.
With its creamy, tangy filling and a light, airy texture, this cake has quickly become a go-to favorite for gatherings, potlucks, or just a simple sweet treat at home. What makes it even better? No oven required! Let’s dive into the recipe that will surely become a household staple.
Ingredients:
- For the crust:
- 2 cups of graham cracker crumbs (about 1 sleeve of graham crackers)
- 1/4 cup of sugar
- 1/2 cup of unsalted butter, melted
- For the filling:
- 2 cups of heavy whipping cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- For garnish:
- Lemon slices or lemon zest (optional)
- Fresh mint leaves (optional)
Instructions:
1. Prepare the Crust:
- Start by crushing the graham crackers into fine crumbs. You can do this easily by placing the crackers in a plastic zip bag and using a rolling pin to crush them, or simply pulsing them in a food processor.
- In a bowl, combine the graham cracker crumbs and sugar. Stir until well combined.
- Pour in the melted butter and mix until the crumbs are evenly coated and start to hold together when pressed.
- Press this mixture into the bottom of a 9×13-inch baking dish. Use the back of a spoon to compact the crumbs, creating a firm and even crust.
- Refrigerate the crust for at least 30 minutes to set before adding the filling.
2. Prepare the Lemon Filling:
- In a large mixing bowl, beat the heavy whipping cream until stiff peaks form. This usually takes about 2-3 minutes with an electric mixer on high speed.
- In another bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Add the fresh lemon juice, lemon zest, and vanilla extract, and continue to beat until well combined.
- Gently fold the whipped cream into the cream cheese mixture. Do this carefully to maintain the light and fluffy texture of the whipped cream.
- Once the filling is smooth and well mixed, spoon it onto the graham cracker crust. Spread it evenly with a spatula.
3. Chill and Set:
- Cover the dish with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight if possible. This allows the flavors to meld togeth
