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Epicurious
Gourmet

Lemon Icebox Cake

By Adam Randall

4.4

(10)

Deconstructing the classic icebox cake, chef Adam Randall loosely layers chilled slices of yellow cake with tart lemon cream and then finishes the dish with a cloud of whipped cream and curls of candied lemon peel. This perfect summer dessert is so tasty that no one will ever guess its shortcuts: store-bought cake and sweetened condensed milk.

Cooks' notes:

•Candied lemon peel can be made 2 days ahead and kept in an airtight container at room temperature.
•Lemon filling can be made 1 day ahead and chilled.

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