Lemon Ice-Box Cake Recipe

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serves: 8 to 10


  • zest and juice 2 lemons
  • 50g (2oz) candied peel, chopped
  • 284ml carton double cream
  • 75g (3oz) icing sugar
  • 2 large egg whites
  • 50g (2oz) icing sugar
  • 75g (3oz) ratafia biscuits
  • you will need
  • a 900g (2lb) loaf tin, lined with cling film


  • Mix the lemon zest and juice with the candied peel in a bowl.

  • Whip the double cream with 25g (1oz) of the icing sugar and, in another bowl, whisk 2 large egg whites with the rest of the icing sugar.

  • Fold the whipped cream mixture and the whisked egg whites into the lemon mixture, then fold in 50g (2oz) of the ratafia biscuits.

  • Spoon the mixture into the loaf tin and scatter the remaining ratafia biscuits on top.

  • Freeze for at least 6 hours, or until solid, then cover the top with aluminium foil. To serve, carefully remove from the tin, peel away the cling film and cut into slices with a sharp knife.This will keep in the freezer for up to 6 weeks.

Top Tip for making Lemon Ice-Box Cake

Note: It is not advisable to serve mixtures containing raw or partially cooked eggs to very young, elderly or sick people, or to pregnant women and those with immune-deficiency diseases, due to the possible risk of contracting salmonella.

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(6 ratings)
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