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Magnificent Lemon Blueberry Icebox Cake: 4 Hours to Bliss

Lemon Blueberry Icebox Cake (No Bake Summer Dream)
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A refreshing no-bake summer dessert featuring layers of bright lemon and sweet blueberries, perfect for any occasion.

Ingredients

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  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 2 cups heavy cream, whipped to stiff peaks
  • 1 cup fresh blueberries
  • 20 graham crackers, crushed

Instructions

  1. In a large bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and salt until well combined.
  2. Gently fold the whipped cream into the lemon mixture until no streaks remain.
  3. In a separate bowl, combine the crushed graham crackers with 2 tablespoons of the lemon-cream mixture, mixing until moist. This will form the base.
  4. Press the graham cracker mixture evenly into the bottom of an 8×8 inch baking dish.
  5. Spread half of the lemon-cream mixture over the graham cracker base.
  6. Scatter half of the fresh blueberries over the lemon-cream layer.
  7. Repeat with the remaining lemon-cream mixture and blueberries.
  8. Cover the dish and refrigerate for at least 4 hours, or until firm.
  9. Before serving, you can garnish with additional blueberries or lemon zest if desired.

Notes

  • For an extra burst of lemon flavor, add an extra teaspoon of lemon zest.
  • If you prefer a firmer texture, you can add an extra tablespoon of lemon juice to the condensed milk mixture.
  • Ensure your heavy cream is very cold for optimal whipping.

Nutrition

Find it online: https://whiskdaily.com/lemon-blueberry-icebox-cake-no-bake-summer/