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  • 1 (10-ounce) jar lemon curd (about 1 cup)
  • 2 cups cold heavy cream
  • 1/2 cup powdered sugar
  • 1/3 cup raspberry jam
  • 12 full graham cracker sheets (48 crackers)
  • 1 cup fresh raspberries


  1. Stir lemon curd with a rubber spatula in a large bowl until smooth and creamy.
  2. Beat cream and sugar in another large bowl until soft peaks form. Stir about one-quarter of the whipped cream into lemon curd. Fold in remaining cream.
  3. Line a 9-inch springform pan with plastic wrap. Spread a thin layer of lemon mixture on bottom of pan. Spread a thin layer of jam on 16 crackers and arrange, jam sides up, in pan. Top with about one-third of remaining lemon mixture.
  4. Repeat with two more layers of jam, crackers and lemon mixture, ending with lemon mixture. Arrange raspberries around top edge.
  5. Refrigerate 5 hours to overnight. Remove pan side. Gently lift cake by the plastic wrap to remove it from the pan bottom and peel away plastic wrap.
Recipe by Jean Kressy.   For a complete menu featuring Lemon-Raspberry Icebox Cake, along with 11 more simple menus for year round entertaining, check out our Supper Club Menus Recipe App for the iPad on iTunes.  Supper Club Collection

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The recipe was originally published as Lemon-Raspberry Icebox Cake on

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