Lemon Ice-Box Cake I Recipe - Allrecipes.com

Lemon Ice-Box Cake I

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"Light, fluffy dessert-like cake with a taste of cheesecake."

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Ingredients Edit and Save

Original recipe makes 1 -9x13 inch cake Change Servings


  1. To Prepare Crust: mix graham crackers, 1/2 cup sugar and melted butter and press into 9 x 13 inch pan.
  2. Mix lemon gelatin with 1 cup boiling water and let cool.
  3. Meanwhile, whip the chilled evaporated milk, add the 1 cup sugar and lemon juice. Whip until sugar is dissolved. Whip in the cooled gelatin into the milk mixture then stir in pineapple.
  4. Pour lemon mixture over crust in pan. Sprinkle with 1/2 cup crushed graham crackers and chopped maraschino cherries if desired. Chill several hours or overnight.
    Variation: Mix one 8 ounce package of cream cheese with the 1 cup sugar; add this to the whipped milk, gelatin and lemon juice mixture. Stir in pineapple then proceed as above.
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Reviews More Reviews

Most Helpful Positive Review
May 22, 2006

WHY, WHY, WHY??? Why are there no more reviews (but one - and now mine) for this recipe? I made it because I love lemon and it sounded good. It was wonderful!! I used 2 cups graham cracker crumbs, 1 stick butter and 5 tbsp. sugar for the crust and baked 6 minutes in 350 degree oven. Also added some lemon zest to the juice and used 4 oz. of the cream cheese. Next time I will use the 8 oz. of the cream cheese. I am also going to try it with lime jello and the juice from limes (a key lime twist perhaps!!) Thanks Glenda for the recipe!

Most Helpful Critical Review
Jul 03, 2013

This recipe wasn't my favorite. My first comment is that the graham cracker crust doesn't go well with the lemon flavor of the filling. It would have been better using a crust made from Nila wafers, or maybe a shortbread type crust. I think those types of crusts would compliment the lemon flavor instead of clashing with it the way the graham cracker one did. My other thought is that it would be a more successful dessert if it were a bit more firm. The filling was just too mushy to serve well. I think a little for firmness would also make the dessert more palatable.

Sep 01, 2008

I think the recipe calls for the cake to be chilled...which means to be put in the fridge not the freezer.

Jun 02, 2007

Reminds me of a childhood favourite my Nana used to make! I found the juice of 2 lemons made it quite tart, so next time I'll probably use just one. I mixed 2 cups graham cracker crumbs with 1/2c. melted butter and 1/2c. sugar, pressed about 3/4 into pan for base and reserved remaining amount to sprinkle on top. Putting the evaporated milk in the freezer for about 1 & 1/2hrs and chilling the beater and bowl made whipping the milk a breeze. Even my husband (who doesn't usually enjoy desserts) loved it :-)

Aug 01, 2007

I truly don't want to be a party pooper but I do have questions about this. First I'm not sure how we should have eaten it, with our fingers or with a fork... as it was really frozen hard to cut with a fork. Second, the taste was great although being so cold, it tended to lose a lot of taste... just like when something is too hot it taste less, same thing when it is freezing cold. BUT I'm really not discarting the recipe, I simply think that it would gain in being served perhaps 15 minutes after being taken out of the freezer... which, if the case, should have been noted in the recipe.

Jul 14, 2011

I made it yesterday and used granulated Splenda and sugarfree gelatin.

Sep 04, 2007

This was delicious! Light, refreshing and simple. I would probably cut back to 1/2 cup sugar instead of 1 to keep it a little more tangy.

Jul 22, 2008

The perfect end to a summer get-together. I thought that the cream cheese and sugar might be lumpy but it worked perfectly. Easy to prepare, light, absolutely delicious desert. 10 people absolutely devoured the entire 9x13 dish, most going back for seconds.


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  • Calories
  • 169 kcal
  • 8%
  • Carbohydrates
  • 28.2 g
  • 9%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 123 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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