This recipe is from Valerie’s Home Cooking, by Valerie Bertinelli!
Read my Fall 2017 Issue:
From Valerie: "I’ll give you the top three reasons I repeatedly turn to this cake. I love lemon curd. I love vanilla wafers. And I love how easy this is to make. In my house, this is a summertime cake when it’s hot outside and I don’t want to turn on the oven. After all the ingredients have been combined, the cake is refrigerated instead of baked, and I like that as much as I do the lemony tang of the curd and the cream cheese. If you’re inclined, make your own lemon curd, but a store-bought jar is a perfect first option, as well as the kind of timesaver that makes this icebox cake super simple and satisfying. You can even whip this up a day or two ahead of time. Make it for a picnic, a potluck, or a chilled, refreshing treat for yourself."
4 ounces cream cheese, softened
1⁄3 cup powdered sugar
21/2 cups heavy cream
2 teaspoons lemon zest (from 2 lemons)
1/2 teaspoon vanilla extract
1 11-ounce package vanilla wafers
1 cup homemade lemon curd or
1 11.5-ounce store-bought jar
- Beat the cream cheese and sugar with an electric mixer at medium speed until blended and smooth, 1 to 2 minutes. Add the cream, lemon zest, and vanilla; beat at medium-high speed just until stiff peaks form.
- Arrange half of the cookies in a single layer on the bottom of a 13-× 9-inch baking dish, fitting in as many as possible without overlapping.
- Spoon half of the cream cheese mixture on top, and spread evenly with an offset spatula. Dollop 1/2 cup of the lemon curd by spoonfuls about 2 inches apart over the cream cheese mixture.
- Use a butter knife to swirl the curd into the cream cheese mixture. Top with remaining cookies and remaining cream cheese mixture. Dollop and swirl remaining lemon curd over the cream mixture.
- Cover with plastic wrap, and refrigerate until the cookies soften, about 3 hours.
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