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4-Ingredient Lemon Cookie Icebox Cake

A refreshing no-bake dessert combining zesty lemon flavor with creamy goodness, layered with delightful shortbread cookies.
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Prep Time 15 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 sleeves shortbread cookies
  • 8 ounces cream cheese, softened Make sure it's softened at room temperature for smooth mixing.
  • 1 can sweetened condensed milk (14 ounces)
  • 1/2 cup frozen lemon concentrate, thawed Can substitute with fresh lemon juice.

Method
 

Preparation
  1. In a medium mixing bowl, beat the softened cream cheese until smooth.
  2. Add the sweetened condensed milk and lemon concentrate, then mix until the filling is creamy and fully combined.
  3. Spread a thin layer of the lemon filling in the bottom of an 8x8-inch clear glass baking dish.
  4. Arrange a single layer of shortbread cookies over the filling, breaking a few cookies as needed to fit.
  5. Spread more filling over the cookies.
  6. Repeat the layers until all the cookies and filling are used, finishing with a smooth layer of lemon filling on top.
  7. Cover the dish and refrigerate for at least 6 hours, or overnight, until the cookies have softened and the dessert is fully set.
  8. Slice into squares and serve cold.

Notes

Best served chilled. Garnish with fresh fruit or whipped cream for a cheerful presentation. Store leftovers in an airtight container in the refrigerator for up to three days.