Lemon & Violet Icebox Cake

An icebox cake is a low-effort dessert, ideal for those summer days when turning on the oven feels like too much. Pop it in your freezer about 30 minutes before serving it family-style, letting guests slice and serve themselves. Or, make individual portions in dessert cups and set them out on a tray when the time feels right.

This version layers graham crackers and lemon curd mascarpone, studded with candied violet petals. It’s bright, lemony, a little floral, and a perfect finish to an outdoor meal.

Lemon & Violet Icebox Cake
makes 9x13” pan or about 6-8 individual dessert cups

shopping list —

for the lemon curd —

• 155 grams lemon juice

• zest of 2 lemons

• 165 grams granulated sugar

• 130 grams egg yolks

• pinch of salt

• 226 grams unsalted butter, diced — at room temperature

for the lemon cream —

• 8 oz lemon curd

• 12 oz mascarpone cheese — at room temperature

• 60 grams powdered sugar

• 8 oz heavy cream

• candied violet petals, roughly chopped

to build —

• 20 whole graham crackers

equipment —

• heat-proof bowl

• sieve

• whisk

• thermometer

• stand mixer

• 9x13” pan

• plastic wrap

• piping bag or offset spatula

steps —

for the lemon curd —

1. Whisk the lemon juice, zest, sugar, egg yolks, and salt in a medium heatproof bowl. Place over a double boiler that’s set to a simmer, and whisk until the mixture thickens, until it’s 80ºC (176ºF) or coats the back of a spoon — about 10 minutes.

2. Pass through a sieve into a clean bowl. Whisk or blend in butter, a few pieces at a time until it’s all incorporated. Cover the surface directly with plastic wrap to prevent a skin. Refrigerate.

for the lemon mascarpone — 

1. In a stand mixer, beat the mascarpone cheese, powdered sugar, and lemon zest on medium speed until smooth and fluffy. Reduce speed to low and stream in the heavy cream. Do not over-mix. Fold in the lemon curd, candied violet petals, and a pinch of salt.

to prepare —

1. Line a 9x5” loaf pan with plastic wrap, allowing at least 4 inches of overhang on all sides.

2. Pipe or spread a 1/4” thick layer of the lemon cream on the bottom of the pan. Arrange a single layer of graham crackers on top, breaking them to fit. Repeat layering until you reach the top of the pan, finishing with a final layer of cream (at least 3-4 layers of graham crackers). Smooth with an offset spatula. Cover and refrigerate at least 8 hours or overnight.

3. For a slightly frozen icebox cake, place in the freezer 30 minutes before serving.

Questions about the recipe? Email Britt at britt@parisdiningclub.com