Frozen Lemon “Cake”

Frozen Lemon “Cake” – As I began to write this post, I had a really hard time finding the words to begin. Because this dessert is AWESOME. I mean, what’s not to love? Lemon, graham crackers, whipped cream…so good. This frozen “cake” reminded me of lemon meringue pie, but much, much easier.

It was the perfect treat for a warm summer evening. The lemon was not overpowering but perfectly tart. This just got better and better the longer that it sat in the freezer (which was only a couple of days because we ate it all)!

Thank you, Vintage Victuals for posting this delicious dessert!! Definitely check out her original post to see what her Nanny’s directions were. 🙂

Frozen Lemon “Cake”

Frozen lemon cake

Vintage Victuals


  • 1 cup crushed graham crackers, divided
  • 2 tablespoons butter, melted
  • 3 eggs, separated
  • 1 lemon (all juice and all zest)
  • ½ cup sugar
  • 1 cup whipping cream
  • 4 tablespoons sugar, divided


1. Combine 3/4 cup of the crushed graham crackers with the melted butter, stirring until a crumbly loose mixture forms. Line the bottom of an 8×8-inch pan with the mixture.

2. In a bowl set over hot water (not boiling) mix egg yolks, lemon juice, lemon zest, and sugar.

3. Stir constantly until the mixture thickens. This will take about 10 minutes.

4. Remove from heat and allow the mixture to cool.

5. Beat egg whites until light and fluffy. Gradually add 2 tablespoons sugar and continue to beat until glossy, stiff peaks form.

6. Next, beat whipped cream until fluffy, and gradually add 2 tablespoons sugar.

7. Then, gently fold all three mixtures together.

8. Spread the mixture in the pan over the prepared crust.

9. Sprinkle with the remaining 1/4 cup of crushed crackers.

10. Place in freezer for at least 3 hours.

11. When you’re ready to serve, remove from the freezer, and cut into squares and plate them. Serve immediately.

Frozen Lemon “Cake”

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