Description
This Lemon Éclair Cake is a no-bake dessert that’s light, creamy, and bursting with zesty lemon flavor. Layers of graham crackers, lemon pudding, and whipped topping make this an easy and refreshing treat perfect for spring or summer gatherings.
Ingredients
Scale
- 1 box (14.4 oz) graham crackers
- 2 boxes (3.4 oz each) instant lemon pudding mix
- 2 1/2 cups cold milk
- 1 container (8 oz) whipped topping, thawed
- 1/2 cup lemon curd (optional, for extra flavor)
- 1 tablespoon lemon zest (optional)
- Fresh berries or mint for garnish (optional)
Instructions
- Mix the pudding: In a large bowl, whisk lemon pudding mix with cold milk until thickened, about 2 minutes. Fold in the whipped topping and lemon zest (if using) until well combined.
- Layer the cake: In a 9×13-inch dish, place a layer of graham crackers to cover the bottom. Spread half of the pudding mixture on top. Add another layer of graham crackers, then the remaining pudding mixture.
- Top and chill: Finish with a final layer of graham crackers. Spread lemon curd over the top (if using), or just a thin layer of whipped topping. Cover and refrigerate for at least 4 hours, or overnight.
- Serve: Garnish with fresh berries, mint, or extra zest if desired. Slice and enjoy!
Notes
Make this a day ahead for best results—the graham crackers soften into a cake-like texture. For a sweeter finish, dust the top with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 20mg
Keywords: lemon éclair cake, no bake lemon dessert, lemon icebox cake, summer dessert