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  • marthacamelliagrov

No-Fail Minted Lemon Icebox Cake

Updated: May 23, 2021

Pulling fresh ingredients from your back yard is so fulfilling! But if you don't have a lemon tree, you know where you can get juicy, organically grown Florida lemons?! ❤️🍋

lemon icebox cake


  • 2/3 cup sugar

  • 4 oz fresh lemon juice

  • 1/2 tsp salt

  • Zest of 1 large Florida lemon

  • 1 Tbsp cornstarch

  • 1 pkg unflavored gelatin softened in 1 cup warm water

  • 2 eggs, separated

  • 8 large spearmint leaves, sliced

  • 16 oz whipped cream cheese


  • 16 oz sour cream (can use low-fat sour cream)

  • 4 Tbsp powdered sugar


  • 1 1/2 cups slivered almonds

  • 1/2 tsp salt

  • 1/2 tsp cinnamon

  • 1/4 baking soda

  • 1 Tbsp water

  • 2 Tbsp sugar

  • 1/4 cup coconut oil


  1. Blend almonds in food processor until coarsely ground. Add remaining crust ingredients and blend briefly. Spread out and flatten into 9 x 9 pan and bake at 350° for 10 to 12 minutes. Remove from oven and cool.

  2. In double boiler, mix sugar and cornstarch and salt. Add lemon juice and heat until sauce begins to thicken. Meanwhile, stir one cup warm water into package of unflavored gelatin and let soften. Separate eggs and mix egg yolks in with gelatin mixture until well blended. While stirring, add gelatin mixture into double boiler and continue stirring until it thickens. Remove from heat and add lemon zest and mint leaves. Stir until mint leaves are wilted and then carefully remove mint leaves from the custard.

  3. Whip egg whites until stiff and fold in one 8 ounce container of whipped cream cheese. When lemon mixture is slightly cooled fold cream cheese and egg white mixture into the custard until smooth. Pour over crust and chill.

  4. Next, blend 8 ounces of sour cream with 4 tablespoons of powdered sugar. When cake has firmed up, perhaps 30 minutes in the refrigerator, ice the cake with sweetened sour cream. Return to the refrigerator for three more hours before serving.

  5. To serve, cut small 2-inch squares onto dessert plates.

  6. You can use a quarter of a lemon slice with a tip of your fresh mint and a blackberry or other fruit as garnish.

Note: if you like, you can try mixing the mint in with the sour cream icing to separate the lemon and mint flavors in this dessert. I haven’t tried that but it could be interesting. Be creative!


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