Our Meyer lemon tree is loaded with fruit these days, so I have been working on incorporating lemons into as many familiar and new recipes as possible. When I saw Ina Garten’s recipe for a “Mocha Chocolate Icebox Cake” in her how easy is that? cookbook, I immediately thought about adapting it to spotlight Meyer lemons as a Meyer lemon icebox cake.
Not much of a baker, I was relieved to discover that this cake is all about assembly rather than precise measurements and oven temperatures. I decided to add some limoncello, lots of lemon zest and incorporated a small amount of lemon juice into the filling. Trader Joe’s sells small, crisp “Meyer lemon cookie thins” that worked perfectly for the cookie base.
I found it simpler to assemble the cake using four rather than the five layers of cookies and filling recommended by Ina. It seemed like too many cookies when I measured out the recommended 24 ounces, so I have decreased the amount for this recipe.
TIP: No need to buy a large, expensive bottle of limoncello. Trader Joe’s sells a small, inexpensive brand that works perfectly well with this recipe.
- 2 cups heavy cream
- 12 ounces mascarpone cheese
- 1/2 cup white sugar
- 1/4 cup limoncello liqueur
- zest of 3 Meyer lemons
- 1 tablespoon Meyer lemon juice
- 1 teaspoon vanilla
- 16-18 ounces of crisp lemon wafer cookies
- lemon zest curls for garnish
1. Using a standing mixer with a whisk attachment, combine the cream, mascarpone, sugar, limoncello, zest, lemon juice and vanilla. Mix on low speed to begin, gradually increasing speed until stiff peaks form.
2. Use an 8-inch springform pan to assemble the cake. You will be making 4 layers of cookies and 4 layers of filling. Begin with a layer of cookies, overlapping them so as to create a solid base.
3. Next, add 1/4 of the filling. Repeat cookie-filling layers 3 more times, finishing with cream on top of the cake. Smooth with an offset spatula. Cover and refrigerate overnight until firm.
4. To serve, run a knife around the outside of the cake and remove the sides of the springform pan. Using two spatulas, lift the cake from the bottom of the springform pan. Place on cake stand or plate and garnish with lemon zest curls. Cut and serve immediately.