Strawberry Lemon Icebox Cake

Looking for a cool treat? Look no further! This delicious icebox cake is flavored with lemon and topped with fresh strawberries, so this sweet treat has plenty of fruity flavor.

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  • Makes: 12 servings
  • Prep: 45 mins
  • Cool: 20 mins
  • Freeze: overnight

Strawberry Lemon Icebox Cake

Directions

  1. For crust, in a medium bowl combine graham cracker crumbs and melted butter. Press into bottom of a 8- or 9- inch springform pan. Set aside.*
  2. For filling, in a medium saucepan combine the sugar, gelatin, and cornstarch. Add lemon peel, lemon juice, and water. Cook and stir over medium heat until thickened and bubbly.
  3. Stir half of the lemon mixture into the egg yolks. Return lemon-egg mixture to saucepan. Cook, stirring constantly, over medium heat until filling comes to gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in cut-up butter until melted. Transfer to a bowl; cover with plastic wrap. Cool 20 minutes.
  4. Place yogurt in a large bowl; gradually stir in lemon filling. Carefully spoon into crust-lined pan. Cover and freeze overnight.
  5. For topping, in a medium-size chilled bowl, beat whipping cream to soft peaks. To serve, carefully loosen and remove sides of springform pan. Top pie with whipped cream and, if desired, Pan-Roasted Strawberries and fresh mint.

Pan-Roasted Strawberries

  1. Wash and quarter 1 cup of strawberries. Add strawberries to a small saute pan with 2 Tbsp. sugar. Cook the mixture over medium-high heat until strawberries are softened, about 5-7 minutes. Remove pan from heat and transfer mixture to a bowl and set aside to cool. Once cooled, pour the strawberry mixture on top just prior to serving.

From the Test Kitchen

*

For a crisper crust, bake in a 375 degrees F oven for 5 minutes; cool.

**

Cover and refrigerate leftover syrup up to 2 weeks. Use to sweeten iced tea or toss with fresh berries for a quick dessert.

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